Display posts from previous
Sort by

Question I can ask here !

Post #1 made 12 years ago
by jhough
Sorry other sites would look at you as a nincompoop or give you the LOOK ! :roll: Did a 5g Bitter Blonde , US-05 yeast , target ferm temp was 62* actual was 58*. After 10 days slowly was able to get to 62-64* . No problems ,but , I seem to be hitting a second fermentation !? Am I just too tired or could I be right. I don't have a wine thief and don't want to pull airlock to take gravity reading yet for risk of infection. Any thoughts??
    • SVA Brewer With Over 100 Brews From United States of America

Post #2 made 12 years ago
by BobBrews
jhough,

You may have had a slow or slightly stuck fermentation? Give it 14 to 21 days if your worried. Extra time on the yeast is perfectly fine. Sure, you might have infected it and the (second?) fermentation is just the wild yeast going (eh, wild?)? I doubt it. Lack of oxygen or nutrients can slow a fermentation down and stress it into slow motion. Check the readings with sanitized measuring utensils after 21 days?
tap 1 Raspberry wine
tap 2 Bourbon Barrel Porter
tap 3 Czech Pilsner
tap 4 Triple IPA 11% ABV
Pipeline: Mulled Cider 10% ABV

http://cheesestradamus.com/ Brewers challenge!
    • SVA Brewer With Over 100 Brews From United States of America

Post #3 made 12 years ago
by Lylo
jhough, those fermentation temps are on the low side for ale yeasts. You should be fine but will it take forever to ferment out. I would try to get the temp up into the high 60's or low 70's and give it a good rousing.
Good luck, and let us know how it goes.
Also you might check the Safale website for mor info on fermentation temps.
AWOL

Post #4 made 12 years ago
by thughes
S-05 range: 12-25°C (53.6-77°F) ideally 15-22°C (59-71.6°F). High 50's/low 60's is fine as far as fermenting temps go, I've found that it finishes in 7-10 days at these temps. I usually bring it up to @ 68-70 for a few days after all signs of active fermentation have completed just in case it needs to "finish up". Don't be afraid to pull the airlock and grab a sample, you won't "break your beer".

---Todd
WWBBD?
    • SVA Brewer With Over 100 Brews From United States of America

Post #5 made 12 years ago
by Lylo
I agree Todd that the lower temps are okay but, I find that they are quite slow. I am a big Brewing Classic Styles fan and for most of the ale recipes JZ reccomends temps around 18 to 20 c.
AWOL

Post #6 made 12 years ago
by jhough
Thanks guys, I usually let my brews go 21 days ,just to be safe.I'll bring up to 65 and let it ride for the next 7 days.
Joe
    • SVA Brewer With Over 100 Brews From United States of America

Post #9 made 11 years ago
by jhough
Todd, turned out good, not great ,but , good. My FG was lower than expected (a good thing). But , need to work on the hop additions . Too much bitterness and not enough favor and aroma . Malt flavor was great ,but , hop flavor lacked . It will be a work in process as I am trying to acquire a taste for IPAs .
    • SVA Brewer With Over 100 Brews From United States of America

Post #10 made 11 years ago
by Squared
When I use us-05 or equivalent, I sometimes want to ferment on the low side because it gives a bit more crisp citrusy finish. I pitch a bigger starter to compensate (hopefully) for the lag and low twmp for the sluggish yeast. But yeah, it does take longer to hit FG. In my case I just live with it and relax and let it do its thing.

Post #11 made 11 years ago
by jhough
Squared , I came close to numbers and the beer does taste good,not great ,but good.I've got another brew going with US-05 that seems to have finished up in 1 week.But,I am letting it go to make sure.


Last bumped by jhough on 02 May 2014, 10:36.
    • SVA Brewer With Over 100 Brews From United States of America
Post Reply

Return to “BIABrewer Old Hands”

Brewers Online

Brewers browsing this forum: No members and 37 guests