I just kegged the Toohey's 1913 Standard Pale Ale and it's a ripper. I finally bought a hydrometer and the yeast had ripped it down to about 1.005 so based on the OG of 1.048 I've ended up with a 5.6% ABV beer rather than the 4.8% using something like Yorkshire Stone Square.
So I'll be adjusting recipes in future where a xxx type yeast is called for, don't know how it goes in Beersmith but in Brewmate I've reset the attenuation for this yeast to 83% so it's all calculating out ok now.
Now to get the yeast out into storage, the bottom of the FV looks like a fishtank with gravel overlaid with crystal clear wort. Even got a couple of wannabe seahorses to the left of the photo. The original topcrop sank during cold conditioning. Having a few sneaky ice colds off the remains, I can understand now how they could smash ten or twenty of these no problems during the six o'clock swill.
So I'll be adjusting recipes in future where a xxx type yeast is called for, don't know how it goes in Beersmith but in Brewmate I've reset the attenuation for this yeast to 83% so it's all calculating out ok now.
Now to get the yeast out into storage, the bottom of the FV looks like a fishtank with gravel overlaid with crystal clear wort. Even got a couple of wannabe seahorses to the left of the photo. The original topcrop sank during cold conditioning. Having a few sneaky ice colds off the remains, I can understand now how they could smash ten or twenty of these no problems during the six o'clock swill.