When to test FG?

[trev]

Hi,

I have another post about a Fat Tire clone I brewed last weekend. I have one quick
question, the airlock has stopped bubbling after almost 7 days, should I do a gravity check on it yet or keep the carboy air tight for another week?

Thanks,

-- Trev

 

[david_42]

Check it, then check again in three days.

 

[trev]

Check it, then check again in three days.

My LHBS told me to keep the airlock on for another week and not to break it but
I'll take your word for it and check gravity this evening.

This is my first AG and I hope it turns out well. Planning a Heffe next.

BTW: Does anyone have a good Widmers Heffe Clone recipe for 5 ga AGl?

Thanks,

-- Trev

 

[trev]

Check it, then check again in three days.

Thanks! I took a gravity on the brew and it was right about at 1.020 and my target is 1.013 so I am very close. The brew tasted great and just like FT. :rockin:

Looking forward to this one!!

Cheers,

-- Trev

 

[Bugeaterbrewing]

Checking the gravity is the right thing to do. Don't worry about trying to get the beer out of primary in a hurry. As long as you get it out of there in less than 6 weeks, your beer will be fine. As far as bubbles in the airlock goes, they don't really tell you anything except maybe it's time to check the gravity. Bubbling can happen long after fermentation is done and bubbling can stop long before fermentation is done, both for reasons unrelated to fermentation.

Yeast works on it's own schedule, not yours. The advice to check it every three days once it gets down close to the expected FG is good advice. At 1.020 I would say you have another 4 or 5 days before you need to check it again.

Wayne
Bugeater Brewing Company

 

[apparatus]

This is my first AG and I hope it turns out well. Planning a Heffe next.

BTW: Does anyone have a good Widmers Heffe Clone recipe for 5 ga AGl?

Thanks,

-- Trev

Hefeweizen _ Widmer's




Recipe Specifics
----------------

Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 9.64
Anticipated OG: 1.049 Plato: 12.04
Anticipated SRM: 4.7
Anticipated IBU: 30.2
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes



Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
46.0 4.44 lbs. Wheat Malt America 1.038 2
46.0 4.44 lbs. Pale Malt(2-row) America 1.036 2
5.8 0.55 lbs. Munich Malt Germany 1.037 8
2.2 0.21 lbs. Crystal 40L America 1.034 40

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.00 oz. Tettnanger Pellet 4.35 19.5 60 min.
0.50 oz. Tettnanger Pellet 4.35 7.4 40 min.
0.50 oz. Tettnanger Pellet 4.35 3.3 20 min.
0.53 oz. Cascade Pellet Pellet 5.80 0.0 0 min.


Yeast
-----

White Labs WLP320 American Hefeweizen Ale

 

[trev]

Checking the gravity is the right thing to do. Don't worry about trying to get the beer out of primary in a hurry. As long as you get it out of there in less than 6 weeks, your beer will be fine. As far as bubbles in the airlock goes, they don't really tell you anything except maybe it's time to check the gravity. Bubbling can happen long after fermentation is done and bubbling can stop long before fermentation is done, both for reasons unrelated to fermentation.

Yeast works on it's own schedule, not yours. The advice to check it every three days once it gets down close to the expected FG is good advice. At 1.020 I would say you have another 4 or 5 days before you need to check it again.

Wayne
Bugeater Brewing Company

Thanks Wayne, I planned on leaving it until Saturday and then testing again and hopefully bottling on Saturday.

-- Trev

 

[trev]

Hefeweizen _ Widmer's




Recipe Specifics
----------------

Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 9.64
Anticipated OG: 1.049 Plato: 12.04
Anticipated SRM: 4.7
Anticipated IBU: 30.2
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes



Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
46.0 4.44 lbs. Wheat Malt America 1.038 2
46.0 4.44 lbs. Pale Malt(2-row) America 1.036 2
5.8 0.55 lbs. Munich Malt Germany 1.037 8
2.2 0.21 lbs. Crystal 40L America 1.034 40

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.00 oz. Tettnanger Pellet 4.35 19.5 60 min.
0.50 oz. Tettnanger Pellet 4.35 7.4 40 min.
0.50 oz. Tettnanger Pellet 4.35 3.3 20 min.
0.53 oz. Cascade Pellet Pellet 5.80 0.0 0 min.


