More fermentation?

[_CJ]

My Pale is now at five days in the primary. The fermentation kicked off very quickly and had to be the most robust fermentation I've ever seen. This is 1056 yeast by the way.

I took a sample tonight to check the gravity and it's at 1.010, but I'd like to get it a little lower. The temp has dropped a bit (fermented at about 70 now at about 67), and I'm thinking about heating it up to see if I can finish out a little more. Any other suggestions?

[Jeepindog]

Leave the temp where it is. 1056 actually makes a really nice beer at 60-65*, so if it's still at 67* don't sweat it. You may get a hint of diacetyl at higher temps with that strain. If this was an extract brew you will probably not drop much lower than that, due to unfermentables from the liquid or dry extract. That's fine. What was your OG? If you get a period of at least three days where the gravity stays the same, you are done fermenting. 67* should be just fine for 1056. Remember that fermentation is an exothermic process, so that will account for some increased fermentation temps above the ambient room temp.

Lachlan

[_CJ]

Leave the temp where it is. 1056 actually makes a really nice beer at 60-65*, so if it's still at 67* don't sweat it. You may get a hint of diacetyl at higher temps with that strain. If this was an extract brew you will probably not drop much lower than that, due to unfermentables from the liquid or dry extract. That's fine. What was your OG? If you get a period of at least three days where the gravity stays the same, you are done fermenting. 67* should be just fine for 1056. Remember that fermentation is an exothermic process, so that will account for some increased fermentation temps above the ambient room temp.

Lachlan

Yup, all DME. I figured I would pull a sample tonight and on Friday night...if no real change, I'll transfer to secondary and dry hop. OG was 1.042. I think it's done now, but I'll wait it out.

Oh wait!....I could throw some Bean-o in there right? It breaks down some of the complex carbs and makes them fermentable, or so I've read. Just kidding, I won't be trying the ol' Bean-o on this one.

[Jeepindog]

Yup, all DME. I figured I would pull a sample tonight and on Friday night...if no real change, I'll transfer to secondary and dry hop. OG was 1.042. I think it's done now, but I'll wait it out.

Oh wait!....I could throw some Bean-o in there right? It breaks down some of the complex carbs and makes them fermentable, or so I've read. Just kidding, I won't be trying the ol' Bean-o on this one.

Yeah, the Bean-O was meant to be a joke when the originator first published it. Homebrewers have since tried it, but with very mixed results due to what endproducts you get from it. Sounds like it will be a fine brew, especially dryhopped!