Hi all, I have just completed 2 1 gallon all grain brews both IPA's, my 1st has not bubbled i waited 2 days then a i gave it a shake and pitched(dry Say-05 @ 5grams total 11gms) but 5days later nothing the gravity is 1.121 temp is 79 and taste is like a flat beer, what do I do. I did pitch at 88f on the 1st pitch ( I should have got it cooler). My second batch is all good I did pitch at 67f.
I think that hydrometer reading for an assumed FG is way too high let alone for a starting gravity . If you ferment in a bucket you may have had an air leak elsewhere and maybe that's why you saw no airlock activity. A warm fermentation can happen quite quick especially for a small batch. Give the lid a press down and or squeeze the sides of Fermentor and it should bubble. Check your gravity again with hydrometer maybe you miss read it and it's more like 1.012 that's a good finish for fermentation. What are you brewing?
Yeah i got it wrong the reading is 1020. English IPA. I did the squeeze on the lid it bubbled and this this is the 7th day so i guess just let it sit for 21 days?
The recipe is. batch 1.25gallons OG 1.070 (target 1.068) FG 1.016 ( Today 1.019-020) Marris otter pale malt -2.20lbs Munich type 1 - 0.78lb Carared - 0.18lb Caramunich 1 - 0.09lb Columbus ( had only CTZ) x 0.10oz @60' x 0.15oz @30' Cascade x 0.15oz @15' x 0.19oz @10' Irish moss x 0.25tsp@10' Yeast Nutrient x 0.13tsp@10' cascade x 0.19oz @ 5' saf-05 6grams (calculated) and addition on day 3 of 5.5grams
21 days is some time in fermentor mate but I'd leave it a few more and check hydrometer again. Another thing to look for is the trub settling out at the bottom of the Fermentor you'll start to see a distinct separation of yeast and trub from your beer this too is a sign fermentation is complete or Nearly there. If it's been sitting in a fairly cool place maybe move it some where a bit more snug to help fermentation complete a little warmth helps,them yeasties chew up them last few scraps of sugar and to clean up your beer for you too. Good luck
Thanks for that mate. Its settled pretty good there is a solid separation in the fermenter on both brews, so you think maybe just 14 days then rack it to the bottles for a few weeks?
Definitely test gravity again and let her sit till your two week mark. But yea me personally I keg but I'd bottle her up once you've let her sit a bit to clean itself up and bottle and let it condition in them for 2 weeks p. throw one or two in the fridge before work Friday and taste test them in the arvo for a nice rewarding Friday knock off's drink If you can chill down your fermentation vessel and add some gelitin (1/2 teaspoon to 1/2 cup 80c water) and let her sit for a day or two before bottling day you'll get cleaner beer off your yeast/trub cake.
Thanks a lot mate, I will follow that advise. My was sitting at 79 but I wrapped them both up to get a bit more snug so they munch up any sugar scraps left in there. I must say that the reply's and mateship here is awesome, thank you.
G'Day and welcome. Nice recipe you got there. In future try not to pitch yeast at 88f all yeast dies at 89f. Also I find with high og worts expect longer primary fermentation times(I once partial extract on there that took 6 weeks primary fermentation and 4 week secondary best dam beer I ever made) . I find it good practice almost essential with your higher og's is preparing a yeast starter.(dry or wet yeast)
