kevo
Well-Known Member
- Joined
- 27/2/07
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Hi,
Made an extract/mini mash belgian dubbel from Brewing Classic Styles about 10 days back in a bit of a tired hurry so as to get some 3787 trappist yeast active.
In my tired stupor, I stuffed my recipe and added nearly 4 times the munich to my mini mash that I needed. So, when I had finally cooled and racked into the fermenter, I found my Og was 10 points above where it should have been once sugar was added through the ferment!!
OG was 1070. Should have been 1064 after the sugar was added - without sugar I should have had about 1043 from memory.
Anyways, didn't have fermenter room to dilute it so thought I'd just leave it, get the yeast moving and brew it again once this one was finished.
So....it's now 10 days old and sitting just on 1020 - by my calculations about 71% attenuation. It's been on 18C to start and come up to 21C over the week.
I used plain old LME and munich(lots of), caramunich and melanoidin in my minimash.
Rekon it's finished?
Kev
Made an extract/mini mash belgian dubbel from Brewing Classic Styles about 10 days back in a bit of a tired hurry so as to get some 3787 trappist yeast active.
In my tired stupor, I stuffed my recipe and added nearly 4 times the munich to my mini mash that I needed. So, when I had finally cooled and racked into the fermenter, I found my Og was 10 points above where it should have been once sugar was added through the ferment!!
OG was 1070. Should have been 1064 after the sugar was added - without sugar I should have had about 1043 from memory.
Anyways, didn't have fermenter room to dilute it so thought I'd just leave it, get the yeast moving and brew it again once this one was finished.
So....it's now 10 days old and sitting just on 1020 - by my calculations about 71% attenuation. It's been on 18C to start and come up to 21C over the week.
I used plain old LME and munich(lots of), caramunich and melanoidin in my minimash.
Rekon it's finished?
Kev