I’ve been brewing for 7 years and have noticed a strange trend that no one has been able to explain to me. I always see a pretty significant drop in gravity between ending my boil and transferring the cooled beer into the primary. For instance in the last beer I made, I checked the gravity using a refractometer (sample cooled to approximately 70 °F/21 °C) about 5 minutes before flame out and it was 1.104 (making a big Belgian Strong). I cooled with a copper coil and when I sampled the beer going into the fermenter my gravity had dropped to 1.088! This happens to me every time. I typically use fining agents.Do I have sugars dropping out during cold break?
I want to begin with a true confession about how I write this column. Using no special system, I select questions for discussion from those that are sent into BYO. The best
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.