Really fast fermentation?

What yeast? S-05 by any chance?

 

Wait. Here's what's going on in that bucket.

 

Wait 2 more days and take another reading. If it's still 1.010, it's done. And if it also tastes good, bottle it. If not, give it some more time for the yeast to clean up off-flavors before bottling.

 

No problem at all. My beers usually go nuts for about 2 days then settle out. Do not go onto the next step. Let the yeast finish up and clean up your beer.

 

Just so you know... any recipe that tells you exactly how long to leave beer in a fermenter is written by someone who doesn't know what they are doing, or (more likely) is just trying to dumb it down for new brewers. Very few beers need to be in the fermenter for three weeks. But it's safer and easier for kit makers to say that than to tell the brewer how to know when it's the right time.

 

Unless you are adding special ingredients (like fruit) or planning on bulk aging (like a big stout, for example), you don't need to do a secondary at all.

 

You know that's just the primary right? That's what it's supposed to do if your Gravity is still out of range add some Demerara(raw sugar) when priming, it's not as fermentable as table sugar or corn sugar so you'll have to add a little more of it

 

If it's not as fermentable, then it will add sweetness to the brew and alter the flavor, correct? Using a 100% fermentable sugar won't add any sweetness though.

 

Demerara sugar is so close to 100% fermentable that adding it would actually lower the FG, because alcohol is less dense than water.

OP: I would not recommend doing anything unusual with priming sugar selection for your first (or second or third) batch. There are ways to increase your final gravity if you really want to, but changing priming sugar isn't one of them.

 

Demerara sugar will raise the gravity and also make it a bit sweeter remember just because something is 100% fermentable doesn't mean it's fermented 100%, thats where the attenuation comes in and Id post 4 pictures of charts that I have in my various books proving you completely wrong but I can't do that with the app on my phone so I'll just tell you what it says it says dememera sugar has a potential specific gravity of 1.046 And also I used molasses in my last recipe to adjust the gravity which has a potential specific gravity of 1.036 and it worked brilliantly so why don't you learn what the hell your talking about before you comment

 

This is wrong. Unless some of sugars in Demerara are higher than Maltose (and they are not...Cane sugar does not contain maltotriose), 100% of the sugar in Demerara will be fermented. Here's an analysis...

http://naturalsourcing.com/spec/(TA) Raw Cane Demerara Sugar.pdf

Note the total Carbohydrates per 100g: 99.3
Note the Sugars: 97.5

Thus 97.5/99.3 = 98.2% of the carbs are fermented by Sacch yeast
Now, convert actual attenuation to apparent attenuation: 98.2% x 1.22 = 119.8%

Notice that 119.8% is higher than 100%, Therefore Demerara sugar reduces FG.

You do know that Dememara sugar and molasses are not the same thing, right? Molasses has a lot more unfermentable dextrins in it. Can't say I've done the analysis with Molasses, but I might later.

I'll try harder to live up to your standards in the future.

 

Whoa dude...there really isn't a need to get snippy! This is not that kind of forum! We are very civil around here and can discuss differences like adults, without lowering ourselves to personal attacks. Please understand VikeMan is always super helpful, very knowledgeable and never has negative intent. I for one enjoy this forum because it's not like others on the Internet and don't ever want to see it change. You may need to learn how to take constructive criticism better and know that no one is trying to attack you, so you shouldn't attack others. Just sayin...

 

I can't wait to see the sugar charts!