Yeah I guess... But it has already been consumed 🤣
@Hoochin'Fool the original reading was 1.012. I got that number by adjusting for the temperature of the wort which was 77F given that the hydrometer was calibrated at 59F. (+0.0021)
This has been fermenting for 2 months at this point. I think...
Thanks all.
Different question:
I just measured the FG of one of the fermenters (I only have budget 1G carboys x 2.5 for the batch) and read 1.0141 - yes, I adjusted for wort temperature and the baseline calibration of the hydrometer.
The recipe says 1.015. Tastes OK, kinda sweet.
Bottle?
Does anyone know a good hack for a hydrometer test jar? Without having to blow a cylinder of glass ?
I imagine a PVC pipe that you then melt one end of to a flat surface could work, but not sure if anyone has tried. Melting PVC probably creates a whole bunch of derivative of petroleum so are...
Another silly newbie post...
About 5 weeks ago I brewed a porter with some Safale K-097 yeast (related post here has more info on brewing parameters)
I made 2.5G of wort but dumbly only had two 2G carboys as FVs. The remaining 0.5G I put into a sanitized swivel-top glass bottle my wife uses to...
Thanks all. I now have this in my airlock(s) - seems like the carbonation picked up a bit more compared to 2 days ago, so looks like your recs were spot on.
Is the beer contaminated because of the contact between the carbohydrate-rich beer and air, which is now communicating with the beer in...
Hello all
I'm brewing a porter using a recipe I got at my local homebrewing store from extract - mainly BSG Bavarian wheat + typical dark malts like Carabrown and black malts etc. 2.5G is the volume I am shooting for. I ended up using a small packet of leftover Safale K-097 that had been...
Hey all,
Update since the last post - (this was a 2.5 gallon extract recipe)
Steps:
Re-boiled wort (x 60 min)
Hopped with 0.5 oz Hallertau (x 15 min)
Cooled to ~65F
Added ~1 cup of *tap* water to get wort up to 2.5 gal
Pitched ~4 g of *dry* Safale K-97 (using the ratios on the packet ) to...
Thanks all
Not to be deterred by failure, i actually went out and bought a Milwaukee PH56 pHmeter and re tested tonight - pH is 3.4. We are 5 days out at this point.
yeah yeah i know it's not a $200 pH meter but still better than the **** I was using before.
Who knows how long it's been...
Thanks @SourLover to clarify i haven't pitched the Saccharomyces yet - this is still all pre-yeast. Up until this point, I have basically boiled the 2 lbs of extract, let it cool in an ice bath with a sterilized thermometer until < 80F, and pitched the omega lacto and just waiting at this point...
Thanks, @SourLover
Given your suggestion to encourage growth by increasing the temperature and/or adding additional organisms, I take it it's not game over yet.
But is there a period of time at which point ordinary (non-lacto) bacterial growth that's happening in the standing wort overpower...
Hey all, would appreciate some assistance here.
This is my second time brewing an extract Berliner Weisse from a recipe I got at my brewer supply shop (1:1 wheat/malt mix). Kettle souring with OYL-605 lacto.
I'm now at 72 h after pitching the lacto (went in @ 68F wort temp).
Has been...