First full size AG underway

Get advice on making beer from raw ingredients (malt, hops, water and yeast)
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iowalad
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Post by iowalad » Sun Apr 15, 2007 1:56 am

Sounds like it went smoothly.

I am another who cleans as he goes but not today as was overserved by the local bar staff so spent a lot of time resting during the mash and boil. :D
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inthedark
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Post by inthedark » Sun Apr 15, 2007 12:25 pm

...and fermentation is off like a rocket! I'm using Gervin English Ale yeast, mixed as per instructions. Got to go and unclog the airlock now.

Thanks everyone
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splitter

Post by splitter » Sun Apr 15, 2007 1:28 pm

Well done ITD! looking good.
damn those pesky bar staff, eh iowalad?! :wink:
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iowalad
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Post by iowalad » Wed Apr 18, 2007 1:54 am

They are a blessing and a curse!
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Vossy1

Post by Vossy1 » Wed Apr 18, 2007 6:43 am

Nice one ITD 8)

You have arrived at a dark place indeed :wink:
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inthedark
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Post by inthedark » Sat Apr 28, 2007 3:49 pm

Just kegged this brew, but on checking the SG, it's down to about 1.004! I tried a sample and there's no off smell/taste and certainly no sign of vinegar but the whole thing tastes a bit thin and obviously quite alcoholic. Not totally unpleasant but lacking in body.

Any ideas what might have happened here? Do you think it'll be OK?

Edit - just checked the 6x from last week and it's at about 1.007. Is this likely to be a symptom of a higher fermentation temperature?
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inthedark
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Post by inthedark » Sat Apr 28, 2007 4:01 pm

Wouldn't there be some sort of off taste if it were infected?
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