Hello everyone, I brewed a small 3 gal golden strong, used wlp 570 as a primary yeast. The OG was 1.064. Finished at 1.014. Pitch omega yeast all the bretts (12 strains) I want to say the cell count was around 60b when pitched. I pitched it March 10. It grew a nice pellice and it's still chillin. Tested the gravity a month after pitching and I was down to 1.009. Just checked again tonight (2 months since pitching Brett) and its at 1.009. Is the fermentation done that's fast? I know I had a pretty big pitch for secondary Brett. Give it more time and let the pellice drop? Or can I go ahead and add the apricots I have planned for it?
Also, I don't know if I am doing the calculation right using a refractometer. Un corrected FG is 1.026. OG was 1.064. From what I am getting. From one calculator is a FG of 1.002 and an 8% abv ! Is that right!?
I would transfer onto the apricots in a CO2 flushed vessel and let ferment to dryness over the course of 3-6 months. Brett isn't necessarily "done", but really should be looking for desired sensory character. Cheers!
First make sure you have your final gravity correct, second, make sure it taste "finished." If not give it more time. As far as fruit goes, what @hoptualBrew said.
I'll echo the above and add that using a hydrometer for your true FG is best. The refractometer calculators work really well for seeing how fermentation is progressing as an estimate. I don't fully trust them for the actual FG though.
If calibrated properly you can accurately measure FG with a refractometer using OG to calculate it. @DavidlovesCBC its the alcohol in solution is what throws off the reading. I measured with both a few times to confirm that I was calculating FG correctly.
With brett as the secondary strain I would definitely give it some more time, and expect a very low FG after transferring onto apricots. As long as gravity hasn't changed over the course of a month or two I'd say it's safe to bottle, but that may take another 3-4 months. Like @hoptualBrew said the brett's never really 'done'. The brett character will continue to transform the esters from the golden ale strain in the bottle for years to come. As long as it's not still fermenting than you're good! I'd shoot for a little lower than normal amount of priming sugar as well. That is, if you're bottling this batch.
I guess I should also state that I can't read a freaking refractometer for shit, so that factors into my thoughts on using them for a FG reading. I need to invest in a digital so I don't have to look through that damn hobbit hole without my glasses and guess at exactly where it is.
I'm thinking your calculation is mostly correct. To be sure, use this calculator http://seanterrill.com/2012/01/06/refractometer-calculator/ I've found it to be the most accurate. And refractometers measure in Brix not Specific Gravity so use those readings. It has a focus dude.
Northern brewer has a good site on brix calculations as well: http://www.northernbrewer.com/learn/resources/refractometer-calculator/ I use it on my refractometer readings and it's very accurate. Just gotta be sure to record your original brix pre-fermentation. I also forgot about that damn knob on the top! was wondering why that blue line was getting blurrier after each batch. Thanks for the reminder
Oh, geez, damn, is that what I was missing? I am well aware of the focus option, unfortunately my astigmatism doesn't come with a focus knob. Getting a reading with my glasses on is difficult because of the lenses, w/o the glasses is worse. A digital would be much better and also takes out the guess work of whether it is 14.7, 14.8, 14.9, etc.
The knob on top is for calibration -- don't touch it unless you need to. The rubber sight should rotate, that's the focus.
I have astigmatism too, though possibly not as severely as you, and the focus works well enough for me. YMMV I usually get a second opinion though to confirm what I'm seeing on the refractometer.
Thanks y'all, the calculator that you gave me, @ssam , it's says a FG of 1.009 but northern Brewers calculator says 1.002. So I have no clue which on is right. Should I give it 4-6 more months before the apricots or go ahead and rack under the pellice on to the apricots and than age for 4-6 months? I tasted it last night as well. It's funky, has the plastic/band aid taste to it. The aroma reminds me ALOT of consercration by RR. It's tastes very dry and it was has a very slight burn. I don't know if it's alcohol or phenols from Brett. Also I didn't mention that I kettle soured it with lacto
Hmm, that's curious that the two calculators would vary so widely. I'm inclined to believe the one I linked because I've checked its calculations against hydrometers and vibrating u-densitometers. Maybe someone can chime in on why there is that big difference.
