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.You can calculate the alcohol in beer using this: https://www.brewersfriend.com/abv-calculator/
But 1.040 seems a bit high.
Please post your recipe, yeast, fermentation temp., mash temp., etc.
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
It fermented for 18 daysI'll bet it's still fermenting. How many days since it was brewed?
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.
I already bottled.. I took FG after i added the suger could it have changed the reading?
So what well happen to the beer? Some bottles may explode.. But rather then that?Yes ... Adding priming sugar on top of unfinished wort will increase your gravity, compounding the risk of over-carbonation.
I already bottled.. I took FG after i added the suger could it have changed the reading?
Yes, i did it yesterday and it's accurate.Rury, did you ever test your hydrometer in water yet, as suggested?
Even if you don't have easy access to distilled water, regular tap water should still measure close to 0, ruling out a bad hydrometer.
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..
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