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Basic question about gravity testing
First for the history. My first batch of beer has been in the fermentation bucket since this past Tuesday. The airlock was merrily bubbling away the first two days, slowed down considerably yesterday and looks pretty still today. The air temp is between 69 & 73 degrees F.
According to the instructions and everything I've read, I should bottle between 7 & 10 days since it's an open fermentation system.
Now for the question. The lid of the bucket is a bear to remove; I had to practically stand on it to snap in on. I'm dreading having to take it off, put it back on, take it off, etc to take gravity readings. In order to minimize the number of times I have to do this (maybe I should start weight training for this hobby) on what day should I start taking readings?
Wow this sounds exactly like my first batch. Where to begin...
I have had batches take 2 days to begin, get a decent fermentation going, and after 3 or so days, activity has slowed down. Don't panic! Most people don't stare at the airlock more than a few seconds. It could be only burping a few times per minute. Maybe even less. Either way, definitely give it a minimum of 7 days. Some recipes call for 5, but I never go less than 7.
Are you making a lambic? That's the only open fermentation beer I'm aware of. What kind of yeast? Dry or liquid? If you used a kit, the yeast might have been old. Don't have enough information.
I really wouldn't worry about the activity too much. Your temperature was fine. Back in the summer I had temperatures over 80 in my place and my beer had no problems. I wouldn't recommend that, but some of us have no choice. So just let it go for a full week or a few days longer.
You definitely want a tight fitting lid. I wouldn't bother with checking the gravity yet. Give it at least 7 days before worrying about that. Although, you said it is open fermentation, but you have a lid on it?? Doesn't sound like a lambic then... hmmm
There is (or should be) enough positive co2 and krausen built up after 7 days, so if you remove the lid for a matter of seconds to check the gravity, you probably won't hurt anything. I had a batch last year that blew off my airlock. Didn't know about it for around 4 hours. The fermentation was active enough and plenty of co2 was made, so the beer was fine in the end.
Just because the activity appears still doesn't mean it has stopped. But I have had yeasts pretty much complete their cycle in a few days.
So give it a week and check the gravity. You can do it now, but it's not necessary. Otherwise, sounds like you are off to a good start.
Just my opinion.
I'm wrong on my understanding of "open fermentation." I read somewhere a description of using a bucket for fermentation as being an open system. The bucket I'm using seems very well sealed (nothing escaped when I rolled it around to mix in the yeast.)
This forum is great! I've been looking all over the Internet (and my homebrewing book by Papazian) for an answer to this question 
Have you read The Complete Joy of Homebrewing? He describes a bucket as an open fermenting system. When you have a tight fitting lid on a bucket and an airlock, I would consider this a closed system.
I never check the gravities on my beer, I just let it go for several days, usually 10 - 14. With the temps you are talking about, you won't have too many problems with fermentation slowing due to low temps. Leaving your beer on the yeast for a few extra days won't hurt anything and will actually probably help to mature it faster. Let it sit until next weekend, and you should be fine.
Norcal... not sure who you meant that to, but Charlie's speaks of a bucket as open fermentation? I have his book and I would like to know what page that is on please.
What I have read is if you take a bucket and cover that with plastic wrap (or such) and rubber band it on, that could be considered open fermentation. I have actually never done one of those.
But yes Maria did mention she has a closed bucket. Either way, no Maria, what we mentioned is the truth of it, a SEALED vessel (glass, plastic, stainless steel) with an airlock or blow off tube is closed fermentation. Since those two devices only let air out, never in, it is sealed.
Papazian's book is great, but VERY long winded and drawn out. He is a very smart person, but if you are in a hurry to brew, then I don't recommend his book. He just doesn't cut to the chase.
But again, I think his book is excellent. It really depends on your needs.
Oh yes, and I also don't check the gravity during fermentation. I used to all the time. Now I get my OG before I pitch, then 7-10 days in primary, 7-10 in secondary (or ALL of it in primary), get an FG so I can measure ABV, then keg.
I've had beers ferment for 5-6 days, but never 2 weeks. That would be some killer yeast!
Maria... once you have made a number of batches, it will be second nature to you. I'm so used to all grain and the methods of it, I skip some details. However, until YOU feel comfortable, I definitely would do everything "by the book", so you know what to expect.
cubx, my previous post was directed more at Maria, but it was really a general statement. I have the version of Papazian's book published in '91. On page 40 he refers to open ferementers as plastic vessels. I know that when I first read his book, this confused me as well, and I thought that plastic buckets were open fermenters. It can be a bit confusing for someone just getting into brewing.
I misread pg 38 of Papazian's book where he says covering the plastic bucket LOOSELY is open fermentation. I'd be just as happy if I could push off bottling until next weekend when hubby is home to provide another pair of hands, which would make it 12 days in the fermenter.
Maria, that is basically the same thing I did when I first read Papazian's book. His book does cover a lot of good information, and was certainly how I got started.
In my experience, bottling is always easier with two rather than one, so if you can wait, I would. You will have an easier time bottling, and your beer will come out better.
I've had beers ferment for 5-6 days, but never 2 weeks. That would be some killer yeast
My CAP is fermenting at 50F, 3 weeks in and still not quite done, airlocks been bubbling away the whole time.
Your fermentation sounds like it's almost done.
I too am new to homebrewing. The airlock goes like gang busters the first couple days, then it slows down.
I leave mine in the prim. for two weeks, (I'm still getting bubbles every five minutes or so on the eight day), then I rack to second.
If you can't leave it alone(me neither) there is a tool called the "beer thief", to use it, you shouldn't have to open the lid.
It will fit in your airlock hole, or at least it should, it will bring up enough brew to get your reading, make sure you sanitize it before using.
So what did you brew?
If I over looked it , sorry didn't see that in the post.
I am brewing a pale ale, part extract and part grain. I looked up beer thief on a few sites, but none of the ones I saw are small enough to go through the airlock hole on the fermenter lid. However, it looks like something simple enough to rig up with a piece of hose.
I never invested in one of those. When I used to check my gravity in the primary, I would just open it up and take a sanitized measuring cup and pull some out that way.
There should be enough positive co2 that removing the lid for a few seconds to get some beer out shouldn't hurt anything, just make sure ANYTHING that touches the beer is sanitized. (not sterilized like I used to read here all the time, we aren't performing open heart surgery)
Another thing you could do, which I use, is take your sanitized hydrometer and drop it into the bucket and check the gravity that way. Again, having the lid off just long enough to check the gravity shouldn't hurt anything.
It's been 8 days since I put the wort in the fermenter, and I did my first gravity test today. SG was 1.06, & is currently 1.02. The recipe says the FG should be 1.01 so it looks like I have a ways to go. Current temp is between 68-71 deg F. About how long should I wait to take another sample? I don't want to open the fermenting bucket any more than absolutely necessary. I was thinking every other day. Also, how much longer would I expect to wait for the gravity to drop further? I'm a patient sort, but I tasted the sample today and I'm getting excited about the batch being done
I wouldn't expect the OG or FG to be exact with the instructions. 1.020 is pretty good. Let it go for another 2 days and take another gravity reading.
At 10 days when you take another reading, if the gravity is the same, then it's probably done. If it has dropped a few more points, say 1.015, you can certainly let it go another day or two. 2 weeks in the primary is plenty long.
You can also take a gravity reading daily, such as 3 times, and see where the gravity is. But I would recommend giving it 2 more days and see where it stands.
Personally I wouldn't keep waiting for it to be 1.010, because even when I follow instructions as close as I can, my gravity is never identical. Within a few points is just fine.
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