Moy71 Posted May 24, 2010 Share Posted May 24, 2010 Hello all. As the title suggests, my readings for the past 3 days have been 1016. I am brewing 1.7kg Coopers draught, BE1, 300g Golden Syrup (Irish Ale recipe). Yeast code on satchet: 33409 Can best before date: 14JAN12 Temp of wort before adding yeast: 26c Original SG: not taken (sorry) day1 SG: 1050 @ 24c day3 SG: 1022 @ 24c day4 SG: 1020 @ 23c day5 sg: 1018 @ 21c day6 SG: 1017 @ 20c day7 SG: 1016 @ 19c day8 SG: 1016 @ 19c day9 SG: 1016 @ 19c As you can see the last 3 days have been on the cool side at 19celsius. According to the recipe, bottle at 1012 or when readings are same on 2 consecutive days. Should I wait further? I have no prlblem waiting but I am more worried that 1016 is still too high regardless of consecutive readings of the same level. Any help much appreciated. Link to comment Share on other sites More sharing options...
PB2 Posted May 24, 2010 Share Posted May 24, 2010 A brew with BE1 can finish around the 1012 - 1016 mark. Have a smell and a taste - if all okay, bottle it [cool] Link to comment Share on other sites More sharing options...
Moy71 Posted May 25, 2010 Author Share Posted May 25, 2010 I am almost ashamed to say this, but the smell and taste is WONDERFUL (ever so slight hint of sweetness), so much so that I have had 1 ok maybe 2 glasses a night since day 3. I believe I am down to 19 litre mark *shame* now Thanks for the quick reply. Much appreciated. Link to comment Share on other sites More sharing options...
AussieJosh Posted May 25, 2010 Share Posted May 25, 2010 LOL Your drinking glasses of uncarbed beer right out of your fermenter!? LOL Ive never heard that one before![lol] Link to comment Share on other sites More sharing options...
PB2 Posted May 25, 2010 Share Posted May 25, 2010 I polished off a glass of SMOTY Ale while dropping it to bottles and keg on Sunday. [tongue] Link to comment Share on other sites More sharing options...
Trusty1 Posted May 25, 2010 Share Posted May 25, 2010 I always pour off about 150ml into a glass prior to a hydro check, then drink it,[kissing] then drink the "beer" from the tube once hydro level has been established! As result I am not checking SG's everyday like I was when I first started brewing (or even twice a day really early on[innocent] ) to maintain as much beer in the tub as possible! All of this is done as a direct result of what I have learnt here[love] . I love you guys and girls! Thanks! [pinched] No, not in that way[lol] Link to comment Share on other sites More sharing options...
Moy71 Posted May 25, 2010 Author Share Posted May 25, 2010 LOL Your drinking glasses of uncarbed beer right out of your fermenter!? LOL Ive never heard that one before![lol] You betcha, and at room temperature at that ! And you want to know the best part? I tasted the development of the beer on a day to day basis. Link to comment Share on other sites More sharing options...
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