There is not a rule that requires you to wait 2 weeks. There is the general idea that even though active/visible fermentation is finished, some people (like me) tack on a couple of days to let the yeast clean up some of its own byproducts created during the initial alcohol formation phase. I don't have a Tilt so go by active bubbling plus a couple of clean up days. That's like 7 to 10 days.Off of the topic of actual components, with my tilt I noticed my beer finished in 4 days (wheat beer). My gravity has been constant for 2 days, even tho it hasn’t changed should I still wait the “2 weeks” before bottling or can I get rid of this puppy and start my next project if it stay consistent 2 more days?
I do something similar. If you see my graphs above, the full curve takes place in about 8 days for these brews, (yeast, temp, fermentables all change the time). I then add 2 more days to let them clean up a bit, but I don't log that data because there isn't much to see.Off of the topic of actual components, with my tilt I noticed my beer finished in 4 days (wheat beer). My gravity has been constant for 2 days, even tho it hasn’t changed should I still wait the “2 weeks” before bottling or can I get rid of this puppy and start my next project if it stay consistent 2 more days? It’s only a 1.75 gal batch too and I planned on bottle aging it a few weeks. With it being wheat they are supposed to be a bit hazy too so didn’t know if waiting was necessary or if I should just cold crash night before and git-r-done.
Does it taste like shiner?Jack's Shiner- A Shiner Bock clone using MJ-54.
View attachment 621473
------Yes, this was basically done with primary ferm after only 2 days.
Sample was good and seems pretty close but I can't say yet as I have never drank a warm flat shiner.Does it taste like shiner?
Mine has not been accurate at all so far, calibrated in water and dropped into a conical of beer measured 1.074 with hydrometer.. tilt read 1.063.. Checked and shook it - same.. Its said 1.003 for a couple days now which I know is too low, perhaps I did something wrong when I calibrated it to measure 1.000 in water.
hydrometer is correct, we also use a refractometer in the brerwery. right now its saying the belgian strong ale is at 1.003 which is way lower than the hydrometer measured post fermentation as well but not the same .011 off. before I calibrated I used the default calibration which also fluctuated between .998 and 1.000 in water when I tested it, on another beer and it was reading too low there as well. I will try the multipoint calibration. I want to get 3 more of these for the brewpub but not if they are going to be so off.Is your hydrometer calculated? After calibrating my tilt I thought it was off because my hydrometer read 6 points lower than my tilt BUT when I tested my hydrometer (in distilled water which should read 1.000) it turned out my tilt was actually correct and my hydrometer had not been
have you tried contacting tilt? maybe you got a dudhydrometer is correct, we also use a refractometer in the brerwery. right now its saying the belgian strong ale is at 1.003 which is way lower than the hydrometer measured post fermentation as well but not the same .011 off. before I calibrated I used the default calibration which also fluctuated between .998 and 1.000 in water when I tested it, on another beer and it was reading too low there as well. I will try the multipoint calibration. I want to get 3 more of these for the brewpub but not if they are going to be so off.
hydrometer is correct, we also use a refractometer in the brerwery. right now its saying the belgian strong ale is at 1.003 which is way lower than the hydrometer measured post fermentation as well but not the same .011 off. before I calibrated I used the default calibration which also fluctuated between .998 and 1.000 in water when I tested it, on another beer and it was reading too low there as well. I will try the multipoint calibration. I want to get 3 more of these for the brewpub but not if they are going to be so off.
Also kind of wondering why this guy takes his shirt off to dry hop (view attachment)? Is it a Greek wrestling match to get the hops in there or what?Here's my IPA that I think finally bottomed out today. I now know that hops contain enzymes so I waited a lot of extra days after dry hopping to ensure gravity is totally steady before bottling.
Also.... wort stratification is very real! When topping up the fermenter with water after the boil, simple swirling will NOT blend the water and wort together. Fortunately, yeast activity mixes it up really well after about 16 hours.
View attachment 618228
Also kind of wondering why this guy takes his shirt off to dry hop (view attachment)? Is it a Greek wrestling match to get the hops in there or what?
Enter your email address to join: