Steady-Hopper
Well-Known Member
- Joined
- Mar 7, 2015
- Messages
- 49
- Reaction score
- 7
I've reached 1.025 after 14 days with saflager S-23. 10 days at 40, and 4 days at 60. I aerated properly and pitched a healthy 11g sachet of yeast onto 3 gallons of wort. The beer tastes great and has no off flavours, and any fermentation seems to be done. My problem is it's still so thick. I think it may be the specific munich malt I was using (Gambrinus light). Any advice?
Recipe (roughly)
94% Gambrinus Munich
4% Caramunich type II
2% Carafa Type II
28ibus Tettnanger @ 60 minutes.
Recipe (roughly)
94% Gambrinus Munich
4% Caramunich type II
2% Carafa Type II
28ibus Tettnanger @ 60 minutes.