AdrianTrace
Member
I used to use the H&B jars for bulking up wilkos single can kits, along with some hops, and they worked well. They were in the penny sale once (buy one, get one for a penny). The rucksack was heavy that day!
OG was 1.060
Checked today 24th and it was 1.015.
Was sort of hoping it would have lower than this. Any views, chaps?
You have got a 75% apparent attenuation which is slightly above what you should be expecting from a standard kit yeast, so based on this you have done well!
My one and only Wilko kit only managed 61%, i.e. 1.042 to 1.016, which is about 10% less attenuation than I was expecting. :-(
Went absolutely ape**** for the first three days, straight through the air lock and all over the place. Lovely smell though.
SG on 13th the SG was 1.020
" " 20th " " " 1.016
Checked today 24th and it was 1.015.
Was sort of hoping it would have lower than this. Any views, chaps?
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Depends on the fermentables you use.
I can't remember the figures exactly, but if a kit calls for 1kg of fermentables and the kit says you will get 1006......
This figure assumes you use table sugar.
If you use brewing sugar you are likely to get about 1008
If you use brew enhancer 1010
If you use malt extract 1012.
Numbers are in that order. Given that you've used almost exclusively malt extract (and loads of it) 1015 might be about right.
Might be worth giving it a shake and upping the temperature by a couple of degrees centigrade to see if the yeast starts going again though .... what harm can it do.
Gave it a gentle stir and it has come down to 1.014. Its still bubbling through the airlock very, very slowly. Added problem, no heat now. Either the STC or the toolstation heater has packed up
Just checked the SG, still 1.014.
The temperature has dropped to 10.6c. Will this affect the beer do you think?
Tried a drop and it tastes fine.
No, have only done this one stout. Will do another at some point and have a mess around with hops etcHi chub1,
Have you tried holding back the Goldings until the fermentation is complete? I'm considering holding back the flavour/aroma hops until fermentation has finished so that the essential oils aren't lost during fermentation.
Colin
Its difficult to tell from your photo but it doesn't look like mould to me. It looks like the residue of hop oils, proteins, and yeast that you often get floating on top of a fermented out beer. If it is mould, then remove the beer from under the surface and leave the top liquid layer behind and hope its OK when you open your first bottle.Mold on wilko stout do I pour it down drain it taste fine to me but not sure? View attachment 21885Pop
thanks for replyIts difficult to tell from your photo but it doesn't look like mould to me. It looks like the residue of hop oils, proteins, and yeast that you often get floating on top of a fermented out beer. If it is mould, then remove the beer from under the surface and leave the top liquid layer behind and hope its OK when you open your first bottle.
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