delboy
Well-Known Member
Was thinking about this the other day. I've noticed that when i take a sample of the boiled wort and cool it down to 20C i get high hydrometer readings. But when i let the same sample sit overnight which allowed the trub to completely fall out of suspension the reading was way down, is it possible that we are kidding ourselves about the gravity/fermentables in our beers.
There is ceratinly a lot of proteins in solution when coming out of the mash which will raise the gravity at that point, after boiling there is lots of insoluble proteins floating about to raise the gravity. After pitching there is lots of yeast in suspension to raise the gravity. Surely the boiled sample left overnight to allow trub to fall out is giving the real gravity from sugars ie quite a lot lower???
There is ceratinly a lot of proteins in solution when coming out of the mash which will raise the gravity at that point, after boiling there is lots of insoluble proteins floating about to raise the gravity. After pitching there is lots of yeast in suspension to raise the gravity. Surely the boiled sample left overnight to allow trub to fall out is giving the real gravity from sugars ie quite a lot lower???