Apr 272010
 
Bottled all beers on Sunday (4/25). Added ~1.6 oz dextrose to each, to give us a final CO2 volume of about 1.8. Got an average of 30 bottles from each. The only problem we had was forgetting to add the sugar to the 1028, which we had to pour back into the bottling keg, prime, and rebottle. Other than that, it went pretty well. We got to taste them all side by side, and each was quite different. I’ll post an official tasting once they are done carbonating.
Here is the final wrap up of the fermentation from Mark:
April 5: Thermostat set to 68F
April 8: Roused yeast (since several strains are very flocculant)
April 11: Moved fermentors to house – 72F – for diacetyl rest, also recommended for several strains
April 11-25: Roused yeast daily
Here are the final gravities and percent attenuation:
1026 – 1.011 77%
1028 – 1.010 79%
1098 – 1.012 74%
1099 – 1.012 74%
1275 – 1.010 79%
1768 – 1.014 70%
1882 – 1.011 77%
1968 – 1.012 74%

 Leave a Reply

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

(required)

(required)