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Fermentation problems...ok to keg?

Post #1 made 15 years ago
by paulnwright
Folks

I documented my first BIAB at http://biabrewer.info/viewtopic.php?f=5&t=668

I measured my gravity after 5 days, it fell at 1028....now, 3 days later it's 1026. All seems slow, especially after prior experience.

Taste's ok....if a bit weak...at the moment it sits at less than 3% ABV after all.

Trying to work out whether mashing schedule has left me with lots of non-fermentables, in which case I can keg, or the fermentation is stuck, and I need to exercise caution. I know I would pick that latter if this was an extract brew...

Any advice? :pray:

Post #2 made 15 years ago
by Yeasty
Hi Paul

8 days isn't that long, I'd leave it for a few more and see how it goes. 14 days is fine.
At what temp is it fermenting?
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Post #3 made 15 years ago
by paulnwright
It's sat in the kitchen @c.20C maybe went higher during the sunny days we've had, but nothing remarkable.

Just seems slower than other brews I've done. Have roused already. Smells fine so will let it sit until weekend. After that I need to make decisions!

Post #4 made 15 years ago
by stux
As long as the gravity keeps on dropping... And then some :)
Fermenting: -
Cubed: -
Stirplate: -
On Tap: NS Summer Ale III (WY1272), Landlord III (WY1469), Fighter's 70/- II (WY1272), Roast Porter (WY1028), Cider, Soda
Next: Munich Helles III

5/7/12

Post #6 made 15 years ago
by wizard78
Have you tried giving the fermenter a gentle swirl? This may bring the yeast back into suspension and give them a little wake up. Just be careful not to get oxygen into it.
I like to keep my ales in the fermenter for at least 14 days to let the yeast clean up after themselves
Cheers
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Post #7 made 15 years ago
by dick
wizard78 wrote:Have you tried giving the fermenter a gentle swirl? This may bring the yeast back into suspension and give them a little wake up. Just be careful not to get oxygen into it.
I like to keep my ales in the fermenter for at least 14 days to let the yeast clean up after themselves
Cheers
+1
Swirling is a good idea especially if you are using a yeast that flocculates well. 14 days in the primary is no problem.
Last edited by dick on 17 Mar 2011, 04:57, edited 5 times in total.

Post #8 made 15 years ago
by paulnwright
Yes, I ahd roused it during the first week........

OK, 14 days in, beer looking, smelling and tasting good, but gravity sat at 1024 for some days. Have decided to keg, at least the pressure valve on the barrel should give me some security! Out of the FV is tastes a lot more full bodied that the 2.9% ABV suggests....so I reckon that is a result whichever way you look at it.

If it isn't a stuck fermentation, at least I have discovered a little more about the science behind mashing!
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