Hello everyone,
I brewed my first beer 6 days ago and have learned a lot about the process, however I want to make sure I am reading my hydrometer correctly.
Just now I pulled the top off to take a reading since my instructions say my Hefeweizen should ferment from 5-10 days. Sooo, I sanitized everything very carefully, took my sample, dropped my hydrometer in the sample, and looked at my readings.
Below are pictures, but TO ME it looks like I have a gravity reading of 1.2 and an alcohol content of roughly 2.5%. Now, I'm not really sure where to go from here. My instructions do not indicate a final gravity rating, however it does say it should be 5.5% ABV. I'm reading this as "my gravity is high, which means there is more sugar that needs to ferment, which explains why the ABV is so low right now." Is this correct, or did I mess up somewhere?
I did taste the sample afterwards. Yum, it was good. It did a taste a little sweet though...
Thanks!
EDIT: I also wanted to add that this has been fermenting between 62-65 for the past 6 days, maybe up near 66-67 during the intense fermentation process after I pitched.
I brewed my first beer 6 days ago and have learned a lot about the process, however I want to make sure I am reading my hydrometer correctly.
Just now I pulled the top off to take a reading since my instructions say my Hefeweizen should ferment from 5-10 days. Sooo, I sanitized everything very carefully, took my sample, dropped my hydrometer in the sample, and looked at my readings.
Below are pictures, but TO ME it looks like I have a gravity reading of 1.2 and an alcohol content of roughly 2.5%. Now, I'm not really sure where to go from here. My instructions do not indicate a final gravity rating, however it does say it should be 5.5% ABV. I'm reading this as "my gravity is high, which means there is more sugar that needs to ferment, which explains why the ABV is so low right now." Is this correct, or did I mess up somewhere?
I did taste the sample afterwards. Yum, it was good. It did a taste a little sweet though...
Thanks!
EDIT: I also wanted to add that this has been fermenting between 62-65 for the past 6 days, maybe up near 66-67 during the intense fermentation process after I pitched.