I brewed my first batch in a few years and when I took the Specific gravity
before pitching the yeast it came in at 1.014. From what I remember from
before that seems low. As I recall, my previous brewing the OG was
somewhere in the 1.020 area.. am I just not remembering correctly or does
that number sound not right? The sample I took was pretty much off the top,
so perhaps I just didn't get enough of the body of the wort? I did boil
over during brewing (my rite of passage? )

For what it's worth the beer is an American Wheat.. I tasted the wort after
taking the OG and it tasted watery perhaps verifying my above suspicion?

Thanks,
Jeff

Jeff Harris wrote:[color=blue]
>
> I brewed my first batch in a few years and when I took the Specific gravity
> before pitching the yeast it came in at 1.014. From what I remember from
> before that seems low. As I recall, my previous brewing the OG was
> somewhere in the 1.020 area.. am I just not remembering correctly or does
> that number sound not right? The sample I took was pretty much off the top,
> so perhaps I just didn't get enough of the body of the wort? I did boil
> over during brewing (my rite of passage? )
>
> For what it's worth the beer is an American Wheat.. I tasted the wort after
> taking the OG and it tasted watery perhaps verifying my above suspicion?[/color]

This happens all the time...when you do a partial boil and top up, it's
really hard to get the extrat water mixed with the wort. The wort is
heavier and sinks to the bottom of you fermenter, and no matter how well
you think you mix it, it still won't be good enough to get an accurate
reading. In this case, it's way easier and more accurate to just
calculate the OG from the amount and type of extract ( and sugar if you
used any) that;s in the recipe. If you post that info, I can tell you
what the OG should be.

--------->Denny

--
Life begins at 60 - 1.060, that is.

Reply to denny_at_projectoneaudio_dot_com

Unfortunately I don't know the name of the extract I used. It's for an
american wheet beer if that matters.

Jeff

"Denny Conn" <me@privacy.net> wrote in message
news:409FA18B.500F37EE@privacy.net...[color=blue]
> Jeff Harris wrote:[color=green]
>>
>> I brewed my first batch in a few years and when I took the Specific
>> gravity
>> before pitching the yeast it came in at 1.014. From what I remember from
>> before that seems low. As I recall, my previous brewing the OG was
>> somewhere in the 1.020 area.. am I just not remembering correctly or
>> does
>> that number sound not right? The sample I took was pretty much off the
>> top,
>> so perhaps I just didn't get enough of the body of the wort? I did boil
>> over during brewing (my rite of passage? )
>>
>> For what it's worth the beer is an American Wheat.. I tasted the wort
>> after
>> taking the OG and it tasted watery perhaps verifying my above suspicion?[/color]
>
> This happens all the time...when you do a partial boil and top up, it's
> really hard to get the extrat water mixed with the wort. The wort is
> heavier and sinks to the bottom of you fermenter, and no matter how well
> you think you mix it, it still won't be good enough to get an accurate
> reading. In this case, it's way easier and more accurate to just
> calculate the OG from the amount and type of extract ( and sugar if you
> used any) that;s in the recipe. If you post that info, I can tell you
> what the OG should be.
>
> --------->Denny
>
> --
> Life begins at 60 - 1.060, that is.
>
> Reply to denny_at_projectoneaudio_dot_com[/color]

Jeff Harris wrote:[color=blue]
>
> Unfortunately I don't know the name of the extract I used. It's for an
> american wheet beer if that matters.[/color]


All I really need to know is if it was liquid or dy and how many
pounds. Also, if you added anything else.

---------->Denny

--
Life begins at 60 - 1.060, that is.

Reply to denny_at_projectoneaudio_dot_com