Q Posted August 19, 2004 Share Posted August 19, 2004 Greetings fellow quaffers (and quafferettes????) Coupla questions re Pale Ale brewing What is the optimum temperature at which the brew should be fermented? I know a range is recommended, but is there a BEST temp to brew the good drop? What alcohol % are people getting with their Pale Ale brews? If you follow the instructions on the can precisely, what alcohoil % should we expect? Your advice would be appreciated. Link to comment Share on other sites More sharing options...
PB2 Posted August 19, 2004 Share Posted August 19, 2004 The best temp for fermentation is a matter of personal preference. Aroma and flavour changes with temp. I prefer to brew ale style beer at the 21-22C mark (normally pitch the yeast at around 25 and allow the brew to drop to 21-22 over the first day)...at this temp the Pale Ale Hombrew takes about 7-8days to achieve FG. Our commercial Pale Ale fermentation is complete in 4 days at a temp below 20C (our Masterbrewers like to keep the exact temp a secret). The hombrew recipe recommends (1kg BE#2) or (500g LDME + 250g dextrose/sugar)...with the use of priming sugar an alcohol level of approx 4.5% should be achieved. Link to comment Share on other sites More sharing options...
Black Ivan Posted September 2, 2004 Share Posted September 2, 2004 My Pale Ale would not go below s.g.1010. Is this normal for the Pale? I used brew enhancer no. 2 as recommended. Looked brewed going into the bottle so I guess everything is fine. My draught brews usually get to 1.005. Link to comment Share on other sites More sharing options...
Q Posted September 3, 2004 Author Share Posted September 3, 2004 Hi Stefan My Pale finished @ 1010 using Brew Enhancer 2 too so that sounds as though it must be near the mark ... or at least for 2 independent brewings. Lets hope it tastes as good as it smells. Cheers Link to comment Share on other sites More sharing options...
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