Brewing wheat beer (pt 2)
The yeast is bubbling merrily away and has made a significant dent in the sugar. I’m seeing 94 bubbles a minute in the airlock — the bubbling rate is proportional to the yeast’s metabolic rate along the efficient metabolic pathways that produce carbon dioxide, so it is a back-of-the-envelope estimate of brewing progress. For harder numbers, I turned to the hydrometer, which revealed that the beer is already down to a specific gravity of 1.032. That is some fast brewing!
For the record: On Saturday, I established that the original gravity was 1.054; Sunday, with the yeast just taking hold, I measured it at 1.050.
Part 1 can be found here.
Leave a comment