Spork
Well-Known Member
- Joined
- 19/4/11
- Messages
- 989
- Reaction score
- 5
Brewed 02.06.2011
Toucan. Stager? Lout? Larger Lager?
1 x can Coopers Stout.
1 can Coopers Lager.
1 KG Coopers BE (Brew Enhancer) #1
All dissolved in 3 litres of boiling water.
Topped up to 23 litres.
Yeast added (2 x Coopers sachets) @ 19.2c and falling.
OG 1.058
Using Coopers Fermenter with Krausen Kollar and no airlock.
03.06.2011. 10.00 am. Sitting on 18c. Krausen has formed.
20:30pm Krausen now up to about 6 deep! Awesome.
06/6/2011. Test sample (taken 03/6/11) has good yeast cake formed and looks to have slowed. SG 1.023. Still a fair way to go I imagine. Looks and smells good.
08/6/2011. Test sample still @ 1.023
09/6/2011. Test sample still @ 1.023. Main batch also 1.023. Hydrometer checked and accurate (1.000 in plain water @ 20c)
Gave the FV a swirl and turned temp. up to 19c.
Looks, tastes and smells good.
10/6/11 FV temp up to 20c
11/6/11 FV temp up to 21c
12/6/11. Added teaspoon sugar to test sample to check yeast viability. SG with extra sugar 1.024.
15/6/11 Test sample SG 1.018. Main batch 1.021 Raised temp. to 22c and gave it a good stir.
18/6/11 Test sample (still) 1.018. Spreadsheet gives this as FG (high). If / when I can get main batch to this Ill be happy to bottle it. Main (still) on 1.021. Add sachet (all I have at the moment) of US-05
22/6/11 SG = 1.021 Still Where to from here?
30/6/11 SG = 1.021
My notes for this brew. ^^^
So, with adding sugar I was able to get the test batch to 1.018, but I haven't added sugar to main batch, and it simply will not go below 1.021
Is there anything else I should try?
Not sure if it was my imagination, but I think it smells slightly of vegemite. I want beer, not a nutritious yeast spread for my toast! I'd like to get this bottled - will have been 4 weeks in primary tomorrow... Wanted to bottle into glass so I could age it, but I think I'll go PET, just in case. It's "only" a kit beer, so cheap and cheerful, condition for a month or 2 then drink I suppose.
Any advice?
Toucan. Stager? Lout? Larger Lager?
1 x can Coopers Stout.
1 can Coopers Lager.
1 KG Coopers BE (Brew Enhancer) #1
All dissolved in 3 litres of boiling water.
Topped up to 23 litres.
Yeast added (2 x Coopers sachets) @ 19.2c and falling.
OG 1.058
Using Coopers Fermenter with Krausen Kollar and no airlock.
03.06.2011. 10.00 am. Sitting on 18c. Krausen has formed.
20:30pm Krausen now up to about 6 deep! Awesome.
06/6/2011. Test sample (taken 03/6/11) has good yeast cake formed and looks to have slowed. SG 1.023. Still a fair way to go I imagine. Looks and smells good.
08/6/2011. Test sample still @ 1.023
09/6/2011. Test sample still @ 1.023. Main batch also 1.023. Hydrometer checked and accurate (1.000 in plain water @ 20c)
Gave the FV a swirl and turned temp. up to 19c.
Looks, tastes and smells good.
10/6/11 FV temp up to 20c
11/6/11 FV temp up to 21c
12/6/11. Added teaspoon sugar to test sample to check yeast viability. SG with extra sugar 1.024.
15/6/11 Test sample SG 1.018. Main batch 1.021 Raised temp. to 22c and gave it a good stir.
18/6/11 Test sample (still) 1.018. Spreadsheet gives this as FG (high). If / when I can get main batch to this Ill be happy to bottle it. Main (still) on 1.021. Add sachet (all I have at the moment) of US-05
22/6/11 SG = 1.021 Still Where to from here?
30/6/11 SG = 1.021
My notes for this brew. ^^^
So, with adding sugar I was able to get the test batch to 1.018, but I haven't added sugar to main batch, and it simply will not go below 1.021
Is there anything else I should try?
Not sure if it was my imagination, but I think it smells slightly of vegemite. I want beer, not a nutritious yeast spread for my toast! I'd like to get this bottled - will have been 4 weeks in primary tomorrow... Wanted to bottle into glass so I could age it, but I think I'll go PET, just in case. It's "only" a kit beer, so cheap and cheerful, condition for a month or 2 then drink I suppose.
Any advice?