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Date: 24 Jun 2006 17:19:00
From: David Wuertele
Subject: 10 bubbles per minute after three weeks!
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I have a brew in the fermenter that is still bubbling after three
weeks! I've never seen this before --- and I'm basically making the
same recipe I always make. Usually the bubbling stops completely by
the end of one week.
My recipe: 10 gallons water
10.5lb Gold DME (@ 170F)
2lb Crystal 40L (@ 170F)
2oz Goldings (bittering)
2oz Fuggle (flavor)
2oz Cascade (aroma)
2oz Cascade (dry)
WL California Ale #WLP001 (no starter)
Measuring just before pitching, I had an SG of 1.050.
Brew Day: zero bubbles
Day 2: 6 bubbles/min
Day 3 a.m.: 60 bubbles/min
Day 3 p.m.: 120 bubbles/min
...
Day 11: 4 bubbles/min
Dumped trub, added dry hops
...
Day 21: 10 bubbles/min!!
SG of 1.013
1.013 SG!! I've never seen a gravity that low! Is that normal?
Why would my bubbles/min actually be higher at 21 days than it was at
11 days?
I tasted a sample, and it tastes fine. What would explain the
difference in bubble time between this and previous batches?
The only difference in process that I can think might have an effect
is that I set my fermentation fridge temperature 2 degrees F lower
than normal: usually I set it at 68F, this time I chose 66F. Could
that have made the difference? Is this a good thing or a bad thing?
Should I goose it with a low or a high temperature for a while?
Should I wait for the bubbles to stop completely before bottling?
Dave
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Date: 25 Jun 2006 16:32:00
From: Scott Sellers
Subject: Re: 10 bubbles per minute after three weeks!
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David Wuertele <dave-gnus@bfnet.com >:
>I have a brew in the fermenter that is still bubbling after
>three weeks! I've never seen this before --- and I'm basically
>making the same recipe I always make. Usually the bubbling
>stops completely by the end of one week.
>My recipe: 10 gallons water
> 10.5lb Gold DME (@ 170F)
> 2lb Crystal 40L (@ 170F)
> 2oz Goldings (bittering)
> 2oz Fuggle (flavor)
> 2oz Cascade (aroma)
> 2oz Cascade (dry)
> WL California Ale #WLP001 (no starter)
>Measuring just before pitching, I had an SG of 1.050.
>Brew Day: zero bubbles
>Day 2: 6 bubbles/min
>Day 3 a.m.: 60 bubbles/min
>Day 3 p.m.: 120 bubbles/min
>...
>Day 11: 4 bubbles/min
> Dumped trub, added dry hops
>...
>Day 21: 10 bubbles/min!!
> SG of 1.013
>1.013 SG!! I've never seen a gravity that low! Is that normal?
>Why would my bubbles/min actually be higher at 21 days than it
>was at 11 days?
>I tasted a sample, and it tastes fine. What would explain the
>difference in bubble time between this and previous batches?
>The only difference in process that I can think might have an
>effect is that I set my fermentation fridge temperature 2
>degrees F lower than normal: usually I set it at 68F, this time
>I chose 66F. Could that have made the difference? Is this a
>good thing or a bad thing?
It depends on the yeast, and the flavor profile you are after.
Shouldn't be a central issue here.
>Should I goose it with a low or a high temperature for a while?
>Should I wait for the bubbles to stop completely before
>bottling?
I think the consensus is not to pay too much attention to bubble
rates. They tell you something, but don't make an easy or clear
basis for decision making.
There is a small chance that infection could be causing the
bubbles. Or it could be outgassing of dissolved CO2 due to
temperature change, which could happen if you're taking the
fermenter out of the fridge to measure.
I'd go by gravity readings to determine when the ferment is done,
and by taste to judge if there is an infection or not. If it
tastes good, and if gravity reads the same over several days, I'd
go ahead and bottle. Don't forget to prime.
cheers,
Scott S
--
Scott Sellers
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Date: 26 Jun 2006 14:20:53
From: John 'Shaggy' Kolesar
Subject: Re: 10 bubbles per minute after three weeks!
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On Sat, 24 Jun 2006 17:19:00 -0700, <dave-gnus@bfnet.com > wrote:
> I have a brew in the fermenter that is still bubbling after three
> weeks! I've never seen this before --- and I'm basically making the
> same recipe I always make. Usually the bubbling stops completely by
> the end of one week.
Rule #1: Don't count bubbles. They are relatively meaningless when it
comes to deciding if your beer is done or not. There are things which have
nothing to do with fermentation that can cause bubbles, it is also possible
to have fermentation activity that does not create bubbles. Ignore the
bubbles! ;)
> Measuring just before pitching, I had an SG of 1.050.
> ...
> Day 21: SG of 1.013
This is the important part, and the only thing that matter when determining
what is going on in your beer.
> 1.013 SG!! I've never seen a gravity that low! Is that normal?
1.013 doesn't sound that odd. A lot of what the FG will be is
determined by your extract. Different brands will ferment out to
different levels. Have you used this particular brand/type of extract
before?
In any case, 1.013 sounds fine to me. You're at 74% attenuation right now,
which is pretty good for an extract batch. Measure the SG again in a couple
days, if it has not changed any then you are ready to bottle.
The "real" way to decide if it's done is to measure the SG a few days apart.
If the reading is not changing anymore and is reasonable for what you would
expect the FG to be, then it is done. The bubbles don't mean anything.
> Why would my bubbles/min actually be higher at 21 days than it was at
> 11 days?
Lots of reasons, changes in temperature, external pressure, disturbing
the fermenter, phases of the moon (OK, maybe not that one) can all cause
bubbles to appear. Bubbles don't necessarily have anything to do with
fermentation.
John.
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