Hello all,
Brewing what i believe to be a simple Bock recipe. 3 Grains, 1 hop and German Lager yeast. Small batch - only 3 gallons.
First small batch, first time using Gigawort brew system and first time using lager yeast.
Brew day went off without too many issues - Biggest one was I broke my hydrometer so I was unable to get an OG reading.
Anyway, I made a starter because the OG was calculated to be 1.072. - yes I like big beers - lol. Starter seemed to go well, let it stir for 2 days and cold crash for one. Decanted and pitched when I got the wort to about 65 degrees.
I ferment in a keg and the brew is now sitting in my keezer/ferm chamber at about 53 degrees. Ive checked and it seems to be fermenting well for the past 2 days.
Now for the questions...
- without having an OG, how will I know how long to ferment?
- Since I ferement in a keg, how would I attempt to get any readings (I need to buy a new hydrometer)
- I usually transfer my brew to a serving keg but Ive read some keep the brew on the yeast until bottling/carbing-serving - is this correct?
Any help/guidance would be appreciated.
Thanks.
Brewing what i believe to be a simple Bock recipe. 3 Grains, 1 hop and German Lager yeast. Small batch - only 3 gallons.
First small batch, first time using Gigawort brew system and first time using lager yeast.
Brew day went off without too many issues - Biggest one was I broke my hydrometer so I was unable to get an OG reading.
Anyway, I made a starter because the OG was calculated to be 1.072. - yes I like big beers - lol. Starter seemed to go well, let it stir for 2 days and cold crash for one. Decanted and pitched when I got the wort to about 65 degrees.
I ferment in a keg and the brew is now sitting in my keezer/ferm chamber at about 53 degrees. Ive checked and it seems to be fermenting well for the past 2 days.
Now for the questions...
- without having an OG, how will I know how long to ferment?
- Since I ferement in a keg, how would I attempt to get any readings (I need to buy a new hydrometer)
- I usually transfer my brew to a serving keg but Ive read some keep the brew on the yeast until bottling/carbing-serving - is this correct?
Any help/guidance would be appreciated.
Thanks.