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For a big beer, i'd imagine a high OG.

So getting it down to 1.014 is nearly there. The Safale usually chugs along at 16 - 20 degrees. And will do as much as it can.

After 7 - 10 days, with those temperatures, your better off racking. To kick the Safale off again, and maybe bring it down a point ...

Oliver wrote:

What sort of final gravity are you getting? The brews been on since Wednesday night and it's stopped at 1014 at 16 degrees (using SAFALE yeast). Not sure if it's done or not?

Byron,

What was your original gravity?

Oliver

Mmm, I'm lazy and never check it. I guess I should.

Guys,

What sort of final gravity are you getting? The brews been on since Wednesday night and it's stopped at 1014 at 16 degrees (using SAFALE yeast). Not sure if it's done or not?

Thanks

Byron

Thanks guys,

I'm hoping to get it happening tomorrow. Full report when it's done.

Cheers

Byron

I visited England in 2000 and became fond of an ale called Hobgoblin .
This recipe won the inaugural Lancefield Show's Homebrew Competition, judged by Paul Holgate of Holgate Brewery in Woodend.

1xHomebrew Draught
1kg light malt
1/2cup roasted barley
25gm Cascade hops (boiling, about 30 minutes ...

I got 10 bottles from a garage sale some months back, and 2 of them are the brown variety!

B

Hi all,

Finally logged in this time. I made a post as guest a week or so ago in the "Continual Infections Thread"....ie

Posted: Thursday May 26, 2005 1:50 pm Post subject:

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My latest brew is a Morgans old, which I ...