bringitonhome
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- Apr 10, 2008
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Hi-
For my first batch, i brewed a brown ale:
http://www.midwestsupplies.com/products/ProdByID.aspx?ProdID=3365
which uses munton's dry yeast. The instructions say that the target SG is 1.044-1.048, and the target FG is 1.010-1.012. My SG came in a bit high at 1.051. I took gravity readings at days 7, 8, and 9 in the primary - all read 1.021, so I racked to the secondary fermenter. But, if my calculations are correct, that is only an attenuation rate of ~59%. So my questions are:
How much affect will those 10 pts have on the flavor of the beer? It is noticeably sweet now - i know that the flavor will probably change over the next five weeks (two in primary, three in bottles), but i'm afraid that the remaining sugar will dominate the flavor of the beer
Also - if the yeast have decided to stop eating fermentables now, what's going to happen when i bottle? Will the beer get carbonated?
For my first batch, i brewed a brown ale:
http://www.midwestsupplies.com/products/ProdByID.aspx?ProdID=3365
which uses munton's dry yeast. The instructions say that the target SG is 1.044-1.048, and the target FG is 1.010-1.012. My SG came in a bit high at 1.051. I took gravity readings at days 7, 8, and 9 in the primary - all read 1.021, so I racked to the secondary fermenter. But, if my calculations are correct, that is only an attenuation rate of ~59%. So my questions are:
How much affect will those 10 pts have on the flavor of the beer? It is noticeably sweet now - i know that the flavor will probably change over the next five weeks (two in primary, three in bottles), but i'm afraid that the remaining sugar will dominate the flavor of the beer
Also - if the yeast have decided to stop eating fermentables now, what's going to happen when i bottle? Will the beer get carbonated?