Eggy smell - time to tip?

[foxbat]

Did you sneak into my house? 1.018 on the nose. Spooky.

I used your starting and ending brix values and the most commonly quoted wort correction factor of 1.04. The internet did the rest!

 

[GerritT]

That doesn't make sense!

Willing to sling away 11 litres but not 100ml?

Get an SG and even if it's still high the big test is "What does it taste like?"

If it doesn't taste like malt vinegar or a Turkish wrestler's jock-strap then it is probably okay.

Now look what you've done, he's going down Memory Lane again!

 

[Covrich]

or a Turkish wrestler's jock-strap then it is probably okay.

Odd , I havent found that on the "off flavours" chart

 

[Zephyr259]

Glad the refractometer woes got sorted out. I've attached the spreadsheet that I downloaded from brewer's friend and the adjusted by adding in formulae for calculating true FG, abv and calories.

You fill in brix and sg values in the table to get an average correction. I've got the rest set up so you input your brix readings in the yellow cells on the left and it calc's everything else. There's some other cells to the right which will give you brix from sg in case I want to back calculate something.

Hope it helps.

 

[Llamaman]

calories

What fresh hell is this? Begone demon!
We all know beer is a calorie-free isotonic health drink, right?

 

[Dutto]

....

Don’t know why autocorrect keeps capitalising Reading.

Probably 'cos it has a southern bias and there's a small village down near Lunnun called Reading?

BTW, what does the brew actually taste and smell like?

If it's okay then I would just stick it in a keg with a pressure relief valve, add 0.5g of sugar per litre, box it up and stick it on a shelf to carbonate and condition for at least a month!

BTW I've never used a refractometer and I even test my hydrometer, ...

... especially on those rare occasions when I've managed to knock it, but not break it!

 

[Llamaman]

Probably 'cos it has a southern bias and there's a small village down near Lunnun called Reading?
BTW, what does the brew actually taste and smell like?
If it's okay then I would just stick it in a keg with a pressure relief valve, add 0.5g of sugar per litre, box it up and stick it on a shelf to carbonate and condition for at least a month!
BTW I've never used a refractometer and I even test my hydrometer, ...
... especially on those rare occasions when I've managed to knock it, but not break it!

Stupid southern bias. And I even live there (London, not Reading).

Brew tastes quite nice. Very thick (which I was aiming for) and bittersweet. Has the potential to be a bit cloying so I think I'll be going for 330ml bottles (with a couple of 500ml PETs to check carbonation).
I don't have a pressure barrel so will have to risk bottles. But at 1.018 I think I should be safe from explosions? Given most of the fermentables were from extract (and I didn't add any simple sugar) and the yeasts used (Coopers and Gervin) aren't especially attenuating, I think it's probably not going to get much lower?

 

[Llamaman]

Ooh, and I did test my hydrometer. It's 1.002 out, as they all seem to be. My reading was actually 1.020 which I adjusted for. It's a nice new one, me having broken my other one during my last brew (luckily, not in the beer).