drre

joined 1 year ago
[–] drre@feddit.de 2 points 4 months ago

in my mind 4°c is sufficiently stable and should be stable enough to not have me worry about volume contraction influencing airlock activity. wikipedia says volume contraction should be minimal at these temps https://en.wikipedia.org/wiki/Thermal_expansion I'd say two days at your average temperature without airlock activity is sufficient to call fermentation done. cheers

[–] drre@feddit.de 1 points 4 months ago (2 children)

i can see your issue here. but wouldn't you want to aim for a somewhat constant temperature during fermentation? my understanding is that yeast will produce different aroma profiles with different temperatures. so depending on the style you are aiming for on would choose a different temperature. https://www.homebrewersassociation.org/how-to-brew/understanding-fermentation-temperature-control/

[–] drre@feddit.de 3 points 4 months ago (4 children)

uh thanks for the update! I'm happy your beer is coming along nicely. personally I wouldn't bother with hydrometer readings during fermentation. it sure is nice to see the numbers change but i find airlock activity to be just as good. i take a final reading after bubbling has stopped (only because I'm curious, never used the value for anything), and call it a day. anyways cheers!

[–] drre@feddit.de 3 points 4 months ago (1 children)

any indication of airlock activity? did you taste it? (never used a wireless hydrometer: did it become stuck somehow, bubbles stuck to it may cause it to float, giving readings which are too high)

[–] drre@feddit.de 3 points 5 months ago (1 children)

thanks for the update!

[–] drre@feddit.de 4 points 5 months ago (3 children)

do you have an update on how secondary is coming along?

[–] drre@feddit.de 3 points 5 months ago* (last edited 5 months ago) (2 children)

my guess then it just needs more time. ~~as another commenter said it, likely around two weeks, perhaps 3?~~

checked my book: it says 4 weeks at 3°C, so maybe 1-2 weeks at 10 degrees. I'd just open a bottle after like 10 days to see where it's at.

[–] drre@feddit.de 5 points 5 months ago (4 children)

how much sugar ended up per bottle? my book says 6.5g/l for a light lager during secondary. also what are your temps?

[–] drre@feddit.de 4 points 6 months ago (1 children)

wouldn't use it as it is but use it as an adjunct when you brew a similar style. fresh malt has plenty of enzymes to convert the additional starches.

[–] drre@feddit.de 1 points 6 months ago

sorry didn't check the original picture. mine has a drain. can't remember where i bought it though. but it should be easy to install one. the metal is quite thin

[–] drre@feddit.de 1 points 6 months ago (1 children)

sorry didn't check the original picture. mine has a drain. can't remember where i bought it though. but it should be easy to install one. the metal is quite thin

 

I'm looking for a programmable calculator with the option of saving and loading the functions i created. the closest I've found so far is something like Free42 but the learning curve is kinda steep. thanks for your help!

view more: next ›