Mr. Beer #2
Mr. Beer #2 is in the fermenter. This time it is the Witty Monk Witbier recipe. Of course, I could not resist adding some additional sugar: A cup of white and a cup of brown.
Now I have this to help with my brewing:
I'll use that to measure the gravity over time. This contributes a) a better understanding of the pace and completeness of fermentation, and b) an ability to calculate the actual alcohol content of the final product.
As an example, here is the first measurement:
| Date | Brix (°Bx) | Temp (°F) | Plato Units (°P) | Specific Gravity | ABV (%) |
|---|---|---|---|---|---|
| 5/4/2012 11:00 PM | 13.0 | 76 | 12.5 | 1.050 | 0 |
| 5/6/2012 11:42 AM | 11.4 | 73 | 10.05 | 1.040 | 1.41 |
| 5/7/2012 11:27 PM | 7.8 | 71 | 4.37 | 1.017 | 4.48 |
| 5/8/2012 7:01 PM | 7.1 | 71 | 3.27 | 1.013 | 5.05 |
| 5/9/2012 8:30 PM | 7.0 | 73 | 3.11 | 1.011 | 5.13 |
Expected post-fermentation ABV (via recipe): 6.6%
Expected post-carbination ABV: 7%
Since the last listed measurement, the refraction index has stayed at 7°Bx (as of 5/13, but unlikely to change). So I supposed it'll just get to sit there a bit while the yeast clean up any outlying acetaldehyde and what not.