Bottled the Breakfast Stout tonight (11/22/09), got 51 - 12oz. bottles from the batch. A week or so from now and it and it will be ready to test! Couple more weeks and it should be well ready. Can't wait. The F.G. came in at 1.016 @ 60 degrees F. I didn't think it would be this high since I gave it 2 weeks to ferment. Wondering if the lactose in the recipe is responsible?22.11.09
Bottled Batch Number 9 Tonight - Finally Out of the Closet!
Bottled the Breakfast Stout tonight (11/22/09), got 51 - 12oz. bottles from the batch. A week or so from now and it and it will be ready to test! Couple more weeks and it should be well ready. Can't wait. The F.G. came in at 1.016 @ 60 degrees F. I didn't think it would be this high since I gave it 2 weeks to ferment. Wondering if the lactose in the recipe is responsible?
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