Maker
Most folk just call me; Orange Joe
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Forgot to post yesterday evening, as soon as I'd pitched the yeast and cleaned up I went to the pub.
Target final gravity was 1047, we got...
1072 with lots of suspended trub, I thought that was probably messing with the reading so Iet it stand, probably about eight hours later...
1070 at best. This is gonna be some weird, sweet beer.
Any idea what I should expect for the final gravity? It would have to be 1030 to hit the 5.3% ABV we're aiming for, presumably some of the extra sugars extracted will be fermentable though?
The other problem, we forgot to sparge with extra water to account for some boiling off, also forgot to weigh the bucket so I don't know how far under we are, but it didn't look like 19 litres.
The yeast needed rehydrating before pitching too, that seemed weird. With liquid yeast I sterilised the sachet, sterilised my hands and cut it open with sterilised scissors, this stuff I sterilised a jug and a teaspoon, then filled it with a mix of tap and kettle water to hit 30 degrees and mixed in the yeast. I suppose I should have used cooled boiled water too but it all seems like a good way to introduce contamination.
The comments on the recipe say avoiding O2 pickup is particularly important with this one, presumably that's just after/during fermentation and it's still good to splash it about and aerate when you pitch the yeast?
Target final gravity was 1047, we got...
1072 with lots of suspended trub, I thought that was probably messing with the reading so Iet it stand, probably about eight hours later...
1070 at best. This is gonna be some weird, sweet beer.
Any idea what I should expect for the final gravity? It would have to be 1030 to hit the 5.3% ABV we're aiming for, presumably some of the extra sugars extracted will be fermentable though?
The other problem, we forgot to sparge with extra water to account for some boiling off, also forgot to weigh the bucket so I don't know how far under we are, but it didn't look like 19 litres.
The yeast needed rehydrating before pitching too, that seemed weird. With liquid yeast I sterilised the sachet, sterilised my hands and cut it open with sterilised scissors, this stuff I sterilised a jug and a teaspoon, then filled it with a mix of tap and kettle water to hit 30 degrees and mixed in the yeast. I suppose I should have used cooled boiled water too but it all seems like a good way to introduce contamination.
The comments on the recipe say avoiding O2 pickup is particularly important with this one, presumably that's just after/during fermentation and it's still good to splash it about and aerate when you pitch the yeast?