Help please - putting fermenter together.

[GalootUK]

Thanks for the help.. I did what ya suggested and stirred it really gently. I've brought it up stairs where the room temperature is about 20/21c. How long would you say to leave it there until I take it back down to the cellar?

The frothy head had almost disappeared when I took the lid off just a very light head remained.

[GalootUK]

So the gentle stir and temp increase didn't help, two'ish days later the gravity is the same (1.025). I chucked in a pack of Muntons Premium Gold today in the hope that this will help kick start it again.

On another note - there is so much sediment in it since I stirred it a couple of days ago that the sample tube is like a childrens snow globe! I'm hoping this settles down by the weekend as I want to bottle it either way (3.4% is better than nothing right).

[Exiled Bradfordian]

It will settle out, but potentially not by this weekend. If your new yeast reactivates fermentation there could be another week left in it.

[Fil]

So the gentle stir and temp increase didn't help, two'ish days later the gravity is the same (1.025). I chucked in a pack of Muntons Premium Gold today in the hope that this will help kick start it again.

On another note - there is so much sediment in it since I stirred it a couple of days ago that the sample tube is like a childrens snow globe! I'm hoping this settles down by the weekend as I want to bottle it either way (3.4% is better than nothing right).

if you bottle AND prime with too high a gravity if your using glass bottles there is a real risk of bottle bombs especially with upto 20 odd potential gravity points too many and if you bottle in pet, you will need to chill to sub zero temps to avoid a foam out on cracking..

So It not better than nothing.. if you bottle at a gravity of 1025 when the final gravity could be anything between 1005 and 1015 depending on the beer be warned, and dont prime.. Either way your going to have to wait for the yeast to munch down on the remaining sugars in the fv or in the bottle, i would wait it out with the beer in the fv, that way you can prime with a known dose of sugar and avoid the risk of bombs or foam fountains.. Patience is the secret ingredient for many beers, unless your fermentation is in a temperature controlled vessel you cant really define a fermentation period, even when pitched with an optimum yeast population, If you have both yeast and sugars in the bucket it will finish eventually..

[GalootUK]

Thanks for the advice.. The gravity had dropped to 1.021 last night so it's possibly doing something. It's now only 0.007 away from the expected final gravity of 1.014

I'll leave it for another week as advised cheers. If it doesn't quite reach the expected final gravity of 1.014 how close would it need to lesson the chance of beer bombs.

Thanks again really appreciate the help.

[GalootUK]

Hey everyone - so when you take a gravity reading are you supposed to wait for the snow globe sediment to drop in the test tube first?

If I wait for the sediment my reading is now 1.018 which is sooo close to 1.014 so if this is right it looks like I won't be pouring it down the sink after all!? If it doesn't get any lower over the next week while I leave it I'm thinking it's probably OK to bottle and prime at 1.018 right without the risk of bottle bombs? As that reading is pretty darn close.

On an entirely different note I'm thinking of doing a Brewferm next, maybe a Triple or that herby one. I've really been enjoying the stronger malty beers at the pub recently.

[GalootUK]

So after 16 days fermenting I decided to bottle tonight - it's been stable at 1.017 for 6 days so it should be OK right? I used mainly 330cl bottles and popped one carbonation drop in each, I'm hoping I haven't made bottle bombs. Original gravity was 1.050 so 4.4%.

I managed to get about 55 and 3/4 bottles I drank the 3/4 bottle and it was pretty nice (even though it's flat and not cold) I'm really hopeful that after a couple of months they'll be winners.



Gonna leave them in the warm for a week and then I'll pop them in the cellar for another few weeks minimum where the temperature has now dropped to about 17c recently. Because the cellar is getting cold I bought an STC-1000 clone from Amazon for £8 and made this to help keep my next batch warm!

[Ditch]

months .....

[GalootUK]

months .....

I'll be sampling one after a few weeks as I'm far too impatient to wait the whole two months

[GalootUK]

Just a final update after bottling and allowing a couple of weeks at room temperature & a week and a bit in the fridge the St Peters Golden Ale now pours with a nice creamy head and just the right amount of fizz.

It's lost the twang and tastes pretty nice! Every who has tried it loves it and comments on the floral, hoppy flavours Very happy would recommend the kit.