Specific Gravity in very simple terms is the measure of sugar in a liquid. When beer is fermented, the yeast convert the sugar into alcohol and CO2. Since all beers are different there is no real number for the Final Gravity of the beer. It's only 1.000 if it's water. There is always a bit of unfermentable sugars in the brew. So the trick is you can't bottle until it's done. If it can be any number in the range of 1.005-1.015, you might ask how do you know when it's done. If you bottle before fermentation is complete it can lead to exploding bottles (which means loss of beer which is alcohol abuse). The trick? Check your beer several times and if it remains the same gravity, it's pretty much done. You have to check it over the course of a week to be sure. My Churchill Quencher reads 1.025 and the Darker beer which I've renamed Hob's Lick Tan Ale is reading 1.019.
No comments:
Post a Comment