Tell us a bit more about your first batch. Was it a kit or your own recipe? Was it using extract or did you go with just grains? Posting the entire recipe and procedure will give us a better chance of explaining the reading you got.I have just bottled my first batch, and i didn't quite understand how the hydrometer reading works..
My OG was 1.090 and the one after fermentation was 1.040, can someone tell me what it means?
Thanks and sorry for the ignorance.
I think you are reading it wrong. 1.090 is a pretty high OG. 1.040 is WAY too high for a FG, should be below 1.020 for fermentation to be finished. Got any pictures of your readings?
7 kilogram of maris malt, 500 grams of biscuit malt, 500 grams of crystal malt.
The OG was like 75 i think, and the FG was 68 ( my hydrometer says 20c specific garvity 20c = 68f)What temp did you take readings at. liquid needs to be around 60 for accurate numbers. Both of your numbers seem WAY high...My guess would be you started around 1.070 and finished around 1.020 which would be normal and somehow your getting high numbers on both ends
Also you not at 90/40 your at 95/45. 1.095 would be rocket fuel..something is off
I already bottled.. I took FG after i added the suger could it have changed the reading?I would let it ferment for another week or two before bottling. Seems maybe it's close to being done, but not quite done yet. If you bottle too early... KABOOM! Nobody likes bottle bombs. You'll need to add fresh priming sugar again when you do bottle.
Priminig sugar would only raise it a couple of points. How much sugar did you add? If the gravity is really at 1.040, and you bottled, all I can say is look out!I already bottled.. I took FG after i added the suger could it have changed the reading?
for what you said and based in your recipe you should have O.G. 1.090 and F.G. 1.023 and 8.9% ABV with 75% eficiency, and in your pictures show something like O.G. 1.095 and F.G. 1.045 but you said that you took the reading after priming so one thing that comes to my mind is that you used a whole lot of priming sugar, other thing to consider is the pitching temperature if it was too hot maybe you killed most of the yeast in the process so if you used a whole lot of sugar for priming those are bottle bombs getting ready to explode at any time, but if it was a yeast issue you'll end up with a pot hole filler swetty beer with around 6.3% ABV.7 kilogram of maris malt, 500 grams of biscuit malt, 500 grams of crystal malt.
the goal was 9% alcohol. I added 2 pack of yeast I think each bag was 12 grams. Mush temp was between 66 to 69 Celsius ( 150 Fahrenheit to 156) fermentation temp was 20 - 21 Celsius..