Irish Moss

[molehill]

I agree with the last comment ....... but and this is a big but? ..... and following Graham's recipe, If the original gravity it expected to be 1054 (which it was) and the finished gravity is expected to be 1013 (which again it was today on day 4), wouldn't one assume there is but a small amount of yeast tidying things up and that it is ready for bottling?

However, following wise advice from previous posts, I have decided to drop the temperature to 4c for 24 hours then bottle straight after.

When I took the reading this afternoon, which was day 4, I tasted the sample and by god it tasted like a decent mild, all be it a cloudy mild, but I reckon the temperature drop over the next 24 hours will clear it and if it doesn't I will add a little finnings to finish the job off.

All comments most welcome since I still have much to learn,

[seymour]

...wouldn't one assume there is but a small amount of yeast tidying things up...

Yes, that's the theory, but bear in mind the majority of "tidying up" should happen while the full batch is still on the massive yeast cake.

Since we homebrewers typically do not filter, a microscopic quantity of yeast makes it into each bottle, providing carbonation and some "tidying up" (hence "bottle conditioning") albeit at a much, much slower and less efficient pace. As far as I know, best practice--even among traditional English ale brewers--is to allow at least a few extra days "on lees" for efficient "bulk-conditioning" before racking to cask or bottles. This is an integral component of cask-conditioned "Real Ale" right? I'm constantly reading threads on these forums about how dramatically the beer's profile changes in the bottle, and how long homebrewers have to wait for it to come into it's own. I expect that particular concern would be greatly reduced if bottling was delayed to allow lengthier bulk-conditioning.

[molehill]

I bow to your knowledge since you have far, far more knowledge that myself. Would you drop temp as I have suggested or leave it another day or so?

[seymour]

I don't, but other people do. You certainly won't hurt anything by chilling it; the yeast just won't metabolize as quickly. I simply leave it alone to do it's thing for awhile longer.

It seems to me the hardest thing of all for some homebrewers is to do nothing. Especially when we're brand-new to something, we tend to obsess and fiddle too much. Relax, the yeast knows what to do, beer mostly makes itself. When it's ready in a couple days, you can shepherd it along to the next stage...

Pretty much the only time I change temperature near the end of fermentation is in the other direction. If I'm brewing lager or something lager-ish, I ferment cold, then allow it to rise for a diacetyl rest before bottling. But that's irrelevant to a dark mild ale, in my opinion.

Do not bow to me. As with everything else, other brewers (with just as much knowledge and experience and passion as I) will have completely different recommendations. You'll find your own way.

[molehill]

thank you for your advice and honesty. I have turned off the chilling is hasn't been going long ..... will now chill over Saturday and bottle Sunday.