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dances

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Hi All

I am asking this as I cannot get an answer from searching and as I am new to this and just starting my 4th batch I feel I really should know this.

I read everywhere about how it is good/better to leave fermentation for longer than advised with malt extract kit instructions so I have been frementing my batches for approx 4 weeks before bottling.

My last batch had a FG reading of 1.003 which I consider low and am slightly concerned about (Coopers euro lager kit) but then I read in various places to try and achieve precise FG readings.

Which do I do, keep taking readings to try and hit the advised FG or just leave fermentation for longer and forget the advised?

Cheers
 

Yooper

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The FG is generally predictable, based on several things- the type of yeast, the ingredients used, the temperature of the fermentation, and if all-grain, the temperature of the mash.

In a kit, often there is corn sugar or honey added. Those are 100% fermentable, and will give a lower FG than an all-malt beer. Looking at your FG, I'm guessing that is the guess here. Most all-malt kits won't get below 1.010.

If your FG is unchanging, and it's under 1.020, then it is safe to bottle. The FG number really isn't all that important- it's an indicator that the beer is finished. In this case, your beer is finished.
 

woollybugger2

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How does your beer taste? FG is achieved not by matching what is printed on a recipe but when you achieve the same SG reading over a period of 3 days. A lot of beer hydos have a large range and it can be difficult to see minor changes in SG so that's one reason to measure over a 3 day period rather than the suggested 2 days.

Let the yeast do there thing, they know when to stop, they've been doing it for thousands of years.

Have you calibrated your hydrometer?
 
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dances

dances

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How does your beer taste? FG is achieved not by matching what is printed on a recipe but when you achieve the same SG reading over a period of 3 days. A lot of beer hydos have a large range and it can be difficult to see minor changes in SG so that's one reason to measure over a 3 day period rather than the suggested 2 days.

Let the yeast do there thing, they know when to stop, they've been doing it for thousands of years.

Have you calibrated your hydrometer?
I have to admit - my hydrometer is a cheapo from a starter kit and I keep meaning to upgrade - so no I have not calibrated.

I just worried at such a low reading. I have bottled but it is still conditioning. Initial taste when bottling suggested strong lager and it tasted good.
 

HughBrooks

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what was your target FG? you dont want to bottle when it is still fermenting because it could result in exploding bottles. 1.003 sounds a little low to me too. i have a book of style and for light lagers your fg can range from 0.998-1.015 depending on the style. so you should be ok. what was in your recipe if you dont mind me asking?
 
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dances

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what was your target FG? you dont want to bottle when it is still fermenting because it could result in exploding bottles. 1.003 sounds a little low to me too. i have a book of style and for light lagers your fg can range from 0.998-1.015 depending on the style. so you should be ok. what was in your recipe if you dont mind me asking?
It was a Coopers Euro Lager which I added 1.1Kg of brewing sugar to. I did not use any grain at all, just the extract as I am still learning.
 
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