2 25518 Well-Known Member Joined Aug 10, 2012 Messages 424 Reaction score 30 Aug 2, 2013 #1 Do I check me O.G. While in wort form? Boiling? at least before I add the yeast?
Brulosopher Well-Known Member Joined Jun 1, 2011 Messages 3,007 Reaction score 447 Aug 2, 2013 #2 25518 said: Do I check me O.G. While in wort form? Boiling? at least before I add the yeast? Click to expand... Check it before you pitch yeast. The idea is to measure the amount of sugar in the pre-fermented wort (OG) and compare it to whatever's left after fermentation (FG) to get an ABV reading.
25518 said: Do I check me O.G. While in wort form? Boiling? at least before I add the yeast? Click to expand... Check it before you pitch yeast. The idea is to measure the amount of sugar in the pre-fermented wort (OG) and compare it to whatever's left after fermentation (FG) to get an ABV reading.
C CPT_Merica Member Joined Nov 2, 2012 Messages 20 Reaction score 0 Location Appleton Aug 2, 2013 #3 Do it after the boil, but before the yeast. Ensure you correct for temperature as well.
OP OP 2 25518 Well-Known Member Joined Aug 10, 2012 Messages 424 Reaction score 30 Aug 3, 2013 #4 Temp for pitching yeast be 70° corrrect?
stpug Well-Known Member Joined Nov 5, 2012 Messages 3,808 Reaction score 767 Aug 3, 2013 #5 25518 said: Temp for pitching yeast be 70° corrrect? Click to expand... That will work but 65F or lower is better - less chance of blowoff and huge fermentation temp swings.
25518 said: Temp for pitching yeast be 70° corrrect? Click to expand... That will work but 65F or lower is better - less chance of blowoff and huge fermentation temp swings.
OP OP 2 25518 Well-Known Member Joined Aug 10, 2012 Messages 424 Reaction score 30 Aug 3, 2013 #6 Savvy.