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Old 01-06-2013, 02:24 AM   #11
waxwader
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I had the local brew shop put together a Newcastle clone kit for me. I don't really know exactly what's in it. As I said this is my first try at a real home brew except for a couple of Mr Beer batches. Also like I said I'm only trying to figure out if it has stalled and how to tell for sure for future reference.

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Old 01-06-2013, 02:24 AM   #12
GotPushrods
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Quote:
Originally Posted by waxwader
Does anyone know approx what SG I should expect?
It's done when the gravity stops dropping. Take a reading at MINIMUM 14 days, then again a few days later. Wait until they're the same. You might WANT it to be 1.014, but if you bottle and it ferments to 1.009, you're going to have a very sharp, very sticky mess.

As you will discover, brewing is all "hurry up and wait". I never, ever, EVER touch a beer for 14 days, usually 21+. Unless you're adding fruit, bacteria culture, or oak chips, etc, there is really no need for a secondary. There are some very long threads here discussing that.

Edit: Out of curiosity, what was the fermentation temperature? Fast isn't always bad, but 24 hours is FAST!
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Old 01-06-2013, 03:34 AM   #13
waxwader
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I do not have a thermometer in or on my fermenter, but it is inside my man cave which stays between 68-72 degrees all of the time. I assume I should find a way to measure temp on my fermenter going forward. Im just using a 7.8 gallon bucket at this time. Any ideas?

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