Brew Number 5

• Belfast Gold Irish Stout (from Grumpys)
• Grumpys Dark Malt Extract
• 12g of mystery yeast in the can

Was brought out to 20L. Yeast pitched at 30 C

I visited Grumpys in Verdun to pick it up and took some of my other beer, got told to leave the ginger and the Irish ale for a while to condition, and that the stout should take around 10 days to ferment.

Apparently the yeast has an apparent attenuation of 75% ish.. If that is so the final gravity should be...

FG = (SG - 1000) * (1 - AA/100) + 1000 
   = (1050 - 1000) * (1 - 75/100) + 1000
   = 1012.5

Date	Measured SG	Temperature	Corrected SG	Notes
04/04/2004 17:00	1050	30.0	1053
05/04/2004 19:00	1030	23.9	1031
06/04/2004 19:15	1020	21.9	1020
07/04/2004 21:00	1019	20.3	1019
08/04/2004 22:00	1019	20.7	1019
09/04/2004 13:00	1019	20.3	1019
11/04/2004 23:00	1018	21.9	1018
12/04/2004 12:30	1018	21.7	1018	Racked
13/04/2004 21:55	1018	23.7	1018
17/04/2004 13:00	1018	~23	1018	Bottled

Got 47 1/2 375mL stubbies (the 1/2 is sludgy) from around 18L of beer.

-- DanielOConnor - 04 Apr 2004