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Old 11-26-2008, 08:00 PM   #21
Kungpaodog
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Sounds like "satellite fermentation" should work in theory, but since the one bottle wouldn't be on the yeast cake, and would be more susceptible to temperature swings, it may not be the best method.

And to interject a quick (semi-) related question:

BobNQ: If you rack to secondary before fermentation is absolutely complete, say at 10 days, will this stall fermentation? It's not like there isn't any yeast in suspension to finish the job, and we know there will be enough yeast to carb later.
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Old 11-26-2008, 09:15 PM   #22
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Quote:
Originally Posted by Kungpaodog View Post
BobNQ: If you rack to secondary before fermentation is absolutely complete, say at 10 days, will this stall fermentation? It's not like there isn't any yeast in suspension to finish the job, and we know there will be enough yeast to carb later.
It can indeed stall the ferment, or at the very least slow it down to such an extent that it will take ages to drop that last couple of points.

But that's not the real concern. The real concern is giving enough time for the colony to clean up after themselves, to remetabolize some of the esters and other fermentation byproducts. For that you need the entire yeast cake. Thus I recommend leaving the beer on the cake for a few days after the ferment completes in terms of gravity.

If you have to rack in order to have an open fermenter, buy another Ale Pail, fer Crissake. You're going to LHBS anyhow for ingredients, right?

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Old 12-10-2008, 05:53 PM   #23
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Is there any point in taking a reading 48 hours after pitching the yeast? I would like to confirm fermentation but I didnt take a reading right at the start.

Thanks!

 
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Old 12-10-2008, 06:03 PM   #24
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Originally Posted by Hoserama View Post
Is there any point in taking a reading 48 hours after pitching the yeast? I would like to confirm fermentation but I didnt take a reading right at the start.

Thanks!
Nah, I'd say let it sit for at least 72 hours if you're concerned about fermentation starting. Normally I wouldn't worry about it at all. Yeast are great at doing their job.
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Old 12-10-2008, 06:18 PM   #25
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SO my beer has been going for 48 hours and I didnt take an OG reading. Does this mean it will be impossible to tell ABV? Or can I take a reading immediately and compare it to the FG and get at least an ballpark range of ABV?

 
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Old 12-10-2008, 06:22 PM   #26
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Originally Posted by Hoserama View Post
SO my beer has been going for 48 hours and I didnt take an OG reading. Does this mean it will be impossible to tell ABV? Or can I take a reading immediately and compare it to the FG and get at least an ballpark range of ABV?
I'm not sure if it'll still be possible. From my understanding there may have been a bit of active fermentation so it could have dropped drastically already. I know some people dont even bother with gravity readings aside to make sure fermentation is done.

Perhaps one of the more seasoned members will come up with an answer. Until then RDWHAHB
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