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Old 04-28-2009, 01:55 PM   #1
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Default When to check Wit SG

I have a Wit that's been in the primary for two weeks now, and I was hoping to bottle it soon. I went to get a SG today and found this beer still had a few inches of krausen. I shouldn't even consider getting a SG until the krausen has died down, right? Doesn't its presence indicate active fermentation?

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Old 04-28-2009, 04:58 PM   #2
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Typically, yes, but the flow through the airlock is a better indicator. Two weeks sounds like plenty of time for a Wit...

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Old 04-28-2009, 11:12 PM   #3
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Two weeks does indeed sound like more than enough time for a Wit to finish.

What OG, temperature, and yeast strain?

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Old 04-28-2009, 11:36 PM   #4
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gee, my wit has been in the primary for 12 days now just took a SG reading of 1.012 just a point away from recipe's estimated FG of 1.011...

i'm planning on bottling soon...

did you have a major lag in your fermentation?

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Old 04-29-2009, 08:12 PM   #5
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The OG was 1.070 (I added some grain to the recipe), and temp has been between 68-72. Active fermentation within 10hrs. Looks like its secondary time.

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Old 04-29-2009, 08:17 PM   #6
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Quote:
Originally Posted by Dos_Locos_Brewery View Post
Typically, yes, but the flow through the airlock is a better indicator. Two weeks sounds like plenty of time for a Wit...
And this is why we have so many "I have no bubbles, is my beer ruined?" threads. Airlock activity is not a good indicator of fermentation. Plain and simple.

To the OP, your beer may very well be done. Sometimes krausen won't fall. Take hydrometer readings over a couple days. If it is steady, you can rack from underneath the krausen and bottle.
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Old 05-07-2009, 05:24 PM   #7
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On the contrary, airlock activity is a good indicator of fermentation (though not a perfect indicator of the fermentation completeness). In 18 years of making beer, mead, and wine, I have observed a 100% correlation between airlock activity and fermentation. Assuming a well-sealed fermentor, the only flaw with it is the tendency for CO2 to continue to come out of solution, leading to residual activity after fermentation is in fact complete.

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Old 05-07-2009, 07:29 PM   #8
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There is no reason to put a wit in secondary. The secondary is typically used for bulk aging or to let a beer clear, neither of those is necessary with a wit. Just check your gravity throughout the next week, if it's steady you're good to go. I'm just guessing here but you should be in the 1.012-1.014 range with that high an OG.

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Old 05-07-2009, 07:56 PM   #9
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Quote:
Originally Posted by Dos_Locos_Brewery View Post
On the contrary, airlock activity is a good indicator of fermentation (though not a perfect indicator of the fermentation completeness). In 18 years of making beer, mead, and wine, I have observed a 100% correlation between airlock activity and fermentation. Assuming a well-sealed fermentor, the only flaw with it is the tendency for CO2 to continue to come out of solution, leading to residual activity after fermentation is in fact complete.
While it is an indicator of fermentation, you should not rely on it. You just said so yourself.
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Old 05-07-2009, 07:59 PM   #10
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I've never had a single bubble come out my airlock in my current primary, and my beers come out just fine. Airlocks are not a fermentation measurement device. They're just an airlock. Trust your hydrometer. If it's near your target FG and holds solid, you're golden.

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