Stratified fermentation

[kelper]

I have recently transferred my Norfolk Nog to a keg. It was still bubbling very slowly after two, full weeks in the FV. I measured the OG near the bottom (using a thief) and it was 1020. But near the top, it was 1012. When I mixed the malt and warm water I really did stir it very well; is this stratification normal? The airlock bubbled every few seconds for the first couple of days and then gradually slowed down until it was once every twenty minutes or so. I guess it will turn out OK. I plan to give it two weeks at 18 to 20 deg C and then move it to the shed. Being in the Highlands, this should be quite cool!
My other brew is a Wherry and my next two will be Headcracker and Admirals Reserve.

 

[terrym]

If there is any fermentable sugar left in the beer the yeast will almost certainly consume it, wherever it is in the FV, so its almost impossible in my view to have a variation in SG from top to bottom at the end of the fermentation. So my advice is not to get too concerned about it.