Galaxy hop 2 brewed on 04/01/2015
1.5Kg dextrose
1.5Kg Muntons DME
1Kg Candi Sugar dark
50g citra + 50g galaxy at 17 mins into 4 litres bottled water
50g citra + 50g galaxy at FO all added into fv for 7 days
Straight into fermenter
topped up to 20 litres chilled bottled 'chase spring' to take it to 25 deg C.
1.066 og (Temperature corrected to 20 deg C)
Safbrew T-58 sprinked on dry at 25 deg C.
took both hop bags out on 12/01/2015
ferment temp 18-22 deg C
24/01/2015 - FG 1.004 - sample had no sweetness, but strong & hoppy.
Decanted to bottling bucket
Bottling :115g brewing sugar in 500ml of chase spring boiled water put into Bottling bucket. co2 added to bucket before decanting 19.5 litres into it.
Quick question? - abv calc says I have 8.14% which is 94% apparent attenuation.
Fermentis quotes 70% for their T-58 yeast.
Anyone else had that result from the yeast?
1.5Kg dextrose
1.5Kg Muntons DME
1Kg Candi Sugar dark
50g citra + 50g galaxy at 17 mins into 4 litres bottled water
50g citra + 50g galaxy at FO all added into fv for 7 days
Straight into fermenter
topped up to 20 litres chilled bottled 'chase spring' to take it to 25 deg C.
1.066 og (Temperature corrected to 20 deg C)
Safbrew T-58 sprinked on dry at 25 deg C.
took both hop bags out on 12/01/2015
ferment temp 18-22 deg C
24/01/2015 - FG 1.004 - sample had no sweetness, but strong & hoppy.
Decanted to bottling bucket
Bottling :115g brewing sugar in 500ml of chase spring boiled water put into Bottling bucket. co2 added to bucket before decanting 19.5 litres into it.
Quick question? - abv calc says I have 8.14% which is 94% apparent attenuation.
Fermentis quotes 70% for their T-58 yeast.
Anyone else had that result from the yeast?