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Mrcrowley269 · 12-20-2011, 12:55 PM

Hello...this is my 2nd brew. I did an all grain and had some minor problems with my mash tun. My question is, I pitched my yeast starter cake last night. The brew has started fermenting. It can not be more than 9 hours as I pitched about 9 hours ago and fermenting is slow. Can I take the SG now? I know the reading will not be exact, but it should be close.

birvine · 12-20-2011, 12:59 PM

You could just for fun, but you're right it won't be spot on, though close.

I wouldn't worry about it.

B

snooky · 12-20-2011, 05:39 PM

Depending how strong of a fermentation you have, you could already be a couple points away from your FG. I would let the gravity on this one slip through the cracks and just enjoy the beer for what it is.

**RugenBrau** · 12-20-2011, 05:46 PM

Don't worry about it. Get it next time. If that was your biggest mistake your home free!

badbrew · 12-20-2011, 06:32 PM

I didn't get mine either cuzz the hydrometer broke in the wine thief. Just measure it after the bubbles have nearly stopped and again a few days later.

Mrcrowley269 · 12-20-2011, 09:37 PM

I like this site very much. Very helpful members, thanks all. Doing the yeast starter was a great thing. Learning so much. I saw how much head room I had and went with the blowoff tube first thing. The ferment is so active. Wert was VERY sweet. It should be good. Now I need to redesign my tun. It failed horribly on me. Had to strain out the grain. What a pain.

**RM-MN** · 12-20-2011, 10:58 PM

Quote:

Originally Posted by Mrcrowley269

I like this site very much. Very helpful members, thanks all. Doing the yeast starter was a great thing. Learning so much. I saw how much head room I had and went with the blowoff tube first thing. The ferment is so active. Wert was VERY sweet. It should be good. Now I need to redesign my tun. It failed horribly on me. Had to strain out the grain. What a pain.

Take a hint from those of who use the brew in a bag system and line your mash tun with fine mesh cloth. Your grain won't get through that and if you get a stuck sparge, just lift the bag to let it drain.

I've done quite a few batches and I forgot to take the OG on the last 3 batches. Oh well, the only things I would need it for is to calculate my efficiency and tell how much alcohol it will produce. I'll just let it ferment out and I'll have beer.

Mrcrowley269 · 12-20-2011, 11:13 PM

Quote:

Originally Posted by RM-MN

Take a hint from those of who use the brew in a bag system and line your mash tun with fine mesh cloth. Your grain won't get through that and if you get a stuck sparge, just lift the bag to let it drain.

I've done quite a few batches and I forgot to take the OG on the last 3 batches. Oh well, the only things I would need it for is to calculate my efficiency and tell how much alcohol it will produce. I'll just let it ferment out and I'll have beer.

Wise words...I will try the mesh cloth. Sounds like a good idea. And as for the OG. I never used it before, just like to know the alcohol content. This is only my 2nd brew, I did some box brews 15 years ago. I will learn the efficiency,

Dynachrome · 12-21-2011, 12:22 AM

The only reason you might want to know the alcohol level of your brew would be to know what area someones BAC would be close to after having a couple.

Make 'em take it home to drink or have a sleep over.

badbrew · 12-21-2011, 01:57 PM

Quote:

Originally Posted by Dynachrome

The only reason you might want to know the alcohol level of your brew would be to know what area someones BAC would be close to after having a couple.

Make 'em take it home to drink or have a sleep over.

I think there are a couple of additional reasons.