PL | EN
#14 - LasKwasDynias
January 27, 2018
-
FINISHEDStatus
-
2394 days agoBrewday
-
2392 days agoFermentation start date
-
2382 days agoSecondary
-
---Dry hops date
-
2373 days agoPriming
![](/uploads/qr-code/c2448a8fd99bad9bd0046d9d8a5fe1d6.png)
Updated 2372 days ago
Mash and boil
-
86.9 %Actual mash efficiency
-
11.1Pre-boil gravity BLG
-
12Original gravity BLG
-
7Batch IBU
Fermentation
-
20 liter(s)Primary size
-
5 liter(s)Boil loss
-
3.6Post-primary gravity BLG
-
3.9Final gravity BLG
-
4.4 %ABV
-
68.4 %Attenuation
Priming
-
19 liter(s)Priming size
-
225Calories per 12oz
-
Re-fermentationCarbonation type
-
3Volumes of CO2
-
Corn sugarPriming sugar
-
166.5 gPriming sugar amount
-
15 CPriming beer temp
Fermentation checks
Check at | Step | Gravity | Beer temp | Surrounding temp | FFT | |
---|---|---|---|---|---|---|
January 29, 2018 | PRIMARY | --- | --- | --- | ||
Starter zakwaszania: 36mld CFU Lactobacillus rhamnosus, 24h w temperaturze około 30stopni Zakwaszanie, brzeczka 5.5Ph (zapomniałem dodać kwasu do wysładzania by zbić do mniejszej wartości), dodany starter na 48 h w temperaturach około 30stopni (pas grzewczy na garnek) Po gotowaniu było 16BLG, 15 litrów ! Dolano 5l wody -> 12 BLG Ph po zakwaszaniu okoł 4.0Ph |
||||||
February 3, 2018 | PRIMARY | 3.9 BLG | 19 C | 19 C |
We introduced new Standard account. Check current subscription plans.
Do you know that PRO members have fully automated inventory stock tracking? Become a PRO member!