Just looking for calculations.
St. Paul porter, liquid yeast (starter).
OG 1.062 at 49.5 degrees
Today's reading 1.022/3 66 degrees
Today, 5 days later, I noticed activity in the beer had slowed to a complete stop so I took a reading, gently moved the yeast and now I hear activity in there again!
So I'm wondering where I'm at in terms of alcohol and fermentation? Can someone recommend a calculator or equation?
Thanks!
St. Paul porter, liquid yeast (starter).
OG 1.062 at 49.5 degrees
Today's reading 1.022/3 66 degrees
Today, 5 days later, I noticed activity in the beer had slowed to a complete stop so I took a reading, gently moved the yeast and now I hear activity in there again!
So I'm wondering where I'm at in terms of alcohol and fermentation? Can someone recommend a calculator or equation?
Thanks!