Brianbrewed
Landlord.
- Joined
- Mar 18, 2018
- Messages
- 908
- Reaction score
- 974
Anybody have experience with this yeast.
Brewed a wheat beer with 50% lager malt & 50% Wheat.
Mashed & 43 degrees for 20mins, then 67 degrees for 40mins & mashed out for 15mins.
OG was 1050.
Chucked in a re-hydrated pack of M20 at 20degrees and fermented at 19degrees.
It took off like a rocket within 12 hours but it seems to have stopped/slowed down at 1020.
Anybody have experience with this yeast crapping out early?
Brewed a wheat beer with 50% lager malt & 50% Wheat.
Mashed & 43 degrees for 20mins, then 67 degrees for 40mins & mashed out for 15mins.
OG was 1050.
Chucked in a re-hydrated pack of M20 at 20degrees and fermented at 19degrees.
It took off like a rocket within 12 hours but it seems to have stopped/slowed down at 1020.
Anybody have experience with this yeast crapping out early?