So on the instructions I got with my first kit(milk stout) read that once the airlock stops bubbling give it 48 hours before you are ready to bottle. I waited the 2 days and popped the cap open and took a reading and tasted it, if I did the hydrometer correctly it was a bit low on alcohol content but it still tasted great. So next day I went into my brew shop and he said maybe I’d want to pitch in a little more yeast and give it TWO more weeks. My question is, is this normal? A buddy that also brews told me that it won’t hurt it if it sits for a couple more weeks and ferments. But I guess I am just anxious and want to try it. Thanks! Daniel
I believe your instructions are incorrect. Fermentation completion is not related to airlock activity. You typically want to do a MINIMUM of two weeks in the fermenter (I usually do three). But the real test is a consistent hydrometer reading over a three day period to indicate fermentation has completed, and that the gravity reading is close to your expected post-fermentation number. In the homebrew world patience is a virtue....
There is no real "set time". So the notion of, give it a week, or give it a minimum of 2 weeks isn't really right. Your hydrometer will tell you when it's right. You should have taken notes of your OG, and should have an idea of your FG. Once you get to your expected final gravity, note the reading, and then give it 2-3 more days and check it again. If it's stable, and hasn't changed any, then it's done and not going to move anymore than where it's at. You said it's "low on alcohol"... what was your hydrometer reading before you pitched the yeast, and what was it when you last checked it? What does the kit say it should be in the recipe? I wouldn't add anymore yeast, and I'd leave it alone. Check the gravity in another day or two, and see if it's still where it's at. If it's within reason to the recipe, and you followed it all correctly, it's done.
For the first gravity reading I doubt I did it correctly...I don't have it infront of me but it bobbed in the lower Orange section. For the reading I did on saturday, which I am certain I did right...and again I don't have it infront of me it bobbed in the upper white section (50 maybe?). The instructions DID say once the airlock stopped bubbling for 2 days straight to check it.
Well none of that really helps. Gravity is expressed by numbers like 1.050 or 1.009. Not by colors. It's a pretty exact measurement. What does your recipe say it should have been at the start and finish? Airlock bubbling means nothing other than co2 coming out of solution.
Thanks for your patience. My intial reading it was in the orange area by the 50 then on saturday it was in the white area by the 30.
The final gravity that you achieve for a given batch of beer is dependent on the fermentability of the wort and the attenuation capability of the yeast (plus other factors). For a 1.050 Milk Stout I would expect that your final gravity should be lower than 1.030. I personally would recommend that you keep the beer in the fermenter for some more time with the hope that more fermentation would occur and you would reach a final gravity lower than 1.030. You could pitch more yeast as per the suggestion of the Local Homebrew Store (LHBS) person. The yeast you originally pitched should be capable of getting the job done. What yeast (and yeast amount) did you pitch? Did you aerate the wort? What was the fermentation temperature? Cheers!
So was it 1.030? I'd have to say, it's probably not done unless you really messed something up. It's extract I'm assuming, and I'd have to think it's got atleast 8-10 more points to go. Leave it be.
What yeast (and yeast amount) did you pitch? Did you aerate the wort? What was the fermentation temperature? Cheers!
