Stalled Kit

Let it sit a couple weeks, then rack into the bottling bucket, prime, bottle, wait a couple more weeks and enjoy.

The only problem is that it may have oxidized when you poured it into the secondary. 1013 is reasonable for a FG. With the higher than desired fermenting temperature, it fermented faster than you expected it.

snipped-for-privacy@shaw.ca wrote:

To me it sounds like fermentation was finished. 3 days is pretty short, but the high temps may have helped it finish early. I would wait another 2 or 3 days and take another gravity reading. If it is still

1.013, then you are ready to bottle. A scottish ale will finish higher than 1.006 especially one made with extract.

The big concern at this point is the aeration you did when racking. That is a major mistake. Once fermentation has gone on for 18-24 hours, you do not want to introduce any more oxygen into the wort. This won't be used by the yeast and will oxidize the beer. This will create a taste somewhat like wet cardboard. Fortunately this takes a while to develop. Since you are a newbie, you will most likely have this batch all drunk before this happens. :)

A rule of thumb for normal fermentation is to let it go in primary for 7 days and in secondary for 14 days. When you think it is time to bottle, take a gravity reading with your hydrometer and wait 2-3 days and do it again. If the readings are the same, go ahead and bottle. If not, wait a couple more days and read the gravity again. keep doing this until the readings are the same and then bottle.

I you haven't already, I highly recommend you checkout

This is John Palmer's online brewing guide. An updated hard copy version is also available and is the book I would recommend if you could only own one brewing book. I think you will find it quite helpful in your future brews.

Good luck!

Wayne Bugeater Brewing Company

Thanks Wayne. I think you're right - that the fermentation was done. I'm a little upset that I aerated the beer when I shouldn't have but had read lots of threads that said it might help (I obviously read them out of context.) If I pitch some Champagne yeast and areate agan, will that clear the potential oxidation? Or have I messed it up, just bottle now, and drink as fast as possible.

I love that idea actually - sorry honey, the guys on the newsgroup say I have to drink it fast! Sorry, can't mow the lawn - gotta drink more beer!

Thanks Again!

R> The big concern at this point is the aeration you did when racking.

Usually aerating the wort for a second time is recommended, if for some reason your beer didn't start fermenting at all. I once had a wort that was simply too cold when I pitched the yeast, so it didn't start fermenting. Aerating the wort once it had warmed up to room temperature started the fermentation.

Just as the others who have posted in this thread I believe that your fermentation is ready. If I were you I would just bottle and hope for the best.

Ron, Most probably your beer is brewed out & you will not see any further fermentation unless you add more fermentable material. At the temperature you mention 3 days is quite long enough. I would simply proceed to bottle in the usual way. BTW this has caught me out several times lately, when fermentation has been so rapid that in one day & night it was all over. Like you I mesed about with a hydrometer & was unsure. Bugger hydrometers, taste will tell you its done so get on with it. Pete