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Date started:      9 August 2003
Volume:            25 litres

Initial density:   1040 @24°

Ingredients:

1.5 kg  Coopers "Bavarian Lager" hopped malt extract
1.5 kg  Grumpy's "Schultzheiss" German Lager Master Brew Mix
11.5g   Saflager W34/70 dried yeat

Grumpys mashed 10 min.

Add Coopers, hops, bring to boil, boil 3 min.

Rehydrate yeast.

Pitched at 24°.  Fermentation activity appeared almost immediately.
Cooled overnight to 18°, fermentation stopped.

Fermentation progress:

10.VIII cooled to 10°.  Still no fermentation.
11.VIII No change.  In evening moved to kitchen.
12. VIII                21°.  Fermentation (re)commences.
13. VIII                20°     0.22 Hz, much scum on surface.  Is this a real 
                                bottom fermenter?
        pm                      0.27 Hz.  Moved to cooler location.  Less scum.
14.VIII am              13°     0.14 Hz
        pm              13°     0.125 Hz
15.VIII am              11°     0.09 Hz
        pm              11°     0.09 Hz
16.VIII am              11°     0.065 Hz
        pm              11°     0.075 Hz
17.VIII am              11°     0.065 Hz
        pm              12°     density 1018.  Hop scum.
                                0.60 Hz
18.VIII am              12°     density 1016.  Racked.
20.VIII pm              12°     density 1013.
                                bottled with 140 g sucrose (6 g/l).

Bottling statistics:
        Bottles         size    total
        30              0.5 l   14.0 l
        24              0.375 l  9.0 l
        Total                   23.0 l

16 September: Still cloudy, low condition. Quite bitter, medicinal aftertaste.

24 September: Got Thomas Hamann of Grumpys to taste it. Verdict: infected, drink as quickly as possible.

28 September: Strong increase in condition, almost impossible to pour (gusher infection?)

9 October: Foaming appears to be associated with storage temperature: doesn't happen to bottles stored in the fridge from the beginning.