Bure Gold

[Nigel Ford]

Hi there, is it normal for woodfordes Bure Golg to stop fermenting after 2 to 3 days, gravity reading is 1.016. I've used the 2 sachets of yeast that came with the kit?? What to do please. Temperature is at a constant 21oc

 

[GerritT]

Hi there, is it normal for woodfordes Bure Golg to stop fermenting after 2 to 3 days, gravity reading is 1.016. I've used the 2 sachets of yeast that came with the kit?? What to do please. Temperature is at a constant 21oc

1016, tiny bit on the high side, but since there are "lightly-roasted malts to form a classic aromatic, golden ale" it should not dry out either. Give it a careful swirl with a sanitised spoon, to poke the yeast into action? And wait for another week before bottling won't do it any harm. Good luck!

 

[Nigel Ford]

1016, tiny bit on the high side, but since there are "lightly-roasted malts to form a classic aromatic, golden ale" it should not dry out either. Give it a careful swirl with a sanitised spoon, to poke the yeast into action? And wait for another week before bottling won't do it any harm. Good luck!

Thanks

 

[Nigel Ford]

Thanks

Yeah it's started bubbling like a good un thank you!!

 

[chrisb8]

I assume that by saying it has stopped fermenting that you mean that the airlock is no longer bubbling? This does not necessarily mean that fermentation has stopped but more likely it has slowed right down. Often the fermentation is very fast for the first few days and then the last part is slower. You certainly should leave the wort in the fermentation vessel for longer than a few days, 2 weeks is an often quoted rule of Patience is a key skill in home brewing

 

[Nigel Ford]

It's off again thanks

I assume that by saying it has stopped fermenting that you mean that the airlock is no longer bubbling? This does not necessarily mean that fermentation has stopped but more likely it has slowed right down. Often the fermentation is very fast for the first few days and then the last part is slower. You certainly should leave the wort in the fermentation vessel for longer than a few days, 2 weeks is an often quoted rule of Patience is a key skill in home brewing

I've just given it a gentle stir with a sanitised spoon and it's off again yeah

 

[chrisb8]

I've just given it a gentle stir with a sanitised spoon and it's off again yeah

I would imagine that is dissolved carbon dioxide leaving the wort after it has been agitated

 

[Slid]

Hi, the first very vigorous ferment may be over, but fermentation is not and it will not be over for some time yet. As chrisb8 says, just leave it for a total of 2 weeks or so and all will be well.

Once again I bore the audience with the picture from the link:

http://howtobrew.com/book/section-1/fermentation/re-defining-fermentation

 

[Slid]

You can learn a lot from the free resource referenced above.

 

[chrisb8]

I knew that I'd seen a diagram somewhere

 

[chrisb8]

You can learn a lot from the free resource referenced above.

I second that, I started by reading Palmer's How to Brew

 

[White Rose Al]

Just done Bure Gold, brewed slightly short for a 19L corny

2-2-2 rule and carbed with Co2

It has an almost lactose flavour, anyone experienced this? Carbonation is perfect and apart from a slight chill haze is clear.

Brewed with Pure Brew as I do with all my kits and minimal oxygen contact.

May just need another week or so of conditioning

 

[Graz]

Just in the dry hop stages of one of these. After 2 weeks in the brew fridge it went from 1.030 to 1.006 so finished slightly on the dry side. A quick taste from the trial jar before adding the hops and it was quite malty but not in a bad way. I have made this before but can't really remember what is was like though seemed to remember I enjoyed it.

 

[White Rose Al]

It's drinkable and I do get the malty back note (sort of standard with extract kits), just that lactose flavour which is odd.

Away for a week so will give it another go then

 

[Jim Brewster]

I've had it direct from Woodfordes in mini keg and it was quite dry and light, definitely no lactose

 

[White Rose Al]

Cheers Jim

 

[Sandimas]

I had a weird flavour to mine. I brew Wherry regularly and it's always great, I tried this but it tasted odd so didn't make it again.