bignath
"Grains don't grow up to be chips, son"
- Joined
- 3/11/08
- Messages
- 2,611
- Reaction score
- 40
Hi brewers, find myself in a weird situation that i don't understand...
Have recently brewed my "generic aussie fake lager" recipe, no chilled to cube, and fermentation started 1st October. Walked away from it, came back today to measure gravity, and my refractometer is giving me 4.6Brix. It started at 11.0 before i pitched the yeast. In gravity, that relates to corrected readings of 1.044 dropping to 1.002.
Yes i have checked and double checked my refractometer for calibration accuracy - it's spot on.
No there isn't any hint of an infection. Tastes like it should (albeit a tad more bitter due to lower gravity/higher attenuation.) But otherwise it tastes like i expect it to. I have brewed this often, so i know the recipe well.
It is:
20lt batch
3.6kg BB Pale
.2 Carapils
.2 Cane/Table/White Sugar
POR 10% 22g @ 60mins
Whirfloc @ 10mins
US05 @ 18deg.
I am wondering if the high attenuation (95.5%) is a "bad" thing, or somethig to worry about? It won't quite be the same as the other times i make this i know, but is it something to be concerned about? Typically i get a touch over 82% attenuation, so this is a big jump.....
As a side note (and i can't believe i'm asking this.....) We leave in the morning for Adelaide and we will be gone for a week. Getting back next thursday. I have a poker night hosting at my house on next Saturday (sat week) and this was going into a keg for the night.
Assuming it is done (how much further can it go below 1.002) would you throw it in the fridge to condition? If it's safe to do so, i will, as it means when i get back from Adelaide, i won't have to worry about conditioning, carbing and serving in time for the poker night. If i can get it in the fridge in the morning, all will be sweet.
I am concerned that it's only been 6 days, and the attenuation is showing she's done and dusted, way below where i expected it to finish (1.008)
I find myself in strange territory here, so thought i'd put it too you'se brewers..
Cheers,
Nathan
Have recently brewed my "generic aussie fake lager" recipe, no chilled to cube, and fermentation started 1st October. Walked away from it, came back today to measure gravity, and my refractometer is giving me 4.6Brix. It started at 11.0 before i pitched the yeast. In gravity, that relates to corrected readings of 1.044 dropping to 1.002.
Yes i have checked and double checked my refractometer for calibration accuracy - it's spot on.
No there isn't any hint of an infection. Tastes like it should (albeit a tad more bitter due to lower gravity/higher attenuation.) But otherwise it tastes like i expect it to. I have brewed this often, so i know the recipe well.
It is:
20lt batch
3.6kg BB Pale
.2 Carapils
.2 Cane/Table/White Sugar
POR 10% 22g @ 60mins
Whirfloc @ 10mins
US05 @ 18deg.
I am wondering if the high attenuation (95.5%) is a "bad" thing, or somethig to worry about? It won't quite be the same as the other times i make this i know, but is it something to be concerned about? Typically i get a touch over 82% attenuation, so this is a big jump.....
As a side note (and i can't believe i'm asking this.....) We leave in the morning for Adelaide and we will be gone for a week. Getting back next thursday. I have a poker night hosting at my house on next Saturday (sat week) and this was going into a keg for the night.
Assuming it is done (how much further can it go below 1.002) would you throw it in the fridge to condition? If it's safe to do so, i will, as it means when i get back from Adelaide, i won't have to worry about conditioning, carbing and serving in time for the poker night. If i can get it in the fridge in the morning, all will be sweet.
I am concerned that it's only been 6 days, and the attenuation is showing she's done and dusted, way below where i expected it to finish (1.008)
I find myself in strange territory here, so thought i'd put it too you'se brewers..
Cheers,
Nathan