Extract APA fermented in 4 days???

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Lowlyf

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Lads,

I've brewed a bloody delicious APA and I went to dry hop today, took a reading and a taste and noticed there was no krausen left and a very very slow bubble.
The reading came in at a lousy 1.020 with an SG of 1.050.

Side note: I did start the fermenting chamber off at 18 degrees as I've heard this can impart LESS off flavours and upped it to 20 degrees 36 hours later. I noticed the fermenting was quite slow to my previous batches and it's the first time I've pitched S04 yeast just for something different.

Have I done something wrong? The beer still tastes great and really hoppy but only leaves it at about 3.9% ABV
 
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Some yeasts need a bit of extra help and S-04 really falls into that category.

Probably needs a swirl. Not a shake, but a gentle swirl to get things moving.
 
Some yeasts need a bit of extra help and S-04 really falls into that category.

Probably needs a swirl. Not a shake, but a gentle swirl to get things moving.

Am I supposed to stir up the trub that's resting on the bottom already?
 
I haven't done this yet. I'm too nervous to stir it all up or add oxygen haha
Don't stir it with a spoon or anything... Just rock the fermenter in a swirling motion to move the beer around but not splash too much.
 
If you sanitize your mixing spoon ( starsan?) and lower it into the wort wet. There should not be too much oxygen if any being added.

Stirring is only breaking up the trub , not agitating into a whirlpool. I have completed this in the past with no issues.
 
If you sanitize your mixing spoon ( starsan?) and lower it into the wort wet. There should not be too much oxygen if any being added.

Stirring is only breaking up the trub , not agitating into a whirlpool. I have completed this in the past with no issues.
Yeah that's fine too, just don't breathe on the beer or drop/drip anything in.
 
Done fellas. I keep you updated on the outcome. Cheers for the advice
 
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