First of all hello to everyone! I look forward to chatting to you all on this forum to imrove my beer brewing knowledge.
I'm having an issue (maybe - maybe not...) with a Tom Claxton Ale kit. I've been asked to provide beer for the guys as favours at my sister-in-laws wedding in 17 days. I started the primary fermentation 9 days ago. The OG read 1040 and now reads 1014.
The last time I brewed this beer I added a second helping of yeast at two weeks and got it to 1008 a few weeks later. Unfortunately time is not on my side fo this one!
So questions are...
Can I bottle at 1014 or is this going to cause explosions? I bottled some home made ginger beer at 1016 once, which caused some big explosions!
If I bottle at 1014, should I not add the half a teaspoon of brewing sugar (as I don't want the ale to be over carbonated)?
Should I add another helping of yeast to try and kick start things off again (and hope that it reduces over the next week so that I can bottle it)? This is my usual process. I know it won't be drinkable by the wedding, but if I can at least have it in bottles by then my wife will be happy.
Will adding extra yeast change/ruin the flavour? I personally quite like a yeasty beer having lived in Germany, but not everyone's keen and I don't want to give everyone a rank beer.
Should I just add some yeast nutrient?
Should I do nothing, but agitate the bucket and give it another week?
Lastly, I always use spraymalt instead of sugar and my beers always stop around the 1014/1016 mark and then need another helping of yeast and a few more weeks to reach a suitable SG? Any ideas why this might be?
My apologies for so many questions in my first post. I'll be more concise in future.
I'm having an issue (maybe - maybe not...) with a Tom Claxton Ale kit. I've been asked to provide beer for the guys as favours at my sister-in-laws wedding in 17 days. I started the primary fermentation 9 days ago. The OG read 1040 and now reads 1014.
The last time I brewed this beer I added a second helping of yeast at two weeks and got it to 1008 a few weeks later. Unfortunately time is not on my side fo this one!
So questions are...
Can I bottle at 1014 or is this going to cause explosions? I bottled some home made ginger beer at 1016 once, which caused some big explosions!
If I bottle at 1014, should I not add the half a teaspoon of brewing sugar (as I don't want the ale to be over carbonated)?
Should I add another helping of yeast to try and kick start things off again (and hope that it reduces over the next week so that I can bottle it)? This is my usual process. I know it won't be drinkable by the wedding, but if I can at least have it in bottles by then my wife will be happy.
Will adding extra yeast change/ruin the flavour? I personally quite like a yeasty beer having lived in Germany, but not everyone's keen and I don't want to give everyone a rank beer.
Should I just add some yeast nutrient?
Should I do nothing, but agitate the bucket and give it another week?
Lastly, I always use spraymalt instead of sugar and my beers always stop around the 1014/1016 mark and then need another helping of yeast and a few more weeks to reach a suitable SG? Any ideas why this might be?
My apologies for so many questions in my first post. I'll be more concise in future.
