1 Posted: Friday, February 09, 2018 8:07 PM

Hey just checked on my Pilsner today after 10 days in FV. By the look and taste of the beer it looks nowhere near ready to be bottled. I can still see foam on the top and yeast flowing through the wort. The smell and taste are nowhere near to be ready yet too. It still smells a lot like the exctract and it has very sweet taste. Nowhere close to my liking.

How much time do you think it will need ? Indredients Pilsner can, 1kg DME, 260g of dextrose brewed at around 20 degrees. Reading today was Gravity 1019 ish.

2 Posted: Friday, February 09, 2018 11:19 PM

It isn't finished yet with that reading.
But I would have thought any sort of yeast should have ripped through that in 10 days.

Some tips if you need them.

When you mix your water and ingredients, really go to town on mixing it try and get a bit of oxygen into it.
Make sure it's as close to your fermenting temperature as you can get and try and always rehydrate dry yeast.

PS if it tastes like flat beer it's still good.

Cheers Pete

3 Posted: Saturday, February 10, 2018 1:12 AM

Did all of that.Only thing i didnt do was rehydrating the yeast. Will give it ine more week. I am moving next friday so it needs to go to the bottle in next few days. Hoping for a good result still.

4 Posted: Sunday, February 11, 2018 8:25 PM

Day 12. Gravity is 1014 however the smell or taste seem to be not quite ok yet

5 Posted: Monday, February 12, 2018 12:03 PM

I'd expect it to finish around 1.010 or a little lower so I doubt it's finished yet.

6 Posted: Monday, February 12, 2018 2:06 PM

Hopefully it will be ready to bottle by Friday as i move on Saturday lol still the smell wasnt ok and taste as well. Still hoping it will turn well

7 Posted: Monday, February 12, 2018 2:22 PM

It should get less sweet when it finishes properly. What does it smell like now?

8 Posted: Monday, February 12, 2018 2:23 PM

A friend of mine just told me he has just tried a brew he finished a few weeks ago and he is very happy with it. However he said it continued to ferment for around 3-4 weeks.

From what I understand he used a Coopers Pale Ale can with 1.5kg LDM. Boiled 50g hops (Citra & Galaxy) for about 5 minutes then strained and tipped the tea in.

He said it had an OG of 1060 and by two weeks was down to 1015. Another week it was 1013 and finally bottled almost a week later at 1009.

He said, he could see it ‘blooping’ all through this period.

I don't know what temperature he was brewing at but he doesn't use a brew fridge so I'm thinking it would have been in the 20-25C range.

I was thinking it might have been the amount of yeast he used, given the fermentables it had to go through. He only used the kit yeast packet.

9 Posted: Monday, February 12, 2018 2:30 PM

Dunno how he got an OG that high with those ingredients, unless the volume of the batch was 19 or 20 litres instead of the usual 23 litres. In 23L the OG would be about 1.045 or a little higher using a kit and 1.5kg LDM.

But yeah, the 7g kit yeast isn't enough for a kit and 1.5kg of LDM. Even less enough if he dry pitched it because that would have killed some of it on pitching. Not a great surprise that the ferment was sluggish. 4 weeks in the fermenter is absolutely ridiculous to be honest - a standard ale fermentation like that should be over in 7 days or less. On a bigger OG beer you can probably allow 2 weeks, but no fermentation should be taking 4 weeks just to complete.

10 Posted: Monday, February 12, 2018 2:43 PM

It still smells a lot like the extract and the taste is not too “beer like” yet hpoefully extra 4 days will help.. I tasted my ipa in small FV after 10 days and it was quite delicious. I understand pilsners take longer to brew though. Still super excited for the final result

11 Posted: Monday, February 12, 2018 10:05 PM

Still 1014 gravity and it tastes and smells a bit “plasticky” and its very cloudy

12 Posted: Tuesday, February 13, 2018 6:42 AM

Pilsners only take longer to brew if you ferment them at usual lager temperatures. At 20C it won't take as long. Probably wouldn't hurt to raise the temp a bit too, might help it finish off.

13 Posted: Tuesday, February 13, 2018 7:42 AM

Yeah i guess ill do it. Will check again on wednesday

14 Posted: Tuesday, February 13, 2018 9:56 AM

Otto Von Blotto:

It should get less sweet when it finishes properly. What does it smell like now?


Would raising the temperature for a few days at the end be good for other styles of beer to finish them off? I'm assuming it helps the yeast process any remaining fermentables and/or help flocculation.

For the forseeable future I'm only going to be brewing in the 18-21C range anyway.

If the answer to my question was yes, what temperature would that ideally be?

15 Posted: Tuesday, February 13, 2018 1:17 PM

I raise the temperature for all beers I brew towards the end of fermentation. Generally I only go up 3-4C higher than the initial ferment temp, but with lagers I go up 8C (10C ferment temp, allowed to rise to 18C near the end). It's probably not something that is an absolute necessity, it's probably just more of a shortcut to finish the fermentation off quicker but it doesn't do any harm to the beer so I figure getting beer faster with no detriment can only be a good thing.

16 Posted: Tuesday, February 13, 2018 1:36 PM

Otto Von Blotto:

I raise the temperature for all beers I brew towards the end of fermentation. Generally I only go up 3-4C higher than the initial ferment temp, but with lagers I go up 8C (10C ferment temp, allowed to rise to 18C near the end). It's probably not something that is an absolute necessity, it's probably just more of a shortcut to finish the fermentation off quicker but it doesn't do any harm to the beer so I figure getting beer faster with no detriment can only be a good thing.


Ta! In reality this is what probably happens with me anyway

I start out keen, putting ice and frozen bottles into the water surrounding my FV and maybe a wet towel. Then things happen and I can't keep the regime up and it probably goes up by 3-4 for a while.

So pretty much the same regime but by default?

17 Posted: Wednesday, February 14, 2018 6:48 PM

Did mrasurement yesterday. It is 1011 so its going down. Due to time it needs to go to bottle tomorrow eve. The concern is the color and cloudinesd …. that should improve with time in bottle right?

18 Posted: Thursday, February 15, 2018 1:05 PM

Cloudiness is just yeast so that's no real problem. It will settle out in the bottles. It's probably a bit early to be bottling it but if you have no other option then you're pretty much stuck with either bottling it or tipping it down the drain.

19 Posted: Thursday, February 15, 2018 1:57 PM

Ill check the gravity again tonight hoping it will be ready. If yes ill bottle it frida morning

20 Posted: Thursday, February 15, 2018 11:55 PM

1009 gravity reading today. Really need to bottle tomorrow before work. Thaks for all the advise. Mainly Otto

Last edited by Tommy (Thursday, February 15, 2018 11:55 PM)