This is why I can't have nice things:
Was planning to step up my game and graduate from JAO to BOMM and do everything just right, by the book. I had my yeast smacked for several hours and it was time to sanitize everything and get started.
Then I broke my hydrometer. No turning back now because the yeast was ready to pitch. I followed the recipe, but I have no starting gravity in order to determine my 1/3 & 2/3 sugar breaks. By time the brew shop opens on Tuesday it will be way too late.
The room temperature where I am brewing is about 70 degrees. Can anyone give me an estimate of the timing of the sugar breaks?
Dang!!
Was planning to step up my game and graduate from JAO to BOMM and do everything just right, by the book. I had my yeast smacked for several hours and it was time to sanitize everything and get started.
Then I broke my hydrometer. No turning back now because the yeast was ready to pitch. I followed the recipe, but I have no starting gravity in order to determine my 1/3 & 2/3 sugar breaks. By time the brew shop opens on Tuesday it will be way too late.
The room temperature where I am brewing is about 70 degrees. Can anyone give me an estimate of the timing of the sugar breaks?
Dang!!