Hi - I’m in the middle of my first brew, Caribou Slobber. I’m searching for some advice before I move forward. I measured the gravity this evening and found it to be high (1.029) and unchanged from a measurement I took on 5-13-13. Here is a little background on the process so far.
The batch was created on 5-1-13 with a measured OG of 1.051. Fermentation was noted before I left for work the next morning. It increased to the point where I had to install a blow off tube for a few days. Eventually things settled down, and I replaced the blow off with a normal seal. Every time I have checked the temperature on the carboy it has been 64 deg F (low end for the yeast). I pitched a dry Danstar Windsor Ale yeast. I made the batch within two (2) weeks of receiving it from NB. After doing a bit of reading, I decided against racking to secondary.
Using an attenution of 71%, I estimate the that the FG should be around 1.015 (hopefully I haven’t misunderstood attenution). In order to weed out temperature influence on the refractometer, I set the sample and a glass of water next to each other for 1/2 hour. I calibrated on water and took the beer gravity reading (1.029 again).
The airlock activity has greatly slowed but was still present. Even after resealing tonight, I can see that the bubble is slowly moving. I would estimate it at 20-30 minutes between burps.
I did taste the excess sample each time. To me it felt that the 5-13 sample was “rougher” tasting. Tonight’s sample wasn’t half bad. Unless advised otherwise, my plan is to let it sit for two (2) more weeks. If it doesn’t change by then, I will bottle and deal with it.
I have the following questions.
- Did I do anything wrong?
- What is going on in there right now?
- Are corrective actions needed?