Question regarding my current homebrew

Discussion in 'Homebrewing' started by bostonwolf, Aug 28, 2016.

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  1. bostonwolf

    bostonwolf Zealot (656) Jan 20, 2015 Massachusetts

    So I just did my first all grain brew. I used my own hop bill (mainly because I grew some hops and wanted to use them) but the base recipe for the malt bill was Sean Lawson's Double Sip recipe.

    I have a chest freezer with a temperature controller so wort temperature was exactly on point. I let it go for one week at 68, cooled to 55 for 24 hours to settle out the yeast, racked to secondary and dry hopped (combo of whole hop Centennial/Cascade and Azacca pellets.) let it sit for this week at 56.

    Pulled it out today to start bottling and noticed a ton of sediment/trub in the bottom and that there is still active bubbling in the airlock.

    The question is, should I go ahead and bottle it or do I let it sit for a few more days, maybe raise the temperature a bit until the bubbling is almost gone?

    Thanks for any advice.
     
    #1 bostonwolf, Aug 28, 2016
  2. GreenKrusty101

    GreenKrusty101 Initiate (0) Dec 4, 2008 Nevada

    Only your hydrometer knows for sure. Take a couple readings 3 days apart...if no change, you are good to go. I rarely, if ever, rack/bottle @ 1 week...generally speaking 2 weeks at ferment temps is a much better time frame for most ale styles. Cheers

    Edit: bubbling is not necessarily a good indicator of fermentation (could be CO2 coming out of solution)
     
    #2 GreenKrusty101, Aug 28, 2016
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  3. AngryDutchman

    AngryDutchman Zealot (693) Aug 8, 2015 Pennsylvania

    I would guess the warmup to bottling released gas from suspension and two weeks was a decent enough time for fermentation. If you're going ahead with bottling, reduce the priming sugar by 30% and you should be fine.
     
    #3 AngryDutchman, Aug 28, 2016
  4. VikeMan

    VikeMan Grand Pooh-Bah (3,067) Jul 12, 2009 Pennsylvania
    Pooh-Bah

    What? How did you figure out that the remaining fermentables (if any) are equivalent to 30% of the (unspecified) amount of priming sugar?

    OP: Do what @GreenKrusty101 said.
     
    #4 VikeMan, Aug 28, 2016
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  5. corbmoster

    corbmoster Pundit (848) Dec 15, 2014 Texas
    Trader

    I second what GreenKrusty said. For future reference, I would make sure fermentation is finished before I move from primary to secondary. Also, you may want to consider dry hoping in primary to avoid an unnecessary transfer. Just a thought. I've heard some people having good results from dry hopping while fermentation is still going on though. Let us know how it turns out.
     
    #5 corbmoster, Aug 28, 2016
  6. CADETS3

    CADETS3 Initiate (0) Dec 3, 2014 Texas

    Yea, ESPECIALLY, since the beer was transferred after only one week!
     
    #6 CADETS3, Aug 28, 2016
  7. bostonwolf

    bostonwolf Zealot (656) Jan 20, 2015 Massachusetts

    #7 bostonwolf, Aug 30, 2016
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  8. VikeMan

    VikeMan Grand Pooh-Bah (3,067) Jul 12, 2009 Pennsylvania
    Pooh-Bah

    And if Sean Lawson told you to jump off a cliff, would you do that too? No, I don't care if Sean's parents are letting him do it.
     
    #8 VikeMan, Aug 30, 2016
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  9. Hogue2112

    Hogue2112 Initiate (0) Apr 7, 2016 Ohio

    Abide and let it ride.

    If the only desire to bottle is strictly for your enjoyment, then exercise some patience and go pick up some good beer at the store :slight_smile:
     
    #9 Hogue2112, Aug 30, 2016
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  10. bostonwolf

    bostonwolf Zealot (656) Jan 20, 2015 Massachusetts

    Given how good his beer is, I'd have to consider it.
     
    #10 bostonwolf, Aug 30, 2016
  11. bostonwolf

    bostonwolf Zealot (656) Jan 20, 2015 Massachusetts

    That's what I did. Took gravity readings that were in line with expectations on the day I posted and yesterday, then bottled.

    Very interested to see how things turned out. And I already know what my next equipment purchase will be (siphon pump) until my wife gives me the OK for a kegging system. Should be a merry Xmas for all.

    Appreciate all the help and comments, guys.
     
    #11 bostonwolf, Aug 30, 2016
    Hogue2112 likes this.
  12. AngryDutchman

    AngryDutchman Zealot (693) Aug 8, 2015 Pennsylvania

    No, reduce priming sugar by 30%. Instead of 3/4 cup (5 gal batch) use use a shade over 1/2 cup ( or if using malt extract use about 7/8 cup instead of 1-1/4 cup).
     
    #12 AngryDutchman, Aug 30, 2016
  13. VikeMan

    VikeMan Grand Pooh-Bah (3,067) Jul 12, 2009 Pennsylvania
    Pooh-Bah

    I think I knew what you meant, i.e. use less priming sugar because there may be unfermented sugars (from the wort) still left in the beer. That is what you meant, right?

    If so, what I don't know is how you came up with a 30% reduction.
     
    #13 VikeMan, Aug 30, 2016
  14. GormBrewhouse

    GormBrewhouse Pooh-Bah (2,111) Jun 24, 2015 Vermont
    Pooh-Bah

    and you know more than shawn???? kinda pompous viker!!!
     
    #14 GormBrewhouse, Aug 30, 2016
  15. AngryDutchman

    AngryDutchman Zealot (693) Aug 8, 2015 Pennsylvania

    Just my general experience over the last 20 years - most of the fermentation is done in five or six days so waiting weeks to get to 1.008 is not necessary - if you catch it at 1.011 or so you don't even need priming sugar, just bottle it and the yeast will conk out before they overcarbonate and you don't add an adjunct in the process.
     
    #15 AngryDutchman, Aug 31, 2016
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