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Date started:      14 September 2004
Volume:            23 litres

Ingredients:

100 g           BiLo "draft" hopped malt extract, for starter (shared with Brew 38)

15 l            "Grumpys One" Oatmeal stout wort concentrate
                water to 23l

Wyeast 1007 German Ale Yeast from fresh starter

Initial density:  1043
Brix:             11.0%
pH:               4.8

Slight medicinal taste to fresh wort.



Pitched at 17°.

Fermentation progress:

Date    time freq       wort    surroundings
14.IX   18:0 0          16°
15.IX    9:0 negligible 16°
        18:00  0.044    16°
16.IX    9:0   0.11 Hz  16°
        18:00  0.076 Hz 16°     overflowed airlock
17.IX    9:00           16°     overflowed airlock
                                stirred Kräusen back into wort
        13:00  0.048 Hz 16°
        18:00  0.078 Hz 16°
18.IX    9:00  0.063    16°
        12:00           SG 1030, 9.7% Brix
        19:00  0.051    16°
19.IX    9:00  0.042    16°
20.IX    9:00  0.046    16°
21.IX    9:00  0.051    16°
22.IX    9:00  0.052    16°
23.IX    7:00  0.046    16°
24.IX   10:00  0.053    16°
25.ix    9:00  0.042    16°
26.ix   10:00  0.050    16°
27.ix   10:00  0.054    16.25°
28.ix   10:00  0.049    18.1°
29.ix    9:10  0.046    19.0°
30.ix    9:20  0.039    19.0°
1.X      8:45  0.032    19.0°
2.X      7:45  0.021    19.0°
3.X      9:50  0.017    15.0°
3.X      8:50  0.016    15.0°

9.X      12:45          15.0°
                        6.2% Brix
                        SG 1012
Bottled with 210 g saccharose (9 g/l) -> 6.9 Brix
Bottling statistics:
        Bottles         size      total

        27              0.5        13.5 l
        25              0.375       9.375 l

        Total                      22.875 l

Notes

• Wort has medicinal taste. Thomas Hamann finds nothing wrong.
• Very slow fermentation; was the starter weak?
• Much lower FG than Brew 38
• Still has a medicinal taste on bottling.