Not sure if you have many Frenchmen on the forum but delighted to introduce myself to this brewing community. Started my very first brew a week ago, a Wherry bitter, and starting to have doubts about how I'm reading the hydrometer. The kit recommends primary fermentation until the reading is constant below 1014. It's been reading 1012 for two consecutive days now but that would only equate about 1.5% alcohol - is now the right time to transfer to the keg and add the sugar or should I wait a little longer? Thank you!!
Bonjour from North London
- Thread starter Pez
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snail59
Regular.
Hi Pez & welcome.
What was the OG (original gravity) reading (it should have been around 1.042) after 4/5 days of fermenting it will drop to around 1.012 giving 3.8% ish. A consistant reading for 3 days means it has fermented out. The 1.014 is the FG (final gravity) finishing point not the start point :thumb:
What was the OG (original gravity) reading (it should have been around 1.042) after 4/5 days of fermenting it will drop to around 1.012 giving 3.8% ish. A consistant reading for 3 days means it has fermented out. The 1.014 is the FG (final gravity) finishing point not the start point :thumb:
Samarith
Regular.
Welcome to the forums, Pez.
Below 1014 is considered an acceptable finishing SG for a Woodfordes Wherry.
However the beer will benefit greatly from being left in the FV for another week to clear more before bottling or barreling. There is also something called secondary fermentation but this requires a second FV and probably isn't worth attempting on your first brew.
Beer finings will also help it clear more quickly in this warm weather,added to the barrel. Remember allowing the time for the beer to condition properly (2 months+) improves the flavour but I wish you luck with that, I started sampling mine less than a month in the barrel.
Below 1014 is considered an acceptable finishing SG for a Woodfordes Wherry.
However the beer will benefit greatly from being left in the FV for another week to clear more before bottling or barreling. There is also something called secondary fermentation but this requires a second FV and probably isn't worth attempting on your first brew.
Beer finings will also help it clear more quickly in this warm weather,added to the barrel. Remember allowing the time for the beer to condition properly (2 months+) improves the flavour but I wish you luck with that, I started sampling mine less than a month in the barrel.
Fally over oops
Active Member
hiya pez, welcome to the forums :)
i spend most my waking hours lurking about here now trying to pick up bits of advice. there's a stack of info and help on offer here, mainly by reading other people's posts - i don't have a clue what i'm doing but the kind souls here are slowly educating me
i spend most my waking hours lurking about here now trying to pick up bits of advice. there's a stack of info and help on offer here, mainly by reading other people's posts - i don't have a clue what i'm doing but the kind souls here are slowly educating me
Guest
Wewlcome to the Forum Pez.
Home brewing knows no nationality!
Home brewing knows no nationality!
Dieseljockey
Regular.
Bonjour Pez.... Ca Va.
Welcome on board.... Info...it's all here
Welcome on board.... Info...it's all here
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Petros
Active Member
Hey Pez! I'm also new, North-West London as well!
I hope the kit turns out well, I'm attempting to just do an extract IPA style brew! Hopefully we'll both have something drinkable by the end :)
Pete
I hope the kit turns out well, I'm attempting to just do an extract IPA style brew! Hopefully we'll both have something drinkable by the end :)
Pete
