A couple of questions...

Hello everyone! I'm new to this forum and to home brewing. I have brewed an IPA batch that turned out somewhat successful (told it was a little too bitter and over carbonated) and have just brewed my second batch of the same stuff to compare. I had a few questions pertaining to my second batch.

1. Gravity of the beer? What is this all a about? What's a good range for it to be in?
2. Can I open my primary fermenter to take a reading for the gravity and hydrometer while the batch is fermenting?
3. Aerating my beer from brew pot to fermenter... Was siphoning fine enough to aerate it?
4. When can I move from primary to secondary? (just brewed yesterday)

All help is greatly appreciated!

-Chris

 

There is no one,ideal range for OG/FG. That depends on the particular recipe involved.
You can take a hydrometer sample whil it's fermenting. But there's no point in doing do during initial,vigorous fermentation. I usually wait til the 2 week point to take a 1st FG reading. It's usually pretty close by then.
Theres no need for secondary unless you're racking onto fruit or something,or bulk aging. Just leave it in primary till it settles out clear or slightly misty.

 

3. Stir vigorously with large spoon or paddle.

 

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See above in RED.

 

1. Target
2. Yes
3. Sometimes. Depends on gravity.
4. See 1.

 

1. It varies based on the style. Your original gravity reading measures the amount of potential alcohol of your beer based on the density difference between water (gravity of 1.000) and the wort. Since alcohol is less dense than water, your gravity will drop as the beer continues to ferment, and after it's done, you can use the gravity readings to get an idea of the alcoholic strength of your beer.

2. Yes. Just make sure your sanitation is all good.

3. Probably not. Next time, shake the hell out of the fermenter after it's siphoned or take a sanitized stainless steel spoon and stir vigorously.

4. Theoretically, you would move to a secondary after you get a stable hydrometer reading for 3 days in a row. However, many people don't bother with the secondary completely for normal batches. If you were adding extra things like fruit, vanilla, hops, wood, etc., you would put them in the secondary. I typically leave my beer in my primary fermenter for at least 3 weeks (and up to 3 months for a big beer) depending on the gravity and what I'm wanting to do with it.

 

It's not a good idea to use a stainless steal spoon in a plastic fermenter that many are using. Scratching them on the inside can be a bad thing. I use plastic spoons/paddles in my equipment.
And a few batches ago I learned that a fine mesh strainer will aerate the chilled wort well,besides straining out hops & grainy bits. I get 3-5 inches of foam that way,then stir 5 minutes straight to mix well & aerate more.