J_Flint
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- Jan 14, 2020
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I know that generally you should check SG to determine if beer is still actively fermenting. I usually do, but I brewed a small batch the other day (2.25g) and threw it into a 5g carboy. The batch became active the next morning, was at high kraeusen that afternoon, and then to my surprise the kraeusen had dropped by the very next morning. WLP002 fermented in controlled fridge at 68 degrees. 1.053 OG.
I stole a sample and checked the gravity and was not so surprised to find it sitting at 1.020. There was still some activity, currents/churning, but much slower compared to the previous afternoon. Today it appears to be mostly settling. I can actually see the small particles sinking out of solution.
Anyway my question is: how much information can be gathered by observing the activity in a clear fermentor? I usually ferment in stainless steel so it's truly just my curiosity getting the better of me at this point.
The way I figured is even after the kraeusen falls the SG may yet fall a few more points.
I stole a sample and checked the gravity and was not so surprised to find it sitting at 1.020. There was still some activity, currents/churning, but much slower compared to the previous afternoon. Today it appears to be mostly settling. I can actually see the small particles sinking out of solution.
Anyway my question is: how much information can be gathered by observing the activity in a clear fermentor? I usually ferment in stainless steel so it's truly just my curiosity getting the better of me at this point.
The way I figured is even after the kraeusen falls the SG may yet fall a few more points.