fretman124
Well-Known Member
I made a beer a couple weeks ago. American pale ale. There was 6 lbs of DME in the recipe. It was in the fermenter for 8 days, and almost had a blow out, but is stayed below the airlock. Krauzen subsided after 6 days. I racked into the secondary and left it there for three days. The was a couple bubbles in the day I first racked it, then nothing. I kegged it and had a couple. It has a good flavor and a nice head on it.
Last night I drank 11 pints in about 4 hours. Under normal circumstances this would have put me on my a$$. I didn't even have a buzz. Is it possible to ferment 6 lbs of DME and not produce any alcohol? My limited amount of chemistry/biology knowledge says no
I have a sample degassing as I write to check ABV. I didn't take OG and FG when I brewed
What do you think?
Last night I drank 11 pints in about 4 hours. Under normal circumstances this would have put me on my a$$. I didn't even have a buzz. Is it possible to ferment 6 lbs of DME and not produce any alcohol? My limited amount of chemistry/biology knowledge says no
I have a sample degassing as I write to check ABV. I didn't take OG and FG when I brewed
What do you think?