Final Gravity

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Smitty

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Wondering about being out 2 to 6 points on final gravity and having bottle bombs? 1.039 og everything seems to have come to a halt at 1.010. According to the instructions and from reading the forums 1.008-1.006 is what it "should" bottom out at. Any thoughts?
 

snarf7

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Wondering about being out 2 to 6 points on final gravity and having bottle bombs? 1.039 og everything seems to have come to a halt at 1.010. According to the instructions and from reading the forums 1.008-1.006 is what it "should" bottom out at. Any thoughts?

When you're starting out this is not unusual, it's part of the learning process but invariably you **** something up along the way and things get a little off. Could be your volume measurements were off, so it actually SHOULD be 1010, could be your mash temp, weak or underpitched yeast, fermentation temp. The main thing is to establish that it's really done. If that gravity isn't dropping any further then it's done, no matter what the numbers say.
 
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Smitty

Smitty

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Thanks for the responses. Being a beginner, it was just a Coopers Canadian Blonde kit with Brew Enhancer 1. Nothing else added.
 
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Smitty

Smitty

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Three consecutive days at .010 bottled today. Super clear beer which I'm happy with, just a little more bubbly than my last batch. Thanks again to everyone that responded and offered advice. Very much appreciated.
 

RM-MN

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Wondering about being out 2 to 6 points on final gravity and having bottle bombs? 1.039 og everything seems to have come to a halt at 1.010. According to the instructions and from reading the forums 1.008-1.006 is what it "should" bottom out at. Any thoughts?

The estimated FG is just that, an estimation. Yeast don't follow rules very well and sometimes they ferment a little extra and sometimes they quit earlier than expected. As long as the reading is near where you expect and stable you can bottle.

If you keep brewing long enough you will probably have a stuck fermentation at some point. This is a stable but way too high reading. There are ways to restart a stuck fermentation. Just pay attention to the reading and compare it to the expected before you bottle.
 
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