Beer Forum

I am brewing Tasty's Janet's Brown Ale (extract) and my OG came in very close. I used a yeast starter and my fermentation started in about 4-5 hours which is the fastest I have had. FYI, this is batch 5. I am temp controlling my fermentation so this is spot on. After 1 week I am down to one bubble every 25 seconds and I took a reading today and I am at 1.022 in lieu of a projected 1.016 from Brewing Classic Styles. This seems to be too much so I am wondering what I can do to lower it more. The only thing I can think of is to get an aquarium pump and add oxygen. Any feedback?

Let it go longer. DO NOT ADD OXYGEN!

Only one week? I don't even bother to check gravity until 10 days to 2 weeks. Leave it alone. It's doing fine. Check again again in another week.

Wayne

OK,
I guess I'm still a bit impatient. Thanks.

I assumed that once the bubbles stopped that was about it. You read and you listen to the Podcasts and experience always seems to be the best answere.

Just because they are not producing CO2, does not mean the yeasties are finished doing their handy work....I never go by the bubbles in the air-lock, hell, some don't even use them, just cover the opening with tin-foil, as long as nothing can get inside, there will still be enough positive pressure on the inside to keep the nasties out.

Try raising the temp about 5 ° and rouse the yeast by swirling the fermenter.

It may eventually get lower, but you need to add oxygen on the next batch.

i would give it time before i give it heat. the swirling idea isnt bad though.

BDawg wrote:Let it go longer. DO NOT ADD OXYGEN!

Amen!! Never oxygenate fermenting wort - once yeast is in and fermentation begins - oxygenating would be a bad idea.

My last batch was 1.049 OG and after 9 days at 69F, FG=1.014.

Patience is the hardest part of brewing!!!

hang in there!