prediction please

[prolix]

well lets go 1007 :hmm:

 

[corby_brewer]

Currently taken:
corby_brewer :1016.5 :hmm:

I was going for 1.016 but Aleman beat me to it.

 

[robsan77]

UPDATE: the beer after almost 4 days is at 1020 giving 2.7% volume...... and its still fermenting!

 

[robsan77]

NO MORE PREDICTIONS.

as it is still at 1020 after 6 days So with the best sterile technique I could, I purged the air to get some o2 present and gave it a shake. Purged again and shaken again. I then pitched some more yeast and have upped the temp in my fermentation cupboard. Come on yeast, you can do it!

I am not hopeful as the small batch i did the day after (same recipe just mashed at a proper temp) is at 1014 after 5 days

if it stays I've got some beer at 2.7% abv. Strong stuff!!

Any ideas!???!

 

[prolix]

beer enzymes

 

[Muddydisco]

Come on yeast only 2 points to go then refuse to do anything else!! :lol:

 

[robsan77]

as i have 6 x 2l bottles of this and 10l in a fermentor. I am thinking about adding some cane sugar to get the percentage up a bit. I will leave 2 bottles to be my test bottles. Working out on the recipe calculator, if I add 25grams sugar to each 2l bottle should give me another 0.5 percent?

sound like a good idea?

 

[BarnsleyBrewer]

as i have 6 x 2l bottles of this and 10l in a fermentor. I am thinking about adding some cane sugar to get the percentage up a bit. I will leave 2 bottles to be my test bottles. Working out on the recipe calculator, if I add 25grams sugar to each 2l bottle should give me another 0.5 percent?

sound like a good idea?

Could it turn out over carbonated and sweet, I personally think it could! :hmm:

 

[tubthumper]

I would say at least 1.020

it the one everyone allways gets a stuck fermantation on so why not

opps posted this before I saw it had stuck at 1020
put some wine yeast it might just do it for you

 

[robsan77]

well its not moved past 1020........... nobody wins I'm afraid. Lesson = dont mash at 70c.

the small batch I did the day after with a good mash temp for comparison is down to 1011.

 

[robsan77]

you know what tho.... just had a taster of one of the first gold batches and it tastes good! Slightly more bitter than hoped and a little yeasty but that should clear after finings and racking I reckon. Of course it is sweet but until I can drink a full pint I'll not how know much that will affect the drinkability and with the bitterness at the moment it is hard to really tell.

It definitely has potential as a recipe tho and for that I am well chuffed! :party: Bring on the next batch!