Hot answers tagged

4

You can, of course decrease it by adding water......this calculator will help: http://merrycuss.com/calc/gravityadjustmentwater.html If you don't decrease your gravity a couple of things could happen. First, your yeast might not work, usually different (or more) yeasts are used for high gravity brews. If your yeast does work it might not attenuate fully. ...


4

Yes this is a normal behavior, but not one we like in brewing. We like to see good activity in less than 12 hours. Forget the recomended times in your instructions, they are lost in lag now. Let primary fermentaion complete, then rack secondary if called for. Causes of a long lag time are numerous. Insufficient o2, insufficient nutrients, under pitching, ...


4

What you're looking to do is called high gravity brewing. This technique is oft employed by macro brewers to produce more beer with less fermenter space. They dilute after fermentation is complete. Some Useful Resources: Brew Your Own Article Beer and Wine Journal Article Part 1 Beer and Wine Journal Article Part 2 Some Considerations Yeast Health: ...


3

Don't worry about it too much. The answer to your question lies in your opinion only. If you add more water at bottling, all you will do is dilute it - less flavor and a lower ABV. Once you have your FG reading, calculate your ABV and then decide if you would like it to be lower. I know you aren't asking for opinions, but I'll give it anyway: I would not ...


3

If you used extract, and you didn't dramatically change the water volumes or add any additional fermentables, then it's highly unlikely that your gravity is that far off. The usual cause with this sort of process is incomplete mixing of the boiled portion added to the water in the carboy, leading you to get a sample of the exceptionally-concentrated boiled ...


2

In theory a 11g packet contains 220 billion cells, which should do fine for an 18 liter batch. 23 is not such a big difference, so I am sure you are not in any major risk area. With re-hydration you should be good. I am sure that, with the rousing, your beer will get closer to panned FG. Note that, when rousing the yeast bed you will also stir up a lot of ...


2

Did you add water after you put the rest of the stuff in the fermenter? If so you got incomplete mixing and a false OG.


2

This is a good question, and I've talked to a few people that agree. I think it's just the nature of the recipe definition/creation process (especially historically): we control most directly the OG, not the FG, even if we're able to anticipate/estimate it. But, yes, we're really trying to control the bitterness:sweetness ratio in the consumed beer, and FG ...


1

There are a few options, but the most obvious (what I did on my first batch) - Are you sure you added ALL the water? Did you get the +- 21 liters of wort? Otherwise: how cold was the sample you were measuring? The colder it is, the higher the hydrometer will read. You have to take readings at the temp that your hydrometer is calibrated to. Or: Test your ...


1

It could be that starch from the rice was released over time into solution, raising the specific gravity. Starch has the same effect as sugar on specific gravity, as it increases the density of the solution.


1

Unless you added more sugars to the wort after taking the OG reading, it wouldn't be possible for the FG to be higher. As you more than likely know, the Hydrometer measures buoyancy of the liquid. The physics of it works like this: Pure water will have a gravity of 1.000. However, the more sugar you add to the water will make it lean towards a syrup, and ...


1

Is this a 10 gallon batch? The crystal malts are only around 10% of the grist, so I don't think you have a problem there. I would consider 78 F too warm for pitching WLP001, but I doubt that's your problem either. My guess is that the fermentation has slowed down because you under pitched and presumably didn't oxygenate the wort. Each White Labs vial would ...



Only top voted, non community-wiki answers of a minimum length are eligible