Newbie - Advice Needed

[Seganku]

Hi all,

I'm new to the forum and new to making home brew. I have a question which I'm sure everyone will roll their eyes at. I've searched the forum for an answer but haven't had much luck, although I'm sure the answer will be in a thread somewhere,

I started a Geordie lager kit 12 days ago. I afraid I didn't take a gravity reading when I started . Anyway, I made sure everything was sterilised and followed all the instructions on the packet. I have it in a 5.5 gallon fermentation tub with an airlock and I've kept it in a room with temp of 18 - 22. After 12 days the airlock is still bubbling. I took hydrometer readings on the 10th and 11th day and they were a constant 1.010, however the 12th day reading its now at 1.006.

I've had a taste of the brew and it tastes ok, not bitter or vinegary, but it may be slightly sugary (not really sure)

Could this fluctuation be because of the temperature of the liquid? I never took the temperature on the first 2 readings but I took them at the same time of day. Or could it still be fermenting?

What shall I do? Shall I leave in fermentation bin until the airlock stops bubbling? Carry on taking readings until I get 3 consecutive ones? Or is it ready to bottle after the 2 consecutive readings of 1.010 on the 10th and 11th day?

Apologies if this is a question that has been asked hundreds of times

Thank you in advance for any helpful replies.

 

[Wendy1971]

Just leave it for a few more days then take a reading it wont hurt the beer sometimes if the temp rises it can start fermenting a bit more

Welcome to the forum

 

[Seganku]

Thank you for the advice and the welcome. I'll try to be patient :)

 

[abeyptfc]

yeah I would give it another test either tomorrow or tuesday and if it still at 1.006 then bottle. i always leave my brews in the bucket for 2 weeks anyways.

 

[robsan77]

welcome, there is a hydrometer temperature calibration calculator in the calculators section top of page. I dont know what reading those kits generally go down to but 1006 is pretty low. i shouldnt imagine it is goign to go much further. As wendy says, it wont hurt to leave it a couple more days but you must avoid big swings in temp. That is what can shock the yeast and give you a stuck fermentation but that hasnt happened here :thumb: Sounds like its going to be a nice brew. :drink:

 

[Seganku]

Phew, I'm pleased that I haven't messed it up

What does the drop from 1.010 to 1.006 mean exactly? i.e. does this make it stronger / weaker, taste better, make it clearer?

As I say I'm new to all this so any advice is very much appreciated.

Edited to say that I looked at the calculator and have answered my question of the lower reading making it stronger

 

[abeyptfc]

http://en.wikipedia.org/wiki/Gravity_(beer)
have a look on wikipedia

 

[StubbsPKS]

Phew, I'm pleased that I haven't messed it up

What does the drop from 1.010 to 1.006 mean exactly? i.e. does this make it stronger / weaker, taste better, make it clearer?

As I say I'm new to all this so any advice is very much appreciated.

Edited to say that I looked at the calculator and have answered my question of the lower reading making it stronger

When you do your next brew, you can use your original gravity reading along with the gravity reading after primary fermentation is done to find out how strong your brew is using a calculator such as This one

 

[Seganku]

Thanks folks. I'm going to take a reading tomorrow and fingers crossed it will be ready for bottling :

I can't wait to try my first pint :)

If it all goes ok I may even consider trying some wine :pray: I've been looking at a few recipes for peach, pear and carrot wines :party:

 

[Seganku]

I took a reading last night and today and they were both 1.008. The airlock is still bubbling though - I'd say 1 bubble every 90 seconds to 135 seconds.

Is this safe to bottle? Or should I wait for all bubbling to cease?

If I do have exploding beer bottles and they don't kill me the wife surely will if I flood the house with beer and glass :cry:

 

[luckyeddie]

You're fine, I reckon. A bubble every couple of minutes is in the grounds of 'negligible'. Besides, I presume you are going to add further sugar for conditioning? Just add a tiny bit less.

 

[Yorkslad]

Hi there, Im new to brewing but have read tons of information on the art and have taken to it like a duck in water.
These guys on here are the 'bees b*llox' (a womans version of bees knees, bless)
I have always bottled my brews on 1.006-1.008 regardless if fermenting has stopped, as it goes into secondry and can finish off there. Of the brews i have done so far, they have turned out perfect.
I have luck on my side, or im doing something right :

 

[Seganku]

I bottled them on Tuesday and haven't had any explosions yet :grin: Seems to be clearing up nicely.....roll on next month!

I have a bitter fermenting now

Thanks again for all the help folks :thumb: