Too soon to bottle? Or fast ferment?

[fuji6100]

I started a nut brown a few weeks ago and wanted a light bodied, low alcohol, slightly sweet beer. The OG was 1.045 and I used several things to add body (crystal malt 60L, chocolate malt). I steeped, rather than mashed, so the addatives would be non-fermentable.

Anyway, I racked to the secondary at 6 days (I'm pretty sure primary fermentation was done after a very vigorous 3 days) and now 1 week later, the secondary is crystal clear and has a consistant reading of 1.015. I know this is only 1/3 of my OG, but even after a good swirl and waiting another day, it still isn't doing anything else. I'm pretty sure it's time to bottle, but I've never had anything ready to go after only a week in the secondary.

Thoughts?

[b3s]

that's happened to me several times. as long as the hydro readings are consistent, you're good to go. in fact, the last three batches of beer have been like that, tho i left the stout in the secondary for 3 weeks anyway.

[danno]

fuji, I don't think you're that far off...

(caveat here, I could be completely wrong with the below statements. In fact, please correct me if I am...)

Let's say, for example, that you used Wyeast 1028 (London Ale) in your nut brown. According to Wyeast, it has an attenuation range of 73 to 77%. So, you take your OG, subtract 73% and 77%, and that gives you your expected FG. Using your 1.045, I would expect my FG to end up between 1.012 and 1.010. If you hit 1.015, you got 67% attenuation...

[YamahaXS]

I guess you are good to go if your gravity is steady, assuming your beer hasn't gotten too cold (doubtful in may unless you live in canada heh!)

btw, why does nut brown make think of Austin Powers?


:D

[paul84043]

Probably some Freudian thing...


Your gravity is fine, any higher and you would probably want to let it sit for another few days just to see, but 1.015 is good.

I have had many batches that were basically "done" in under 5 to 6 days. I have a real hard time leaving them in my conical for that extra week, there just doesn't seem to be any point to it. In the carboys, you let it sit in the secondary to clear out and I guess it continues to ferment and condition, but as far as I'm concerned, if the gravity says it's done, it can condition in the bottles...

[fuji6100]

Thanks for the info guys! I just wanted that re-assurance! I'll be bottling today and then starting my strawberry blonde!

[Dave A]

My last batch was a "hop experiment" that went the same way. OG was 1.051, pitched dry yeast @ 78 deg, very active fermentation by the time I looked at it 4 hours later, appeared to be "done" within 3 days but when I sampled it on the 4th day it was still at 1.021. Two days later I checked it again and it was 1.020, I gave it a little shake to get some yeast stirred up but 2 days later it was still at 1.020. Bottled it on day 9 with corn sugar, stored the bottles 10 days at room temp and it was just starting to carbonate. Left 'em at room temp for another week before putting them in the wine cellar (~ 58 degrees and dark). This batch has now been in the bottles for 3-4 weeks, I'm going to try another one tonight.

Just thought I'd share a story with similar numbers...

[Dave A]

I had one of the above with dinner, it has improved quite a bit.
It is still less carbonated than I would have liked but it's better than it was. As I expected, it's fairly sweet, I kinda like it though.

[paul84043]

I have a nut brown ale with an oktoberfest lager yeast that has taken absolutely for-ever to carbonate...