olriley
Regular.
Pics! Off to bed now. Just checked wort - is at 25 C, sat in utility room.
First brew day - AG - something simple and hoppy
- Thread starter olriley
- Start date
Help Support The Homebrew Forum:
olriley
Regular.
olriley
Regular.
Just seeing those pics makes me realise how much liquid I lost to the boil...
Even being generous and saying I lost a litre to the hops... that's about 8L boiled off over 90 mins ??!! perhaps I boiled too hard? More or less rolling boil all the way.
Oh well, not gonna lose sleep over it now. I get a lesser quantity of stronger beer :
Even being generous and saying I lost a litre to the hops... that's about 8L boiled off over 90 mins ??!! perhaps I boiled too hard? More or less rolling boil all the way.
Oh well, not gonna lose sleep over it now. I get a lesser quantity of stronger beer :
rich27500
Landlord.
You can dilute up to your target volume.
The formula is:
Specific gravity/target gravity * volume = diluted volume
Diluted volume - actual volume = water to add to achieve target volume
Don't know your target gravity but currently your formula looks like:
X/48 * 16 = y
Y - 16 = how much water to add
The formula is:
Specific gravity/target gravity * volume = diluted volume
Diluted volume - actual volume = water to add to achieve target volume
Don't know your target gravity but currently your formula looks like:
X/48 * 16 = y
Y - 16 = how much water to add
olriley
Regular.
It's fermenting like a good un this morning and smelling fantastic :thumb: . Ah, thanks for the tip Rich, yes that makes sense.
The corrected OG at the moment is 1049 - will check again soon. Lets say - just for now - that the target gravity is 1008.
The ABV calcluator on here says that will result in get 5.4% ABV.
To get 4% on the nose I'd need an OG of 1038.
Using your formula then: 49/38 * 16 = 20.6 Litres
So I need to add 4.6 litres of water... I take it this should be boiled and cooled. Do I stir with a sterilised spoon?
All this assumes the final gravity will be 1008. This is what it says "High attenuation, reaching a final gravity near 1008". What are the reasons it would not approach this?
By the way, how often should I be checking gravity? What I'm worried about is jabbing around in there frequently with trial jar, hydrometer etc incresasing the risk of infection.
Cheers - Olly
The corrected OG at the moment is 1049 - will check again soon. Lets say - just for now - that the target gravity is 1008.
The ABV calcluator on here says that will result in get 5.4% ABV.
To get 4% on the nose I'd need an OG of 1038.
Using your formula then: 49/38 * 16 = 20.6 Litres
So I need to add 4.6 litres of water... I take it this should be boiled and cooled. Do I stir with a sterilised spoon?
All this assumes the final gravity will be 1008. This is what it says "High attenuation, reaching a final gravity near 1008". What are the reasons it would not approach this?
By the way, how often should I be checking gravity? What I'm worried about is jabbing around in there frequently with trial jar, hydrometer etc incresasing the risk of infection.
Cheers - Olly
rich27500
Landlord.
I just lob water in straight from the tap but yeah you're spot on with maths and your caution makes sense
olriley
Regular.
Diluted back to 20 litres this morning.
50quidsoundboy
Active Member
- Joined
- Jun 19, 2012
- Messages
- 59
- Reaction score
- 0
olriley said:
is it a good idea to do that after you've started fermenting?
olriley
Regular.
We shall see. I can't see why not, but someone may tell me otherwise.
BigYin
Regular.
What did you dilute it with?
Hopefully cooled, boiled water from the kettle?
Not untreated tap water..... :pray:
Hopefully cooled, boiled water from the kettle?
Not untreated tap water..... :pray:
olriley
Regular.
BigYin said:
:thumb:
BigYin
Regular.
Good - it's still taking a chance that you might introduce an infection, but if the yeast population is healthy (and the kettle water wasn't too hot!) you will hopefully be ok :thumb:
olriley
Regular.
Just ran a little sample out of the tap and it's fermented out to 1012 in 48 hours.
The sample was a bit cloudy because the tap is near the bottom obviously, but the colour is a lovely tawny pale gold and the taste is very promising - refreshing and beery (this is good - its my first ever brew remember) with a dry, hoppy finish. Its early days but very promising! Yay! :thumb: :
Going to leave it for now - no opportunity to rack it until Sunday anyway, which will give it chance to ferment out any further and clear out a bit. Then bottle or keg - probably the former.
The sample was a bit cloudy because the tap is near the bottom obviously, but the colour is a lovely tawny pale gold and the taste is very promising - refreshing and beery (this is good - its my first ever brew remember) with a dry, hoppy finish. Its early days but very promising! Yay! :thumb: :
Going to leave it for now - no opportunity to rack it until Sunday anyway, which will give it chance to ferment out any further and clear out a bit. Then bottle or keg - probably the former.
50quidsoundboy
Active Member
- Joined
- Jun 19, 2012
- Messages
- 59
- Reaction score
- 0
yay! glad yours is going well, i also drank an AG1/48 hour sample tonight and was really pleased!
when i finally get to move out of london and back to lincolnshire we can be brewing rivals! :
when i finally get to move out of london and back to lincolnshire we can be brewing rivals! :
olriley
Regular.
You're on! :ugeek: :
olriley
Regular.
It aint half hot mum! My FV is sat in the utility room which has a south facing window and has been getting quite stuffy - up to high twenties probably approaching 30 yesterday... nowt I can do about it now but curious to know whether it could have caused any problems with the beer? Will taste again on weekend. Cheers
BigYin
Regular.
drape a wet towel over the FV - the evaporation will help cool it - If you can, stand the FV in a basin or bucket so you can fill that with water too, and that will be drain up the towel and keep the evaporation going longer.
Kevin Wood
Well-Known Member
I find standing the FV in a bucket of water with camping ice packs chucked in it does the job when a brew is getting a little warm, just rotate the packs back to the freezer as required to keep it cool. But... with a tap on the bottom of the FV it would be more difficult.
Hopefully, since the bulk of the attenuation has happened before this heatwave, it'll be OK.
Hopefully, since the bulk of the attenuation has happened before this heatwave, it'll be OK.
olriley
Regular.
Hello! It's been 7 days in the FV and today I had another two tastes.
First - drawn slowly through the tap. Still cloudy. Gravity 1012. Tasted a bit yeasty.
Second - scooped from the top with a sterile spoon. Clear. Gravity 1008. Tasted good.
1st
2nd
So, a couple of questions:
a) The target gravity (according to the yeast packet, didn't really have a recipe) is 1008. Should I bottle yet or leave in the FV for another week?
b) If I do bottle, do I leave the bottom few inches and simply try to siphon from a few inches above the trub?
I suspect the answer is th leave it a bit longer for the trub to compact?
Cheers :
First - drawn slowly through the tap. Still cloudy. Gravity 1012. Tasted a bit yeasty.
Second - scooped from the top with a sterile spoon. Clear. Gravity 1008. Tasted good.
1st
2nd
So, a couple of questions:
a) The target gravity (according to the yeast packet, didn't really have a recipe) is 1008. Should I bottle yet or leave in the FV for another week?
b) If I do bottle, do I leave the bottom few inches and simply try to siphon from a few inches above the trub?
I suspect the answer is th leave it a bit longer for the trub to compact?
Cheers :
