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Old 10-18-2006, 06:58 PM   #11
Cregar
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I decided I am going to...

RDWHAMB


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Old 10-18-2006, 08:00 PM   #12
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Quote:
Originally Posted by todd_k
Walker, tell him that hyrdrometers will only make you worry!

Seriously, I wouldn't worry about .01, how do you know you're reading it correctly and adjusting for temperature? If it has stopped bubbling and it's been in the primary for a week, just rack it to the secondary. All you need to worry about now is sanitation.
He's off by 10 thousandths, not 1 thousandth. That's a good bit of sugar 1.3 % less ABV and 2.5% more sugar by weight is considerable, in my seriously unexperienced opinion.


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Old 10-18-2006, 08:04 PM   #13
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I wouldn't worry until it's been in the primary for at least a week. I use the same yeast and trust me when I tell you, it's not done yet but it will get there. Now if you get to Sat. or Sun. and there hasn't been a change, then you can troubleshoot, but just because the bubbling tappered off and the krausen has fallen, that doesn't mean fermentation has stopped.
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Old 10-18-2006, 08:09 PM   #14
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What I was saying was at this point, who cares what the reading says? It hasn't been in the primary a week yet. Stop worrying about it and give it enough time. You shouldn't be so concerned about a damn hydrometer reading that you end up letting some nasties in there from taking too many frickin' hyrdo readings. Don't get caught up in ABV, just worry about making a decent beer.
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Old 10-18-2006, 09:03 PM   #15
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But it has been a week.
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Old 10-18-2006, 10:15 PM   #16
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I tried the 1-2-3 method but it ended up going more like 4 days 1 week then another week -- now im at the "my beer tastes like crap, do i still have to wait" stage . Trying to be patient with your fist few batches is tough.
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Old 10-18-2006, 10:26 PM   #17
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Best way to be patient?

Buy lots of commericial beers that you've wanted to try, to keep your palatte occupied.

Start planning your next batch, to keep your mind at work.
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Old 10-18-2006, 10:45 PM   #18
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Quote:
Originally Posted by Cregar
I decided I am going to...

RDWHAMB
relax dont worry have a meat beer
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Old 10-19-2006, 02:02 AM   #19
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Quote:
Originally Posted by Chimone
relax dont worry have a meat beer
It's been said before but....

mmmmmm..... meat beer.....
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Old 10-19-2006, 01:22 PM   #20
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Quote:
Originally Posted by rohanski
I have a worse problem than this. I used dry yeast and when it started it was extremely active for a couple of days and stopped completely. After a week I checked and it still had .01 to go. This has happened on two consecutive batches. Any clues as to what happened?
Rohanski,
Give us a little more info on your batch... recipe, OG, current SG, fermentation temperature, type of dry yeast used, fermentation vessel (glass, plastic, etc.), type of aeration used, and anything else you can think of (describe your process to us)... the more information you give, the more likely someone is to have an idea of what is going on with your beer

Cregar,
Just wait it out... you know that's all it needs

later,

mikey


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