9L of Grand Cru started in a 23L fv on Sat 23rd June, 550g of homemade candy sugar but had to add an extra 100g of dextrose to get in up to the 1075 mark, temperature set to 24c and it went off like a rocket, then the paranoia set in due to concern over the amount of head space.
On day 5 I racked it into 2 x 5L water containers and placed in a water bath at 22c, there was very little activity in the airlocks, so assumed it had already, or, was as good as finished prior to racking.
Day 12 and its still in the water bath, curiosity got the better of me and I needed to take a gravity reading, 1016, not bad I guess, but could be lower + it tastes quite sweet, I have now given it a bit of a swish and upped the temp to 25c, just to see if I can get it any lower.
My plan is to remove it from the water bath at day 14 and store it at room temp in a cupboard at approx 20c, then cold crash at day 18 and bottle on day 21.
Question time!!
1, 1016 is acceptable compared to the predicted 1010, should I bother trying any other methods to get it lower?
2, should I just leave it in the bath at the current 25c and not bother moving to a cupboard?
3, is there any benefit in cold crashing this type of beer?
4, should I leave it for longer than 21days in the secondaryâs?
My apologies for asking questions that I am sure have all been asked somewhere before, but I just want to get this one spot on, as hopefully it will be for visitors at Christmas, if it lasts that long!!
On day 5 I racked it into 2 x 5L water containers and placed in a water bath at 22c, there was very little activity in the airlocks, so assumed it had already, or, was as good as finished prior to racking.
Day 12 and its still in the water bath, curiosity got the better of me and I needed to take a gravity reading, 1016, not bad I guess, but could be lower + it tastes quite sweet, I have now given it a bit of a swish and upped the temp to 25c, just to see if I can get it any lower.
My plan is to remove it from the water bath at day 14 and store it at room temp in a cupboard at approx 20c, then cold crash at day 18 and bottle on day 21.
Question time!!
1, 1016 is acceptable compared to the predicted 1010, should I bother trying any other methods to get it lower?
2, should I just leave it in the bath at the current 25c and not bother moving to a cupboard?
3, is there any benefit in cold crashing this type of beer?
4, should I leave it for longer than 21days in the secondaryâs?
My apologies for asking questions that I am sure have all been asked somewhere before, but I just want to get this one spot on, as hopefully it will be for visitors at Christmas, if it lasts that long!!
