I brewed a Northern Brown Ale Wednesday 11/21. OG = 1.055, pitched my yeast at 65°, then left for a few days in the basement. Came home and the temp was 61° and the air lock was bubbling slowly, every 30-40 secs. I warmed to 68° over the night Saturday and gave a good shake a few times but no activity in the airlock Sunday afternoon. Took a reading and the current gravity stands at 1.020. What do you think? Give it more time or pitch some more yeast? I was expecting it to finish around 1.010 - 1.012.
Advice?
What would you do?
- Don Armstrong
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What would you do?
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- john mills
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Re: What would you do?
Did you taste the hydro sample? What did you think? Was it wort(y) sweet?
1.020 isn't bad for a Northern Brown. A bit over according to guidelines, but so was your starting gravity. Many things could play into the finishing gravity of 1.020 than fermentation temp lower than wanted. Mash temp higher, high usage of speciality grain, low oxygenation of wort at yeast pitch, etc.
I believe you may be done fermenting. Take another hydro test tomorrow. If the same you're done. I wouldn't try repitching yeast. Just bottle and enjoy.
1.020 isn't bad for a Northern Brown. A bit over according to guidelines, but so was your starting gravity. Many things could play into the finishing gravity of 1.020 than fermentation temp lower than wanted. Mash temp higher, high usage of speciality grain, low oxygenation of wort at yeast pitch, etc.
I believe you may be done fermenting. Take another hydro test tomorrow. If the same you're done. I wouldn't try repitching yeast. Just bottle and enjoy.
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- Don
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Re: What would you do?
Ditto. That's what I do when things don't come out as planned.john mills wrote: I believe you may be done fermenting. Take another hydro test tomorrow. If the same you're done. I wouldn't try repitching yeast. Just bottle and enjoy.
Sometimes I will wait 2 to 3 days before taking another sample.
Don Heisler☮
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Brewers make wort, yeast make beer, God is good.
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Brewers make wort, yeast make beer, God is good.
- sirgiovanni
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Re: What would you do?
You might have not gotten the initial population growth needed to close the deal, due to the colder temps. I would move to an environment in the lower to mid 70s and repitch with a stir plate starter from an aggressive attenuating yeast. This will then introduce a fresh, very active group to the mix and you won't have a high flavor / aroma addition this late if you could choose something like the California, which is very clean and attenuates well. My guess if you have made this recipe before and it finished better, it was just the cold and this will help. If it's a new recipe with a lot of unfermentables, it might just be done.
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- Michael Erwin
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Re: What would you do?
I'd bring it upstairs, let it warm up, and then drop in a package of S-05. I have an extra if you want it.
Michael Erwin
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Some people say the glass is half empty.
Some say it's half full.
I just want to know who's drinking my damn beer!
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Some people say the glass is half empty.
Some say it's half full.
I just want to know who's drinking my damn beer!