paul84043
04-16-2003, 08:27 AM
I have only brewed 9 batches of beer so far so my experience is somewhat limited, but in that time I have already seen some of what I would call extremes in processing for no real reasons that I can discern.
My Belgian Dubbel finally finished!!!! I bottled it last night. It went for nearly a month, but finished with a real good F.G. of 1.009. (it's going to be one fantastic beer!!)
An Amber Ale that I purchased online that I have really been looking forward to is the exact opposite. It went normally for a week or so then began to slow down, I figured is was getting done, but when I took a reading, it was high, way high....1.020.
My local brew shop said that they would like to see an absolute minimun of 1.015 before bottling, so I'm not far off considering that it started around 1.064.
So, I have been agitating the fermenter gently trying to keep active yeast suspended to continue it's holy mission....it seems to be working, but very slowly. It's probably got another week to go until it finally gets "done".
Oh, another thing on the Amber is that it has a very fruity taste, almost to the point of being tart. I am wondering if I have an infection going on, but the other sypmtoms are not there. There's no funky stuff floating in the beer, no off odors, it smells really good and actually tastes real good as well. I was wondering if the tartness could just be the unfermented sugars since the gravity is still so high?
I'm going to be real bummed if I have to toss this batch. One of the bad parts is that you just don't know until it's bottled and aged wether or not it's really no good...
I racked into a secondary last night for the first time, it was a breeze, that "auto siphon" is an amazing tool!! I was surprised at the amount of stuff it left behind.
How long after you rack to a secondary do you wait to take readings? I was thinking two weeks...
My Belgian Dubbel finally finished!!!! I bottled it last night. It went for nearly a month, but finished with a real good F.G. of 1.009. (it's going to be one fantastic beer!!)
An Amber Ale that I purchased online that I have really been looking forward to is the exact opposite. It went normally for a week or so then began to slow down, I figured is was getting done, but when I took a reading, it was high, way high....1.020.
My local brew shop said that they would like to see an absolute minimun of 1.015 before bottling, so I'm not far off considering that it started around 1.064.
So, I have been agitating the fermenter gently trying to keep active yeast suspended to continue it's holy mission....it seems to be working, but very slowly. It's probably got another week to go until it finally gets "done".
Oh, another thing on the Amber is that it has a very fruity taste, almost to the point of being tart. I am wondering if I have an infection going on, but the other sypmtoms are not there. There's no funky stuff floating in the beer, no off odors, it smells really good and actually tastes real good as well. I was wondering if the tartness could just be the unfermented sugars since the gravity is still so high?
I'm going to be real bummed if I have to toss this batch. One of the bad parts is that you just don't know until it's bottled and aged wether or not it's really no good...
I racked into a secondary last night for the first time, it was a breeze, that "auto siphon" is an amazing tool!! I was surprised at the amount of stuff it left behind.
How long after you rack to a secondary do you wait to take readings? I was thinking two weeks...