4/27/2019 2:40 AM over 5 years ago
|
+1 |
Mash Complete |
1.040
|
7.75 Gallons |
|
|
2/20/2021 3:43 AM over 3 years ago
|
|
4/27/2019 2:41 AM over 5 years ago
|
+1 |
Pre-Boil Gravity |
1.040
|
7.75 Gallons |
|
|
2/20/2021 3:43 AM over 3 years ago
|
|
4/27/2019 5:02 PM over 5 years ago
|
+1 |
Boil Complete |
1.052
|
6 Gallons |
|
|
2/20/2021 3:43 AM over 3 years ago
|
|
4/27/2019 5:03 PM over 5 years ago
|
+1 |
Brew Day Complete |
1.052
|
5.75 Gallons |
|
|
2/20/2021 3:43 AM over 3 years ago
|
|
5/2/2019 6:15 PM over 5 years ago
|
+6 |
Fermentation Complete |
1.000
|
|
|
70 °F |
2/20/2021 3:43 AM over 3 years ago
|
Stuck fermentation for the last couple days at 1.020. Beer is supposed to finish at or close to 1.000. possibly due to either old yeast or bad amylase enzyme. pitched champagne yeast to see if that drys it up. If that doesn't work then I will check ph and possibly add more amylase enzyme.
5/8/2019- After re-pitching champagne yeast, the gravity only dropped a few point. Discovered that the enzyme that I used was an Alpha amylase enzyme. Purchased "Brewcraft" liquid glucoamylase enzyme which shoulder be a Beta amylase enzyme. Added about 1/2 teaspoon to fermenter. After that, fermentation resumed and after a little less than a week, fermentation was complete |