Okay, a few worries in this thread. One of the great things in this forum is that we don't have to worry if we get something wrong. Most of the valuable members here, and I assume I am one of them, have the sense sense to know when we are out of our depth or when an area needs to be explored or when we can correct something. I'm only writing this because of goulaigan's excellent post above which started with...

"In my uneducated opinion..." A lot of that post is perfectly correct, far more correct than anything you would read elsewhere . The only problem is the last paragraph. The actual FG matching the estimated FG is not a great sign that the bulk of fermentation has been completed. FG calculations are, at the very best, a dull approximation/guess. So, don't rely on them too much .

bundy then goes on to say about the stable gravity reading for 2-3 days. That is very good advice and somewhere in this post here is a very easy way to judge that without taking multiple samples.

I think an OG-meter is the same as a hydrometer? If so, you should not be waiting another week. If you are still reading 1.012 tomorrow, then bottle. A lot of haze will not clear up until you bottle and chill your beer so do not wait for things to clear before you bottle. Waiting will do more harm than good.

Everything in brewing is a blend. For example, you can ferment a beer to death and gain maybe 1 final gravity point but there is no reason to do that.

Just take it easy and follow the above advice. Definitely do not wait another week - it's been two weeks already which is more than enough.


PP

Sorry PP, I'm making you work again I guess. Note to self, keep uneducated opinion to self

I definitely agree about FG predictions being a guess...

What I was trying to get through there by saying 'close to what is expected' is that if you are 10 or 15 points higher than expected, there is that possibility of stuck fermentation(although could be a few other things too). I guess I should have started with the 'same reading over a few days' and then explained the other part about the rarely occuring stuck ferment situation, or just kept it to myself.

Thanks for the correction , and sorry about clogging up your thread here onkeltuka

goulaigan wrote:Note to self, keep uneducated opinion to self :

No way that was an uneducated post goul. I hope my writing above didn't make you think it was a bad post . It was excellent. Only that FG thing needed a fine-tune.

Keep it up please .

Put it somewhere cold, and try it once(or twice or more if its good )every week or so. It will almost definitely get better with age.

2 weeks is adequate for carbonation but I have found that with most beers another couple weeks of conditioning really makes a big difference (except for a few styles like hefeweizen). Also, starsan all your bottles, caps, syphon, hoses, vessels, hands, and anything else that contacts the beer.

I'd put money on it getting better with age, unless it is actually infected...

Going back to post #3 you said:
"hmmm. Itś 16 hrs later and no bubbles."

Besides the prior comments.. wort temp and pitch rate play a big part here. But something you can consider is that one of the byproducts of fermentation is CO2.. which is what you are looking for with the bubbles. In the early stages of fermentation, that CO2 is being absorbed into the beer and it's not until it is somewhat close to a saturation point at your fermentation temperature that it will start being released to see in the airlock. So, it's not uncommon to see no bubbles for 24+ hours.