On Wed, Oct 22, 2003 at 08:39:09PM +0200, Søren Hjortbøl wrote: > > Jeg har lige tjekket mit bryg, for at se om gæringen var færdig. Det > blev sat i gang i lørdags kl. 14:00, så der er gået lidt over 4 døgn > FG er nu = 1012. Så jeg regner med at tappe på flaske i weekenden.
Hmm, 4 days may be enough for the most violent fermentation, but things keep happening for quite much longer. I would consider moving the beer to a secondary fermenter (to remove all the yeast slurry which may give taste) - or I might not (to minimize infection risk). Then I would wait another week. If you really want to bottle here in the weekend, check the FG once again, and if it has moved from that 1012, don't even consider bottling - the beer is still fermenting, which means that it is producing alcohol and CO2. And you do not know how much it produces. That means that you have no control over the carbonation levels. If you are lucky, your beer will end up over- or undercarbonated. In the worst case your bottles will explode! > Jeg smagte på den prøve jeg tappede af, det virkede utroligt bittert, er det > OK, og vil det bedre sig, når øllet modner? Sure, just give it time. Couple of weeks can make a big difference, although some dark/strong/bitter beers need months, and improve over the years. -- Heikki Levanto heikki at indexdata dot dk "In Murphy We Turst"
