Gravity Reading

[HopDen]

BGSA pressure fermenting @10psi & @74* OG 1.071(act.) FG 1.010 (est.) I took a SG reading 4 days into fermentation and it read 1.041, today (day 7) I took a reading and it displays 1.035 That’s not much of a drop in gravity in my opinion. I am going to let the sample degas/go flat and recheck the reading.

I don’t have a stuck fermentation but it is slower than I think it should be considering the fermentation temp. How much of an influence will carbonation have on read accuracy? Again I will wait until the sample goes flat to take another read. This is my first go at a pressure ferment with an ale yeast and I’m just not too sure what direction to look.

There might not be an issue at all and I just need to wait and see, but on the off chance it is slowing towards a stuck fermentation, what corrective action would I take?

[denny]

None. Why correct a problem you nat not have? In BLAM, Stan mentions that the last 10% of a Belgian fermentation can take as long as the first 90%. What yeast did you use?

[neuse]

You can degas the sample - don’t have to wait for it to self-degas. See this article: Home brewing: Sample degassing techniques | Anton Paar Wiki

[dmtaylor (Dave Taylor)]

Why are you measuring SG already?  Just leave it alone for a few weeks.

[HopDen]

@denny

None. Why correct a problem you nat not have? In BLAM, Stan mentions that the last 10% of a Belgian fermentation can take as long as the first 90%. What yeast did you use?

WLP570

[HopDen]

@dmtaylor

Why are you measuring SG already?  Just leave it alone for a few weeks.

I normally use a tilt but the battery went south and only became aware on brew day. I agree and that’s my usual MO but w/o the tilt and pressure fermenting an ale yeast for the first time I wanted to see the progression.

[lupulus]

#1 not all yeasts can be pressure fermented. Some Belgium yeasts don’t even like airlocks.
#2 pressure fermentation inhibits yeast growth, so if you pressured at pitching, expect minimal growth and a delay in the fermentation process. Normal process is to start pressure at about Day 2; you can use formation of kräusen as a guide.

I would take the pressure off and see how it goes.

“It is a capital mistake to theorize before one has data. Insensibly one begins to twist facts to suit theories, instead of theories to suit facts.” - Sherlock Holmes (A. Conan Doyle)

[HopDen]

@lupulus

#1 not all yeasts can be pressure fermented. Some Belgium yeasts don’t even like airlocks.
#2 pressure fermentation inhibits yeast growth, so if you pressured at pitching, expect minimal growth and a delay in the fermentation process. Normal process is to start pressure at about Day 2; you can use formation of kräusen as a guide.

I would take the pressure off and see how it goes.

“It is a capital mistake to theorize before one has data. Insensibly one begins to twist facts to suit theories, instead of theories to suit facts.” - Sherlock Holmes (A. Conan Doyle)

Points taken, thanks. Pitched a healthy SNS starter, activity in about 18 hours. Started fermentation @ 5 psi and raised to 10 on day 2-3. Will leave as is for now.

[lupulus]

@HopDen

@lupulus

#1 not all yeasts can be pressure fermented. Some Belgium yeasts don’t even like airlocks.
#2 pressure fermentation inhibits yeast growth, so if you pressured at pitching, expect minimal growth and a delay in the fermentation process. Normal process is to start pressure at about Day 2; you can use formation of kräusen as a guide.

I would take the pressure off and see how it goes.

“It is a capital mistake to theorize before one has data. Insensibly one begins to twist facts to suit theories, instead of theories to suit facts.” - Sherlock Holmes (A. Conan Doyle)

Points taken, thanks. Pitched a healthy SNS starter, activity in about 18 hours. Started fermentation @ 5 psi and raised to 10 on day 2-3. Will leave as is for now.

Good luck!
Keep us updated.
Also please post the yeast strain so others can be aware it may not work well under pressure.

“It is a capital mistake to theorize before one has data. Insensibly one begins to twist facts to suit theories, instead of theories to suit facts.” - Sherlock Holmes (A. Conan Doyle)

[HopDen]

@lupulus

@HopDen

@lupulus

#1 not all yeasts can be pressure fermented. Some Belgium yeasts don’t even like airlocks.
#2 pressure fermentation inhibits yeast growth, so if you pressured at pitching, expect minimal growth and a delay in the fermentation process. Normal process is to start pressure at about Day 2; you can use formation of kräusen as a guide.

I would take the pressure off and see how it goes.

“It is a capital mistake to theorize before one has data. Insensibly one begins to twist facts to suit theories, instead of theories to suit facts.” - Sherlock Holmes (A. Conan Doyle)

Points taken, thanks. Pitched a healthy SNS starter, activity in about 18 hours. Started fermentation @ 5 psi and raised to 10 on day 2-3. Will leave as is for now.

Good luck!
Keep us updated.
Also please post the yeast strain so others can be aware it may not work well under pressure.

“It is a capital mistake to theorize before one has data. Insensibly one begins to twist facts to suit theories, instead of theories to suit facts.” - Sherlock Holmes (A. Conan Doyle)

WLP570

[denny]

@lupulus

#1 not all yeasts can be pressure fermented. Some Belgium yeasts don’t even like airlocks.
#2 pressure fermentation inhibits yeast growth, so if you pressured at pitching, expect minimal growth and a delay in the fermentation process. Normal process is to start pressure at about Day 2; you can use formation of kräusen as a guide.

I would take the pressure off and see how it goes.

“It is a capital mistake to theorize before one has data. Insensibly one begins to twist facts to suit theories, instead of theories to suit facts.” - Sherlock Holmes (A. Conan Doyle)

Right on! Pressure fermentation is the flavor du jour, but so many don’t understand.