I brewed up a batch of the Wild Flower Wheat that is found in the back of Sams book, Extreme Brewing. Everything was done perfectly the only exception is I could not find any Vangaurd Hops and used Saaz hops.
I finished it up and put it in my carboy and pitched the yeast. The brew has been sitting right around 70 degrees. It started off with a very vigirouse fermention alot of CO2 produced and my airlock bubbling alot. It has been 1 week and it has slowed down alot. It is still bubbling just not very vigirousely. My gravity is at 1.03 and according to the recipt it should be at 1.005 FG.
I am conserned that I will not get it to the right gravity should I be conserned. If I should be what can I do to fix this problem. Maybe pitch another thing of yeast. Add some yeast nutrient. I am not sure what to do hear.
Thanks Adam.
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So I got my beer bottled and carbinating. The last 2 times I have brewed I have ended up with setiment at the bottom of the bottles where does that come from and what can I do to not get that.
It's usually among other things yeast, something know as yeast flocculation, if you're bottling my guess is a priming sugar has been used. The priming sugar being a yeast nutrient is consumed, helping to carbonate your brew. Once all the nutrients have been used up the yeast drops out - kind of a smaller picture of the larger initial fermentation process. Although, I don't believe there's enough sugars to effect the FG of your brew. The other items making up the sediment may remnants of hop pellets, grains, etc. I believe secondary fermentation may help out, don't be confused, there's little to no fermentation occurring during this process, basically, your brew' becoming more tasty and clearer. Next time maybe try:
1. Primary fermentation to completion
2. Get the brew off the initial trub or yeast cake by transferring it to another sanitized carboy (secondary fermenter) and let it set in a cool dry place. If the primary fermentation has completed there's no need for a blow off or bubble lock on the secondary fermenter.
3. Let it go anywhere from 2 weeks to 3-4 months, you'll see it clarifying and quite probably becoming more tasty.
4. Prime, bottle and condition.
5. Drink!
There's also brewing adjuncts such as Irish Moss which are supposed to aid the clarifying of beer.