US-05 Yeast

[Aleman]

by looking at how different yeasts attenuate and the OG of the wort, I guess you can work out pretty much where your FG will be and therefore when to rack off

Well I suppose it possible, but I think at our volumes the effects are just to variable to be 100% sure . . . For that reason I go for a Fast Fermentation Test . . . Basically take a small amount of wort, no more than a litre, and bung a shed load (good couple of grams) of the yeast in . . . keep it really warm (26-30C) and regularly shake it up . . . it should ferment out in 18-24 hours and will give you a good idea where the main batch will end up. . . . Flavour wise it will be all over the place, but gives me a good idea of where I can turn the chiller on to crash cool, and rack to cask (for natural condition)

 

[markp]

Another great tip there Aleman with the FFT, do you do that with all of your brews?

This thread has been a real education for me, glad I started it.