I am running this experiment:
https://www.homebrewtalk.com/f13/experiement-idea-brew-day-bottle-glass-3-weeks-465282/
Which is basically an tempt to produce a mild in 3 weeks, including time for bottle conditioning- ideally 14 days. This is a skillful race against the clock in an effort to see if it can be done, so please keep that in mind. I don't have the luxury of "oh, just wait it out, you impatient fool!". I hope it will provide worth while results for us bottle guys.
Two days ago I got an SG reading of 1.0105 or maybe 1.011 @ 60 F. It's really hard to eye ball that when the marks are every 0.002. Today a reading @ 63 F yielded 1.010, maybe just a hair under the line.
To keep on track with my plan I hoped to bottle today.
Here are some beer stats that might help you help me:
-Mashed @ 155 F for one hour
-included about a half a pound of carapils
-OG: 1.045, 20 IBUs
-Nottingham ale yeast fermented for (as of today) 8 days @ 60 F, allowing the temp to climb to 63 over the past two days.
Questions:
1) Is a change of 0.0005 over two days significant or negligible?
2) Nottingham is known (for both myself and others) to generally finish at 1.008. Would 1.010 be uncharacteristic for a beer such as mine considering the possible unfermentable sugars involved?
Thanks for the patience/assistance in advance. I hope to catch the illusive fast turn-around bottle conditioned beer and put it on display for others to see.
https://www.homebrewtalk.com/f13/experiement-idea-brew-day-bottle-glass-3-weeks-465282/
Which is basically an tempt to produce a mild in 3 weeks, including time for bottle conditioning- ideally 14 days. This is a skillful race against the clock in an effort to see if it can be done, so please keep that in mind. I don't have the luxury of "oh, just wait it out, you impatient fool!". I hope it will provide worth while results for us bottle guys.
Two days ago I got an SG reading of 1.0105 or maybe 1.011 @ 60 F. It's really hard to eye ball that when the marks are every 0.002. Today a reading @ 63 F yielded 1.010, maybe just a hair under the line.
To keep on track with my plan I hoped to bottle today.
Here are some beer stats that might help you help me:
-Mashed @ 155 F for one hour
-included about a half a pound of carapils
-OG: 1.045, 20 IBUs
-Nottingham ale yeast fermented for (as of today) 8 days @ 60 F, allowing the temp to climb to 63 over the past two days.
Questions:
1) Is a change of 0.0005 over two days significant or negligible?
2) Nottingham is known (for both myself and others) to generally finish at 1.008. Would 1.010 be uncharacteristic for a beer such as mine considering the possible unfermentable sugars involved?
Thanks for the patience/assistance in advance. I hope to catch the illusive fast turn-around bottle conditioned beer and put it on display for others to see.
