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Finishing Gravity (lager)

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Gout

Bentleigh Brau Haus
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I have made a lager as per resident GMK's lager

CATEGORY 7 : PALE LAGER

Munich Helles 3rd place with a score of 120

Made in Mar this year. This is one of the best, easiest and cheapest and summer drinking lagers you can make.

Equipment:
Morgans Saaz Golden Pilsner
250 gms of Corn Syrup
1 kg of Dextrose
1 teaspoon of yeast nutrient
Half a handful of Saaz Pellets for Dry Hopping.
Saflager S23 Yeast



I used California W2112 yeast and fermented at 14-16 deg
OG 1053

all was well, i let it slowly bubble away for 9 days gravity 1024, at this stage i lifted the temp to under 20deg to give is a dyactyl rest of sorts and hoping to bring the gravity down.

1020 (13days)

I just took it out of the fridge and into the bedroom :) with a town around it a temp control and its now slowly bubbling away at 16-17 deg

i was expecting more like FG of 1010 but man its taking its time, i was about to put a second yeast into it but moving it 10meters look like its fired it up a bit more...


Ken do you know what gravity you got?

(i have to move it as the yeast starter for my next brew is very happy and wanting to jump into a batch! - GMK's

CATEGORY 9 : PALE KIT

Australian Draught 1st place with a score of 120


Regards
Ben
 

GMK

BrewInn Barossa:~ Home to GMKenterprises ~
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Ben

If i remember correctly, fg should be around the 1016 mark.

Did you rack and dry hop it?
 

Gout

Bentleigh Brau Haus
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yes racked and dry hoped, it droped 4 points then stopped.

Its now been slowly bubbling away for the last 24hrs so looks like its happy again.... dont know why

but i imagin it will get down to that range of gravity now

thanks
P.S i have the munich lager yeast now (if only i had it a few weeks ago i could have used it on this brew)

next time!
(i used the calif wyeast)
 

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