iralosavic
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- 17/10/11
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I made a coopers blonde (with the included yeast), which I did with an Amarillo flavour/aroma boil with 500g Dex and DME to adjust gravity.
22/12/2011 - OG: 1.048 @ 21c
28/12/2011 - FG: 1.010. Now @ 0.5c
08/01/2012 - siphoned off yeast cake into secondary, set to .5c.
Getting my kegging rig keeps getting pushed further and further back, so I'm thinking of bottling this batch. If I bring it back up to 20c, will what yeast is left in suspension be enough to still carbonate properly in bottles?
Cheers
22/12/2011 - OG: 1.048 @ 21c
28/12/2011 - FG: 1.010. Now @ 0.5c
08/01/2012 - siphoned off yeast cake into secondary, set to .5c.
Getting my kegging rig keeps getting pushed further and further back, so I'm thinking of bottling this batch. If I bring it back up to 20c, will what yeast is left in suspension be enough to still carbonate properly in bottles?
Cheers