Ready to bottle?

[Bobw]

Did my first All Grain a couple of weeks ago, the OG started out at 1058 which fell to 1022 after 7 days tested again after 5 days and it was still the same. Its in a Wilkinsons bucket with the lid clipped on. It's still producing gas as the lid bulges up. It tastes and smells good (makes me think of a ploughmans lunch in a pub garden somehow) so I don't think it's off, just don't understand why it apears to still be fermenting yet the gravity stays constant. It's pretty cold in my place, about 17.5c at the moment so I don't know whether this is a factor.

I'd hoped to bottle it this weekend so I can get another on the go.

Any advice appreciated.
bob

 

[31bb3]

sounds like the temp could be a factor id try to stirr the yeast up without airating it then wrap a blanket aroiund it id say it should drop a few more points yet

 

[Baz Chaz]

It's still a bit on the high side if its @ 1.022, although the temperature isn't too bad, a gentle stir and a tad warmer for a day or two then check the readings again. Would want to be down to 1.014 personally.

 

[Bobw]

Giving it a stir I can manage but I'm stuck with the temperature for the time being (need a fermenting fridge). My mate did a similar brew using the same yeast (So4) his had dropped to 10.11 after 7 days. His place is a lot warmer though. I know that low temperature will slow fermentation but just don't under why it's still producing co2 whilst the gravity stay's constant. Also what happens to the unfermentable sugars? If for example you had an OG of 10.50 split equally between fermentable/unfermentable sugars and fermented it right out (yeast permitting) wouldn't you be left with something around 10.25, or do the unfermentable sugars break down into something else, other than alcohol/co2?

I know I need to read some books but just don't have the money for that kind of thing at the moment.

Off to sterilize my spoon...
bob

 

[LeedsBrewer]

http://www.howtobrew.com :thumb: