Was 70 F and perfect yesterday. Great day for brewing.
Some people don't brew when its too cold, I don't brew when its too hot. Which in the south is July and August.
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I don't think the production of CO2 drives out most of the CO2 during fermentation. It's the yeast that is consuming it. The rate at which any gas permeates during a membrane is determined by the gas concentration (to be precise partial pressure) on either side of the barrier and the barriers permeability for that gas. You could have 100 psi CO2 on the other side but the O2 diffusion into the vessel is not affected. At least that is my understanding of the mechanisms involved here.
So you should move the beer once fermentation is complete. But don't rush it too much. Let the yeast truly finish the beer and the little O2 that the beer will pick up likely helps its aging process since stong dark beers seem to benefit from a little oxidation, IMO.
That’s how I have been seeing this as well. The “forced ferment test” is also known as “wort stability test” which is a less confusing name. Fast ferment test also works well with the German name for this test: Schnellgaerprobe (literal: fast-ferment-sample).
If you mean Fast Ferment Test, then Kai has a good article on his wiki about it...
There is no optimal yeast to wort ratio. Just keep in mind that too much yeast, more than 5% for example, might be able to skew the results by bringing in too much of a different OG/FG beer. That beer was your starter beer. But you don’t have to worry about that if you re-suspend the yeast sediment with the wort to be tested before you pitch the yeast and keep a little bit for the FFT.
Can you post the recipe? Does it have more unfermentables?How does it taste?
Same recipe as last time?
It tastes pretty good. It is not the same recipe as last time. This one is a clone (my take) of Bell's Expedition Stout.