Brew Quantity and When

[Partridge9]

My is only calming down now - as in - blowoff no longer required. There is still about 3 inches of yeast on top.
I will dial it up to 19 now.
I was keeping it at 17 using a freezer.

Im new to these high gravity beers.

[nigel_c]

Just transferred into 2nd.
Gravity is down to 1.022 and tastes unbelievable. Its gonna be hard handing it over for 6 months 
 

[Jacob]

Just transferred into 2nd.
Gravity is down to 1.022 and tastes unbelievable. Its gonna be hard handing it over for 6 months 

Just imagine it twice as good as now

Sent from my engineering tricorder.

[ColmR]

Mine slowed right down today. Still fermenting though and still a raised airlock. But do you reckon that after three days that's sooner than ideal? I've not brewed a high gravity beer like this before. I'm wondering if it was too warm at the start and fermented too quickly? Any thoughts? I'm certainly not worried or even tempted to take a sample. Just wondering...

[Rats]

Racked mine to secondary today.Down from 1.085 to 1.018

[nigel_c]

So most are heading into secondary so when will be be thinking of actually moving to the barrell?

Towards the end of the month would be a nice amount of time in 2nd I reckon.
We can talk about it more on Tuesday so get thinking.

[Will_D]

Just checked mine Down to 1026 from 1090 So a few more days in primary.

Took out a Lucozade bottle to firm up and taste at next meet!

[nigel_c]

I took a sample when in transferred but I didn't want to share it. So far its really good.

[BrianC]

Racked into secondary today gravity 1032 from 1096 and at 18 degrees.
looks very good black as coal, smells and tastes good.
20L in secondary.

[Jacob]

Transferred into secondary. 25L left :/ Gravity from 1.089 to 1.022. ABV ~9.08%

[Cahalbrua]

stuck fermentation at 43,still in primary whats my best option. if time was on my side i'd just leave it but its not.

[Ciderhead]

are your temperatures right?

[Jacob]

stuck fermentation at 43,still in primary whats my best option. if time was on my side i'd just leave it but its not.

Gently stir & warm it up to 22C. If that wont help, add more yeast.

[Cahalbrua]

are your temperatures right?

Yeah 18 to start and 20 when the bubbles slowed right down

[Cahalbrua]

 Gently stir & warm it up to 22C. If that wont help, add more yeast.
[/quote]

OK,
What about gently stiring up some of the yeast at the bottom.