InspectorJon
Well-Known Member
I'm in the process of making a 4 gallon batch of @TimBrewz Irish Red Ale. On day 7 of fermentation I measured gravity at 1.013, as predicted by Brewer's Friend (1.068 down to 1.013). Soft crashed to 45 degrees for a day then back up to 65 and added 45g of dry hops to for 2 days then crashed to 32 degrees. Once it was cold I added 1 teaspoon of gelatin disolved in 4 oz of water and let it sit for a couple days. It dropped very clear. Last night I set my Inkbird controller to 60 degrees, planning to bottle this morning. This morning the beer is 60 degrees, it's kind of cloudy and when I measured gravity it is 1.020 (up from 1.013). Can anyone explain this?
I poured the sample into a glass and stirred the heck out of it to make sure it was degassed and it still reads 1.020. The common tripple scale hydrometer is calibrated at 60 degrees. I am careful to measure the sample temperature and measure gravity at 60 degrees. I checked the hydrometer calibration in plain water, it's 0.000. I don't think 1 teaspoon of gelatin and 4 oz of water into 4 gallons of wort should have any real gravity effect. I don't think dry hopping could result in gravity increase. I thought I measured twice at 1.013 but now its 1.020 for sure. The sample came from about 3 inches below the surface so I don't think some kind or weird stratification due to temperature change could account for it. I'm puzzled. I suppose I could have made a mistake when I measured it at 1.013 because I can't think of any other explanation. I think I'll let it sit for another week. It's 2 weeks in the fermenter today.
I poured the sample into a glass and stirred the heck out of it to make sure it was degassed and it still reads 1.020. The common tripple scale hydrometer is calibrated at 60 degrees. I am careful to measure the sample temperature and measure gravity at 60 degrees. I checked the hydrometer calibration in plain water, it's 0.000. I don't think 1 teaspoon of gelatin and 4 oz of water into 4 gallons of wort should have any real gravity effect. I don't think dry hopping could result in gravity increase. I thought I measured twice at 1.013 but now its 1.020 for sure. The sample came from about 3 inches below the surface so I don't think some kind or weird stratification due to temperature change could account for it. I'm puzzled. I suppose I could have made a mistake when I measured it at 1.013 because I can't think of any other explanation. I think I'll let it sit for another week. It's 2 weeks in the fermenter today.
. Most likely your initial readings were off. I hope the beer is still decent at 1.020
