Sorry, I probably missed this.......did it ferment at all?
From memory it started at 1.080 & last time I checked it was at 1.045 so it did convert in the mash & ferment. I was expecting it to go lower than 1.045 though.
Sorry, I probably missed this.......did it ferment at all?
From memory it started at 1.080 & last time I checked it was at 1.045 so it did convert in the mash & ferment. I was expecting it to go lower than 1.045 though.
You said the hydro samples weren't promising??
Is that, it hasn't gone lower than 1.045 and tastes too sweet or it's really does taste like ****...?
Like Smurto said, bring a couple of bottles to the BJCP meeting this Thursday. Carbed or uncarbed
That is an interesting observation and thank you to anyone who took part in the experiment.
Is it possible that the mash temps and the boil failed to remove higher alcohols that inhibited yeast growth?
Is it that the "base-line" reading represents ~0.01 gravity and that the resultant beer fully fermented?
More non-fermentables?
cheers
the_new_darren
Edit; What was the fermentation potential (ie expected OG-FG) given the grain bill
Like Smurto said, bring a couple of bottles to the BJCP meeting this Thursday. Carbed or uncarbed
make sure you post everyone's feedback here...
From memory it started at 1.080 & last time I checked it was at 1.045 so it did convert in the mash & ferment. I was expecting it to go lower than 1.045 though.
You could use this beer again to make beer from beer from beer :unsure:
You could use this beer again to make beer from beer from beer :unsure: