Gravity Drop days 7 to 14 from yeast pitch

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bobukbrewer

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My beers bottled at 4 to 6 days are never below 1.015 - has anybody monitored gravity during longer times in primary ? Or know of any research into this ?
 
OG would be nice to know, and what you are expecting. My gravity on beers falls some times down to 1000 or even lower in just 10 days - I am an extract brewer so pushing beers that are expected to be what it says on the tin is a speciality of mine - I never have gravity problems. How long has this been happening? Ummmm you are AG, BIAB or Extract brewing? This does kinda help the peeps here who can answer your question.
 
The actual FG is just that and it doesn't continue to go lower. In other words, as soon as the yeast is finished with what it can do in the fermenter, there's no more change in gravity. If you bottle a beer that hasn't finished fermenting, you're asking for trouble.
It is better to rely on doing two SG readings, a day or two apart, to make sure there's no change. You might never have an issue with bottling after X days but it's much safer to do SG readings to verify.

I do three weeks in the fermenter as my own rule. I do this for various reasons.

Note: BIAB is all-grain. I'm assuming you just meant it as a different procedure for making beer.
 
yes I bottle in 4 to 6 days OG usually close to 1040 AG BIAB reading around I think I have a clue strike water is 73 to 74 next brew I will strike at 66 and heat back to 65 thanks all
 
yes I bottle in 4 to 6 days OG usually close to 1040 AG BIAB reading around I think I have a clue strike water is 73 to 74 next brew I will strike at 66 and heat back to 65 thanks all

Even if you mash high, you may well finish up lower than 1.015. Not the best idea to be bottling in such a short space of time. Especially if you're beers are at only at 1.015. They could easily drop another 10 points and you have yourself some nice bombs.
 
yes I bottle in 4 to 6 days OG usually close to 1040 AG BIAB reading around I think I have a clue strike water is 73 to 74 next brew I will strike at 66 and heat back to 65 thanks all
That's not long enough.
Just because you've reached f g doesn't mean the yeast is done. It needs time to reabsorb fermentation byproducts. And sometimes it takes longer to get the last few points.
 
....regular readers will know that I bottle into 2 or 3 one litre PET bottles that act as pressure gauges no problems in last 30 years.......
 
That's not long enough.
Just because you've reached f g doesn't mean the yeast is done. It needs time to reabsorb fermentation byproducts. And sometimes it takes longer to get the last few points.
+1 on that.
And I'm probably not alone in having beers that reach say 1.010 or thereabouts by day 6/7, and you think they have finished and go back 3 or 4 days later and they have dropped another 2 points or even more.
 
Here's a typical kit brew - Wherry

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Blue is SG, red is temp. SG still dropping on day 13.
 
I have a brew on at the moment an English ipa, I pitched on the 18th 5 days ago og was 1052 took a sample this morning 1006 yeast was wilko gervin there is a good 1 inch of trub in the fv, will leave it till Monday a test again
 
....regular readers will know that I bottle into 2 or 3 one litre PET bottles that act as pressure gauges no problems in last 30 years.......

That doesn't change the fact that after 4-6 days your beer is still fermenting and will likely end up below 1.015 somewhat, which was your original question.
 
I'm assuming that the OP isn't priming and using the last few points of gravity drop as their method of conditioning, in effect emulating cask conditioning, using the bottle as a secondary vessel. A 4-5 point drop would yield 2-2.5 vols of CO2, around the high end for British Ales, but not over-carbonated. Slightly risky, without the ability to vent off any extra Co2, but manageable with a relatively consistent OG, grist and yeast selection. I'd imagine there is plenty of yeast in suspension to do all the clearing up, although once finished and conditioned, I'd expect plenty in the bottom of the bottle.
 
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I get 0.2 to 1 mm sediment (estimate) and use miniscule amount of priming sugar - some of my bottles are on the flat side, too, including crown capped ones...
 
How do you guys get things to ferment so quickly? Most of my brews are at least 14 days often 18-21 days, fermented at 20C typically. I'd never consider bottling on days 4-6.
 
How do you guys get things to ferment so quickly? Most of my brews are at least 14 days often 18-21 days, fermented at 20C typically. I'd never consider bottling on days 4-6.
My quickest brew was my last. 21 litres with a CML saison yeast I had had in my fridge for a year and although still well in date I decided I needed to use it. OG 1.042 almost fully fermented out and clearing in day 2, kept at about 21*C. At day 4 it was 1.008 and I racked off, and it was almost clear and 1.006 when I bottled 5 days later. But for me that is exceptional.
 
when I hydrate my safale 04 yeast I add a soupcon of vitamin C and half a soupcon of yeast nutrient and vigorously agitate for 2 minutes then leave about an hour until I have at least two inches of frothy head
 
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