Yeast
-----

White Labs WLP320 American Hefeweizen Ale

Thanks for the recipe! This looks in line with another I saw. I'm definitely going to use a blow-off for this one. I can't wait!

-- Trev

 

[perry]

Wayne, from Bugeater, I just read your post about anything under six weeks in primary is fine... I've had beer in the primary for up to a month (very high gravity beer, that) but what about autolosys (sp?) in normal gravity beers leaving it on the yeast that long? Especially at higher ferm temps?

Just curious... that kind of primary time would sure take the pressure off kegging or bottling immediately after fermentation.

cheers, -p

 

[skou]

If you're using something like Wyeast 1968, I'd be careful about leaving it on the trub and settled yeast for much more than a week or so, because this strain is well known to be crazy about autolysis.

Most other yeasts are OK, though.

steve

 

[trev]

Hefeweizen _ Widmer's




Recipe Specifics
----------------

Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 9.64
Anticipated OG: 1.049 Plato: 12.04
Anticipated SRM: 4.7
Anticipated IBU: 30.2
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes



Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
46.0 4.44 lbs. Wheat Malt America 1.038 2
46.0 4.44 lbs. Pale Malt(2-row) America 1.036 2
5.8 0.55 lbs. Munich Malt Germany 1.037 8
2.2 0.21 lbs. Crystal 40L America 1.034 40

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.00 oz. Tettnanger Pellet 4.35 19.5 60 min.
0.50 oz. Tettnanger Pellet 4.35 7.4 40 min.
0.50 oz. Tettnanger Pellet 4.35 3.3 20 min.
0.53 oz. Cascade Pellet Pellet 5.80 0.0 0 min.


Yeast
-----

White Labs WLP320 American Hefeweizen Ale

Ok, I have things dialed into ProMash (new to ProMash) but I am trying to figure out my strike temp and mash temp. Any advice? I have been playing around with ProMash eval for a couple weeks and finally purchased it since it is the best. I also evaled beer smith but like ProMash better and because my LHBS uses it we can work on recipes.

Thanks again!!

-- Trev

 

[trev]

Here's what I have dialed into ProMash so far, can someone advise on temps? That's the one of the things I am still trying to figure out the math on, I totally understand the fundamentals from single infusion (J. Palmer) but would like to understand better how this software works. Thanks!

-------oOo-------

05-01-2007 Widmer Hefeweizen

A ProMash Brewing Session Report
--------------------------------

Brewing Date: Tuesday May 01, 2007
Head Brewer: trev
Asst Brewer:
Recipe: Widmer Hefeweizen

BJCP Style and Style Guidelines
-------------------------------

15-A German Wheat and Rye Beer, Weizen/Weissbier

Min OG: 1.044 Max OG: 1.052
Min IBU: 8 Max IBU: 15
Min Clr: 2 Max Clr: 8 Color in SRM, Lovibond

Recipe Specifics
----------------

Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 11.25
Anticipated OG: 1.062 Plato: 15.20
Anticipated SRM: 6.6
Anticipated IBU: 36.6
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes

Actual OG: 1.062 Plato: 15.20
Actual FG: 1.012 Plato: 3.07

Alc by Weight: 5.16 by Volume: 6.60 From Measured Gravities.
ADF: 79.8 RDF 66.5 Apparent & Real Degree of Fermentation.

Actual Mash System Efficiency: 75 %
Anticipated Points From Mash: 61.99
Actual Points From Mash: 61.98


Pre-Boil Amounts
----------------

Evaporation Rate: 15.00 Percent Per Hour

Raw Pre-Boil Amounts - only targeted volume/gravity and evaporation
rate taken into account:

Pre-Boil Wort Size: 5.88 Gal
Pre-Boil Gravity: 1.053 SG 13.02 Plato

With sparge water, mash water, additional infusions, vessel losses, top-up
water and evaporation rate recorded in the Water Needed Calculator:

Water Needed Pre-Boil Wort Size: 4.90 Gal
Water Needed Pre-Boil Gravity: 1.063 SG 15.50 Plato


