fermentation times? when to bottle?

[trickrick]

Hello to you all,

First time brewer. Sorry to ask the same boring questions, but here I go.

I am doing a nut brown ale.
brewed Feb 22, OG was 1.052
Did my blow of and initial fermentation for six days and racked to secondary glass fermenter.
March 7 ,SG was at 1.020
My temps have been 65 f to 70 f

Question, when to bottle????
White Labs has a formula they use to determine the attenuation % but I am not sure how to figure it out.
the yeast I used was the White Labs Burton ale yeast #WLP023

ANY help would so greatly be appreciated. The more I read on this subject the more confused I get.

Thanks Rick

[danno]

easiest way to determine if your fermentation is finished is to take SG readings every couple of days, when it stays the same 3 days in a row, you're ready to bottle....

worry about attenuation and all that stuff about your 5th batch or so....

[YamahaXS]

you know this will sound kinda bad, but I don't worry about when to bottle. I figure when the carboy stops burbing the airlock, or is burpling very slowly, is when I will bottle. Assuming you keep your beer at good temp for the yeast, and you have had the obligatory 2 weeks between the primary and secondary, you should be fine.

[yonkersbrewer]

I generally don't worry too much about timing unless I am trying to shave time off of a batch. I figure a week in primary, then a week in secondary (at least) at which time its ready for bottling. I haven't had a problem with this simple way of doing it. I take IG and FG readings but mostly because I think I have to. I agree...watch the bubbles and don't worry too much.

[paul84043]

I am also a beginner, I was told the same thing, take readings after a week or so and when they level out, you're done and ready to bottle. I was also told "Bottle as soon as you can"
What if after only about a week, your readings have been level for 3 to 4 days? (Fermented actively for 3 to 4 days, then tapered off) Is there any benefit to waiting the additional week? Won't the beer continue to condition in the bottles?

I am using a conical fermentor, so I have no secondary to deal with, I just keep the trub drained off as it accumulates.


Thanks!

Paul.

[trickrick]

Thanks for the input.

I am sure I am being way to critical , it is a force of habit.

What temps are you fermenting at ? Mine fluctuates between 63 an 68, depending on the temp in the house.

[YamahaXS]

68-75 is generally what Ale yeast like to be at.

I keep my carboys in the basement so I have to use a heater belt (approx $30) to keep the beer in a good temp range.

send us some beer when its done!