blackbear219
Well-Known Member
- Joined
- Jul 20, 2011
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My starting gravity in 70 degree wort from extract recipes is consistently low. For example, I brewed a Hefe last night and starting was supposed to be 1.058 and I came in at 1.046. However, after fermentation my final gravity is always dead on.
I would assume that with an extract kit, it is extremely hard to mess your gravity up that bad, so there is only one thing I can think of which is that my 2 gallons of wort is not completely mixed with my 3 gallons of water that I top off with which throws the reading off.
This got me thinking that if the mixture isn't complete, then the temperature throughout could be spotty as well and I pictured myself pouring my poor little yeasties into what I thought was a spot-on 70F when really just below the surface it was higher/lower.
Anywho, once add your wort to the bucket, do you stir it up to mix/aerate? I've always just sloshed my wort from my brewing kettle into the bucket to make it splash into the water on the way in but after I do the actual dumping I've never done any additional stirring, etc. I always figured that was enough, but now I'm starting to think I should stir it all up really well just before pitching the yeast. Thoughts? Thanks.
I would assume that with an extract kit, it is extremely hard to mess your gravity up that bad, so there is only one thing I can think of which is that my 2 gallons of wort is not completely mixed with my 3 gallons of water that I top off with which throws the reading off.
This got me thinking that if the mixture isn't complete, then the temperature throughout could be spotty as well and I pictured myself pouring my poor little yeasties into what I thought was a spot-on 70F when really just below the surface it was higher/lower.
Anywho, once add your wort to the bucket, do you stir it up to mix/aerate? I've always just sloshed my wort from my brewing kettle into the bucket to make it splash into the water on the way in but after I do the actual dumping I've never done any additional stirring, etc. I always figured that was enough, but now I'm starting to think I should stir it all up really well just before pitching the yeast. Thoughts? Thanks.