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Old 04-09-2012, 11:19 PM   #11
2ned-up
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Mar 2012
Manchester, New Hampshire
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Quote:
Originally Posted by greenthumbed
Hi 2ned,

This might help you with your recipe. 100grams DME + 1 Litre of water = SG 1.040 (.22 oz. + 1 Quart = 1.040).

Bring your kettle to a boil. Remove from heat, add DME and bring back to a boil for an hour, etc, etc.
"SG" = starting gravity???
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Old 04-09-2012, 11:33 PM   #12
greenthumbed
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Mar 2012
Golden, BC
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Hi 2ned,

I'm sorry I guess I should have been more specific. S.G. refers to "Specific Gravity". It's kinda like "Original Gravity" but more in general I would say. It refers to a gravity reading at any time of the ferment.


 
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Old 04-10-2012, 06:11 AM   #13
sweetcell
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Jan 2012
Rockville, MD
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Quote:
Originally Posted by greenthumbed View Post
Hi 2ned,

I'm sorry I guess I should have been more specific. S.G. refers to "Specific Gravity". It's kinda like "Original Gravity" but more in general I would say. It refers to a gravity reading at any time of the ferment.
specific gravity (SG) is any reading with a hydrometer - it's what a hydrometer measures. original gravity (OG) and final gravity (FG) are both SG readings at different times - one is before fermentation, the other is after. so OG and FG are two SG readings taken at specific times. if you took a reading with your hydrometer half way through fermentation you would still be reading the brew's SG at that time (and the value would be somewhere between your OG and the FG).
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Old 04-15-2012, 06:00 PM   #14
2ned-up
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Mar 2012
Manchester, New Hampshire
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I brewed with this stuff last night I took the malted wheat and toasted it for a half hour and mashed it with 4 lbs of 2 row and then added the DME. I continuously hopped the palisade for the first 20 minutes of the boil and then at 40 I added the glacier and at flame out I added the ahtanum, pitched some us-05 and now we wait!!!!
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