hydro reading??

[Raffie]

My beer is done.

FG is 1.022 @ 72 degrees so taking temp into the equasion what is the FG reading?

 

[bradsul]

Assuming your hydrometer is calibrated for 60F, 1.023.

 

[Funkenjaeger]

Agreed, 1.023, if your hydrometer is calibrated at 60F, as calculated by two online calculators I found via google:
http://brewheads.com/gravcorrect.php
http://www.myhomebrew.com/hc0.html

 

[Raffie]

does that seem kind of high for FG?

 

[bradsul]

does that seem kind of high for FG?

That depends on the recipe and yeast that you used. If you post those (including mash temps if all grain or partial mash) we can help you out with that.

 

[Raffie]

I did extract

10oz vienna malt
6oz victory malt
6lb dme lite
1oz yakima mag

then after 45min
1oz east kent

then after 58minutes
1oz east kent

3724 Saison yeast

I'm crazy at making stuff. no real convential. But long as no one dies I guess its good. hehe

 

[bradsul]

This is pretty rough but according to promash you should be around an OG of 1.060 for 5G. So 1.023 would only be about 60% attenuation. That is still quite low for that yeast (76-80%). Some extracts do not attenuate well so it is possible that it is done, do you know which brand the extract is?

How long has it been in primary? Swirling the fermenter to rouse the yeast may be a good idea.

 

[Denny's Evil Concoctions]

That does seem high for a fg. So as above, swirl and wait.

 

[ColoradoXJ13]

if the FG stays constant for a week or so, bottle it, saison yeasts typically attenuate pretty low, highest I have gotten is 60% or so. I bottled a saison at FG 1.039, due to a poor mash efficiency, been in bottles well over a month, carbed nicely, tastes good, albeit a little sweet.

 

[bradsul]

According to Wyeast that yeast is high 70's attenuation so I'd be a little worried about bottling it when only at 60%. Of course it's dependent on several factors yet to be posted. As you say however it was it was stable for a week I'd probably rack to another carboy for 3-4 days just in case that wakes the yeast up, then bottle (that's just me though ).

 

[Raffie]

It was fermenting on 5-19 and just went to 2ndary today.
Bubbles was 4:30-5min apart and was 74-77degrees most the trip and I'll keg it after that.

 

[bradsul]

The Wyeast site says that particular yeast is slow to attenuate so I would maybe ignore it in secondary for a month or so and then check the SG again. Quite often the yeast will re-activate after racking so you may get more fermentation yet. In fact if you hadn't said you already racked to secondary I would have suggested simply leaving it in primary for another couple weeks, giving it a swirl every once in a while.

 

[the_bird]

DME wasn't Laaglander (sp?), was it? That stuff's a lot less fermentable than most.

 

[Raffie]

DME lite, bulk stuff I buy at the local brew shop.

 

[homebrewer_99]

Your beer is NOT done...make sure your FG is 1/4 of your OG then it's done.

You said your gravity now is 1.022. If your OG was 1.088 then I would agree, but I don't.

Bradsul said your OG should have been 1.060. 25% of 60 is 15. At 22 it still has a way to go before it's done.

 

[Raffie]

ok put the beer back into the prim fermentor.

never put beer back in, but should be interesting.

 

[Raffie]

well put beer back in and all is still 8-(

 

[ColoradoXJ13]

bottle it and drink it like I said before.

 

[Raffie]

Xfered to 2ndary and to clear it and now its fermenting. HAHHAAHHA int he prim it was still even after a swirrle.

This is some beer with its own ideas.