Hey everyone....here we have the butternut beer after fermentation, check out my original boil post 2 weeks ago. Wow it turned out great...I have just bottled around 16 litres, it then needs to sit another 2 weeks to condition and then another week in a fridge to "lager"
Below a hydrometer which works on buoyancy measuring original sugar density vs final vs gravity or sugar density, once fermentation is done. One works out ABV or alcohol level based on how much sugar the yeast has consumed.
This promises to be a very good beer. I have had great success with lager beers in the past, as they ferment at much colder temps allowing for less "infection" and things going wrong preventing for the manufacture of good fresh beer.
The yeast in lager beers love lower temps.. When brewing any beer style what I have learnt to be the most important factor, ensuring beer is fermented within the parameters of the right recommended ranges if not you will have a failed brewday.
Here we have my imported from Italy glass carbouy tilted and left over night to let settle, for easier bottling.
I really love swing top bottles, great for bottling and far easier then re-capping with a bottle capper.
All homebrewers please stand up??
Love light and blessings
Cheer$;)