Beer Forum

So I am fermenting my second batch. It is a small batch of milk stout. It was supposed to be 2.5 gallons, but came out at 2.25. The OG on it was 1.070. It stopped fermenting rather quick, but I moved it for a few minutes to be cleaning, and it was to a warmer spot, and it started to bubble again. What is the best temp I should ferment something like this at? I am using Safale US 05, and the recipe was this http://www.brewmasterswarehouse.com/recipe/474c925a/ .

I did it brew in a bag style. Any help or thoughts would be appreciated. It is fermenting in a bucket right now, and no I do not know the current gravity, I dont want to disturb it so soon or dip into it so soon.

give it 5 to 10 days and check gravity,, ferment around 68deg,, it might be done moving it to a warmer place will cause it to expand and bubble

henrythe9th wrote:give it 5 to 10 days and check gravity,, ferment around 68deg,, it might be done moving it to a warmer place will cause it to expand and bubble

I brewed this on Sat night. It seems real quick to me, but what do I know. Still the same thoughts based on that timetable?

Not all bubbling is fermentation. When you warm any "done" beer, CO2 will come out of solution. As the gas expands, it will push bubbles through the air lock. If ales go much more than 7 days (primary), you have to wonder about a wild yeast. Safale US 05 is pretty good from 60 -70 degrees but only gives moderate attenuation. A high gravity milk stout doesn't want to attenuate too far or you lose the malty sweetness and it becomes too dry.

When in doubt, check serial SG's

Thanks both of you. I read all about fermenting being amazingly active, and have yet to really see that such as the need for a blow of tube, etc. Don't get me wrong my pale ale (first brew) appears to have done really well, but visible activity was minimal. So it just kind of had me worried not seeing a lot of activity.

Thanks for your patience with the new guy.