I have one of those dumb questions.
This is purely a "for my own knowledge" question. You know one of those "I wonder what would happen if..."
Sometimes asking these simple questions helps me to learn the science behind something. Not only why something happens but also why it would not.
I think I may learn why it would not with this question so here goes.
Now, the yeast feeding on starches/sugars creates alcohol and carbonation right?
When the yeast settled and churning has stopped I would imagine that feeding has slowed to a minimum. I'm sure there is still activity going on but most of the "food" has already been consumed and some of those hungry little yeasties have lost interest and went to relax at the bottom. Now you take your hydrometer reading and get your FG and approx. alcohol %.
Here's the question: If you were to shake up the batch and get some of those fat lazy yeasts back up and swimming about, would they begin feeding on the remainder of the sugars thus raising the alcohol percentage? Or is there so little left that the difference would be minimal? Or does it just not work that way?
I'm also considering that you add priming sugar later and that would have an effect also but that doesn't change your FG which in essense is your alc content.
Sorry, I just like information like this.
Tommy
This is purely a "for my own knowledge" question. You know one of those "I wonder what would happen if..."
Sometimes asking these simple questions helps me to learn the science behind something. Not only why something happens but also why it would not.
I think I may learn why it would not with this question so here goes.
Now, the yeast feeding on starches/sugars creates alcohol and carbonation right?
When the yeast settled and churning has stopped I would imagine that feeding has slowed to a minimum. I'm sure there is still activity going on but most of the "food" has already been consumed and some of those hungry little yeasties have lost interest and went to relax at the bottom. Now you take your hydrometer reading and get your FG and approx. alcohol %.
Here's the question: If you were to shake up the batch and get some of those fat lazy yeasts back up and swimming about, would they begin feeding on the remainder of the sugars thus raising the alcohol percentage? Or is there so little left that the difference would be minimal? Or does it just not work that way?
I'm also considering that you add priming sugar later and that would have an effect also but that doesn't change your FG which in essense is your alc content.
Sorry, I just like information like this.
Tommy