Hi all
would appreciate a little help/reassurance please
On 16th july i brewed a Muntons Nut Brown Ale using, 250 grams light brown Muscavado sugar, 250 grams Dark brown Muscavado sugar, 500 grams AMber DME, 500 grams Maltodextrin & used the Kit yeast rehydrated as per instructions. OG = 1052 @ 25degs C
After 5 days i took a SG reading which was 1022 and racked to 2nd FV, on 9th day i checked the SG again and it was 1018/1020, on 12th day i checked SG again and it was the same as on the 9th day so i bottled it using 80 grams of Light brown Muscavado sugar.
I am not sure what i expected the FG to end up at so the question is do you think the FG was about right for this brew as i am now worried that it should have been lower and it may have stalled in fermentation and if it has what will happen to the secondary fermentaion in the bottle will it still happen or have i dropped a clanger?
Cheers
Johno
Help please
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oldtom
Re: Help please
If the gravity hasn`t dropped in three days then the fermentation is probably over. This could cause the ale to have no carbonation is the yeast is dead and no secondary takes place. Give it time and you should still have a drinkable ale, albeit a bit sweet.
It could go the other way though and re start fermenting in the bottle. If they are glass then you can put the bottles in another container to catch the fallout if any burst. If they are PET bottles then give them a squeeze now and again. If they feel solid and are starting to deform the little legs on the bottom of the bottle then you could crack the lid on each to release a bit of the built up pressure and try to store them in as cool a place as you can find.
Paul.
It could go the other way though and re start fermenting in the bottle. If they are glass then you can put the bottles in another container to catch the fallout if any burst. If they are PET bottles then give them a squeeze now and again. If they feel solid and are starting to deform the little legs on the bottom of the bottle then you could crack the lid on each to release a bit of the built up pressure and try to store them in as cool a place as you can find.
Paul.
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Gosbeck
Re: Help please
The higher than expected FG will be due to the maltodextrin, which gives plenty of body but is difficult for the yeast to break down. The use of muscavado sugar will have added to this as the yeast will not be able to break down all the complex sugars in the muscavado. So an FG of 1018-1020 is not surprising and is probably as good as you were going to get.