At what temperature?delboy wrote:my own brew using one of DaaBs starters is down from 1052 to 1024 in just over 24 hrs. The krausen has been and gone!!
DRB Bramling Beauty / Yeast 'Healthy Debate'
I have increased my pitching rate of late using US 56 100g yeast for 110 Litre brew rehydrating yeast in boiled cooled water 30oc.I have been using the yeast slurry three times in consecutive brews. What i have found is that the first pitch is a little slower from start to finnish. The second and third pitched with fresh slurry is like an explosion compared to the first. Second & third has reached almost FG by three days where the first took five days. Having said this they all taste equally good but i think i will give Daabs tip a go with making a little starter during the boil to give the yeast a kick start out of curiosity



This has been kegged today, it's been sat at 1014 for around 3 days so from 1044 I make that 3.9%
I also bottled 4 bottles, unfortunately I wasn't until after adding sugar to the first 3 that I realised I was using the 1tsp measuring spoon and not the 1/2 tsp, have i made 3 bottle bombs?
Decided to give this beer the name "Three Legged Frog" after an unfortunate incident yesterday where I fly-mowed a frog.
poor bugger limped off with only one back leg!
I also bottled 4 bottles, unfortunately I wasn't until after adding sugar to the first 3 that I realised I was using the 1tsp measuring spoon and not the 1/2 tsp, have i made 3 bottle bombs?

Decided to give this beer the name "Three Legged Frog" after an unfortunate incident yesterday where I fly-mowed a frog.
