I made my Bitter on Saturday, as scheduled, but had a few problems.
I missed my mash-in target by a couple of degrees and wound up mashing at 153 instead of 151. That might make this beer just a bit more viscous than planned.
Then I under shot my target volume and overshot my gravity by 7 points. I could have fixed this with some water but decided that 1.057 wasn't too far out of the range for this beer.
In fact, the same thing happened last time I brewed it and I got 1.054 so I'm OK with it.
I pitched a liter of yeast and, so far, things are going well.
I'm looking for 67-68 degrees to give this beer the right character.
The fridge is set to 63 degrees so that I can compensate for the heat created by such a vigorous fermentation.
What's Your Problem?
6 days ago