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Post by mrsoul12 on May 12, 2016 16:02:55 GMT -5
weather is looking good!
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Post by Jason Landrum on May 12, 2016 19:13:02 GMT -5
It doesn't look like anyone posted about using the northern brewer hops that were donated. I will use three ounces of them. Also, earlier I posted that we would do a second batch if there was extra wort. At this point in time, I am planning for a second 12 gallon batch, so put Mike and I down for two 12 gallon batches total.
See you guys there!
Thanks,
Jason Landrum
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Post by mrsoul12 on May 13, 2016 14:17:08 GMT -5
No NB hops needed here, but I will bring enough fermentor space and hops for a second 12 gallon batch as well. Put me and Jon down for two 12 gallon batches.
Tom
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Post by Larry B. on May 14, 2016 5:47:53 GMT -5
Jon T. is going to do a full batch of wort, but it could all be spoken for.
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Post by mrsoul12 on May 27, 2016 16:11:56 GMT -5
How is everyone's attenuation on the big brew. I used the same yeast on a batch before and after. They attenuated between 75 and 80 percent. This is stopping at about 70%. Beer does not taste overly sweet. I am wondering if it was a higher mash temp than I usually use.
mrsoul12
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Post by Jason Landrum on Jun 3, 2016 6:51:15 GMT -5
Both batches we did only fermented down to 1.020. One batch was with our lager yeast and the other batch was with the half moon's cal ale yeast.
I'm glad it wasn't just us that had attenuation issues.
Jason
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Post by Larry B. on Jun 3, 2016 14:27:13 GMT -5
Kegged mine on Monday. It too finished at 1.020 I used WLP002 English Ale yeast.
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