Advice From The Old Hands Please

[chas]

Another newbie here,

I am busy with my second brew, pretty much a morgans Blue Mountain kit with Saflager s23 yeast, fermenting at 14 degrees for 4 weeks now, and still bubbling away happily. I would have thought fermentation should have come to a end some time ago. Any advice welcome.

 

[DKS]

Another newbie here,

I am busy with my second brew, pretty much a morgans Blue Mountain kit with Saflager s23 yeast, fermenting at 14 degrees for 4 weeks now, and still bubbling away happily. I would have thought fermentation should have come to a end some time ago. Any advice welcome.

Chas,
Have a beer and work out your next recipe while she finishes. Nothing to worry about if it smells and tastes OK Do you take hydrometer readings? If you don't, then start asap.
Daz

 

[Adamt]

Go by your hydrometer readings. If it is a constant readign over a few days and it's around or below 1.010, it's done. The airlock shows any pressure changes between the atmosphere and fermenter, which can happen naturally as well s due to fermentation.

 

[roverfj1200]

Hi Chas

S-23 at 14deg You will have some residual CO2 bubbling through. If you look at the fermenter and the beer looks a bit clear its done if it looks muddy its still going.
At "drop bright" when the yeast falls out of suspension I lift the temp to 18 deg or so for a day or two. Its then time to chill or lager or bottle.

Use your hydrometer for the first few brews to see when its done. But as you get to know the yeast one reading after "Drop bight" will tell all.

Cheers..

 

[chas]

Thanks all for the replies.

I have been taking hydrometer readings, steady at around 1.010 for some time now, will do as recommended

 

[Screwtop]

Thanks all for the replies.

I have been taking hydrometer readings, steady at around 1.010 for some time now, will do as recommended

If your gravity readings have been the same for 3 days, it's time to lager the brew. Drop temp to 1 degree for a few weeks. Then rack to a bottling bucket or another sanitised fermenter with bulk priming sugar added and bottle.

Screwy