Ready To Bottle??

[Matt Wilson]

Hi, I am brewing a honey wheat beer, my second batch. The OG was 1.057 and it has dropped to 1.023 (after being stuck for about a week). I would say that this Saturday the beer would have been fermenting for a total of two weeks.

It it ready to bottle?

Is it safe to rack at this time? I want to get some of the sediment out.

Thanks in advance.

[sittingcow]

If it's been at the same gravity for a week, you're good.

[BrewDog]

Mmmmm, beets. (sorry, couldn't resist, see Nevermind).

1.023 is pretty high, esp. since it's got honey in it. If you used Hefeweizen yeast, those strains tend to take longer in general.
I'd give it a gentle swirl to rouse, wait a day for it to settle back down, then rack it to secondary and give it some more time. You don't want bottle grenades.

[larin1477]

I agree with the dog...after you swirl give it a day and then rack it to the second for another week...try to go by the 1-2-3 method if you can...1 in the primary 2 in the secondary ...3 in the bottle.

[Matt Wilson]

Yeah if you look at my other thread in the "yeast and fermentation forum", you will see that I have pitched yeast three times and apparently I racked it too soon, and whatnot.

I decided to rack it and give it through the weekend (that's 3 1/2 weeks minus 1 week stuck) I figure that will rouse the yeast a little bit and remove some sediment. It smells really alcohol-y. Just wondered what you guys thought, I guess it wouldn't hurt to just leave it alone for a couple weeks if I felt like it, but I am thirsty!