 Rank: Advanced Member Groups: Registered
Joined: 10/12/2012(UTC) Posts: 463   Was thanked: 3 time(s) in 3 post(s)
|
A good question by Cczero on another thread. How do you know fermentation is finished? I have 5 or 6 fermentations under my belt. I have only gone by the air lock. But not sure if that's the new method. One bubble every 30 sec.? I don't know. Hydrometer? How does that work?
|
|
|
|
|
|
Rank: Advanced Member Groups: Registered
Joined: 10/12/2012(UTC) Posts: 463 Was thanked: 3 time(s) in 3 post(s)
|
Sorry I meant is that the best method not new method.
|
|
|
|
|
|
Rank: Senior Member Groups: Registered, Moderator
Joined: 7/25/2009(UTC)
Posts: 2,209
|
a tripple scale hydrometer is the standard :)
|
|
|
|
|
|
Rank: Senior Member Groups: Registered, Moderator
Joined: 4/14/2010(UTC)
Posts: 1,666
Was thanked: 15 time(s) in 15 post(s)
|
"A lot of times fermentation time, fermentation temps and the yeast used will help in determining the time span needed. If you used a 48 hour Turbo well 48 hours is pretty standard if your wash is not 40F. If you used a 8kg Turbo well that may take 5-10 days if its really cool. Anyway its kinda difficult to figger out what might be the culprit without some basic knowledge.
Now with all that said....with everything being in a standard order......the triple scale or a beer and wine hydrometer is the most reliable tool for telling the appropiate finish point.
You need two hydrometers in your arsanal of tools.....a alcohol meter ( a proof hydrometer ) and a gravity reading hydrometer ( a tralle hydrometer ) they are not interchangable in their functions."
|
|
|
|
|
|
Forum Jump
You cannot post new topics in this forum.
You cannot reply to topics in this forum.
You cannot delete your posts in this forum.
You cannot edit your posts in this forum.
You cannot create polls in this forum.
You cannot vote in polls in this forum.
