Octavius
Well-Known Member
- Joined
- Apr 13, 2009
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Cornfused.
This is the recipe for Wheat beer from the July 2011 of BYO.
It should have a OG of 1.049 and FG of 1.012 (with Wyeast 3944)
Instead I used Flanders Golden (Wyeast says gives an attenuation of approx 70%, ie in this recipe down to 1.015).
It has been fermenting for 9 days at RT (approx 74F). Vigorous at first (using blow-off tube) but now seems over (no bubbles in fermentation lock).
To my uneducated palate it tastes sweet. Confirmed by a refractometer(calibrated with sugar solution) reading 0f 6.2 Brix (approx 1.025 SG).
However, the fermentation appears over and my trusty hydrometer (that I have had forever) reads 1.006 at 74F.
I've never used this yeast before - has anybody got any ideas?
Cheers!
This is the recipe for Wheat beer from the July 2011 of BYO.
It should have a OG of 1.049 and FG of 1.012 (with Wyeast 3944)
Instead I used Flanders Golden (Wyeast says gives an attenuation of approx 70%, ie in this recipe down to 1.015).
It has been fermenting for 9 days at RT (approx 74F). Vigorous at first (using blow-off tube) but now seems over (no bubbles in fermentation lock).
To my uneducated palate it tastes sweet. Confirmed by a refractometer(calibrated with sugar solution) reading 0f 6.2 Brix (approx 1.025 SG).
However, the fermentation appears over and my trusty hydrometer (that I have had forever) reads 1.006 at 74F.
I've never used this yeast before - has anybody got any ideas?
Cheers!