Batch 6

[LTownLiquorPig]

Brewed my 6th batch this morning, Liquor Pig Pail Ale.

3.3 KG can Doric Canadian Beer Mix
1Kg Munton's Beer Enhancer
22L
1/2 cup "salvaged" Nottingham yeast cake sludge
OG was approx 1.042

Yeast was approximately 67* when pitched into 72* wort

First try using salvaged yeast. If no activity this time Friday I'm going to shake the bejesus out of my bucket and pitch a new pack of Cooper's Yeast (what I have on hand).

 

[solbes]

Should have a short lag time repitching the Notty.

I would have cooled your wort down a little lower though before pitching. Love Notty with low fermenation, it has very few esters.

 

[LTownLiquorPig]

Should have a short lag time repitching the Notty.

I would have cooled your wort down a little lower though before pitching. Love Notty with low fermenation, it has very few esters.

Ambient where I'm brewing is in the 64* range, I can take it downstairs if the brew stays too warm, keep it in the upper 50's ambient this time of year.

Thanks for the input man!

 

[LTownLiquorPig]

Hard core Krausen at about 8 hours in. Popped off the lid on my fermenter,as it was getting a little bent outta shape. Made a better seal than I realized. Guess my Salvaged Notty worked!

 

[LTownLiquorPig]

14 days tomorrow I think. Just took a sample, was ay 1.011. Tasted like pretty decent light beer, as expected. Plan to bottle a week from tomorrow.

 

[solbes]

Sounds pretty tasty. Cheers!

 

[LTownLiquorPig]

Finished up at 1.008. Batch primed and bottled in 2L PET, with 2 cups table sugar, per brewrecipator's calculation.