flars
Well-Known Member
Today was going to be the day to decide what to do with the Slobber. I was going to pitch a liter of US-05 at high krausen if the beer was still at 1.019 as it was one week ago. Today was day 33 in the fermentor. This morning the beer is at 1.014. Very little CO2 in the SG sample. It tastes good. I'm going to leave it as is for another few days before taking another SG reading. I'll bottle soon if the SG is the same and there is a little less CO2 in the sample.
Active fermentation had begun at 67°F. Every couple of days I raised the temperature 1° to a high of 71° on day 13. Day 12 had roused the yeast because the SG was at 1.020. Day 18 the SG was holding at 1.020 with very little CO2 in the sample tube. Eight days later SG was down to 1.019 with a lot of CO2 in the sample tube.
From boil kettle to maybe being done fermenting in 33 days is a record for my brews.
I had used Danstar Windsor ale once for the Caribou Slobber. At 14 days it had stopped at 1.018. I finished it with a pitch of US-05 at high krausen. I wonder if Muntons and Windsor are the same strain of yeast.
Active fermentation had begun at 67°F. Every couple of days I raised the temperature 1° to a high of 71° on day 13. Day 12 had roused the yeast because the SG was at 1.020. Day 18 the SG was holding at 1.020 with very little CO2 in the sample tube. Eight days later SG was down to 1.019 with a lot of CO2 in the sample tube.
From boil kettle to maybe being done fermenting in 33 days is a record for my brews.
I had used Danstar Windsor ale once for the Caribou Slobber. At 14 days it had stopped at 1.018. I finished it with a pitch of US-05 at high krausen. I wonder if Muntons and Windsor are the same strain of yeast.
