Relax. Lets say you had a beer with a OG of 1.060. Then your recipe says to bottle at 1.010. You could bottle at 1.015. The only differance would be that it will be a little sweeter.(Now they say bottle too soon and you will have glass grenades, but chances are if see no activity its safe to bottle but, beware just cause you cant see anything going on does not mean the yeast are still working. So say you take your gravity reading its suppose to be 1.015 to 1.018 before bottleing. First look at your secondary see if there is any action. Next take a gravity reading say its 1.020. Just because you cant see any action does not mean in a week or two it wont make it to 1.018 or 1.015. So its been a week you take another reading if its down where it needs to be then bottle it. If its still at a 1.020 you know your not getting anywhere so at this point you could add yeast nutrient let it go another week if its still a 1.020 then you dont have much choice but to bottle it. The only time I have ran into trouble is with my big beers with a OG of 1.085.Gilbey said:Thanks for the reply t1. That part I got though, I understand about OG and FG and Balling and determining alcohol content. But how can I use my hydrometer to tell that fermentation is complete if say I am not following a specific recipe and don't know the specified FG?
Am I over thinking this?