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Just brewed this recipe on the weekend. Hit the original gravity of 1.048 and fermentation went like crazy the following day. However it seems to have stalled at 1.025 after two days, and has stayed there (today is the 6th day). It has been at 18 degrees for the whole ferment. I used Windsor dried yeast which is supposed to be pretty similar to ESB. It tastes pretty damn good out of the fermenter, and not particularly sweet
I think I'll try and bring it up to 20 deg. Any other ideas?
Cheers
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