![]() The assess what I need to do with relation to clearing it (finings & cold crashing).Īlso, I've just got some Kwik clear which I've never used before. My course of action will be let it sit as it is until it's been in there for 14 days, rack to secondary and dry hop (and take gravity reading of course!). I guess the large amount of hops I used have just made it stay cloudy for much longer and the lower ferm temp has made more CO2 stay in the liquid which could explain why it's still bubbling when fermentation has *probably* stopped. Just checked and it actually looks like it's begining to clear (less clumps of trub / flocculated yeast in suspension, just very cloudy still). Usually this stops after 7 days and then everything drops out of suspension and the beer clears. The current I guess is a bit like a convectional current? I guess it's CO2 coming from the lower parts of the fermenter where it is collecting on trub/cold break or whatever and is pushing various particles upward which then fall back down. My equipment issue is lack of turkey baster lol. Just wondering on other peoples experience and if I should take action (yeast nutrients, pitch more yeast, try and get temp up), or just relax and let it run its course.Īlso, I've got some kwik-clear to try, do I need to pitch more yeast at bottling when using it? Or will it be ok. I'm thinking as it's warming up outside my heating is on less often which means where my fermenters are is usually around 3-5F lower. I can't really take a gravity reading until transfer to secondary (equipment issues, I won't go into it).įermentation started off pretty healthily, after 36 hrs a small amount of krausen had made its way through my blow off tubes, but only a small amount and not as much as some previous batches Nottingham has done, but they only took 7 days before hitting FG. I've got an IPA on the go at the moment (used a lot of hops for aroma and enough for 60IBU) and I've still got 10 bubbles a minute coming out my airlock 9 days after pitching yeast. Just a quick one as I couldn't find much or any information on the actual time Nottingham yeast 'tends' to take.
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