low attenuation

[amartin]

Do you mean the powdered kind? I use it, but only as a last resort. I find it goes until it's done, and more often than not it's farther than I want it to go.

[mr x]

Yeah. Nash worked out some numbers for me on how much to add for the desired attenuation.

[Graham.C]

I just ended up leaving the carboy until last night when I moved it to my kitchen counter. I planned on kegging it tonight, but now the airlock is bubbling away. Is it possible that when I moved the carboy I mixed up some of the yeast cake and brought? Should I just put it back in the corner and let it finish? If I keg it now and it finishes that will be way too much carbonation right? I really want this beer on tap sooner then later but if I have to wait so be it. I was thinking that I could put it in the keg and then just vent the excess CO2 every other day or so to keep it from over carbing. Is this a horrible idea?

[mr x]

I've done it before. You never know, maybe the carbonation will be perfect.

[Graham.C]

Thanks, thats all I needed to hear.

[berley]

From what I understand, seeing airlock activity doesn't necessarily mean fermentation is occurring. Moving the carboy would have stirred up the yeast a bit, yes, but there may be some bubbling due to a bit of CO2 being released from everything being stirred up.

I doubt your carbonation will be affected, though...

[Graham.C]

No I moved it last night, and now its bubbling about once every 5-10 seconds. That's too much time and activity for just venting a little gas as I moved it. The beer itself was even bubbling a bit. Now that its in the carboy and there is just the yeast cake left, I can really see activity in the cake. I guess it just stalled for some weird reason. Good to know my yeast is probably ok though, I was about to toss out 5 mason jars of it.