RiversC174
Well-Known Member
- Joined
- Feb 25, 2006
- Messages
- 80
- Reaction score
- 0
OK, one more, haha. This one is a three parter:
First, is there any other way to determine when fermentation is done besides when, after a few readings, the S.G. becomes constant? I am brewing an Ale with top fermenting yeast at 64 degrees F and I have just been doing a crude calculation of bubbles through the airlock per minute. My brew has been fermenting for about 5 1/2 days and it is down to about 1 bubble every 1 1/2 to 2 minutes. At its peak it was at about 12-13 bpm.
Second, I understand that you know fermentation is done when a couple of successive S.G. readings remain constant, but how do I take a couple of readings without compromising the sterility of my set-up every time I take a reading?
Third, is there any other way of determining roughly what the alcohol content of my brew is without using a hydrometer? I did not take hydrometer readings on this first batch because I didnt have a thief or turkey baster (which I now know to get) so I wont have an O.G. and a F.G. to do the calculation.
I appreciate the help and thanks to eveyone who helped answer my first couple of questions, it really helped clarify things!
First, is there any other way to determine when fermentation is done besides when, after a few readings, the S.G. becomes constant? I am brewing an Ale with top fermenting yeast at 64 degrees F and I have just been doing a crude calculation of bubbles through the airlock per minute. My brew has been fermenting for about 5 1/2 days and it is down to about 1 bubble every 1 1/2 to 2 minutes. At its peak it was at about 12-13 bpm.
Second, I understand that you know fermentation is done when a couple of successive S.G. readings remain constant, but how do I take a couple of readings without compromising the sterility of my set-up every time I take a reading?
Third, is there any other way of determining roughly what the alcohol content of my brew is without using a hydrometer? I did not take hydrometer readings on this first batch because I didnt have a thief or turkey baster (which I now know to get) so I wont have an O.G. and a F.G. to do the calculation.
I appreciate the help and thanks to eveyone who helped answer my first couple of questions, it really helped clarify things!