(Include any important notes from brew day until tasting)
Added Flame out hops after cooling to 175F. Rested for 30 mins. Then chilled to 75F. Then whirlpooled briefly and let settle for 10 mins. Still a lot in suspension (hop matter). Siphoned through hop spider.
Did not read about prepping Nottingham yeast. It is different from S-04 and US-S-05. Stood 15 mins, then stirred for about 45 mins before pitching.
Next time, add hops at flameout. Golden rule - follow recipe to the letter first time, then adjust if needed.
2.5 weeks in. Raised ferm temp from 65F to 67F.
6/11/2016 : FG 1.009 @68F -> 1.010 corrected. About 78% attenuation. Nice hop bittering. Could do with just a tad more, perhaps. Good mouthfeel, dry but not thin.
Deciding to go for 1.9 CO2 Volume (English Pale Ale) rather than typical 1.7 for Bitter. Felt the carbonation on the Exmoor Gold was slightly low. Calls for 70g priming sugar.
Boil
Boil
1.041
NaN (estimated)
6.5
gallonsliters0.00 (gallonsliters estimated)
60
minutesminutes(60 minutes estimated)
5
galsliters
Gravity Estimates
Based on boiling 6.50gallonsliters at 1.041 for 60 minutes, this will decrease your wort by 0.00gallonsliters, bringing your after boil OG to 1.041.
You wanted an OG of 1.047. It looks like it will be under.
