Muntons Kit

[loikar]

check the sg. Airlocks lie.

...said butters, behind clenched teeth

 

[brettprevans]

check the sg. Airlocks lie.

 

[Artois Andy]

check the sg. Airlocks lie.

1012 at 16 degrees. Would the fact that I started it off and THEN reduced the temp have anything to do with it?

Original gravity before I added the yeast was 1070 at about 18 degrees

 

[buttersd70]

1012 at 16 degrees. Would the fact that I started it off and THEN reduced the temp have anything to do with it?

Original gravity before I added the yeast was 1070 at about 18 degrees

this is the batch we're talking about, yeah? The one in the OP?

Firstly, the kit came with the LME, 1 x 500g #62 Enhancer, 1 x 500g Wheat Malt, 1 x sachet of Saflager dry lager yeast and 1 x foil sachet with the letters YTB printed on it.

If that's the case, there was no way the sg would have been even close to 1070 if it was anything over ~13L in volume....more likely it was ~1040, but you had some concentrated wort in the tap when you took the reading.
Assuming 23L....
OG would be more like 1039, and assuming 75% apparant attenuation.....it's hard to tell where it would finish, cos I don't know what's in #62 enhancer. But 1012 may be finished.
check the sg in another 48hrs: if it's changed, then leave it for another 48hrs and check again. If it doesn't change, then let the temp raise back up to about 18C, leave it for 48hrs, recheck the sg
(just to be sure), and if theres still no change, crash chill it (if possible), or bottle or keg it (as the case may be.).

edit: it looks like it might have finished quickly, due to the higher temp.

 

[Artois Andy]

this is the batch we're talking about, yeah? The one in the OP?

If that's the case, there was no way the sg would have been even close to 1070 if it was anything over ~13L in volume....more likely it was ~1040, but you had some concentrated wort in the tap when you took the reading.
Assuming 23L....
OG would be more like 1039, and assuming 75% apparant attenuation.....it's hard to tell where it would finish, cos I don't know what's in #62 enhancer. But 1012 may be finished.
check the sg in another 48hrs: if it's changed, then leave it for another 48hrs and check again. If it doesn't change, then let the temp raise back up to about 18C, leave it for 48hrs, recheck the sg
(just to be sure), and if theres still no change, crash chill it (if possible), or bottle or keg it (as the case may be.).

edit: it looks like it might have finished quickly, due to the higher temp.

Nope. Sorry, shoulda made it clear. THAT was the Muntons kit with Stella Artois flavouring. That's still bubbling away nicely. The one that's stopped is the Beerman recipe...

3l water to the boil
Added 500g Brewcraft wheat unhopped spray malt & 25g Halpertau hops & boiled for 60 mins
Then added a further 25g of the hops and simmered for a further 10 mins
In the fermenter and added a tin of Cooper Canadian Blonde LME and blended in
Added 500g Brewcraft Dextrose
Added 5 litres extremely chilled water
Topped up fermenter to the 23l mark with cold filtered tap water
(I'm on acreage and have lovely filtered rainwater)
Sprinkled the Saflager yeast on top

It started to bubble slowly after about 12 hours and is now bubbling a bit faster but not as madly as the other batch did. I didn't use the ice cold water trick on that batch tho, although the water was still cold-ish.

I put this one in an Esky full of water and chucked in a coupla large ice packs which held the temp at about 16 degrees, and then started throwing in a frozen 2l PET bottle, which has held the temp at 'about' 12 degrees. I've had a peek in the fermenter and it looks and smells like Stella. The OG was probably taken at too high a temp now I come to think about it, and there is LOTS of hoppy stuff floating about in it. I'll keep checking the SG, but I've a feeling that it's finished. I'll leave it a week or two, then plan to chuck it all in a clean fermenter (can't think of the tech term at the mo-tanking?) for a month and then bottle it and try to wait as long as poss before getting slaughter...sorry, sampling my homebrew.

 

[manticle]

Racking is the term. If you can, rack now and check the gravity over several days to make sure its stable, as suggested before. Allow the temp to rise during this time to about 18 then bung the whole lot in the fridge for 3-7 days.

1012 sounds pretty close. Average kit/kilo type brews might finish somewhere between 1005 and 1012.

 

[buttersd70]

OK, andy, that one is actually a bit easier to predict....1012 is a touch high, given the dex content. I would expect 1008 to 1010. now 1012 isn't that big a leap, but I reckon it will get an extra couple of points. imo, I'd look at gently stirring the fermenter to kick the yeast back into suspension, and if it still hasn't moved in 48hrs, either rack it, or raise the temp again to make sure it's done.