[dons]

Okay, I am making a replica of an IPA done previously with the only changes
being the grains - now using 10.5 pounds Munich and 1 pound of Victory instead of the
previous 10.5 pounds domestic 2-row, 1 pound Crystal 45 and .5 pounds Cara pils.

I would expect the timing to be about the same.  Instead, I have something strange.  The
first brew was bottled 4 weeks after brewing, but it has now been 5 weeks since brewing day
and my bubble rate is 7 seconds.  Yes, I have done gravity readings.  And for the past 7 days,
the 3 readings have been 1.021 (the og of the previous brew was 1.011).  So, I'm not sure if
fermentation is done or not, but the activity is odd.  Could a simple change of grain make that
much difference in fermentation time - presuming it is still fermenting?

As much as possible, the rest of the process was pretty much the same.  If I'm at 7 seconds
now (and, I know, I should put little faith in bubble timing), seems like it will be a long time
until I can bottle.  I am not interested in making bottle rockets at this time.

And, by the way, the taste is pretty good. 

Seem okay to you?
Thanks!
Don

[ukolowiczd]

5 weeks and it's still bubbling every 7 seconds!? Did you mean 5 days? I have definitely had different mash efficiencies and yeast attenuation rates with different grains. I've never used mostly Munich though so I'm no help there.

[dons]

I mean 5 weeks.  I am 2 weeks into the secondary at this time.  The primary was down to about
90 second bubbles.  Racked to secondary and dry-hopped.  This is unbelievable activity, huh?

[ukolowiczd]

yeah, wow! what was your OG and what yeast are you using?

[blatz]

what yeast and did you make a starter?

[dons]

Yeast on the first brew was WLP001 and second yeast was Wyeast 1056.
OG was 1.061, same as expected.  Expected FG is 1.015.

[blatz]

if you didn't make a starter, you underpitched.  and if the yeast was old/close to expiration, you dramatically underpitched, which might explain your long fermentation.

[dons]

Good point, but it was a good yeast (I know my supplier) and I did a good starter.  Always do.
Of course, what I'm so worried about is that there is an infection - but there is nothing of that in
the taste.

[denny]

There have been reports of Munich not converting as completely or quickly as pale malt, depending on the maltster of the Munich.  Maybe you didn't get full conversion or produce as fermentable a wort?

[tschmidlin]

Airlock activity is not a good indicator of fermentation.  If the SG has been stable for more than a couple of days, it is done.  Bottle it.  If you are paranoid about it, warm it up to the mid 70s for a couple of days to encourage the yeast to finish, and keep checking the gravity.  Don't forget to correct for the temp difference.

[bigchicken]

I have gone from very little airlock activity to feverish after racking to the secondary while dry hopping. It could just be a reaction from adding hops. I've also had this happen with the addition of coffee beans in the secondary.
I agree with Tom's response.

[dons]

Okay, guys, I hear you.  And I trust ya - pretty much.

But riddle me this:  I checked that nasty old bubble rate this morning and it has now gone to 5 seconds!!!  So, given that I am bottling, not kegging, what is going to stop this bubbling so that I don't blow up every bottle.  Yes, the sg is perfectly leveled off to 1.020.  So, if fermentation is not happening, what is the yeast eating and what will save my ceilings?

[denny]

Okay, guys, I hear you.  And I trust ya - pretty much.

But riddle me this:  I checked that nasty old bubble rate this morning and it has now gone to 5 seconds!!!  So, given that I am bottling, not kegging, what is going to stop this bubbling so that I don't blow up every bottle.  Yes, the sg is perfectly leveled off to 1.020.  So, if fermentation is not happening, what is the yeast eating and what will save my ceilings?

I think you're confusing fermentation with CO2 outgassing here.  Both will produce bubbles in the airlock, but outgassing can happen after fermentation is finished, as shown by your steady gravity reading.

[dons]

Thanks, Denny.  Yes I am.  I misspoke.
But isn't the CO2 exhaust just as dangerous for bottles?
Or is it miniscule - which is why I'm told to go ahead and bottle?

[Jimmy K]

Thanks, Denny.  Yes I am.  I misspoke.
But isn't the CO2 exhaust just as dangerous for bottles?
Or is it miniscule - which is why I'm told to go ahead and bottle?

I once saw some calculations on priming sugar additions - take home was that the priming sugar rates we use depend on that dissolved CO2 to create the predicted carbonation levels.

Here is that thread, see the last message.

http://groups.google.com/group/cider-workshop/browse_thread/thread/6bf0339cb32848e7/bfa5908288cce23f?lnk=gst&q=carbonation#bfa5908288cce23f