Knowing the amount of fermentable sugar in different ingredients allows brewers to figure out how much of each fermentable will achieve the desired OG of the beer. A brewer may take samples of wort from just about any point in the process in order to keep track of the SG. At Willoughby Brewing Company in Willoughby, Ohio, Rick Seibt begins taking gravity readings as he starts to separate the liquid wort from grain husks in the mash tun. This will usually tell us if we have any conversion problems.
Both brewers periodically check the gravity throughout the boiling of the wort. During fermentation each brewer will take readings, generally every other day. The difference between OG and FG will reveal the apparent attenuation—the percentage of fermentables that were successfully converted to sugars.
While gravity is important to a brewer, beer fans can benefit from understanding it too. As a beer enthusiast, an understanding of gravity will help you make informed decisions when choosing a beer if styles are not provided.
You can infer that a stout with an OG of 1. As we continue to expand our ability to describe beer and understand brewing, details such as these aid in both aspects.
This is the most practical way for the typical home brewer to estimate their ABV. Benjamin Stange is a freelance writer specializing in craft beer and home brewing. He lives in Springfield, Missouri with his family, who graciously tolerates his obsession with all things beer. I agree but you never gave us an idea of how far off it could typically be. Can you tie accuracy to brew styles like light, medium and dark brews? BTW, I never thought the amount of alcohol was that important anyway however I do understand it changes the taste.
It will rarely be off by a lot, and a hydrometer will serve for all practical purposes in the home brewing world. I tried dividing, I tried multiplying but neither resulted in 5. Why all the different formulas like I said, I am math stupid.
Regarding the equation trouble, try Ben — great explanation and background, thank you! How far off will my ABV appoximation be?
Just brewed for the first time last week. I boiled and then I did not have a filter so I poured it all into my bottling bucket so I could pour it into my carboy from the spigot. What's new New posts New media New media comments Latest activity. Members Current visitors. Wiki Beer Wine Cider Mead. Brewing Software. Log in Register. Search titles only. Search Advanced search…. New posts. Search forums. Log in. JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding.
When do you take your OG reading? Thread starter GroosBrewz Start date Jan 17, Help Support Homebrew Talk:. Hey guys- Just wondering when you all take your OG reading? I have been taking off after the boil and before pitching yeast, at about 75 degrees I am not supposed to take it before the boil am I??
Just wondering because I am only hitting 62 efficiency and I am trying to rule out any mistakes in hydrometer readings Thanks Chris. Same for me. Last thing I do right before pitching. I take a an OG reading right before I dump into the fermenter. However, prior to boil I take a gravity reading to project what my OG will be at 5 gallons--to see if I hit my efficiency--I figure if I ever did need to add DME, that's the best time.
I also take the reading mid boil dipping a cup in to sample then allowing to cool for reading to ensure I was right. Distilled water has an SG of 1. The reason for using distilled water is to ensure the water being added has a specific gravity of 1. If it does not the calculations will be thrown off and you will not get accurate results. Also, to ensure accuracy, the post-boil level needs to be exactly the same level as was there pre-boil.
If we do bring the level back precisely then we will have replaced the water boiled off with water and the alcohols boiled off with water. Hey, that is it; replacing the alcohol with water.
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