Firstly, thank you all for all the great info I have got from such a great site!
Inspired by this info I have put down a Coopers Canadian Blond, Brew Enhancer #1 300g light honey (couldn't find any strawberry blossom) held at 24-28 deg, starting S-G 1040 after only 3 days its at 1009 and still going strong. My question is how low can it go and has the honey sped up the fermentation, as this is by far the fastest brew I have had.
After tasting the S/G sample, chill it and I'd drink it now! Bloody beautiful, Once again thanks to all for sharing their knowledge
Cheers & Beers,
Brad
SG of honey brew
-
brad mercer
- Posts: 18
- Joined: Tuesday Oct 11, 2005 2:55 pm
- Location: Rockingham WA
SG of honey brew
DFRDB4ME
-
Dogger Dan
- Posts: 3168
- Joined: Thursday Aug 26, 2004 10:43 am
- Location: Lucan, Ontario, Canada
-
brad mercer
- Posts: 18
- Joined: Tuesday Oct 11, 2005 2:55 pm
- Location: Rockingham WA
Brad,
When using honey, you need 20% more to get the same fermentation as sugars generally. This shouldn't be a problem for you, as you used the brew enhancer as well.
One point though, your brew is fermenting out fast, because your temp is too high. Screw what Coopers say in their instructions, you should ferment their yeast at ~22 deg C. Really 24 deg C should be a max. As a general rule, brews that ferment out too quickly, often do not ferment fully.
When using honey, you need 20% more to get the same fermentation as sugars generally. This shouldn't be a problem for you, as you used the brew enhancer as well.
One point though, your brew is fermenting out fast, because your temp is too high. Screw what Coopers say in their instructions, you should ferment their yeast at ~22 deg C. Really 24 deg C should be a max. As a general rule, brews that ferment out too quickly, often do not ferment fully.
-
Dogger Dan
- Posts: 3168
- Joined: Thursday Aug 26, 2004 10:43 am
- Location: Lucan, Ontario, Canada
Chris,
Thats not true, You would need the same amount of honey as liquid malt. The 20 percent rule is only for substituting wet for dry.
You will also ferment completly albeit rapidly at the warmer temps of the yeasts range also, although you may develop esters. Normally it is the cold where it bogs down and ferments slowly. This often leads to people pre-maturly bottling which is why you should always take a hydrometer reading and wait until you have 3 consecutive constant readings over 3 days.
Dogger
Thats not true, You would need the same amount of honey as liquid malt. The 20 percent rule is only for substituting wet for dry.
You will also ferment completly albeit rapidly at the warmer temps of the yeasts range also, although you may develop esters. Normally it is the cold where it bogs down and ferments slowly. This often leads to people pre-maturly bottling which is why you should always take a hydrometer reading and wait until you have 3 consecutive constant readings over 3 days.
Dogger
"Listening to someone who brews their own beer is like listening to a religous fanatic talk about the day he saw the light" Ross Murray, Montreal Gazette