13 votes
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Diluting beer after 11 hours of fermentation. What to expect?

You can safely dilute at any stage. Contamination is probably the biggest risk. But just takes basic sanitation practices to avoid. Oxydation: Really only an issue if 50% or more of the alcohol is ...
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11 votes
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Why did I miss my high target gravity? By quite a lot. Is it just my brewhouse efficiency?

Mostly the high temperature. You started out at 73° C, which is already at the high side for the alfa-amylase enzymes, which convert the starches into complex sugars. While at this moment, the beta-...
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  • 3,575
8 votes
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Can I fix a higher than anticipated OG after primary?

Adding water after primary fermentation is possible and called high gravity brewing. Yeast produce more esters at higher gravity which is a disadvantage for most beer types, but often desired e.g. for ...
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8 votes

Diluting beer after 11 hours of fermentation. What to expect?

Regarding contamination, if you boil the water you are using to dilute and let it cool in a sanitised pot, then add it you should avoid bacterial or wild yeast contamination. At that OG (1080) don't ...
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  • 6,993
7 votes

How long can I let an IPA fermented while dry hopping?

The accepted knowledge on dry hopping today is as so: The majority of the hop aroma will be imparted after 24 hours. Nearly all of the hop aroma will be imparted after 72 hours. Vegetal and other off ...
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  • 853
7 votes
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How to know if kombucha is alcoholic?

The problem is that the hydrometer is used the amount of sugar in the solution, not the amount of alcohol. So you can measure the original gravity (OG), and the final gravity (FG), but in kombucha the ...
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  • 3,575
6 votes
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Safe to return sampled wort to the primary after sampling?

Do not return samples to the batch. Risk of infection is very high. Sacrificing this small amount of wort makes life easier and give peace of mind. sample tubes are difficult to clean. Many are two ...
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6 votes

Safe to return sampled wort to the primary after sampling?

I've read in a few places not to do this as it risks contamination. I do it every time using a well-sanitized thief. I have never had an issue doing this. Does it increase the risk of contamination? ...
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  • 411
6 votes
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How much will initial oxygen in wort affect final alcohol in beer?

"This means that the initial metabolism will be aerobic. Aerobic metabolism of sugar yields no alcohol, but still reduces the gravity." Well, actually this isn't true in virtually all fermentation ...
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6 votes
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What does a gravity reading really mean?

Specific gravity measures density, which is mass/volume. If you measured the total mass of your system (3000g + 300g) you would have gotten 3300 grams, but the volume is not 3000 ml because you added ...
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  • 344
6 votes
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Sugar in water effect on specific gravity?

To add up on Denny's answer, the density of a solution of sugar and water is (quasi)linear in the range we use in homebrewing (e.g. between 1 and 1.2). (see graph below [0] where concentration in wt% ...
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  • 799
5 votes

Why did I miss my high target gravity? By quite a lot. Is it just my brewhouse efficiency?

More bad news: If you didn't like the OG, you'll probably like the FG even less. This is because higher mash temps produce more complex (and less fermentable) sugars. You want to be making ...
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4 votes
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First brew... 1.010 gravity in 72 hours?

First of all, don't open the bucket if you can at all avoid it. I know this your first brew so you're excited, but in general you want to leave it alone. I don't touch my brews for 4 weeks unless dry-...
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  • 1,103
4 votes

Hydrometer broke, no original gravity

If it was an extract batch, it's easier to calculate the OG than to measure it. If it was all grain and you know your efficiency, we can calculate it pretty closely from the recipe.
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4 votes
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Refractometer or options?

Your question is very general, but I can point you in the right direction. Specific gravity (SG) is the ratio of the density of a substance to the density of a reference substance. In homebrewing we ...
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4 votes
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Starting gravity reading when not all fermentables are dissolved

Yes it is still useful. You at least know where you are starting, as chthon states the second part of adding 50g to 1l of 1050 solution doesn't give 1100 solution. Here is a great table that ...
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  • 6,993
4 votes

Gravity goes down during cooling

How did you measure the gravity? Hydrometer or refractometer? What temperature did you measure at post-boil? What temperature did you measure at post-chill? The change in gravity is expected. ...
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4 votes
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How to calculate ABV% with step feeding

Calculate the recipe as if you were adding all the honey up front. Also take an original gravity reading with just a partial amount of honey present; if you divide the gravity points by the number of ...
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  • 3,317
3 votes
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How much free (ie, fermentable) suger is contained in canned fruit puree and how does this affect gravity?

Seeing how its puree >90% of it will be accessible to the yeast. Whether it all can be fermentable is a different question due to yeast health and the types of sugar (mostly fructose likely) in the ...
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  • 36.2k
3 votes

Specific Gravity: Refractometer and Hydrometer Disagree

The first thing to note is that your refractometer and your hydrometer are measuring different physical attributes of your wort. You need to account for these differences, and additional errors. ...
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  • 608
3 votes
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Large drop in specific gravity over 24 hour period

It's best to let it hit terminal gravity, then add priming sugar before bottling. (dry, sparkling) Ciders can ferment very quiclky, so your drop is not a concern. Ciders have many styles when and ...
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3 votes
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Testing specific gravity before bottling

You won't be introducing that much oxygen by opening the fermentation bucket to simply take a gravity sample, unless you go stirring it up or something.
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  • 10.1k
3 votes
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Specific Gravities for Kombucha

Suggested OGs are around 1020-1030 from a number of forums, but people are making big 1090 OGs. Regarding FG I recall they end quiet dry as there is often only simple sugars and very little tri-...
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  • 6,993
3 votes

Specific Gravities for Kombucha

My recipe 1 cup sugar (5.7 oz) 6 liters water (1.58 gal) 1/4 cup loose black tea I've never measured the OG or the FG, but the recipe calculates to OG 1.014. The reason why I've never measured the ...
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  • 3,375
3 votes

How can I save a wine with SG way too high?

Split the batch of high SG wine into two. A larger batch and a smaller batch - eg. 1/4 and 3/4. Water down the smaller batch until it gets to (say) S.G. 1.090 or 1.10. Check with hydrometer and don't ...
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  • 5,611
3 votes

Specific Gravity too low

Did you take a hydrometer reading at the beginning of the process, before fermentation began? If so, was the wort heavier in that original specific gravity reading? If so, you might just have ...
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3 votes

Formulating a recipe with birch sap

I've made birch sap wine before now and there was no real discernable difference between that and sugar-water wine. I have read that to make birch syrup you need to reduce 100:1. 1.005 in sugar ...
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  • 181
3 votes

Starting gravity reading when not all fermentables are dissolved

Your first idea is correct. Your gravity reading will be incorrect if not everything is dissolved. However, the second part on adding the honey is incorrect. The gravity reading means how many times ...
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  • 3,575
3 votes

Diluting beer after 11 hours of fermentation. What to expect?

At what gravity did it started and what was it when the water was added? If the fermentation only just started and still has a long way to go, oxidation would most likely not be a problem. Also the ...
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3 votes

Correct temperature effect on Specific gravity

Quick but not very helpful answer, I am pretty sure there is some sort of equation that can be used for this I am not sure where I have seen it. I am going to do some digging through some book and the ...
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  • 6,993

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