lets get phyical
lets get phyical
What physical factors are apparent when a brew is ready to bottle and what can happen if you leave it too long?
Re: lets get phyical
1. Time in the fermenter. I give mine 2 weeks for ales, longer for lagers.
2. The airlock will slow down. I use gladwrap so, for me, it's not an indicator. However, the airlock in itself is not a good indicator that fermentation is done.
3. The kraeusen will tend to fall back into the beer and settle.
4. You'll notice a layer of yeast and other trub will have settled on the bottom of the fermenter.
5. Nothing nasty will happen in the short to medium term. Longer term, there is a possibility of yeast autolysis, although that is by no means certain.
6. Your hydrometer readings will be at around the predicted gravity, and the sample will taste good.
7. Subject to 6, if you get stable hydrometer readings over 3 consequetive days, you're right to bottle.
2. The airlock will slow down. I use gladwrap so, for me, it's not an indicator. However, the airlock in itself is not a good indicator that fermentation is done.
3. The kraeusen will tend to fall back into the beer and settle.
4. You'll notice a layer of yeast and other trub will have settled on the bottom of the fermenter.
5. Nothing nasty will happen in the short to medium term. Longer term, there is a possibility of yeast autolysis, although that is by no means certain.
6. Your hydrometer readings will be at around the predicted gravity, and the sample will taste good.
7. Subject to 6, if you get stable hydrometer readings over 3 consequetive days, you're right to bottle.