Formulas Used
-------------

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used: Morey
Hop IBU Formula Used: Rager


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
44.4 5.00 lbs. Pale Malt(2-row) America 1.036 2
44.4 5.00 lbs. Wheat Malt America 1.038 2
6.7 0.75 lbs. Munich Malt(2-row) America 1.035 6
4.4 0.50 lbs. Crystal 40L America 1.034 40

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.50 oz. Tettnanger Whole 4.50 28.5 60 min.
0.50 oz. Tettnanger Whole 4.50 4.8 30 min.
0.50 oz. Cascade Whole 5.75 3.2 15 min.


Yeast
-----

White Labs WLP320 American Hefeweizen Ale

Water Profile
-------------

Profile: Marin County CA
Profile known for:

Calcium(Ca): 12.0 ppm
Magnesium(Mg): 10.0 ppm
Sodium(Na): 15.0 ppm
Sulfate(SO4): 17.0 ppm
Chloride(Cl): 13.0 ppm
biCarbonate(HCO3): 74.0 ppm

pH: 8.31



Mash Schedule
-------------

Mash Name:

Total Grain Lbs: 11.25
Total Water Qts: 11.25 - Before Additional Infusions
Total Water Gal: 2.81 - Before Additional Infusions

Tun Thermal Mass: 0.00
Grain Temp: 80 F


Step Rest Start Stop Heat Infuse Infuse Infuse
Step Name Time Time Temp Temp Type Temp Amount Ratio
---------------------------------------------------------------------------------


Total Water Qts: 0.00 - After Additional Infusions
Total Water Gal: 0.00 - After Additional Infusions
Total Mash Volume Gal: 0.00 - After Additional Infusions

All temperature measurements are degrees Fahrenheit.
All infusion amounts are in Quarts.
All infusion ratios are Quarts/Lbs.


Water Needed For Brewing Session
--------------------------------

Sparge Amount: 7.00 Sparge Deadspace: 1.25 Total Into Mash: 5.75

Total Grain Lbs: 11.25 Qts Per Lbs: 0.00 Total From Mash: -1.35
Mash Gallons: 0.00
Grain Absorption: 1.35

Amount Lost in Lauter Tun Deadspace,
Grant and Misc. to Kettle: 0.50

Top Up Water Added to Kettle: 1.00
Amount into Kettle: 4.90

Boil Time (min): 60.00 Evaporation Rate: 15.00
Amount after Boil: 4.16

Left in Kettle Deadspace: 1.00
Left in Hopback: 0.00
Left in Counterflow Chiller: 0.25
Left in Other Equipment / Other Absorption: 0.00

Amount to Chillers: 2.91
Amount After Cooling (4 perc.): 2.80



Grain absorption rate is: 0.12 (Gallons Per Lbs)

Evaporation rate is Percent per Hour

This formulation will yield 2.80 gallons of fermentable wort.

You will need 8.00 gallons of water for the complete brewing session.


Efficiency Specifics
--------------------
Recipe Efficiency Setting: 75 %


With sparge water, mash water, additional infusions, vessel losses, top-up
water and evaporation rate recorded in the Water Needed Calculator:

Target Volume (Gal): 4.90
Estimated OG: 1.063 Plato: 15.50


Raw Pre-Boil Targets - only targeted volume/gravity and evaporation
rate taken into account:

Target Volume (Gal): 5.88
Estimated OG: 1.053 Plato: 13.02


Post-Boil Targets:

Target Volume (Gal): 5.00
Estimated OG: 1.062 Plato: 15.20


Recorded Actuals - Measurement Taken In Kettle:

Recorded Volume (Gal): 5.00
Recorded OG: 1.062 Plato: 15.20


At 100 percent extraction from the maximum mash potential:

Total Points: 82.65
Points From Mash: 82.65
Points From Extract/Sugar: 0.00


With the recipe efficiency setting, you should have achieved:

Total Points: 61.99
Points From Mash: 61.99
Points From Extract/Sugar: 0.00


Actuals achieved were:

Actual Points From Mash: 61.98
Actual Mash System Efficiency: 75