And of course as it always happens, I posted about no activity and within two or three hours it took off and is going well. Closet has maintained temp anywhere between 68 to 72 degrees, so I think I am good. Gonna let it do it’s thing and once fermentation slows I will add the dry hop bag and let that go for 3 or 4 days. Check gravity and prepare for bottling. My guess is bottling will be done sometime late next week. Patience is a virtue. LOL.
So far, numbers are:
OG 1.050 into the fermenter
Gravity after about 5 days fermenting 1.016
I am going to check it again tomorrow and see if the gravity number is the same. If so, I am going to drop my dry hops in and let them go for about 4 to 5 days. Pull the hop bag and then plan on bottling next weekend. The color is not bad, little lighter than I expected. The gravity numbers were a little on the light side. Per Brewfather, my OG should have been about 1.055 and my final gravity should have been in the 1.011. Checking my ABV it seems it is about 4.5% Far cry from the 6% Brewfather said I was supposed to have. But I am more about the taste than the ABV, so we will see how that goes. RR
I went to check it and low and behold we still have some bubbling a week later. It is not huge, but a small burb every 10 seconds or so. I am going to leave it be until tomorrow and add my dry hops in a bag. This is pretty cool as this is the longest I have seen bubbling in a beer I have done. Updates to follow.
Well, that’s not necessarily a bad thing that it’s apparently still chugging. Your earlier gravity check was showing an apparent attenuation of only 68%, which seems too low for BRY-97 to be a final gravity, even with that much crystal malt. I’m glad you gave it more time.
I hope it’s a great beer.
Take a gravity reading
Ok. So this is weird. I just checked my gravity and it went up? From 1.016 to 1.019. That doesn’t make sense. Isn’t it supposed to go down? I put my dry hops in. I will check it again on Saturday. In a positive note, my brothers is the same as it was a few days ago. So we will bottle his Saturday. I’m gonna have mine some more time. I’m thinking maybe I miss measured? My ABV is only at like 4.5 or so. Seems low. But we will see
I just keep wondering if I’m really meant to do this.
Today is bottling day. The dry hops have been in for about 4 days now, so I think that should be enough time to get what is needed out of them. I put them in a hop bag this time to cut down on the crap that ends up at the bottom of the fermenter. I figure a week or two in the closet at about 70 degrees, then put a few in the fridge for a week and see what I got. More to come.
24 hours is enough. After that they start reabsorbing the oils.
This time it is pellets, but thanks. I will try and remember that. Also, I checked the gravity, and it is down to 1.012 or 1.011. I think I am going to keep it on the counter today, it is a warm day, probably about 70 or so inside. This is the number I was looking for though. So I am pretty happy so far. But the taste test is where the rubber meets the road, so to speak. Updates to follow.
Same with pellets or whole
Good to know. I will pull the bag out.
I am a bit confused by your statement above. Didn’t you say at one point that it is best to leave the hops in for 3 or 4 days? I am not trying to call you out or cause any problems. Just trying to figure this out. I am going to pull the bag today as this would be day 4 anyway, but just curious what I should do.
And of course, as it always goes., my plan was to bottle today after wanting to do it yesterday but seeing some bubbling out of the airlock. I open the closet door only to find it bubbling still. Not much, but still doing it. I am going to take a gravity reading in a bit to see where I am. If I am still at 1.011 I will bottle as this is what it was yesterday. If it still shows signs of going down, then I will leave it be another day or two.
18 Days in the Fermenter and it still seems to be bubbling along, about a bubble every 8 to 10 seconds. I have never had one go this long. Is this normal for Bry97 yeast? The closet I have the bucket in gets anywhere between 65 to 75 degrees during that time and I just checked it and it is bubbling more now than it was earlier today. I am happy, because this means things are still moving in the right direction, but to be honest, none of the yeast I have used so far have gone this long. Any input would be welcomed. RR
Pulled the hop bag and took a quick gravity reading. Down to 1.009 or so. I will leave it be for another day or two and see where we are. I am not in a rush this time. RR
Still bubbling along. This thread has gone quite a while, so I am guessing no more comments or input is forthcoming. No worries guys, you have all been incredibly helpful. Gonna let this run a little more. Don’t want to bottle if the yeast is still doing it’s thing.
The bubbles are telling you nothing at this point.
I thought the bubbling was the yeast doing it’s thing? I will take another gravity reading today or tomorrow and see where I am. If it is close to where it was the other day, it is going into bottles. Thanks Denny. I am still learning so this was something new for me.
Sometimes it is, sometimes it’s not. What you’re seeing now is likely dissolved CO2 coming out of solution, not fermentation.
Awesome. Thank you. Gonna go into bottles tomorrow then unless you think I should wait a bit longer for the CO2 to dissipate.