pr0cess
Active Member
I have made 4 batches, 3 of which turned out drinkable, I figure that puts me squarely in the No0b realm still. I am interested in doing something big soon but have noticed all the Wyeast (sp?) smack packs say something to the effect of 'good to 1.060 OG'. I assume that for a big old barley wine, or even just a burly IIPA the OG would have to be over 1.060 to get the final ABV over 11% Am I right? And if so what do you use for yeast?
Also a procedural question; My hydrometer looks like an old thermometer, big weighted end glass tube. What is the argument against dropping it in the wort to get a reading (as opposed to having a sample to be read removed from the wort) assuming it is cleansed and sanatized before use?
Thanks
dylan.
Also a procedural question; My hydrometer looks like an old thermometer, big weighted end glass tube. What is the argument against dropping it in the wort to get a reading (as opposed to having a sample to be read removed from the wort) assuming it is cleansed and sanatized before use?
Thanks
dylan.