Date started: 19 February 2007
1.7 kg Coles “Lager” hopped malt extract.
1 kg sachharose
Wyeast 1768 English Ale Yeast, from new starter.
Volume: 23 litres
Fermentation temperature: 18°
1 March: Temperature dropped to 12°.
3 March: Racked
7.2% Brix
pH 4.7
SG 1021
Strange taste, reminiscent of earlier failed brews.
23 March: SG 1010
5.6% Brix
Strong medicinal taste, like brew 23. Dumped.
Fermentation temperature
Notes
-
Made with Coopers kit effectively as intended, except for boiling the wort (much break),
adding boiled water at about 25°, and fermenting with real yeast at sensible
temperatures.
-
No aeration, cooled in fridge from about 40° before pitching.
-
After 3 weeks fermentation still not finished. Too much sugar for the 1768 yeast?
-
Medicinal taste, like brew 23. Is this the result of yeast
starvation?
