Temperature and time before bottling

[iBooz2]

Hi @Mozzcat , welcome to the forum.  Probably the best home brewing forum on the web.  A heap of very good brewers in here ready to answer all your questions and help you out.

May I suggest you do get a tube for your hydrometer and take those measurements until you have done the same recipe over and over.  Just so you know what is happening in the FV and when its safe to bottle.  Then you can use the time v temperature guide to arrive at your bottling day.

There is no way leaving it in the FV for longer is going to give you more % ABV.  Once all the fermentables have been used up by the yeast its game over.  It will be what it will be based on that.

Like jumping out of an aircraft without a parachute on from 1,000 ft will produce a big splat but if you jump out at the higher 10,000 ft you get a much bigger splat.  Hence the higher the OG (more fermentables) = higher % ABV given the pitch rate of yeast can cope.

Constant ferment temp is best for the yeast and if you can a little bump up in temp at the end to let the yeast clean up.  If you do not have access to temp control then try to maintain the ferment at an even temp within the particular yeast temp range.  Find out what yeast you are using and look at its specs.  So long as you are in that, you are all good -  pretty much.

Cheers - AL

 

Edited August 6, 2022 by iBooz2

[DavidM]

9 hours ago, Mozzcat said:

 

Well Done, that's a nice looking Brew