Date started: 19 February 2007
1.7 kg Coopers “Real Ale” hopped malt extract.
1 kg sachharose
Wyeast 1768 English Ale Yeast, from new starter.
Volume: 23 litres
Fermentation temperature: 18°
1 March: Temperature dropped to 12°.
3 March: Racked
7.0% Brix
pH 4.3
SG 1020
Still tastes sweet
Temperature raised to 18° again.
16 March: SG 1009
5.3% Brix
23 March: SG 1007
5.2% Brix
18 litres racked to storage vessel
Rest bottled with 6 g/l dextrose:
Bottling statistics:
Bottles size total
8 0.5 4.0
2 0.375 0.75
Total 4.75
Fermentation temperature
Notes
-
Made with Coopers kit effectively as intended, except for boiling the wort (much break),
adding boiled water at about 25°, and fermenting with real yeast at sensible
temperatures.
-
No aeration, cooled in fridge from about 40° before pitching.
-
After 3 weeks fermentation still not finished. Too much sugar for the 1768 yeast?
