Timeline for Hydrometer reading interference
Current License: CC BY-SA 3.0
6 events
| when toggle format | what | by | license | comment | |
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| Mar 6, 2013 at 20:26 | vote | accept | Hock | ||
| Mar 6, 2013 at 20:26 | |||||
| Mar 6, 2013 at 0:33 | history | edited | MalFet | CC BY-SA 3.0 |
added 24 characters in body
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| Mar 5, 2013 at 22:07 | comment | added | MalFet | You added three cans of extract in total, or three extra cans? Like I said, I strongly suspect that your OG reading was wrong due to incomplete mixture of the concentrate and water, but I've certainly seen beers ferment from 1.120 -> 1.020 in a week (especially if kept warm). Truth be told, you may just never know with this one. | |
| Mar 5, 2013 at 21:51 | comment | added | Hock | I don't have the recipe in front of me so I apologize in advance for the vague numbers. I had been anticipating a slightly higher OG, as I used more extract than the recipe called for (3 full cans and about a pound of steeping grains). We also pitched 2 packs of Wyeast, which was more than called for on the recipe. Of course, the yeast wouldn't account for the high OG, but could it have contributed to the quick attenuation? | |
| Mar 5, 2013 at 19:03 | comment | added | FishesCycle | 1.120 to 1.020 is ~83% apparent attenuation. This is possible with some yeast. But in one week? I've never seen that much of a gravity drop in such a short period of time. My best guess is that the initial gravity reading was mistaken. | |
| Mar 5, 2013 at 17:14 | history | answered | MalFet | CC BY-SA 3.0 |