Somebirs
Member
Hi everyone. First of all, let me say that I have been reading through the posts on this site for several months now and have learned a great deal. I consider the combination of this site and the Palmer book to be mandatory reading for beginning brewers.
I am now into my sixth batch, and I believe I have steadily improved my techniques and results with every batch. My last two batches, for example, I have focused more on temperature control, which, in Southern California during the summer, is a pretty big issue. My most recent batch was brewed last weekend and is currently sitting in a bath, fluctuating between 68-70 degrees F. This is a real improvement over my first few batches, which I really wasn't able to keep under 76 or so, but for which I used yeasts from my LHBS that were recommended at the highest temps possible.
But I digress. My issue is that it's time for me to get better at taking gravity readings so that I have more control over the process. Generally, I have had a fairly difficult time taking readings. I think I have a decent quality hydrometer. For the first couple of batches, I really didn't know what I was doing. I took readings with hot wort and didn't adjust for temperature, I took samples from unmixed wort (I have only done extract and partial mash so far), I have taken samples from the yeast cake because I have had a hard time physically getting readings out of my carboy. You get the picture. Basically, I have been flying blind, but my beers have been pretty decent, actually. I just want to improve.
So... Here are my questions:
1. Best way to physically take readings out of a glass carboy, and when? Wine thief? Long turkey baster? Take readings only after a couple weeks when you think fermentation might be done, and then a few days later to confirm?
2. Do you take an OG reading immediately after brewing an extract or partial mash wort, or is it pretty much senseless and you just use the estimated OG on the recipe if you trust it? I read somewhere that the solution will pretty much not be mixed properly until the ferment starts anyway. Which leads me to my next question.
3. Is the OG before or after the yeast is pitched?
4. Any other SG tips for a noob?
Thanks all!
I am now into my sixth batch, and I believe I have steadily improved my techniques and results with every batch. My last two batches, for example, I have focused more on temperature control, which, in Southern California during the summer, is a pretty big issue. My most recent batch was brewed last weekend and is currently sitting in a bath, fluctuating between 68-70 degrees F. This is a real improvement over my first few batches, which I really wasn't able to keep under 76 or so, but for which I used yeasts from my LHBS that were recommended at the highest temps possible.
But I digress. My issue is that it's time for me to get better at taking gravity readings so that I have more control over the process. Generally, I have had a fairly difficult time taking readings. I think I have a decent quality hydrometer. For the first couple of batches, I really didn't know what I was doing. I took readings with hot wort and didn't adjust for temperature, I took samples from unmixed wort (I have only done extract and partial mash so far), I have taken samples from the yeast cake because I have had a hard time physically getting readings out of my carboy. You get the picture. Basically, I have been flying blind, but my beers have been pretty decent, actually. I just want to improve.
So... Here are my questions:
1. Best way to physically take readings out of a glass carboy, and when? Wine thief? Long turkey baster? Take readings only after a couple weeks when you think fermentation might be done, and then a few days later to confirm?
2. Do you take an OG reading immediately after brewing an extract or partial mash wort, or is it pretty much senseless and you just use the estimated OG on the recipe if you trust it? I read somewhere that the solution will pretty much not be mixed properly until the ferment starts anyway. Which leads me to my next question.
3. Is the OG before or after the yeast is pitched?
4. Any other SG tips for a noob?
Thanks all!