Author Topic: Innkeeper Ale at 2 weeks  (Read 2249 times)

Offline bluefoxicy

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Innkeeper Ale at 2 weeks
« on: August 25, 2012, 06:38:22 PM »
It says ferment 2 weeks, bottle, let carbonate 2 weeks.

I racked over and my hydro sample was opaque, but lighter than it went in... light amber (the hydro tube was brown when I first sampled).  1.038 (target was 1.043) to 1.007, not bad.

Cloudy as hell.

So I'm adding a secondary stage.  And ... the airlock is bubbling every 15-20 seconds.  This beer is STILL fermenting!  I guess that explains why it's cloudy.

Guess it needs another week, another rack, another sample.

Online tygo

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Re: Innkeeper Ale at 2 weeks
« Reply #1 on: August 26, 2012, 05:40:27 AM »
It's probably just outgassing CO2 from the transfer.  Don't rack it again, just give it a couple of days and take another gravity reading.  If it doesn't change, it's done.
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Offline bluefoxicy

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Re: Innkeeper Ale at 2 weeks
« Reply #2 on: August 26, 2012, 05:59:19 AM »
It's probably just outgassing CO2 from the transfer.  Don't rack it again, just give it a couple of days and take another gravity reading.  If it doesn't change, it's done.

Nod.  It also suddenly occurs to me that I didn't use any yeast nutrient (forgot that was a thing), so my yeast may be slow.  (I also dry pitch, but in the future I'm going to acquire a stir plate and do starters)

Offline denny

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Re: Innkeeper Ale at 2 weeks
« Reply #3 on: August 26, 2012, 08:45:44 AM »
Yeast nutrient probably helps, but it's not a deal breaker if you forget it.

If you're using dry yeast, which it appears you are, don't make starters.  See www.mrmalty.com for details.
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Offline bluefoxicy

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Re: Innkeeper Ale at 2 weeks
« Reply #4 on: August 26, 2012, 04:09:03 PM »
Yeast nutrient probably helps, but it's not a deal breaker if you forget it.

If you're using dry yeast, which it appears you are, don't make starters.  See www.mrmalty.com for details.

Good to know.

I usually don't even rehydrate the yeast, just dump the dry packet into the fermenter.  It's always worked for me, but fermentation starts visibly quicker with a few minutes of rehydration.

The site says that dry yeast starters "deplete the reserves that manufacturers work so hard to build into their product," which is a ridiculous and vague statement (yeast manufacturers don't build yeast, they breed it; dry yeast should be yeast, not Col. Saunders' 11 herbs and spices; I can add my own nutrient; etc).  On the flip side, there was a thread here about using washed yeast (a process I don't understand), claiming that the second or third generation seems to produce better beer--with a small packet of yeast raised to a starter, that's by definition the second or third generation at least....