HBT 2015 Big Giveaway - Enter Now

Huge Supporting Membership Discounts - 20% Off

Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > Spec. Grav. Questions
LinkBack Thread Tools
Old 05-21-2008, 09:32 PM   #1
Feedback Score: 0 reviews
Join Date: Oct 2007
Location: Raleigh, NC, Raleigh, NC
Posts: 32
Default Spec. Grav. Questions

My new lager is approaching 3 weeks in the primary. The bubbling in the airlock has slowed to about once every 25-30 seconds. The S.G. is 1.030 (i didn't take an o.g. - i am still learning). Is this a good time to start diacetyl? Will gravity continue to rise during diacetyl and secondary till it gets up in the 1.040 - 1.045 range? Any advice is appreciated.

cregan13 is offline
Reply With Quote Quick reply to this message
Old 05-21-2008, 09:55 PM   #2
Feedback Score: 0 reviews
david_42's Avatar
Join Date: Oct 2005
Location: Willamina & Oak Grove, Oregon, USA
Posts: 25,667
Liked 139 Times on 132 Posts


Gravity goes down as beer ferments. 1.030 is very high for a finish gravity, so give it another 2-3 weeks.


Remember one unassailable statistic, as explained by the late, great George Carlin: "Just think of how stupid the average person is, and then realize half of them are even stupider!"

"I would like to die on Mars, just not on impact." Elon Musk

david_42 is offline
Reply With Quote Quick reply to this message
Old 05-21-2008, 10:15 PM   #3
Feedback Score: 0 reviews
Join Date: Jan 2008
Location: East coast, Virginia
Posts: 214
Likes Given: 1


I'm learning as well. From what I gather, the finishing gravity for "most" common beers = 1.012 +/- a few points, so you do have a ways to go with that fermentation.
Also, the gravity Lowers as the sugar ferments into alcohol. Sugar suspends the hydromenter Higher (high numbers) after you boiled it.....then the yeast eat the sugar and Lower the numbers (lower gravity).
I'm unaware of gravity rising after the yeast is pitched, and the lid is snapped on.

karbinator is offline
Reply With Quote Quick reply to this message
Old 05-22-2008, 01:58 AM   #4
Feedback Score: 0 reviews
Join Date: Jul 2006
Posts: 155
Liked 2 Times on 1 Posts


for the future ... always make a big starter for lagers, crash cool it and pitch only the slurry, not the spent wort. if you pitch it COLD ... that is, about 45 or so and let the ferment rise to 50, you wont need a diacetyl rest at all.

if you are still bubbling twice a minute, the beer isnt done. don't even bother to take gravity reading unless its finished bubbling (and even this is no guarantee its done).

good luck

teu1003 is offline
Reply With Quote Quick reply to this message

Quick Reply
Thread Tools

Similar Threads
Thread Thread Starter Forum Replies Last Post
Final Grav Low ckyboy Beginners Beer Brewing Forum 9 10-09-2009 03:07 PM
Start Grav = 1.062, Current Grav = 1.040, now what? skipper All Grain & Partial Mash Brewing 34 09-06-2009 10:29 AM
How do you get brew out to measure Spec. Gravity? FSBrewer Beginners Beer Brewing Forum 5 06-01-2008 04:50 PM
Noticed a black spec in my apfelwein jota Beginners Beer Brewing Forum 1 04-09-2008 02:09 AM
Sparging for extract/spec. grain brewers uwmgdman General Techniques 4 05-25-2006 02:41 AM

Newest Threads