Note the expected FG. You may eventually get a stalled ferment. If the FG hydrometer reading is significantly higher than expected, start doing things to try to get the yeast restarted like raising the temperature and swirling the fermenter to get more yeast in suspension.A good practice is to use a hydrometer to take gravity readings.
When you take 2-3 samples 5 days apart and the gravity doesn't change, its probably done.
Or the batch is infected.A beer overflowing from a bottle is over carbed, a gusher is either way over carbed or there wasn't enough calcium in the mash to drop out the calcium phosphate. My lowest mineralized RO liquor is for a Pilsner and has 73 ppm's.
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