We brewed another 34 gallons of my favourite beer last Monday, which this time is called ‘Oral Vaccine’. (Two or more 568cc doses to be taken 30 minutes apart)! The photo of the copper, almost empty, shows how clear the wort is after the boil and whirlpool, which bodes well for the finished beer.
Due to pubs being shut, the yeast had been in Summerskills Brewery’s fridge for quite a time, so both my friend there and I were concerned that it was still viable. He pitched it in some ‘Devon Dew’ on Tuesday 16th and it was fine, so I collected 1lb skimmed from his fermentor three days later. While I was there I bought a 9 pint bag-in-a-box of ‘Plymouth Porter’ to augment the bottles of beer from Morrisons I’m forced to drink at the moment, and I was pleased to see another of my friends preventing air getting into the Firkin it was drawn from.
With an O.G. of 43.2, my FV was kept at 19C for 3 days by which time it had fallen to 14.2. It has been cooled to 6C since, and tomorrow I shall fill the PBs just one week after brewing. I’m guessing the gravity will be about 13 by then, leaving enough fermentable sugars for secondary fermentation, and I expect to be enjoying it more that any bottled beer by the end of the week. I will let you know.
Due to pubs being shut, the yeast had been in Summerskills Brewery’s fridge for quite a time, so both my friend there and I were concerned that it was still viable. He pitched it in some ‘Devon Dew’ on Tuesday 16th and it was fine, so I collected 1lb skimmed from his fermentor three days later. While I was there I bought a 9 pint bag-in-a-box of ‘Plymouth Porter’ to augment the bottles of beer from Morrisons I’m forced to drink at the moment, and I was pleased to see another of my friends preventing air getting into the Firkin it was drawn from.
With an O.G. of 43.2, my FV was kept at 19C for 3 days by which time it had fallen to 14.2. It has been cooled to 6C since, and tomorrow I shall fill the PBs just one week after brewing. I’m guessing the gravity will be about 13 by then, leaving enough fermentable sugars for secondary fermentation, and I expect to be enjoying it more that any bottled beer by the end of the week. I will let you know.
