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I had been fermenting a batch of beer in a fermentation fridge for the past 11 days. After pitching the yeast I took a bit out, to ferment alongside it, in the fridge, to do my measurements on, to lower the risk of contamination from opening the fermenter every so often. (since I took the sample after the yeast was mixed in, and as it was in the same place, I assume the sample fermented more or less the same as the main batch)
For the past 3 days, refractometer readings of the sample haven't changed, so I concluded that the fermentation finished and bottled this evening.
I added sugar for 2.25 volumes of CO2.
I now took a hydrometer reading from the main batch (without the priming sugar), and it seems a bit too high for it to actually be the final gravity - 1.023. OG was roughly 1.060 (I had some measurement problems, but it was more or less that).
Does it sound reasonable that this is my FG? (using refractometer calculators that take alcohol into account, the current SG is supposed to be 1.016, but I can't say that I trust the accuracy of the measurement. The only thing I trusted it for is consistency of the measurement, to determine that fermentation is over).
Should I be afraid of bottle bombs?
[EDIT]
Grain Bill:
5 lbs Maris Otter
1 lbs Munich 10L
1 lbs Oats
1 lbs Biscuit
1 lbs Pale Chocolate
1/3 lbs Crystal 60
2/3 lbs Midnight Wheat
Mash: 154F (68C) - 1 hour
Yeast: Nottingham (harvested from previous batch, started quite vigorous , and remain vigorous for a good few days)
Fermentation - Started at 18C, after a four or five days, bumped up to 19C, a day later - 20C, then - 21, 22, 25 for one last day (Brix hadn't changed since it was at 20C)
For the past 3 days, refractometer readings of the sample haven't changed, so I concluded that the fermentation finished and bottled this evening.
I added sugar for 2.25 volumes of CO2.
I now took a hydrometer reading from the main batch (without the priming sugar), and it seems a bit too high for it to actually be the final gravity - 1.023. OG was roughly 1.060 (I had some measurement problems, but it was more or less that).
Does it sound reasonable that this is my FG? (using refractometer calculators that take alcohol into account, the current SG is supposed to be 1.016, but I can't say that I trust the accuracy of the measurement. The only thing I trusted it for is consistency of the measurement, to determine that fermentation is over).
Should I be afraid of bottle bombs?
[EDIT]
Grain Bill:
5 lbs Maris Otter
1 lbs Munich 10L
1 lbs Oats
1 lbs Biscuit
1 lbs Pale Chocolate
1/3 lbs Crystal 60
2/3 lbs Midnight Wheat
Mash: 154F (68C) - 1 hour
Yeast: Nottingham (harvested from previous batch, started quite vigorous , and remain vigorous for a good few days)
Fermentation - Started at 18C, after a four or five days, bumped up to 19C, a day later - 20C, then - 21, 22, 25 for one last day (Brix hadn't changed since it was at 20C)
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