I have never felt the need to do so because I have never really cared about specific alcohol content. I get a good idea of what the ABV will be based on ingredients. ABV is just one part of the equation. I rely on what I see as to what part of the process I need to be in. I always go to secondary immediately after primary has crashed, whether that be after two days or a week. And then it’s on to the keg where it gets primed before being stored until it carbonates.
I did use the hydrometer one time when I had a batch in a fermentation bucket and I never saw any fermentation lock activity. Turns out there had been a leak somewhere because when I tested with the hydrometer I realized I was at final gravity. So it did come in handy that one time. And that beer turned out great.
I don’t take mash gravity as it is hard to get a well-mixed sample for the hydrometer. I do take OG and then FG readings periodically to make sure fermentation is complete, and I also like to check if my ABV is about what I anticipated.
How do you know when your beer has finished fermentation --especially if you bottle?
As long as you enjoy your process and product then continue to do as you see fit.
Taking gravity readings is more than determining ABV though. Different gravity readings - Pre-boil, post-boil, post-fermentation - assist in process control and refinement. (Things like determining mash efficiency, is the beer done fermenting, etc…)
I take multiple gravity reading throughtout a brew session and post fermentation. I dont do it to assess alchol content as much as process tracking. It allows me to make any changes I need to make for the next batch.
I don’t bottle any more but I use my eyes to tell me what is going on. Once it is in secondary it is pretty obvious if there is any more activity going on. You can see bubbles up near the top or any activity in the fermentation lock. Never had an issue. Now I simply transfer over to a keg that is primed with 5/8 cup of light DME. I usually leave the beer in secondary for a couple of weeks but have even had a batch bottled and ready in two weeks time when in a pinch.
Yeah, mash efficiency might be something to consider. But I am doing partial mash where I only mash 3 pounds or so of grain so it isn’t quite as important for me.
I take SG into the BK with a refractometer so I’ll know how the mash went vs my prediction. I take OG into the fermenter with a hydrometer and refractometer to see how well things went with the boil and to cross check the instruments. I take FG with a hydrometer to see how well fermentation went. I track fermentation continuously with a Tilt hydrometer so I know how it’s going and when it’s done. +/- a few points from predictions at any point along the way is acceptable tolerance in my brewery.
I say do what you like as well. My buddy who makes solid beer doesn’t take readings. We did a collab a few times and they were usually about 1% abv lower than he thought they were because I insisted on taking readings. Some people just go with what beersmith predicts for them. I prefer more accuracy.
I’ve never taken gravity readings.
Started brewing from a kit received for Christmas.
Kit didn’t include a hydrometer, LME was pre-measured, and
added water to end up with a specific volume.
Progressed to making my own recipes with LME. Using
conversion tables slowly switched to partial mash, DME, then to all grain.
Always added water, to end up with a specific volume. Slowly increased
grain & water, to eventually end up with 4.5 gallon batches.
My brewing kettle is one 16 qt SS pot on a kitchen stove. After a few
brews being a tad too strong or weak, adjusted grains and hop amounts to where
an ABV and taste was agreeable. I’m about to start my 29th 4.5 gallon
all grain batch. The procedures/processes have changed many many
times to where it is today. Currently exploring different grains/hops
and making very good beer. I have 2 beers every night with dinner,
and haven’t bought beer in almost a year. From brew day to drinking
is a minimum of 8 weeks.
Last fall the Wife, Daughter, Son-in-Law, and myself visited a local brewery.
We sampled about 7 beers, all agreed that my beers were much better.
Learned so much in 2+ years, as the song goes
“Live and Learn from Fools and from Sages”
I agree. Last time I went to a local brewery I was a bit disappointed and felt that my beers were better on many levels. All of the beers they had were decent but lacking, even in basic carbonation. I was unimpressed. I guess that is one of the benefits of being a home brewer. The ability to make great beer and share it with friends and family.
In the beginning I never took readings. Using glass carboys it was easy to see when the ferment was over, the contents cleared and it was time to bottle. Now I use a stainless conical and I can’t see a damn thing, so specific gravity is now my eyes. The sample port makes it far easier to draw a sample, and when the numbers stabilize… it’s done. Half the time I forget to take OG, but my batches don’t vary much.
Yeah I could see how using a stainless conical might change the way you have to do things. I pretty much have two rules for when to go to secondary, because I am a firm believer in secondary fermentation. First is when I see the head crash on primary. Second is when the bubbles go to one per minute or less in the S-shaped fermentation lock. Works pretty well for me and then in secondary I can also watch when any foam subsides. Oh the joys of using glass…
I can also see how having a sample port would make taking that reading a whole lot easier.
All batches are fermented (primary-only) for 4 weeks in a cool basement (50’s).
I figure at 4 weeks everything is done and maturing. Beer goes from fermentor straight into bottle.
My beers are not less than 4 ABV or more than 6 ABV, according
to myself and others. May check one day to see for sure.
I brew 2.5 gallon batches, so I consider any 8oz hydrometer samples I pull for gravity readings very dear.
I always take Post Mash/Pre Boil gravity readings. These samples are added back to the pre-boil wort.
I always take post boil gravity readings. These samples are tasted and dumped.
After 12-14 days of primary fermentation, I package (keg) and take one FG reading for yeast performance notes.
It is fair to ask - given only one post fermentation measurement - how I know I’m actually taking a “Final” gravity reading. Honestly, I couldn’t say with 100% confidence. I watch fermentation as best I can: when it starts, when it hits krausen, when that krausen falls, when it peters out…etc.
But, for me, any contamination risk and beer volume lost far, far outweighs the benefits of opening my fermenter and pulling multiple samples to ensure 100% FG certainty. And, no, I won’t be purchasing a refractometer any time soon.
I have brewed many batches without gravity readings. With a clear fermenter and experience you know when fermentation is complete.
That said, I usually take gravity readings. OG helps me build a predictable efficiency model for recipe development. FG is nice to know in case I want to try to change it on the next batch (different mash profile or change yeast). Plus, one of the most common questions I get from people drinking my beer is ‘How much alcohol is in it?’ It’s nice to have an answer.
I use a Tilt. I also sanitize my hydrometer and drop it straight in the fermenter (when the Tilt’s battery is dead or to double check the Tilt). I don’t want to waste my precious 2.5 gallons of beer either.
