For my last couple ferments, I did not take S.G readings. I just waited till the bubbles in my fermenter stopped bubbling and there was NO activity, gave it like 5 more days, racked it and gave it about a week to settle.
Just for the fun of it, I started taking SG readings of my UJSSM. (I sanitize a 1/2 cup then pour that into a sieve over another container to remove grains, then pour this in my parrot). I did the temp correction chart and had the same reading on the 10th and today.
So now I'm confused because I thought that when you had the same reading the ferment was done, but it's still bubbling...
If all went well during fermentation, you can still get some “off gassing” of the CO2 that has been dissolved into the wash. May take a few days for all the bubbling to stop after fermentation has completed. Watching the air lock can be a false positive for the completion of fermentation. I would go by your gravity readings and not the action in the air lock.
If you get back to back gravity readings that are the same, from day to day, you know the fermentation is done.
Laredo7mm wrote: ↑Mon Feb 13, 2023 4:52 pm
If all went well during fermentation, you can still get some “off gassing” of the CO2 that has been dissolved into the wash. May take a few days for all the bubbling to stop after fermentation has completed. Watching the air lock can be a false positive for the completion of fermentation. I would go by your gravity readings and not the action in the air lock.
If you get back to back gravity readings that are the same, from day to day, you know the fermentation is done.
ahhh I see. I don't use the airlock to check, I usually see what the actual mash is doing. But, if it's just CO2 escaping that would make sense. Which is why I guess we use the SG reading.
Looks like my UJSSM is done. I was going to wait till this weekend to run it...but I got nothing going on this week
acfixer69 wrote: ↑Mon Feb 13, 2023 7:38 pm
Have you tasted for sweetness?
I'm interested to know that to If its done it should taste sour/ dry / tart.
I'm not a wine drinker and I don't understand "dry" yet; I think it's funny they call a liquid dry. I'm sure it's a learned thing. It has a pleasant sour taste, like yum, but then it gets you. I wouldn't call it tart, just a little sour.
I didn't really have a question on this actual ferment, It was a general question on all ferments. I just didn't know it could be done fermenting and still bubbling so I was confused.
sadie33 wrote: ↑Tue Feb 14, 2023 6:48 am
I just didn't know it could be done fermenting and still bubbling so I was confused.
Depending on how much jostling and rocking it takes to open your fermenter, you may simply be releasing trapped CO2.
One of them it's easier to open on the rug, so I do pick it up and gently put it on the rug, then back. That one has a screw on lid so I have to hold it with my feet to unscrew it and it doesn't spin as easy on the rug.
Fwiw.....I've never noticed much bubbling at all once fermentation is completed.
Yes gas is trapped in the wash.....you will see it released if you give the wash a vigourous stir or pour it between buckets/ containers.
Saltbush Bill wrote: ↑Tue Feb 14, 2023 1:39 pm
Fwiw.....I've never noticed much bubbling at all once fermentation is completed.
Yes gas is trapped in the wash.....you will see it released if you give the wash a vigourous stir or pour it between buckets/ containers.
Thanks for adding this. It is def still bubbling. I didn't move it, lifted the lid and just watched it for a while. I took another SG and it dropped to maybe 94 (without temp calc and all).
I would call that done. It is not going lower. After active fermentation is complete I usually let my mash sit another 5 days or so. Often after racking it off the grain. This will let the yeast clean up some of the metabolism precursors they crapped out during active fermentation. It makes a difference in the flavor of beer but not sure how much it matters in distilling
subbrew wrote: ↑Tue Feb 14, 2023 8:54 pm
I would call that done. It is not going lower. After active fermentation is complete I usually let my mash sit another 5 days or so. Often after racking it off the grain. This will let the yeast clean up some of the metabolism precursors they crapped out during active fermentation. It makes a difference in the flavor of beer but not sure how much it matters in distilling
okay. I usually let mine sit for a few more days, rack it then let it sit a couple days to clear.
This is a UJSSM (first sour run) and it seems there is debate on letting it settle or not. Some do, some don't. I was going to try this one by racking right into my boiler then running it.
okay. I usually let mine sit for a few more days, rack it then let it sit a couple days to clear.
This is a UJSSM (first sour run) and it seems there is debate on letting it settle or not. Some do, some don't. I was going to try this one by racking right into my boiler then running it.
thanks
Just be careful to not stir up to much sediment. You run the risk of scorching if you have a lot of sediment.
okay. I usually let mine sit for a few more days, rack it then let it sit a couple days to clear.
This is a UJSSM (first sour run) and it seems there is debate on letting it settle or not. Some do, some don't. I was going to try this one by racking right into my boiler then running it.
thanks
Just be careful to not stir up to much sediment. You run the risk of scorching if you have a lot of sediment.
If its done it should taste sour/ dry / tart.
, but most people said that was okay.