ronjer
Well-Known Member
I just made my 2nd AG batch on fri and used the ubiquitous Ed Wort's Pale Ale, and everything was soooooo smooth, and then.....
my og reading which should have been about 1.042ish was about 1.030ish and I am on day 5 of fermentaion and can't tell if it fermented or not. I noticed a very slight activity taking place in the airlock on sat morning and left town for about 27 hrs and on sun night there was no activity in the air lock up until now. I took a hydrometer reading and am now at 1.008 so I believe that it must have ran it's course when I wasn't home??? I think I got crap efficiency that is why my og and fg are low, but they seem to be o.k. in terms of relativity and the beer tasted good this morning when I took my reading(maybe a slight sourness is all) but otherwise quite tasty. My question is, do I rack over to the secondary and go with it?
All temps and such have been within 2 degrees F of intended from mash to sparge to fermentation. I used Nottingham dry yeast and fermented at 67F from Fri @ about 3 pm 'til now. Too k my reading/tasting about 2 hrs ago and won't be home for 7 more hrs.
All replies are appreciated and to all...PROST!!
my og reading which should have been about 1.042ish was about 1.030ish and I am on day 5 of fermentaion and can't tell if it fermented or not. I noticed a very slight activity taking place in the airlock on sat morning and left town for about 27 hrs and on sun night there was no activity in the air lock up until now. I took a hydrometer reading and am now at 1.008 so I believe that it must have ran it's course when I wasn't home??? I think I got crap efficiency that is why my og and fg are low, but they seem to be o.k. in terms of relativity and the beer tasted good this morning when I took my reading(maybe a slight sourness is all) but otherwise quite tasty. My question is, do I rack over to the secondary and go with it?
All temps and such have been within 2 degrees F of intended from mash to sparge to fermentation. I used Nottingham dry yeast and fermented at 67F from Fri @ about 3 pm 'til now. Too k my reading/tasting about 2 hrs ago and won't be home for 7 more hrs.
All replies are appreciated and to all...PROST!!