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Old 10-06-2009, 01:22 AM   #1
Ukfan369
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Default How do I know when its done fermenting?

Okay so my beer will have been in the main fermenter one week on Thursday. I still have good pressure. My question is what should my hydrometer rating be or does that vary on the beer you make? I plan on keeping in the main fermenter at least 10 days and I am going to start taking reading this Thursday

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Old 10-06-2009, 01:28 AM   #2
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The hydrometer reading (final gravity) varies based on the beer. Two weeks is pretty much always going to be long enough. If you take a reading on Thursday and it stays the same Friday and Saturday then you're good to go.

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Old 10-06-2009, 01:28 AM   #3
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Does your recipe have a suggested final gravity?

If you post your recipe, we could help you find out a good ball-park.

Tasting helps, too

I would suggest leaving in the primary as long as you could stand, however...2-3 weeks is my bare minimum.

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Old 10-06-2009, 01:31 AM   #4
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What was your OG? ( original gravity ) and what type of beer is it? If it has been in for a week you will want to wait at least one more week. If you bottle too soon you will have bottle bombs.

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Old 10-06-2009, 01:36 AM   #5
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It says my final gravity should be 1.018. The beer is a Dogfish 60 minute clone i found on here by "Yooperbrew". And should I refrain from opening the fermenter and risk exposing it from air? I can wait two weeks I just want this to come out right

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Old 10-06-2009, 01:38 AM   #6
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Multiple - Dogfish Head 60 Minute Clone (AG) & Extract
Recipe Type: All Grain
Yeast: Pacman (see note)
Yeast Starter: Absolutely
Batch Size (Gallons): 5
Original Gravity: 1.070
Final Gravity: 1.018
IBU: 67.4
Boiling Time (Minutes): 60
Color: 4.8
Primary Fermentation (# of Days & Temp): 10 at 63 degrees
Secondary Fermentation (# of Days & Temp): 10 at 63 degrees

13 Pounds 2-row (US)
6 ounces Maris Otter malt
EDIT- I've been using Amber malt instead, and it's great! Thomas Fawcett amber malt.

.75 Warrior hops 16.4% AA (60 minutes) SEE NOTES ON HOPPING!
.50 Amarillo Gold 8.5% (35 minutes)
.50 Simco 12% (30 minutes)
.50 Simco 12% Dry hop
1.00 Amarillo Gold Dry hop
Irish Moss ( 1 tsp with 15 minutes left in the boil)

Pacman yeast used- took the f.g. to 1.010!

Hops were added as continous- first warrior only for the first 25 minutes just a few pellets at a time, then remainder all mixed together and continuosly added, starting at 35 minutes. Starter used, as pacman was reused. Fermentation started within 3 hours, at a nice steady rate for 6-8 days. F.g. was a bit low- ?temperature problems in the mash? I wanted the f.g. to be a bit higher and tried to mash at 153-154. Still, the f.g was a bit lower than I wanted at 1.010. I wanted it to be around 1.018.
Dry hopped 2/13/07 (pellet hops). Bottled 2/24/07.

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Old 10-06-2009, 01:43 AM   #7
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As high as your original gravity is, I would leave that sit in the fermenter for at least a month before racking it off to anything. The reason? The yeast will create a lot of by-products during fermentation, leaving it sit on the yeast cake longer will allow the yeast to clean up after themselves creating a much cleaner taste in your beer.

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Old 10-06-2009, 01:48 AM   #8
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Thanks Freddy, that wasn't my original gravity that was the recipes. I did not take my own (noob mistake)

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Old 10-06-2009, 01:52 AM   #9
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If you followed the recipe, that OG is probably pretty close to actual. The more patience you have with your beers, the better they will taste. Good beer is not made, it's allowed to happen.

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Old 10-06-2009, 01:53 AM   #10
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Haha i like that, so i guess I will wait until the 14th give it two solid weeks and see where im at

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