quick fermentation or stuck?

Feb 03, 2004 1 Replies
A

Gidday all



I put down a batch of Coopers Real Ale with a liquid malt extract (Maltexo brand) on Monday afternoon. High temps of 24C-28C. Sterilised everything as normal like the last two successful batches.



For 24 hours the airlock has bubbled away constantly but this morning (Wednesday, less than 24hrs later) it is sitting quietly with no more apparent activity. OG was 1.042 which I figure is pretty normal for an all malt brew. The current reading is 1.015 so still a little ways to go I reckon. I want to leave it for a few more days and see how things look then. But I just wonder if it could be a stuck fermentation or if Im on the right track in thinking due to the higher temp its fermented out a little quicker this time. Thanks for any advice. Cheers Amanda NZ


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R

Quite likely it is almost finished. 28°C is very hot for ale yeast, so it would be chugging along rapidly consuming everything that it could (and producing a lot of esters and fusels). Try to keep it under 24°C if possible, better still 18-21°C.

Because you used malt extract instead of table sugar, the final SG will be higher than what the kit can says. Malt extract has some unfermentables, these give the beer more flavour and body. I'd guess that SG will go to maybe 1.012 at best.

Yes, leave it alone for total of 10-12 days (from pitching) and see how you go then.

cheers, Ross.

-- Ross McKay, WebAware Pty Ltd "Words can only hurt if you try to read them. Don't play their game" - Zoolander

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