I thought I would combine two questions as they both relate.
Firstly, having only been back into home brewing for a few months I have to ask...is there anything special you have to do with the hydrometer to get a gravity reading from a brew? My understanding is you pour off a sample of your brew at the beginning for SG and then about 7-10 days in you take two consecutive readings...both the same you bottle.
What I don't understand is people talk of getting SG readings of 1044 and above...out of all my brews I have done mine have all been 1034 when taking the SG reading. First example my latest brew is Morgan's Blue Mountain Lager, 1KG BE2 and Hallertau Hops (18G) and I got an SG reading of 1034.
My other question relates to the current Blue Mountain Lager I have down. Fermenting at a constant 17C in my fermenting fridge. There is virtually zero krausen on the top, though there is the crud ring around the top from early fermentation.
At day 6 I decided to take a reading and I got 1020...Day 9 I got 1016. Is this rate fairly normal for this kit at 17C? My plan was to check two consecutive readings on Day 11 & 12 and then bump the temp up to 23C for a D-rest for 2 days. Then Cold Condition for about 2 weeks.
Should I wait until the FG comes down to about 1006 or should I just do the d-rest at Day 13 if the two readings are the same?
Thanks for the help.
Firstly, having only been back into home brewing for a few months I have to ask...is there anything special you have to do with the hydrometer to get a gravity reading from a brew? My understanding is you pour off a sample of your brew at the beginning for SG and then about 7-10 days in you take two consecutive readings...both the same you bottle.
What I don't understand is people talk of getting SG readings of 1044 and above...out of all my brews I have done mine have all been 1034 when taking the SG reading. First example my latest brew is Morgan's Blue Mountain Lager, 1KG BE2 and Hallertau Hops (18G) and I got an SG reading of 1034.
My other question relates to the current Blue Mountain Lager I have down. Fermenting at a constant 17C in my fermenting fridge. There is virtually zero krausen on the top, though there is the crud ring around the top from early fermentation.
At day 6 I decided to take a reading and I got 1020...Day 9 I got 1016. Is this rate fairly normal for this kit at 17C? My plan was to check two consecutive readings on Day 11 & 12 and then bump the temp up to 23C for a D-rest for 2 days. Then Cold Condition for about 2 weeks.
Should I wait until the FG comes down to about 1006 or should I just do the d-rest at Day 13 if the two readings are the same?
Thanks for the help.