Help reading boil wort instructions

[RichardCooper]

Those numbers sound about right, except there is a decimel point in them; the 1.011 is the target final gravity, and 1.054 is the target original gravity. Remember that those are target gravities and your individual batches will probably vary a little. As long as you are close then you've executed the recipe correctly.

There usually isn't much need to adjust the gravity unless you are way off. For example, if your original gravity should be 1.056 and you only got the wort to 1.045 near the end of the boil you can stir in some light DME the boost the gravity or you can boil the wort down further. If you find your final gravity is too high you can dilute the wort with water. Boiling down or adding water will change the final volume of your batch which is something to consider.

Again, if you are close don't worry about it.

Cheers!

Hi,

I didn't put any DME. And didn't change to second fermenter. I made a reading today, 1012 +- gravity. Tasted doesn't have a lot of aroma, but the acid smell vanish after a few min, in the flavor de same thing, and i notice carbonation working.

These are good signals?

 

[GrogNerd]

can't really judge it right now, because it's warm and flat

day after tomorrow, take another gravity reading, if it's still around 1.012, you can go ahead and bottle

give it 2-3 weeks in the bottle around 21°C, then try it.

 

[RichardCooper]

can't really judge it right now, because it's warm and flat

day after tomorrow, take another gravity reading, if it's still around 1.012, you can go ahead and bottle

give it 2-3 weeks in the bottle around 21°C, then try it.

Can it be at 18 Cº ? Its max on my wine freezer!

 

[Puddlethumper]

can't really judge it right now, because it's warm and flat

day after tomorrow, take another gravity reading, if it's still around 1.012, you can go ahead and bottle

give it 2-3 weeks in the bottle around 21°C, then try it.

^^^ agreed ^^^

Sounds like your fermentation is about complete. Once the gravity readings are stable 2-3 days in a row allow at least another 48 hours for the yeast to finish any cleanup necessary. You can then bottle or keg it as you like.

And the flavor at this point should be educational to you. You'll see an amazing difference between what it tastes like out of the sample jar at this point compared to what it tastes like conditioned a couple of weeks, chilled and carbonated.

Cheers!

 

[Puddlethumper]

Can it be at 18 Cº ? Its max on my wine freezer!

You want the bottled beer to stay warmer than that. The yeast needs to wake up again and do a little more work to carbonate the beer. 68 - 74F is probably about ideal. When I bottle beer I usually just put the filled cases in the coolest closet in my house (in summertime) and let it set there for a couple of weeks.

 

[RichardCooper]

There usually isn't much need to adjust the gravity unless you are way off. For example, if your original gravity should be 1.056 and you only got the wort to 1.045 near the end of the boil you can stir in some light DME the boost the gravity or you can boil the wort down further. If you find your final gravity is too high you can dilute the wort with water. Boiling down or adding water will change the final volume of your batch which is something to consider.

Again, if you are close don't worry about it.

Cheers!

Hi,

I already bottle the beer, but im thinking on using DME in the future to adjust gravity. The thing is, i don't know what kind of DME should i pick. Any tips?

Cheers

 

[Puddlethumper]

I haven't used DME for that purpose but I would suspect the lightest you can find would be best. It would have the least impact on the flavor.

One thing I would try to take into account is that things that ferment more completely than grain such as DME and sugar need to be added with caution. A little will go a long way. Too much and it may tend to dry the beer out and make it taste "thin". It will also increase the ABV.



Sent from my iPhone using Home Brew

 

[RichardCooper]

I haven't used DME for that purpose but I would suspect the lightest you can find would be best. It would have the least impact on the flavor.

One thing I would try to take into account is that things that ferment more completely than grain such as DME and sugar need to be added with caution. A little will go a long way. Too much and it may tend to dry the beer out and make it taste "thin". It will also increase the ABV.



Sent from my iPhone using Home Brew

I added 105.6 grams of sugar in 200ml of boiled water, for a volume of 17.78L of beer. I used beer tools to calculate the amount need. Right or wrong its done

The hardest part patience for waiting, and that does come on home-brewing books

 

[Puddlethumper]

The hardest part patience for waiting, and that does come on home-brewing books

Best of luck with the beer and that waiting thing!

Cheers!