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I started this beer back on 4/7 it got racked over to secondary on 4/26 when it had slowed down to 5 bubbles per minute, here it is 5-1/2 weeks later and it is still bubbling at 3 per minute. Should I be concerned or just let it keep going, I've never had one go this long, it smells good, taste good. F.G. is still dropping (see below).
I'm thinking of racking it again just to get it off the yeast cake that has reformed in the bottom, or once again should I just let it keep going?
I know as long as it keeps bubbling I don't need to worry about anything getting into it, in the way of contamination.
The F.G. will drop a bit more I'm sure, but hey who doesn't like a strong beer now and then.
The last one I did like this had a F.G. of 1.010 but it was done in 3 weeks.
This round I change a couple of my fermentable and hops but that's all.
What would you do?
What should I do?
Recipe is as follows.
Title: STRONG ALE 2
Start 4/7/14
Brew Method: Partial Mash
Style Name: English Barleywine
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Boil Size: 3 gallons
Boil Gravity: 1.197
Efficiency: 70% (brew house)
STATS:
Original Gravity: 1.107 Actual O.G. 1.112 4/7 1.036 4/26 1.020 5/15
Final Gravity: 1.028
ABV (standard): 10.43%
IBU (tinseth): 49.06
SRM (morey): 15.8
FERMENTABLES:
7 lb - Liquid Malt Extract - Amber (41.2%)
3 lb - Honey (17.6%)
2 lb - American - Caramel / Crystal 40L (11.8%)
2 lb - American - Carapils (Dextrine Malt) (11.8%)
3 lb - Dry Malt Extract - Light (17.6%)
HOPS:
2 oz - Chinook, Type: Leaf/Whole, AA: 13, Use: Boil for 60 min, IBU: 21.81
2 oz - mosaic, Type: Leaf/Whole, AA: 11, Use: Boil for 45 min, IBU: 16.94
2 oz - Saaz, Type: Leaf/Whole, AA: 3.5, Use: Boil for 30 min, IBU: 4.51
2 oz - Goldings, Type: Leaf/Whole, AA: 4.5, Use: Boil for 30 min, IBU: 5.8
MASH GUIDELINES:
1) Sparge, Temp: 160 F, Time: 60 min, Amount: 3 gal
YEAST:
Wyeast - American Ale II 1272
Attenuation: 72-76%
Temperature Range: 60-72F, 15-22C Room temp is 68*
Alcohol Tolerance: 10% ABV
I'm thinking of racking it again just to get it off the yeast cake that has reformed in the bottom, or once again should I just let it keep going?
I know as long as it keeps bubbling I don't need to worry about anything getting into it, in the way of contamination.
The F.G. will drop a bit more I'm sure, but hey who doesn't like a strong beer now and then.
The last one I did like this had a F.G. of 1.010 but it was done in 3 weeks.
This round I change a couple of my fermentable and hops but that's all.
What would you do?
What should I do?
Recipe is as follows.
Title: STRONG ALE 2
Start 4/7/14
Brew Method: Partial Mash
Style Name: English Barleywine
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Boil Size: 3 gallons
Boil Gravity: 1.197
Efficiency: 70% (brew house)
STATS:
Original Gravity: 1.107 Actual O.G. 1.112 4/7 1.036 4/26 1.020 5/15
Final Gravity: 1.028
ABV (standard): 10.43%
IBU (tinseth): 49.06
SRM (morey): 15.8
FERMENTABLES:
7 lb - Liquid Malt Extract - Amber (41.2%)
3 lb - Honey (17.6%)
2 lb - American - Caramel / Crystal 40L (11.8%)
2 lb - American - Carapils (Dextrine Malt) (11.8%)
3 lb - Dry Malt Extract - Light (17.6%)
HOPS:
2 oz - Chinook, Type: Leaf/Whole, AA: 13, Use: Boil for 60 min, IBU: 21.81
2 oz - mosaic, Type: Leaf/Whole, AA: 11, Use: Boil for 45 min, IBU: 16.94
2 oz - Saaz, Type: Leaf/Whole, AA: 3.5, Use: Boil for 30 min, IBU: 4.51
2 oz - Goldings, Type: Leaf/Whole, AA: 4.5, Use: Boil for 30 min, IBU: 5.8
MASH GUIDELINES:
1) Sparge, Temp: 160 F, Time: 60 min, Amount: 3 gal
YEAST:
Wyeast - American Ale II 1272
Attenuation: 72-76%
Temperature Range: 60-72F, 15-22C Room temp is 68*
Alcohol Tolerance: 10% ABV