- Joined
- Jun 7, 2022
- Messages
- 48
- Reaction score
- 28
Hi folks,
I’m in the process of fermenting a batch of Espresso Stout from a Dark Rock part grain kit.
I’m using Safale S-04 dried yeast that comes with the kit.
I’m very Strict with my cleaning and sanitation process too.
And I ferment in a standard sealed bucket type fermenter with airlock.
Unfortunately I don’t have a brew fridge yet, so the ferment or sits under the stairs, which remain’s pretty constant with temp.
Temp range for this yeast is supposed to be 15C to 20C, but I read you should pitch at just above this, so I pitched at 23C.
Weather forecast was slightly off, so temp remained about 23C for the first week…I had thought the temp would drop.
Fermentation seems to go OK, but seemed to end after day 5.
I have had short fermentation before with other yeasts and easily hit FG, but this time the gravity stopped at 1.020, but target is 1.015
OG was 1.052, so a lot of fermentation did take place, but it has sat at 1.020 for 4 days now with negligible activity.
I’ve given it a taste when checking SG and it’s actually tasting good, no off flavours, etc.
So, the question is…in your opinions, would just leave alone for a few more days, and if SG is still stable, just bottle it with slightly lower ABV (difference is about 0.6 ABV) or should I try to warm the beer or stir it to try and wake up the yeast again?
I’m in the process of fermenting a batch of Espresso Stout from a Dark Rock part grain kit.
I’m using Safale S-04 dried yeast that comes with the kit.
I’m very Strict with my cleaning and sanitation process too.
And I ferment in a standard sealed bucket type fermenter with airlock.
Unfortunately I don’t have a brew fridge yet, so the ferment or sits under the stairs, which remain’s pretty constant with temp.
Temp range for this yeast is supposed to be 15C to 20C, but I read you should pitch at just above this, so I pitched at 23C.
Weather forecast was slightly off, so temp remained about 23C for the first week…I had thought the temp would drop.
Fermentation seems to go OK, but seemed to end after day 5.
I have had short fermentation before with other yeasts and easily hit FG, but this time the gravity stopped at 1.020, but target is 1.015
OG was 1.052, so a lot of fermentation did take place, but it has sat at 1.020 for 4 days now with negligible activity.
I’ve given it a taste when checking SG and it’s actually tasting good, no off flavours, etc.
So, the question is…in your opinions, would just leave alone for a few more days, and if SG is still stable, just bottle it with slightly lower ABV (difference is about 0.6 ABV) or should I try to warm the beer or stir it to try and wake up the yeast again?