I should remember to check the gravity before kegging...

[Cazamodo]

the second beer I've now transferred to keg and gassed up, before then taking a hydro reading. So my dry stout is now in the keg at 1.020... nevermind.

[critch]

get a refractometer! i use one for quick checks , if i want a definative answer i always rely on a hydrometer though!(they ones i have have a more definative range)

[darkonnis]

I've done this on the last 4 brews (bottle primed it before remembering) and am beyond caring really. taste good, looks good, usually good head. Its only for me so its a bloody awful habit to get into but it doesn't matter too much.

[JabbA]

The CO2 in the beer may be affecting the hydro reading; I've noticed that if I leave a sample I've taken during fermentation for a couple of minutes the bubbles cling to the hydrometer and lift it in the beer A quick spin and dunk and all is well

Cheers,
Jamie

[Fil]

transfered to keg and gassed up,,, so its in a corny?? no problem at all,

any residual sugars will get eaten up and the fermentation will continue in the keg.. if it was in a plastic pressure barrel or even worse in bottles you might have had problems,

you might get a tad more sediment in the keg..

i use taps on fermentors so am in the habit of cleaning and sterilising the tap befor drawing off and the fist draw to rinse the cleaner out goes into a trial jar with hydrometer by habit

[Cazamodo]

Yea I'm not too worried. the only slight thought i had is I read in 'Yeast' that yeast working under pressure can give out off flavours. Whether or not it would ferment down from 1.020 and give off flavours I dont know. Although I doubt any fermentation will continue in the keg, as its chilled to about 3*C to carb, then set at serving pressure.

[darkonnis]

I honestly wouldn't worry about fermentation under pressure as plenty of breweries do it. Lots of the german ones extract the CO2 for use on force carbonation later on in the process (this allows them ot conform to the 4 ingredient rule still). I'd be very surprised if you noticed a difference, and whose to say it would be bad? taste is all very subjective.