so after 3 days of vigorous bubbling I only got a reading of 1.030!
What do you think? Should I re-pitch? Rack? Leave it alone?
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brewhouse ipa
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JeffPorter
- Beer Superstar
- Posts: 2552
- Joined: Tue Jul 26, 2011 9:39 am
- Location: Brampton, ON
If you're still getting bubbles she's still fermenting!
As an FYI, here's he rundown on you Coopers yeast from Palmer:
Cooper's Ale (Cooper's)
All-purpose dry ale yeast. It produces a complex woody, fruity beer at warm temperatures. More heat tolerant than other strains, 65-75F; recommended for summer brewing. Medium attenuation and flocculation.
I'm not the most experienced homebrewer in the world, but for future brews you probably want to stay within the temperature range to get optimal results. Remember that the process of fermentation gives off heat, so while your basement may read 60, your future homebrew will be a little bit above that.
I'm guessing this is an unfinished basement with no heat variations? Sounds like the ideal spot for a beer cellar...
As an FYI, here's he rundown on you Coopers yeast from Palmer:
Cooper's Ale (Cooper's)
All-purpose dry ale yeast. It produces a complex woody, fruity beer at warm temperatures. More heat tolerant than other strains, 65-75F; recommended for summer brewing. Medium attenuation and flocculation.
I'm not the most experienced homebrewer in the world, but for future brews you probably want to stay within the temperature range to get optimal results. Remember that the process of fermentation gives off heat, so while your basement may read 60, your future homebrew will be a little bit above that.
I'm guessing this is an unfinished basement with no heat variations? Sounds like the ideal spot for a beer cellar...
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JeffPorter
- Beer Superstar
- Posts: 2552
- Joined: Tue Jul 26, 2011 9:39 am
- Location: Brampton, ON
it's a pretty cool basement...about 60 degrees...
My airlock has pretty much stopped bubbling, but I'm thinking I should probably give it a day or two and then check again. It's really only been fermenting for about 48 hours, when I factor in the lag time...
I guess my question is, if a beer gets "stuck" what do you guys typically do?
My airlock has pretty much stopped bubbling, but I'm thinking I should probably give it a day or two and then check again. It's really only been fermenting for about 48 hours, when I factor in the lag time...
I guess my question is, if a beer gets "stuck" what do you guys typically do?
"What can you say about Pabst Blue Ribbon that Dennis Hopper hasn’t screamed in the middle of an ether binge?" - Jordan St. John
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JeffPorter
- Beer Superstar
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- Joined: Tue Jul 26, 2011 9:39 am
- Location: Brampton, ON
don't wish to hijack atomeyes' questions in the homebrewing section, but just wanted to say that my gravity made it down to 1.019 today!!! That puts my abv at about 6.5%ish!
And it tasted okay!!! This is a huge success (so far)!
I'm so looking forward to dry hopping and then finishing it!
And it tasted okay!!! This is a huge success (so far)!
I'm so looking forward to dry hopping and then finishing it!
"What can you say about Pabst Blue Ribbon that Dennis Hopper hasn’t screamed in the middle of an ether binge?" - Jordan St. John
good job!
in my limited brewing experience, i'd be nervous to ferment in my basement. i get close to cellar temperature in some parts in the summer, nevermind winter.
glad that you were able to get results. now, when you checked the gravity, you sample it as well? wondering if the cooler temps affected the yeast's character.
in my limited brewing experience, i'd be nervous to ferment in my basement. i get close to cellar temperature in some parts in the summer, nevermind winter.
glad that you were able to get results. now, when you checked the gravity, you sample it as well? wondering if the cooler temps affected the yeast's character.
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JeffPorter
- Beer Superstar
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- Joined: Tue Jul 26, 2011 9:39 am
- Location: Brampton, ON
my basement's only sort of partially underground and not much cooler than the rest of the house right now...atomeyes wrote:good job!
in my limited brewing experience, i'd be nervous to ferment in my basement. i get close to cellar temperature in some parts in the summer, nevermind winter.
glad that you were able to get results. now, when you checked the gravity, you sample it as well? wondering if the cooler temps affected the yeast's character.
Plus, the furnance room is actually a little warmer.
I was shocked too, especially how fast the yeast went and having a blow out and everything...
Yeah - I kind of like tasting along the way - it's kind of like tasting a nouveau - you get a sneak peak at what it may taste like.
"What can you say about Pabst Blue Ribbon that Dennis Hopper hasn’t screamed in the middle of an ether binge?" - Jordan St. John
I have the exact same kit as you in my primary fermentor. I used the Coppers that came with it, rehydrated in boiled (cooled down to temp) and it took about 36 hours for the air lock to really get going.
I kept the temp around 65 deg, fermentation lasted 3-4 days and then the odd bubble would pop. Now at two + weeks it has zero bubbles. I dropped 1oz of NZ Cascade hops (9.0%) in on Randy's recomendation.
The only thing I did different was the addition of the full amount of water as per the instructions. That and I'm leaving in the primary for at least 3 weeks then to bottle for 2 weeks.
I kept the temp around 65 deg, fermentation lasted 3-4 days and then the odd bubble would pop. Now at two + weeks it has zero bubbles. I dropped 1oz of NZ Cascade hops (9.0%) in on Randy's recomendation.
The only thing I did different was the addition of the full amount of water as per the instructions. That and I'm leaving in the primary for at least 3 weeks then to bottle for 2 weeks.