So I brewed my blood orange Witbier on 3/19, hit an OG of 1.049, and pitched a 2L yeast starter of Wyeast 3944.
When would you guys open it up to check gravity, and what gravity should I look for it hitting before doing daily checks to make sure it's done fermenting, & ready to bottle?
I think I'm getting the brewing thing down, my batches have been going very smooth - just not super comfortable with knowing what to look for after that yet.
I'm about halfway through my first read of Yeast by Chris White, but I think I'll need to do a second read before I feel like I have a good enough command of all that information - absolutely love the book though - insanely helpful!
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When would you guys open it up to check gravity, and what gravity should I look for it hitting before doing daily checks to make sure it's done fermenting, & ready to bottle?
I think I'm getting the brewing thing down, my batches have been going very smooth - just not super comfortable with knowing what to look for after that yet.
I'm about halfway through my first read of Yeast by Chris White, but I think I'll need to do a second read before I feel like I have a good enough command of all that information - absolutely love the book though - insanely helpful!
Sent from my iPhone using Home Brew