Gravity Help

[de_kyal]

Hey all,

I have just started a Cascade Chocolate Mahogny and followed the destructions to the letter, and after 7 days @ 20 degrees, my wurt has stopped bubbling however the gravity is still at 1020 .... after starting at 1050 - it's been at 1020 the last 2 days .... is that too much to bottle, or can I give it another kickstart or something?

HELP!

Also on another matter, I'm really really keen on making a Caffreys type Irish Ale - can you recommend any recipes?

Many thanks

Lyall :beer:

 

[Ash in Perth]

I would give it anothr day, if it does not drop any further which it probably wont bottling should be safe.

If it is a malt based beer the high terminal gravity may be right.

 

[brettprevans]

Hey all,

I have just started a Cascade Chocolate Mahogny and followed the destructions to the letter, and after 7 days @ 20 degrees, my wurt has stopped bubbling however the gravity is still at 1020 .... after starting at 1050 - it's been at 1020 the last 2 days .... is that too much to bottle, or can I give it another kickstart or something?

HELP!

Also on another matter, I'm really really keen on making a Caffreys type Irish Ale - can you recommend any recipes?

Many thanks

Lyall :beer:

If its FG is stable over 3 days then bottle it. Thats my rule of thumb. As your brewing a porter I would expect it to have a higher FG than 1.010. I just bottled a stout last night - OG 1.058, FG was 1.021. tasted yum even though it was warm and flat. actually tasted like a Guinness and a Coopers Stout had a love child.

K&K
Caffrey's
Muntons Yorkshire Bitter
Brewblend #70 Kit Converter (English bitter)
500g LME
Muntons Gold yeast

I can check in my book at home what exactly the #70 converter kit has in it. pretty sure its: malted barley, light malt and hops. But I dont know the exact compostion off hand.

 

[braufrau]

Hey all,

I have just started a Cascade Chocolate Mahogny and followed the destructions to the letter, and after 7 days @ 20 degrees, my wurt has stopped bubbling however the gravity is still at 1020 .... after starting at 1050 - it's been at 1020 the last 2 days .... is that too much to bottle, or can I give it another kickstart or something?

HELP!

Also on another matter, I'm really really keen on making a Caffreys type Irish Ale - can you recommend any recipes?

Many thanks

Lyall :beer:

1020 could be right, depends on the kit and how fermentable it is.

One big factor in the final gravity is the yeast. Did you use the incey wincey packet that
comes on top of the kit? The yeast in a coopers bottle or a good attenuating packet yeast
(nottingham maybe??) would bring the FG down a bit more. Something to consider for next time.

You can kick start stuck ferments with enzymes or champagne yeast but I've read the results
are somewhat unlike beer.
Here's a page on stuck fermentation ...
http://www.yobrew.co.uk/stuck.php

I always ferment my ales for a fortnight (you have only finished primary fermentation after a week),
so rock the fermenter gently to rouse the yeast back into suspension and leave it another week.


John Palmer says
" Leaving an ale beer in the primary fermenter for a total of 2-3 weeks versus one when using single stage fermentation (i.e. not using a second fermenter) will provide time for the conditioning reactions and improve the finished beer. The extra time will also let more sediment settle out before bottling, resulting in a clearer beer and easier pouring. "
Scroll down to Understanding Fermentation

 

[de_kyal]

Wow - thanks for all the help guys, this will be my 3rd brew and I'm starting to get better at it! It's a buzz having 100 odd bottles just laying around waiting to be fridged and enjoyed!

PS Whats K&K ??

 

[jimmysuperlative]

I can check in my book at home what exactly the #70 converter kit has in it. pretty sure its: malted barley, light malt and hops. But I dont know the exact compostion off hand.

Hey citymorgue2 ...I was searching the forum today for ideas about what's in the converter kits! Are you privy to classified information?

Can you share it with us?