cederbusch
Active Member
This Saturday (4 days ago) I pitched Danstars Londons ESB.
Maris Otter 2,5 kg
Amber malt 0,5 kg
Inverted sugar #4 0,4 kg
Mash 90 min at 67 C (154 F)
OG .47
Activity seems to have stopped and SG now is .34.
I realize I mashed this batch way to high for this yeast. And as a dark mild this would work I guess.
What do you think, leave it another 1-2 weeks and take whatever I get, or pitch Nottingham now?
Maris Otter 2,5 kg
Amber malt 0,5 kg
Inverted sugar #4 0,4 kg
Mash 90 min at 67 C (154 F)
OG .47
Activity seems to have stopped and SG now is .34.
I realize I mashed this batch way to high for this yeast. And as a dark mild this would work I guess.
What do you think, leave it another 1-2 weeks and take whatever I get, or pitch Nottingham now?