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Old 07-22-2013, 10:27 AM   #1
benzy4010
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So I know my beer isn't truly done fermenting but in just about 24 hours my beer was bubbling away Nicky and developed a nice layer of Krausen. Went and looked a few minutes ago and it's gone. Airlock has pretty much done down to no action either.

 
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Old 07-22-2013, 10:29 AM   #2
benzy4010
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I gotta get a new hydrometer mine cracked on Bree day

 
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Old 07-22-2013, 11:00 AM   #3
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Would doubt you've hit FG after 24hrs. The first 90% can go that quick, but you have plenty of time to pick up a (several) new hydrometer('s), before worrying about taking a reading.
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Old 07-22-2013, 12:39 PM   #4
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Temperature?

 
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Old 07-22-2013, 12:46 PM   #5
benzy4010
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Around 70 yea I know I'll grab a few or a refractometer

 
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Old 07-22-2013, 12:54 PM   #6
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Quote:
Originally Posted by benzy4010 View Post
Around 70 yea I know I'll grab a few or a refractometer
Even with a refractometer your going to need a hydrometer . Refractometer pre fermentation . Hydrometer post fermentation .

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Old 07-22-2013, 12:54 PM   #7
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70 degrees ambient or wort. If ambient your wort may have gotten to about 80 degrees which is ideal for the yeast to ferment the beer and most of the fermentation might have passed. It is not ideal to ferment that warm as it is likely to produce off flavors. Look into making a swamp cooler to control your fermentation temperatures if you are not already doing so.

 
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Old 07-22-2013, 02:14 PM   #8
benzy4010
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Ambient

 
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Old 07-22-2013, 02:17 PM   #9
benzy4010
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So it's okay to start at 80 bit drop down to like 68 to 70 wort temp

 
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Old 07-22-2013, 02:40 PM   #10
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Kh54's post is a little confusing. Not sure if he (she) meant its ok to start there but not ferment? Maybe there was a typo or an autocorrect. (Edit: After re-reading, maybe he mean you will get lots of action - ideal for things happening, but also lots of esters - not ideal for minimizing extra flavors).

Anyway, if it was me I would make sure to start a little below the intended temperature range and allow the brew to warm into the range. This ensures a slower, more controlled fermentation with fewer off flavors. This is what I USUALLY do.

This is NOT the case in situations where you want esters and the like....sometimes you specifically stay outside of the range to get banana or clove flavors, for example.

 
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