24 replies to this topic

[cbbrown40]

How long does that typically take?

Typically 7-10 days depending on the brew of course

[positiveContact]

Typically 7-10 days depending on the brew of course

sounds pretty reasonable to me.

[cbbrown40]

I always keg first anyway and if I want to bottle I bottle out of the keg with a beer gun. If I was going to bottle the corn sugar way then I would probably pay a little more attention to this. When the beer is to the point of creating less than one air bubble per minute you will not see any significant change in gravity. When I first started and I think this is a Charlie Papazian thing I was told to wait until less than one bubble per minute was happening and then do gravity checks until I had three that were consecutive over three day period and it was done. Typically starting at that less than one bubble per minute I was always ot pretty much close to final gravity anyway.

[No Party JKor]

Just checked it. It's about 1.026. I don't expect it to drop much, if any, more.

+4 days, still @ 1.027. (It was on the border of 1.026/1.027 when I made the previous post, it was a few degrees cooler when I measured it today, probably 64F vs. 70F, so it looked more like 1.027)

[No Party JKor]

Ironically, the beer I just brewed on Monday broke my trend of short ferments. Although, it's fairly clear to me now why this happened (at least in my case). I just got a new fermenter and it's the first time I've fermented outside of my temp controlled chamber in about a year and a half. In my chamber the fermentation temp doesn't swing more than 2 degrees from high to low. For this brew I rigged up a half-ass temp control system that allowed the ferment temp to swing from 64-71 in the first couple of days, I have got it tightened where it is keeping within about 3 degrees now, but those large swings clearly affected the yeast. The first two days the gravity dropped 25 points, now in the last three days it has dropped about 4 points per day. It just goes to show how important it is to keep those ferment temps steady!

Edited by JKoravos, 01 January 2011 - 07:27 PM.