My 2nd batch of beer and things are weird

[huntfishtrap]

Hi folks, first of I have to appologize because I forgot to take a gravity reading when I pitched the yeast.

I started a batch of Mexican Ale that was basicaly a can (3 lbs?) of pre hopped LME. The can said it was Mexican style. I added 2 lbs of light DME, per my LBS suggestion. I used the yeast and addative (nutrient?) that came with the can. Maybe some of you experienced people would guess at my starting gravity.

started 1.5 gal boil
added LME
returned to boil
added DME
boiled for 25 min
placed in primary and added cold water to 5 gal
placed primary in bath tub with cold water to cool
pitched yeast and addative at 70f
after 2 days, bubbling was active for 3 days
temp 64f
on day 7, I took a gravity reading 1.018. I noticed bubbles rise in the beer when I inserted the thief. When I dropped the hydrometer into the thief, so many bubble rose it was hard to get an accurate reading. This is what is weird. In my first batch, the beer was totaly flat at this point. Where are the bubbles coming from? Is it still fermenting even though there are no bubbles in the airlock? On the primary I used a 3 piece and on the secondary I am using an s-type airlock. I can't see any movement in it at all. I used an auto-siphon, and I had to pump it 6 times to pump solid liquid instead of bubbles. I only had to pump it once on my first batch. I tasted the beer and it was very effervescent.

I'm leaving it in the secondary for 2 wks before bottling. Is that a safe gravity? My first batch was at 1.022 and I have not had a problem, but I've been worried. It was An American Amber kit. What is a safe range (pre priming sugar) for bottling?

Thanks Guys

 

[STLBrewer]

Those gravities seem high for finished beers...an Amber should drop to about 1.012 (or lower) and I would guess that a Mexican Ale would be similar (not an "official" style). I think the bubbles are just CO2 that are still in suspension in the beer, so I would not worry too much about that...

What I would worry about is that you have not fully finished fermentation. Have you bottled the Amber yet? If not, I would check the gravity again and make sure it is at a steady "end" gravity. The 1.022 and 1.018 both seem very high for the style which makes me think that the fermentation either wasn't finished, or there was an issue with the yeast not doing it's job!

Did you rehydrate the yeast? That could cause finishing issues too...as in the yeast would not attenuate fully and die out before fermentation was complete.

Anyone else have some insights?

 

[akueck]

The super-concentrated boil could lead to high FGs, so I'm not too worried about that. As long as the gravity is stable for a week or so, it should be safe to bottle. Moving to secondary before it's done will also lead to high FGs.

What kind of fermenter are you using? Buckets have notoriously leaky seals and very often the airlock won't bubble.

You can guess the OG of your beer. LME is about 1.035 per pound per gallon, DME is about 1.040. So 3*35 + 2*40 = 185 gravity points. 185 points / 5 gallons = 37 --> OG around 1.037. If you're at 1.022 now, then you're only sitting on about 2% ABV. Since it's still bubbly, I'd let it go longer. It's hard to know where it "should" end up, since that depends on a lot of factors--some of which are out of your control (like the exact composition of the extracts).

 

[huntfishtrap]

Have you bottled the Amber yet?

I bottle that about 6 weeks ago, then I started drinking it about 3 weeks ago. It has a nice head and carbination, though I'm not crazy about the style, but it was free.

Did you rehydrate the yeast?

I rehydrated the yeast for the Amber. I'm trying, but I cant remember hydrating the yeast for the Mexican.

What kind of fermenter are you using?

Bucket primary and 5 gal glass secondary. The bucket feels tight going by how hard it is to get the blasted lid off. It has a rubber gromet sealing the airlock hole.

Thanks guys

 

[ragin_cajun]

I assume that you're using an Ale yeast? If I were you, what I'd do is just leave it alone. don't put a thief in the wort. don't measure the gravity. When it comes to beer, I primary ferment in a glass carboy that I can see through, never a bucket. Leave ale yeasts alone for 2 weeks, in the primary, once you know it's fermenting. If it finishes in 6 days, leave it in the primary fermenter for 2 weeks. The beer can sit on the yeast for 4 weeks with no problem. If you used dried yeast, you pitched way plenty yeast, you'll finish in under 14 days if the temp stays above 60-62 degrees. Just let it sit for 14 days. The bubbles and effervescence are natural carbonation, and that's a real good thing. I never put beer in a secondary fermenter. Neither do alot of other great homebrewers. If I want to "age" a beer, it's a lager and I "age" in a keg, so it's lagering. If I want to "clear" a beer, it clears in the keg after a week or two, right about the time the carbonation is getting right, so I drink it. Beer is easier to ferment than mead.

 

[akueck]

Buckets are leaky, even with those damnable lids. (I have taken to never sealing the bucket lid since it's so hard to get off without risk of throwing the bucket across the room in frustration.) SG is the only true measure of fermentation rate and completion, bubbles are just there for fun. ;D

Let it go longer and see how it does. Hopefully it will drop some more. I also almost never secondary beer, unless there is something fun going on like fruit additions. Up to 4-6 weeks in primary is fine, rumors of autolysis setting in on day 8 are greatly exaggerated.