Its been 8 days since I put the saison on, its an extract brew, and neither I nor the wife have seen or heard a gurgle for 3 days now, so I decided to check the gravity...
Its reading at 5% brix, which is 1.019. Thats far too high for this yeast. SG was 1.049 and since my son decided to play drums with daddies hydrometer I had to nip out and buy a refractometer. I'm pretty good with these things, have calibrated it correctly, set it up and checked the temperature etc and its working fine. I know the bucket seals very very well, never had an issue with leaking CO2 from this bucket ever.
My question is, theres a lot of hop material in the beer, as well as the "extract" from the orange peel I put in. I have a cheeky snifter in a shot glass (Well sanitised and starsan'd) and it tastes as dry as a bone, not at all sweet and generally it tastes fermented out.
Is it worth the risk to wait a couple of days, transfer to a bottling bucket and just go for it and assume the extras have affected the brix and gravity or is it worth heading to the LHBS and buying another hydrometer to check it with as I'm convinced its finished and would like to get it bottled and conditioning prior to our wedding anniversary BBQ party at the end of the month?
Any speedy answers would be appreciated so I can nip to Morley Home Brew this afternoon and grab one if needed.
Ta
Chem
Its reading at 5% brix, which is 1.019. Thats far too high for this yeast. SG was 1.049 and since my son decided to play drums with daddies hydrometer I had to nip out and buy a refractometer. I'm pretty good with these things, have calibrated it correctly, set it up and checked the temperature etc and its working fine. I know the bucket seals very very well, never had an issue with leaking CO2 from this bucket ever.
My question is, theres a lot of hop material in the beer, as well as the "extract" from the orange peel I put in. I have a cheeky snifter in a shot glass (Well sanitised and starsan'd) and it tastes as dry as a bone, not at all sweet and generally it tastes fermented out.
Is it worth the risk to wait a couple of days, transfer to a bottling bucket and just go for it and assume the extras have affected the brix and gravity or is it worth heading to the LHBS and buying another hydrometer to check it with as I'm convinced its finished and would like to get it bottled and conditioning prior to our wedding anniversary BBQ party at the end of the month?
Any speedy answers would be appreciated so I can nip to Morley Home Brew this afternoon and grab one if needed.
Ta
Chem