Fermentation with a long tail

[Stu's Brews]

No idea. Each brew is different. But it's roughly looking like what I'd expect (82% attenuation at the moment)

In which case I think it's all good.

Part of the drop in the reading may also be the floating hydrometer (assuming that is what you are using) changing angle slightly as the krausen drops. The krausen impacting the reading is probably the main drawback of the floating hydrometers.

 

[Agentgonzo]

In which case I think it's all good.

Part of the drop in the reading may also be the floating hydrometer (assuming that is what you are using) changing angle slightly as the krausen drops. The krausen impacting the reading is probably the main drawback of the floating hydrometers.

Yeah, it's an ispindel. I hadn't thought about the drop in kraken. It happens on some brews (yeasts) and not others. But the same is true of the size of the kraken.

*Krausen

 

[Jahfish]

Does anyone else get fermentation profiles like this?
View attachment 102741

Fermentation drops with a normal profile and "almost finishes" but then has a long tail where it gradually drops the last few SG points over a week or two - rather than just finishing and staying at a stable SG. I have this sometimes (every time I use M21) but this one is with CML Belgian.

Strangely, I thought this was normal

 

[Agentgonzo]

Maybe it is normal!

 

[MashBag]

@Agentgonzo
At the end of the day it's your call.
I misunderstood/misunderstood your original question. Depending if the desired FG this could indeed be normal.
I have to confess I don't brew by data. In fact I only check it day 2 and then again day 7 ready for bottling.

 

[crescent city Mike]

These long "tails" are sometimes associated with a particular yeast strain(s) but could be related to insufficient yeast starter.

 

[Agentgonzo]

These long "tails" are sometimes associated with a particular yeast strain(s) but could be related to insufficient yeast starter.

Mine are all from dried yeast, so no starter.
I think it does look like some strains do it, some don't. I'm curious as to why though

 

[crescent city Mike]

There are MANY strains of yeast; all with varied properties. Some apples are sweet, some tart, etc.

 

[MashBag]

There are MANY strains of yeast; all with varied properties. Some apples are sweet, some tart, etc.

Who are you calling a tart

 

[Agentgonzo]

It took over a week to reach terminal gravity.

 

[Stu's Brews]

Have you checked the reading with a hydrometer as well?

 

[Agentgonzo]

Have you checked the reading with a hydrometer as well?

Nope. The actual value of the ispindel is probably wrong (I've adjusted it over many brews to reflect reality so it's close, but not reliable) but the trend is a good indication of whether it's finished or not

 

[Agentgonzo]

Nope. The actual value of the ispindel is probably wrong (I've adjusted it over many brews to reflect reality so it's close, but not reliable) but the trend is a good indication of whether it's finished or not

I use the ispindel as a guide to when it's finished (and also temperature), but measure the OG and FG with a hydrometer

 

[Agentgonzo]

Resurrecting a thread from earlier this year, this is the profile I got this week with S-04 (ignore the gravity, it's reading a bit high, but I took a reading with a hydrometer and it's reading 1.020). A really abrupt finish to fermentation (or maybe a stall... )

 

[hoppyscotty]

Pretty normal as far as I'm concerned.

Usually the majority of my fermentation is done within a few days but hen takes a week for the tail to flatten out to my satisfaction. I usually start ramping up temperature by a degree or so a day towards the high point of the yeasts fermentation range and sometimes that can kick another point or so out but usually I leave for a good week once I've got to this tail portion of the fermentation profile.