Like the idea of the separate brew for testing purposes to limit the chance of contamination.
Lots of people from Nottingham on here, me being one of 'em.
Newbie hi and question about fermenting.
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MRP
O.K tested S.G and its 1022, does that seem about right, or heading in the right direction?
Like the idea of the separate brew for testing purposes to limit the chance of contamination.
Lots of people from Nottingham on here, me being one of 'em.
Like the idea of the separate brew for testing purposes to limit the chance of contamination.
Lots of people from Nottingham on here, me being one of 'em.
Last edited by MRP on Thu Aug 07, 2008 8:38 pm, edited 1 time in total.
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wetdog
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Russ
1022 is deffo heading in the right direction
-Too low to be a starting gravity (shoud be around 1040 or above) and too high to be finished yet (should be below 1014 ish)
Sounds all is well
Re samples, If you have a tap on the fermentor just take 100ml out into a hydrometer jar for samples. Get rid of it after testing (drink it!) that way you learn what it should taste like, get a reading, and theres no fear of contaminating anything. This way no need to steralise the jar or hydrometer, just wash after use.
-Too low to be a starting gravity (shoud be around 1040 or above) and too high to be finished yet (should be below 1014 ish)
Sounds all is well
Re samples, If you have a tap on the fermentor just take 100ml out into a hydrometer jar for samples. Get rid of it after testing (drink it!) that way you learn what it should taste like, get a reading, and theres no fear of contaminating anything. This way no need to steralise the jar or hydrometer, just wash after use.