Airlock Still Bubbling After 16 Days

[the-erl]

Hi, :

I'm brewing a Muntons Gold IPA which I've added dextrose to beef up the strength and some Cascade finishing hops. OG was 1.060 and for the last 2 days it's been sat at 1.016 so I think it's stopped fermenting, only it's still bubbling away fairly regularly? It tastes fine, in fact it tastes fantastic :wha: After trawling through some old posts on this forum and a few others around the net it sounds as though this might just be excess Co2? Does this sound right? :hmm:

It's only my 4th brew and I'm a bit concerned about bottling as I don't really want a room full of bottle bombs. :wha: What is the longest I can leave before bottling? :hmm:

Any help or advice would be much appreciated :)

Erl :drink:

 

[cody]

Hi Erl,
If you check the gravity every couple of days and it is the same, then it is done. If it is lower then it is still fermenting. If it is still fermenting, you might try warming it up a few degrees. A heating pad works well.
Luck,
Cody

 

[the-erl]

Cheers Cody,

Been checking it every day and it has dropped down to 1.012. been at that now for 2 days. I'll give it another couple of days adn see it if holds there.

Still tastes and smells good, but a bit concerned as to how long the brew can stay in the FV? Any ideas?

Cheers,

Erl

 

[eggman]

Ideally you don't want it sitting on the trub in the original fermenter for much more than a couple of weeks, if the reading is the same tomorrow get it bottled
:

 

[fatbelly]

At 1060 > 1012 thats an ABV of 6.4%, can I come around when you sample some :
At 1012 for the past few days then I think its deffo time to bottle.
I have never left a brew in the Fv much past 14 days.

 

[the-erl]

Well, it was still bubbling yesterday but had stayed at 1.012 so bottled it! It was pretty lively when going into the bottles and would nearly bubble out when I added the sugar, I had to be pretty quick with the stoppers! Seemed to settle down though so should be good!?

It tasted lovely and the aroma was spot on, I could have drunk a glass or 2 then and there! Now just got to do the hard part, Waiting! :lol:

Thanks for everyones help and advice!

At 1060 > 1012 thats an ABV of 6.4%, can I come around when you sample some :
At 1012 for the past few days then I think its deffo time to bottle.
I have never left a brew in the Fv much past 14 days.

You'd be more than welcome round for a drink if you are ever in New Zealand!

Cheers,
Erl :drink:

 

[evanvine]

One of my experimental stepped mash brews took over 2 months to finish fermenting, but it was worth the wait!

 

[Hollow Legs]

Most of my lagers (Coopers Euro) are in the Fv for 3 weeks or more as I brew them at 12C and still showing signs of bubbling, I usually bottle though as the FG is fairly consistent over two days.

They are fantastic tasting and really clear and crisp, I use Coopers plastic bottles and have had no mishaps or over pressurised pints. :thumb:

 

[dennisdk2000]

One of my experimental stepped mash brews took over 2 months to finish fermenting, but it was worth the wait!

Sounds like an interesting brew - care to share the specifics?

I'm not an experienced brewer but have been doing some reading prior to undertaking my first brew, and as I understand it, transferring the wort to a second fermenting vessel is a good way of avoiding the trub spoiling the beer if the fermentation takes some time to complete - but I may be wrong? Trying to understand the mechanics of brewing - half craft, half art!

Dennis

 

[evanvine]

Sounds like an interesting brew - care to share the specifics
as I understand it, transferring the wort to a second fermenting vessel is a good way of avoiding the trub spoiling the beer

30 mins mash at 60C then 60 mins at 70C.
This produces dexterins as well as sucrose which are much slower to ferment.
Double dropping after the rocky head has formed does get rid of a load of crap.

 

[the-erl]

Thanks for everyones help and advice!

Most of my lagers (Coopers Euro) are in the Fv for 3 weeks or more as I brew them at 12C and still showing signs of bubbling, I usually bottle though as the FG is fairly consistent over two days.

They are fantastic tasting and really clear and crisp, I use Coopers plastic bottles and have had no mishaps or over pressurised pints. :thumb:

I've got a Stout on the go at the moment but I'm planning a couple of good pilsners and wanted to ferment at the lowest posssible temps. How do you keep your temp nice and low?

Cheers,

Erl :drink: