The beer is very clear, smooth and a bit thiner than normal, it lacks a bit of flavour. It smelts normal, yeast cake appeared the same as my other brews so I don’t think anything got to it. I sanitise everything with sodium percarbonate and sterilise with Oxonia Active.Droopy Brew said:I would say both are wrong unless a shitload of dex or DME was also added to get 1.06. And then yes 1.003 is not achievable IMO without significant contribution from an undesirable microbe.
How does it taste nic0?
Brew beer using LNG and have toddler as brewmaster assistant?Adr_0 said:I haven't brewed since May 29th (toddler + commissioning an LNG plant + re-plumbing brewery) and I'm only a couple of weeks away from brewing.
Planning a brown ale...
No, a bock...
No, a wheat beer for summer...
Now a saison...
I hate brewing.
I double checked them, maybe my hydrometer is up the shit, i did buy it back in 2002.SBOB said:so a K&K coopers APA tin, with coopers yeast, made to 21L and you have
SG - 1.060
FG - 1.003
Calculated ABV - 7.48%
Apparent Attenuation - 95%
I'm going to go out on a limb (and side with MHB) and say one of those gravity numbers is wrong
It was just the cooper kit yeast but it had an INT at the end of the number which i haven't seen before. I know the coopers kit yeast has had a bad rap and even i went off it for a while but i think is has improved. The kit was recent (maybe that's why the yeast is good) as the local BigW now has a very high turn over of Coopers cans.manticle said:Was it coopers kit or coopers recultured?
1003 is still super low but coopers recultured in my experience is a beast and not far off what saison yeasts can do.
Will be interested to hear your fermentation timings. I don't have O2 yet but tried out the carb stone for the first time in a Pils. Pitched 4 days ago now and it has dropped from 1061 to 1018. Am a bit worried it could be a bit slow and I end up with diacetyl again. Hope to have O2 up and running for my next brew though.Rocker1986 said:My Bo Pils that I used the oxygen on for the first time finally got off its arse this morning and began showing visible signs of fermentation. This is not unusual in my experience with Wy2001 yeast though. The real interest for me is how long the fermentation itself actually takes and how the beer tastes compared to previous batches with no oxygenation other than the transfer from the cube. I'll grab a sample on Friday and see where it's at.
I've found 1 min 20 secs for ales at 19 pitch, and 2.5 ltrs a minute, then my lagers at 2 mins at 9 degree pitch. All fermented out maybe only couple of days quicker, but all have been 2-3 points lower and quality so much better, especially my helles I just did. It's turned awesome out of my kegmenter and through the filter. I've just crushed another 9 kg of grain tonight to double batch my grainfather tommoz to pitch onto my yeast cake which is still sitting under pressure in my kegmenter from late last week. Chill cubes to 8 , dump into kegmenter, O2 , another 45 ltrs of helles on the way.Rocker1986 said:My Bo Pils is fermenting at about the same rate as they did in batches without an O2 injection. Maybe next time I'll bubble it into it for longer. Only went for about a minute this time I think. The sample I took yesterday to check progress smelt bloody nice though.