Somehow missing 3 pieces on my manifold, had to use rubberbands and aluminum foil to repair it.
Mashed at 154
Preboil Grav: 48
Postboil Grav: 49
Postboil Volume: 5.75
Fermented at 63 and after 3 days primary ferm was complete but had a slight sour smell and slight sour taste on the backend. Hoping this clears up. No way it was an infection after only 3 days.
Sourness is gone but the batch is infected. It tastes fine so I kegged it and will just drink quickly.
OG: 49 FG: 13 ABV: 4.8%
Brewed Aug 10, 2012
Fermentables Efficiency: 75.0% Batch size: 5.8 gal
|Rahr American 2-Row||8.0 lb||76%||1 °L|
|Weyermann® CARAMUNICH® II||1.0 lb||9%||45 °L|
|Briess Munich Malt 10L||1.0 lb||9%||10 °L|
|Briess 2-Row Caramel Malt 40L||0.5 lb||4%||40 °L|
Hops Boil time: 60 min
|Magnum (US)||0.75 oz||60 min|
|Cascade (US)||0.5 oz||5 min|
|Simcoe (US)||0.5 oz||7 days|
|Cascade (US)||0.5 oz||7 days|
|Safale S-04||Fermentis S-04|