Search titles only. Search Advanced search…. New posts. Search forums. Log in. JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding. What Final Gravity should I be looking for? Help Support Homebrew Talk:. CFO Member. What is considered dry, medium, sweet? FloppyKnockers Well-Known Member.
More information is needed to fully answer your questions, but it largely depends on your yeast. What information would you like? I dont really know the brand of yeast as I was a couple of weeks ago, except the fact it was a 'Cider' yeast.
CFO said:. Where did you get the yeast? Was it dry or liquid? What was your OG? Was it in a kit or was the yeast sold separate? How much juice and how much sugar did you use? These look like the most common cider yeast sold in the UK.
Any look familiar? Homebrewers often rely on this empirical method to control their brews, including adjusting them to obtain specific original and final gravity levels. All brewers should maintain strict notations of each brew to observe the effects of procedure and ingredient deviations from batch to batch.
This information can be used to make critical changes in future brews. Notations should feature as many observable and measurable elements of the brewing process as possible, from steeping grains to final taste. Include the exact ingredients of the batch recipe, amount of time wort is boiled, when hops are added, wort temperature when cool, original gravity, length of time wort is aerated, length of time before yeast begins to work, fermentation temperature, amount of time from when the yeast was pitched to the end of noticeable fermentation, final gravity, and final taste.
All notations should be dated. Another important element of batch notation should be labeled simply Batch Notes. List unusual observations, including problems and possible solutions, which may lead to necessary changes in the brewing schedule. Extract brewers should also include the amount of pre-boiled, cold water added to the primary fermenter to reach the desired measure, and name and amount of specialty grains used.
All-grain brewers need to include more comprehensive notations: mash-in temperature s and time s , strike temperature of water, amount of time wort is recirculated through lauter tun, temperature of sparge water, and length of time mash is sparged to reach desired measure.
When building a beer, brewers must account for color and malt flavor by using the correct combination of specialty grains or malt extract. These combinations act in conjunction with the amount of pale malt or total extract to determine the original gravity. For beginning brewers original gravity may be one of the more frustrating targets to reach and then consistently maintain brew after brew. What can be more disconcerting than brewing a perfect English special bitter at 1.
Extract brewers may find that 6. Many extract sources maintain a variable range of malt extract per weight, making accurate predictions of original gravity difficult. Homebrewers combat this problem by blending dried and liquid malt extract, with one or the other known for consistent malt content. In all instances refer to past batch notations to fine-tune a recipe.
For example one recipe for five gallons of American pale ale called for 6. The original gravity measured 1. Another recipe for the same style ale called for 6. Dividing the last two numbers of the original gravity measurement by the weight of extract used produces the extract potential per weight for each extract source:. Batch one had 1. Batch two had 1. Batch three and four had 1. Slow down and let the beer finish, especially if your bottling it bottle bomb warning.
I doubt it is finished yet, and a little extra time in the fermenter will help the yeast clean up a bit even if it is at the finishing gravity. It sounds like I really need to confirm this finishes closer to the targeted FG before dry hopping and bottling. When I did take the gravity reading, there was still a thick layer of krausen, making me now think it's still going.
Does that always settle out or can a thick layer reside even after the fermentation is complete? Danielbt Initiate 0 May 4, Texas. From what I've read, plus my experience with several batches now, if you see krausen, you aren't done fermenting. AHS recipe kits have really good instructions. How long did they say your primary should take? My temp should be good, as I'm between I'll just give it some more time and check it again. Going to have to be patient.
MLucky Initiate 0 Jul 31, California. One week? You're not done. Also the FG is consistently in the 0. There seems to be trend toward adding enzymes to "finish" the conversion of otherwise indigestible sugars to di- and -monosaccharides which the yeast can then process to more ethanol. Northern Brewer Chris Northern Brewer Chris 4, 2 2 gold badges 15 15 silver badges 22 22 bronze badges.
My brews with routinely finish at 0. Coupled with high alcohol tolerance, this means you can dry your beers right out. Since the attenuation has already happened, there's probably no hurry to drink it. In fact, I had an unintensional brett contamination once that was horrible 'cherry pie' flavor. I left it for a month in the garage up to 80F , then figure I'd get rid of it at the drunken end of a party. But it 'cleaned itself' and actually tasted good! I took it home with me!
Daniel Cook Daniel Cook 11 1 1 bronze badge. This is a good answer. However, I'll point out that circumstances have changed somewhat in the 8 years since the original question above was asked in year At that time, while supplemental enzymes were known typically Beano was advocated in those days , the Brut IPA style which advocates for use of glucoamylase was not so well known until now.
Yeast by themselves, with no additional enzymes or very large quantities of simple sugars, seem to hit a limiting FG of about 1. If you add enough simple sugars, you can probably get it below 1. Per Chr Per Chr 1. Frazbro Frazbro 3 3 silver badges 6 6 bronze badges. Pat 3 1 1 bronze badge. Patrick Walsh Patrick Walsh 11 1 1 bronze badge. I checked the yeast and this was safale us Finished at , based on the previous batches will be clean but otherwise boring.
A summer beer in winter. Next batch already on , is half minch ale malt, half pils, zeus, cascades and saaz last , and mashed just under 70C all the way. Started bang on — Patrick Walsh. Justin Stamper Justin Stamper 1.
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