All done at 1014?
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NickL
All done at 1014?
I have a brew in the fermenter and after 17 days it has a sg of 1014 (og 1071). Is it done? I worry that at (i think ) about 8% abv it has got too strong for the yeast (s05) but I don't know. It is not bubbling anymore at all, should I try and restart it or bottle it?
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Cpt.Frederickson
- Hollow Legs
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Re: All done at 1014?
Keep an eye on the gravity over the next few days, should be fine. Doubtful it'll ferment much lower than that depending on mash temp, grain bill, fermentation temp etc
The Hand of Doom Brewery and Meadery
Fermenting -
Conditioning - Meads - Raspberry Melomel yeast test, Vanilla Cinnamon Metheglyn, Orange Melomel.
Drinking - Youngs AAA Kit; Leatherwood Traditional Mead, Cyser, Ginger Metheglyn.
Planning - Some kits until I can get back to AG, then a hoppy porter, Jim's ESB, some American Red.
Fermenting -
Conditioning - Meads - Raspberry Melomel yeast test, Vanilla Cinnamon Metheglyn, Orange Melomel.
Drinking - Youngs AAA Kit; Leatherwood Traditional Mead, Cyser, Ginger Metheglyn.
Planning - Some kits until I can get back to AG, then a hoppy porter, Jim's ESB, some American Red.
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Rookie
- Falling off the Barstool
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- Joined: Fri Nov 23, 2007 5:30 pm
- Location: Fort Wayne, Indiana
Re: All done at 1014?
That's about 80% attenuation, it's most likely done. Was this all grain or extract?NickL wrote:I have a brew in the fermenter and after 17 days it has a sg of 1014 (og 1071). Is it done? I worry that at (i think ) about 8% abv it has got too strong for the yeast (s05) but I don't know. It is not bubbling anymore at all, should I try and restart it or bottle it?
S-05 can handle way more than 8%.
I'm just here for the beer.
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NickL
Re: All done at 1014?
It was all grain and it was s04 not s05 or US05,( typo sorry 
).
recipe was:
5.1kg MO
0.6kg Crystal
0.2 Amber
0.2 Chocolate
Mashed at 62C (meant to be 67 but I missed) for 60 mins
Boiled for 90mins
with
40g fuggles 90mins
35g goldings 90mins
20g goldings 15mins
final volume = 16L in fermenter
yeast s04
og 1071
In truth its my first brew for 6 years and I cocked it up a bit, was meant to come out about 4% abv
forgot to adjust for water loss to the mash and the boil.
).recipe was:
5.1kg MO
0.6kg Crystal
0.2 Amber
0.2 Chocolate
Mashed at 62C (meant to be 67 but I missed) for 60 mins
Boiled for 90mins
with
40g fuggles 90mins
35g goldings 90mins
20g goldings 15mins
final volume = 16L in fermenter
yeast s04
og 1071
In truth its my first brew for 6 years and I cocked it up a bit, was meant to come out about 4% abv
forgot to adjust for water loss to the mash and the boil.-
Rick_UK
Re: All done at 1014?
Almost certainly finished. If it's too strong you can still liquor back with some boiled water and hop tea to boost bitterness and hop flavour.
Rick
Rick
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Rookie
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Re: All done at 1014?
S-04 can also handle a lot over 8%. It took my last batch of barleywine to 10%.
I'm just here for the beer.