Frenchy
Well-Known Member
First off, only my second batch ever.
OK, I began to worry that my latest batch hasn't been fermenting due to lack of signs (has been almost 4 weeks now). I checked the gravity reading, which came up 1.01. I looked back at my original reading I wrote down and it was 1.01. The 2 obvious items here are that my readings are the same, thus no fermentation, and also, my original reading should have told me that there was nearly no sugar in the wort (didnt' think about it at the time). Now the recipe I used called for 1 lb each of pale crystal malt, and aromatic male, and 4.5 lbs of dry extract. I used a Wyeast Belgian Abbey II Activator.
I know I didnt' get what I should have from my malt, but the 4.5 lbs of extract alone should have given me a higher reading than 1.01.
I'm not sure if I should assume the first reading was wrong, and either get more yeast, or go ahead and bottle. Or scrap the whole thing .
OK, I began to worry that my latest batch hasn't been fermenting due to lack of signs (has been almost 4 weeks now). I checked the gravity reading, which came up 1.01. I looked back at my original reading I wrote down and it was 1.01. The 2 obvious items here are that my readings are the same, thus no fermentation, and also, my original reading should have told me that there was nearly no sugar in the wort (didnt' think about it at the time). Now the recipe I used called for 1 lb each of pale crystal malt, and aromatic male, and 4.5 lbs of dry extract. I used a Wyeast Belgian Abbey II Activator.
I know I didnt' get what I should have from my malt, but the 4.5 lbs of extract alone should have given me a higher reading than 1.01.
I'm not sure if I should assume the first reading was wrong, and either get more yeast, or go ahead and bottle. Or scrap the whole thing .