Otto Von Blotto Posted September 6, 2015 Share Posted September 6, 2015 Use both packets. You'll need them. Link to comment Share on other sites More sharing options...
ChristinaS1 Posted October 22, 2015 Share Posted October 22, 2015 PB2, could you please supply us with the average attenuation of the various kit yeasts, that is 1.) Coopers ale yeast 2.) blended ale/lager yeast(s) 3.) pure lager yeast(s) 4.) wheat kit yeast 5.) Irish stout kit yeast This information is key in trying to predict expected FG. Since I don't have a tap on my fermenter (I use a glass carboy), I don't like to take repeated gravity samples to check if it is stable, as is generally recommended. This is because I would have to use a wine thief to obtain the sample, which risks contaminating the brew (which is also why I don't check OG). The method I have been using to determine if fermentation is complete is to see if I have hit expected FG on bottling day. I am using Ian's spread sheet to figure out the expected FG, but it only provides a generic percentage (same percentage for all the kits), which I feel sure is not accurate....I have had some issues where my bottles have been a bit under or over-primed, not bottle bombs, but close. I would like to some more accurate numbers please. Thanks a bunch! Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted October 22, 2015 Share Posted October 22, 2015 You could do what I do with my lagers and take an SG sample about 3/4 of the way through the fermentation, then leave the hydrometer in it and let it ferment out (if the temp is warm enough of course). This I find gives a pretty good idea of what the FG is. I still take proper FG samples anyway but I do have the tap style fermenter. Link to comment Share on other sites More sharing options...
ChristinaS1 Posted November 25, 2015 Share Posted November 25, 2015 You could do what I do with my lagers and take an SG sample about 3/4 of the way through the fermentation' date=' then leave the hydrometer in it and let it ferment out (if the temp is warm enough of course). This I find gives a pretty good idea of what the FG is. I still take proper FG samples anyway but I do have the tap style fermenter.[/quote'] Kelsey, that is ingenious! Thanks for the suggestion. Link to comment Share on other sites More sharing options...
Recommended Posts
Archived
This topic is now archived and is closed to further replies.