Irish Draught Fermenting Question

[4x4xfar]

Hey Guys,

Here are the specs

Irish Draught TUBS Kit from OZBrew

Ingredients - Premium Malt Extracts, Brew Enhancer, Dextrose, Maltodextrin, Hops and Conditioning Agent.

This one has me worried, it's been fermenting for 16 days at 30 degrees, I didnt think that was normal

SG-1032
FG-1012 - has been for 3 days

The beer has lots of bubbles when viewed through a glass and is still bubbling away.

The final Gravity tells me it's done so I'm going to keg it anyway, I would of normally liked to bottle these types of beers but the excess CO2 has me worried about exploding bottles.

I had a taste and it isnt the greatest but just drinkable.

[billybushcook]

Hey Guys,

Here are the specs

Irish Draught TUBS Kit from OZBrew

Ingredients - Premium Malt Extracts, Brew Enhancer, Dextrose, Maltodextrin, Hops and Conditioning Agent.

This one has me worried, it's been fermenting for 16 days at 30 degrees, I didnt think that was normal

SG-1032
FG-1012 - has been for 3 days

The beer has lots of bubbles when viewed through a glass and is still bubbling away.

The final Gravity tells me it's done so I'm going to keg it anyway, I would of normally liked to bottle these types of beers but the excess CO2 has me worried about exploding bottles.
.

Sounds to me as if it should be left alone to do it's thing if it is still active.

"viewed through a glass" ? does this mean it still has a heavy layer of Krausen, if so, I would leave it to settle down even if the gravity is stable.

are you using a kit yeast? 30 deg, is still way too high even for a kit yeast. May well be because of the amount of fermentables that went into it?? how many Kg's was it? Brew enhancers are made up of LDME, Maltodextrin & Dextrose so this is a bit of a double up but your OG sounds low?

Admittedly it is a strange scenario but as long as it is not infected, time will be a big help.

Cheers, Mick.

[warra48]

What yeast are you using?

30ºC is way way too high. I wish it turns out OK for you.
My first brew I did at 28ºC all the way with a lager yeast.
I drank it all, to teach myself a lesson.
Next brew, try to control your temperatures to about 20ºC tops for ale yeasts, and about 13 to 14 ºC tops for lager yeasts.

I'd also leave the brew to continue doing it's thing. 1.032 to 1.012 is only 62.5% apparent attenuation, and I think it's got some way to go before it's finished.

How do you measure the temperature of your brew?

[4x4xfar]

"viewed through a glass" ?
Not a glass but the Hydometer Tube

are you using a kit yeast? 30 deg, is still way too high even for a kit yeast. May well be because of the amount of fermentables that went into it?? how many Kg's was it? Brew enhancers are made up of LDME, Maltodextrin & Dextrose so this is a bit of a double up but your OG sounds low?
Unfortunatly because it is an Ozbrew mix, they dont really break it down for you, all up their would of been 1kg of fermentables all mixed together in a bag.
And again Ozbrew dont give specifics on the yeast they supply in their kits, so I dont have a name for you.
30 deg is too high, and I need to find a way too control it, whats worse I think is that its winter here! Come summertime i'll be in big trouble.

I'd also leave the brew to continue doing it's thing. 1.032 to 1.012 is only 62.5% apparent attenuation, and I think it's got some way to go before it's finished.Sounds to me as if it should be left alone to do it's thing if it is still active.


Damn, I kegged it! it should continue fermenting in the keg though, shouldnt it?

How do you measure the temperature of your brew?Just one of those sticky strip thermometers. I have them on both of my fermentors.

[billybushcook]

Have a look at this thread on temp control.

http://homebrewandbeer.com/forum/viewto ... f=2&t=9035

There are many ways to skin a cat!!!
these are just a few.

Cheers, Mick.

[billybushcook]

"viewed through a glass" ?
Not a glass but the Hydometer Tube
.

Whether glas or plastic tube, the amount of bubbling you saw could be the result of differential temperature between said tube & liquid, it could also be a little bit of electrolisis going on.
Best to leave them be until you are sure they are dormant, I reckon, that's one reason why I use Clingwrap on top in stead of a lid & airlock, it is easy to see what the brew is doing & easy to pick when the yeast has become dorment.

Cheers, Mick.

[4x4xfar]

I think I should of left it now, I kegged it too early and now every couple of days I'm releasing built up gas from the keg. I'm still thinking it should be ok though!

[warra48]

I think I should of left it now, I kegged it too early and now every couple of days I'm releasing built up gas from the keg. I'm still thinking it should be ok though!

At least, having kegged it, you won't have bottle bombs.
I guess releasing excess pressure is not difficult.
I'm sure it will ferment out in the keg.