I think I need Isaac Newton.
I do understand that the gravity is effectively a measurement of the density of the beer, and that gravity can be high because there's a lot of sugar left or because there's a lot of alcohol in the beer. At least, I think that's right.
What I really want to know is what the important milestones in gravity are. I have never taken an Original Gravity measurement, but I suppose it tells me how much fermentable sugar there is available to the yeast. My current kit says wait till the gravity is stable and below 1020 before barrelling the beer, but what would be a good stable gravity? 1010? 1004?
I want to know because some posts mention rousing the yeast because the beer's stable at 1016, which is too high! What?! Is it? Why?
How will I know when to barrel my beer?
BTW the current kit is Admiral's Reserve.
Help! I don't understand the gravity of the situation!
-
Jaoqua
Thanks DaaB.
The sg is currently 1019 and dropping. The kit says when sg is stable below 1020 transfer to keg or bottle. No hint as to what that stable value should be, but since it's a Munton's kit (Woodforde's Admiral's Reserve) I'll take anything near 1014 (as you suggested) as a good sign.
There have been a few odd things. When I first made up the kit there was no fermentation for 36 hours in a room at about 20C, but when I put it in the airing cupboard (approx 28C) for 24 hours it went mad and then carried on nicely back in the 20C room. Has anyone else had to kick-start fermentation with a higher temp?
Also, Steve says to keep the keg at fermentation temp for two weeks before storing in a cool place. The kit says keep warm for two *days* before storing in a cool place. Any thoughts on which is better? I will be adding a boiled (and cooled) solution of 20tsp of cane sugar to the keg before the beer.
The sg is currently 1019 and dropping. The kit says when sg is stable below 1020 transfer to keg or bottle. No hint as to what that stable value should be, but since it's a Munton's kit (Woodforde's Admiral's Reserve) I'll take anything near 1014 (as you suggested) as a good sign.
There have been a few odd things. When I first made up the kit there was no fermentation for 36 hours in a room at about 20C, but when I put it in the airing cupboard (approx 28C) for 24 hours it went mad and then carried on nicely back in the 20C room. Has anyone else had to kick-start fermentation with a higher temp?
Also, Steve says to keep the keg at fermentation temp for two weeks before storing in a cool place. The kit says keep warm for two *days* before storing in a cool place. Any thoughts on which is better? I will be adding a boiled (and cooled) solution of 20tsp of cane sugar to the keg before the beer.
Re: Help! I don't understand the gravity of the situation!
I think, but but not 100% certain, that the SG of alcohol is lower than water. Close to 0.8 iirc.Jaoqua wrote:gravity can be high because there's a lot of sugar left or because there's a lot of alcohol in the beer.
Litany For Beer
I must drink the Beer.
Beer is the mind-killer.
Beer is the little-death that brings total obliteration.
I will face my Beer.
I will permit it to pass over me and through me.
And when it has gone past I will turn the inner eye to see its path.
Where the Beer has gone there will be nothing.
Only I will remain.
Hitchens's Razor:
"What can be asserted without evidence can be dismissed without evidence."
I must drink the Beer.
Beer is the mind-killer.
Beer is the little-death that brings total obliteration.
I will face my Beer.
I will permit it to pass over me and through me.
And when it has gone past I will turn the inner eye to see its path.
Where the Beer has gone there will be nothing.
Only I will remain.
Hitchens's Razor:
"What can be asserted without evidence can be dismissed without evidence."