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Old 01-07-2013, 02:19 AM   #1
Kozwald
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Apr 2012
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I typically only check the gravity prior to fermentation, before racking to the secondary and then before bottling. I see where others will continue to take samples and check the gravity during fermentation.

How do you take these samples easily without contaminating the beer???

 
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Old 01-07-2013, 04:54 AM   #2
pelipen
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A wine thief or a turkey baster both work well. Sanitize them first. I suck up a little beer, drain, then suck up the actual sample undiluted by sanitizer. The sample does not get returned to the main batch. I usually drink it.

 
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Old 01-07-2013, 02:42 PM   #3
bobbrews
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I use a sanitized turkey baster and hydrometer combo before pitching yeast in the low 60s (F) then once again before bottling, usually 3-4 weeks later. Sometimes I'll take a sample mid-way. But I find that after hundreds of brews, my FG is usually on point at 3-4 weeks anyway. The side benefit is further conditioning and cleaning up of any off flavors that were initially expelled by the yeast.

I usually re-incorporate the 1st sample back into the main volume (pre-ferm), then drink the 2nd and 3rd samples to see how the flavor is developing. Never had an infection due to improper sanitiation.

 
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Old 01-07-2013, 03:24 PM   #4
Kozwald
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Great information. Thanks for the posts.

Ron

 
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Old 01-07-2013, 03:49 PM   #5
Psych
 
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Yep, wine thief and I drink all samples (except pre-fermentation, yuck). And I sample almost every couple days sometimes hehe

 
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