Hopperty
Well-Known Member
- Joined
- Jun 17, 2019
- Messages
- 171
- Reaction score
- 82
or at least semi failed
Firstly, this was my 12th brew and I pretty much done what I hav done with all the others, FV temp was set at 20-21c for the duration.
This was a kit can, and the first time I have used a St Peters Stout.
For reason that I don't understand, and the butt of my question; Fermentation died at 1021 why ?
I did bottle it and after a month in the bottle I tried some last weekend, 1039 to 1021 I calc makes it a very week 2.4%, the thing is though, it is absolutely gorges, may be the nicest I have done so far.
I'm not into strong beer, but 2.4% is a bit on the weak side. I would like to do another batch but this time get it to ferment down to 1008 or something. Would that alter the flavour much ?
Firstly, this was my 12th brew and I pretty much done what I hav done with all the others, FV temp was set at 20-21c for the duration.
This was a kit can, and the first time I have used a St Peters Stout.
For reason that I don't understand, and the butt of my question; Fermentation died at 1021 why ?
I did bottle it and after a month in the bottle I tried some last weekend, 1039 to 1021 I calc makes it a very week 2.4%, the thing is though, it is absolutely gorges, may be the nicest I have done so far.
I'm not into strong beer, but 2.4% is a bit on the weak side. I would like to do another batch but this time get it to ferment down to 1008 or something. Would that alter the flavour much ?