General Category > Yeast and Fermentation

When to start checking OG

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flbrewer:

--- Quote from: a10t2 on May 08, 2013, 08:14:27 AM --- Assuming normal pitching rate (one pack/vial in 5 gal doesn't count)

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Can you elaborate on this?

denny:

--- Quote from: flbrewer on May 08, 2013, 08:20:38 AM ---So whether or not I see duplicate readings this weekend (will be one week Sunday) just wait 2 weeks anyways?

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I would.  To me, there can be a difference between reaching FG and the beer being "done".

a10t2:

--- Quote from: flbrewer on May 08, 2013, 08:21:51 AM ---
--- Quote from: a10t2 on May 08, 2013, 08:14:27 AM --- Assuming normal pitching rate (one pack/vial in 5 gal doesn't count)

--- End quote ---
Can you elaborate on this?

--- End quote ---

The (debatable) standard pitching rate for ales is 0.75 million cells per milliliter, per degree Plato. Higher for high-gravity ales and for lagers. For a 5.5 gal (~21 L) batch at 1.048 (~12°P) that works out to:

21 L * 12°P * 0.75 billion/L-°P = 189 billion cells.

Since a fresh pack/vial contains around 100 billion cells, you'd need to pitch two (or make a starter) in order to get a "normal" fermentation. When under-pitching, it would be expected that fermentation would take longer.

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