1.022 is little too high. Ideally 1.008-1.014 is desirable. how is the
taste?
Too Bitter.. I would expect . Next Batch maybe I would try better quality
Liquid yeast from white Lab . Are u in Australia?
Liquid yeasts are more predictable in Taste. You are doing fine so far.
Sarge/
"Michael Mowbray" <news3@michaelmowbray.net> wrote in message
news:KVbac.131508$Wa.3952@news-server.bigpond.net.au...[color=blue]
> gravity at 1700 today (49 hours into ferment) is 1022 (OG was 1058). I[/color]
have[color=blue]
> seen one CO2 bubble so something is still happening. the wort sample from
> the gravity test tasted fine, sdry and bitter and lightly carbonated even.
>
> "Denny Conn" <me@privacy.net> wrote in message
> news:40689897.35172225@privacy.net...[color=green]
> > Michael Mowbray wrote:[color=darkred]
> > >
> > > Brewed a modified (+1kg dark dme, +1kg golden syrup) Coopers Stout Kit[/color][/color]
> on[color=green][color=darkred]
> > > Sunday, pitched the yeast that came with the kit (re-hydrated first)[/color][/color][/color]
at[color=blue][color=green][color=darkred]
> > > 1600. Plenty of froth and the airlock bubbling quite well by 0600[/color][/color]
> Monday[color=green][color=darkred]
> > > morning. The fermentor is sitting in an old (turned off)[/color][/color][/color]
refridgerator[color=blue]
> as I[color=green][color=darkred]
> > > have trouble in the past maintaining a constant fermenting[/color][/color][/color]
temperature -[color=blue]
> I[color=green][color=darkred]
> > > thought the insulated chamber could help here.
> > >
> > > While I know quite well that fermentation is exothermic, I didn't[/color][/color][/color]
expect[color=blue]
> to[color=green][color=darkred]
> > > come home and find the thermometer reading 29C inside the fridge! OK,[/color][/color]
> so[color=green][color=darkred]
> > > 29C isn't too high for yeast, but I fear what I did next may have been
> > > criminal. I opened the fridge and pointed an electric fan at it,[/color][/color]
> bringing[color=green][color=darkred]
> > > the temp down to 26.5 in minutes.
> > >
> > > This morning, still only about 40 hours after pitching, CO2 through[/color][/color][/color]
the[color=blue][color=green][color=darkred]
> > > airlock has slowed right down. My fear is my sudden cooling of the[/color][/color]
> yeast[color=green][color=darkred]
> > > last night has shocked it some way. My question is - have I shocked[/color][/color][/color]
it[color=blue]
> too[color=green][color=darkred]
> > > much for it to recover?
> > >
> > > My go forward plan from here is to take a gravity reading tonight, and[/color][/color]
> watch[color=green][color=darkred]
> > > the airlock for activity. Assuming the gravity is still too high (as[/color][/color][/color]
it[color=blue][color=green][color=darkred]
> > > must be after only 48 hours?) I'll take another reading in a day or[/color][/color][/color]
two.[color=blue]
> If[color=green][color=darkred]
> > > it hasn't moved I'll pitch another packet of yeast. Any other advice?
> > >
> > > Oh yes, I have left the fridge door open on the fermentor.[/color]
> >
> > It's much more likely that the high temp made it ferment out quickly.
> > Let us know what your gravity reading is.
> >
> > ---------->Denny
> > --
> > Life begins at 60 - 1.060, that is.
> >
> > Reply to denny_dot_g_dot_conn_at_ci_dot_eugene_dot_or_dot_us[/color]
>
>[/color]