Final Hydrometer Reading

[SamJ]

Hi All,

I just finished bottling my first batch of beer today. I had two consecutive readings of 1.010 on Wednesday and Thursday. I didn't take another reading today I just bottled. Is this a normal reading? I brewed an extract American Honey Pale Ale. I thought I read some where that low readings could have negative effects.

 

[Captain Damage]

Without further information, it sounds about right. Further information would include the recipe, how long since you pitched the yeast, what temperature you fermented at etc.

 

[stpug]

That's a really decent FG with extract; of course, real honey will help to dry the beer out. If it tastes good then you nailed it. No worries!!

 

[SamJ]

It has been two weeks yesterday since i pitch the yeast. The reciepe was 6lbs of ultralight malt extract, 1.5 lbs honey, 1 lb crystal 15, .5 lb white wheat, .05 oz cascade hops boild for 60 mins, 2 oz cascade boiled for 30 mins, 2 oz cascade hopes last min of boil.

I was fermenting in my basement, the temp ranged for 60 to 63 degrees.

 

[stpug]

That all looks good from my perspective.

Generally speaking, GENERALLY SPEAKING, final gravities are at or around 1.012 ±4 for standard gravity, "normal" beer styles. So hitting 1.010 is a good thing and right in the range IMHO.

Again, you did good!! Enjoy the fruits of your labor

 

[pvpeacock]

What was the temperature of the sample when you took your gravity reading? You have to adjust the gravity reading if the temperature was over or under 64 degrees. So, for example, if your sample was 75 degrees F when you took your 1.010 reading, the actual specific gravity would be 1.012.

 

[SamJ]

St. Pug,

Thanks! I am excited to enjoy what I brewed. It tastes delicious, pale, not some much of a honey favor though. Maybe it will come out the in the bottling. So do you think another week or so in the bottles?

 

[SamJ]

pvpeacock,

the temp i believe was around 62 degrees and my hydro meter says I need to subtract -.001. so i guess i would be at 1.09. does that sound right ?

 

[stpug]

Honey is nearly 100% fermentable and the aromatics are very delicate such that they are destroyed during fermentation. It probably has an extremely minor contribution in aroma only but perhaps imperceptible. After making many meads, I find that you can get a sense of the honey contribution in the crispness of the beverage.

Often time, if you want a "honey" flavor in your beer folks will use a grain called 'honey malt' to impart a honey-like flavor to their beer. I personally wouldn't say it completely tastes like honey, but it's kind of in that direction of flavors. Another option, though I've never tried, is to use a much darker honey like wildflower or bakers honey - it can probably stand up much better to the vigors of fermentation.

After bottling, you should be looking at 2 weeks minimum at 70-75F, and more like 3 weeks for perfect carbonation. I would suggest trying one at the 2 week mark though but expect another week for perfection

 

[SamJ]

Great! Thanks!