Ferment: 2016-03-17
Tapped two times during fermentation. Temperature varied between 8-14 degrees Celsius.
Bottling: 2016-04-08
Primed more sugar in bottles. 1/4 tsk sugar / bottle.
OG: 1.060
FG: 1.020
ABV: 5.3%
16 Liters
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Last Updated: 2016-05-13 15:20 UTC
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NEW Water Requirements:
Hop Lager
Equipment Profile Used
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Water Requirements:
Hop Lager
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Moz • 03/07/2021 at 08:31pm
5 of 5
Made this one absolute fantastic thanks
Moz • 03/07/2021 at 08:35pm Took à long time to ferment at 11C. Then to bottle after 3weeks carb still a bit low. Should have pitched yeast but it's getting better i will lagering now for another 3 weeks but the flavor is ace and I recon in 3 more weeks will be perfect