sprinke or re-hydrate

[Nagorg]

Hello,

Hard to tell how clear with flashlight as the this is a dark amber ale, hard to see through. Weak bubble in airlock every 22-23 seconds. Small bubbles on surface fairly steadily, think I might take a SG reading tomorrow or the next day and see where it is. Quick question, this is a 7 gallon carbor with app. 5 gallons Wort. What is the easiest way to get SG sample and move it to bottling bucket ? Have an auto siphon bbut it is not long enough to submerge in the wort. THanks

Wine thief..

 

[eric19312]

Can’t you tell difference between what it looked like during active fermentation and now?

it doesn’t need to drop bright, just goes from looking like a latte to looking like ice tea. You will see clear layer of yeast trub on bottom of carboy.

really getting in there with a wine thief multiple times is going to do more harm than good.

 

[eric19312]

Forgot this is a gluten free recipe. I’ve never made one and maybe they ferment differently than malt based recipes. Still if me I’d let it go 3 weeks in fermentor unmolested and then bottle it. Actually if me I’d go 2 weeks and keg it but if bottling extra week is security.

As for visual evaluation...See that thick layer of krausen capping the picture of the beer fermenting in the carboy? Did that drop to bottom?

 

[naa10104]

Hello,

Thanks for the information. Yes the Krausen dropped to the bottom several days ago. Have a very visible layer of Trubb on the bottom. Airlock bubbles app. one small one every 20 seconds. Slight movement of surface liquid with very small light bubbling, probably the off gassing of the CO2. Temp has remained steady between 66-68 F the entire time and the carboy has remained in the same location for last 15 days. I believe that the fermentation is done. I will test SG tomorrow and then again on Tuesday, if same I will move to bottling bucket and let it settle over night before moving upstairs for bottling. All that sound reasonable ? Thanks