Fermentation logs

From Noisebridge
Jump to navigation Jump to search
The printable version is no longer supported and may have rendering errors. Please update your browser bookmarks and please use the default browser print function instead.

March 9th, 2011: (yet unnamed) v0.1

Ingredients and Batch Size

  • Yeast type & origin: Gert Strand, Black Label (Malmo, Sweden)
  • Theoretical %ABV: 14-17%
  • Sugar Source: TBD
  • Target Size: ~25L

Fermenting Log

March 2nd, 2011: DAVROS v0.1

Ingredients and Batch Size

  • Yeast type & origin: Gert Strand, Black Label (Malmo, Sweden)
  • Theoretical %ABV: 14-17%
  • Sugar Source: C&H Cane Sugar
  • Target Size: ~25L

Fermenting Log

  • 03/02/2011 20:05: C&H Cane Sugar has been dissolved and diluted to 2x 12.5L. Temps: 24.5C, 25.5C. Confirmed ready to pitch yeast.
  • 03/02/2011 20:50: Yeast was pitched and shaken to dissolve into a cloudy solution. Specific gravity of each tank = 1.090 (exactly equal to yeast maker's recommendation).
  • 03/03/2011 23:59: Davros tank 1&2: 72 degrees Miloh
  • 03/04/2011 13:13: Davros tank 1&2: 72 degrees
  • 03/08/2011 20:35: Davros tank 1: 67C, specific gravity = 984.5 (target range = 984 - 987). Its done! Sean C
  • 03/08/2011 20:35: Davros tank 2: 67C. specific gravity = 984.0 (target range = 984 - 987). Its done too! Sean C