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Date started:      12 February 2004
Volume:            22.5 litres

Ingredients:

100 g   Dried malt extract (starter)
15 l    "Grumpys One" American Pale Ale wort, 15.6% Brix
        water to 22.5l
Wyeast 1275 Thames Valley yeast.

Initial density:   1050
Estimated alcohol: 4.9% v/v

Brix:              12.3%

Pitched at 26°.
Fermentation progress:

Date    time freq       wort    surroundings

13.ii   am  0.16 Hz     21°     18.5°
Racked and oxygenated
        pm  0.44 Hz     20°     17.5°
14.ii   am  0.18 Hz     19.5°   17.5°
        pm  0.16 Hz     20.0°   18.0°
15.ii   am  0.15 Hz     21.0°   18.0°
        pm  0.12 Hz     19.0°   15.5°  (Kölsch brew)
16.ii   am  0.08 Hz     19.0°   15.5°
	pm  0.088 Hz	18°	13.5°
17.ii	am  0.072 Hz	18°	14.0°
	pm  0.050 Hz	17.5°	15.0°
18.ii	am  0.054 Hz	18.0°	16.0°
	pm  0.062 Hz	18.0°	17.0°
19.ii	am  0.053 Hz	18.0°	17.0°
	pm  0.061 Hz	18.0°	17.0°
20.ii	am  0.049 Hz	18.0°	17.0°
	pm  0.044 Hz	18.0°	17.0°
21.ii	am  0.030 Hz	18.0°	17.0°
	pm	bottled with 180 g saccharose (8.2 g/l)
		density 1013 (1010 before priming)
		6.7% Brix (5.9 before primingg)
		pH 3.8

Bottling statistics:
         size        Bottles    total
	0.75 l	     13		 9.75 l
	0.5 l	     19		 9.5  l
	0.375 l	     7		 2.625 l
        Total        39		21.875 l

Notes

• Thomas Hamann says that Grumpys use 1275 yeast and complete primary fermentation in 3 days. My experience is more like 10. Thomas also says that they oxygenate their worts heavily, and thinks that the slow fermentation might be due to lack of oxygen. Accordingly the oxygenation about 12 hours into the fermentation.
• Dropped fridge temperature to accommodate Kölsch Brew 22. This yeast should ferment at down to 16°, so that should be OK.