Started: 28/02/2011
OG: 1042 @ 33c = 1046 (Corrected)
FG: 1013 @ 19c = 1013
ABV: ~4.4%

28/02/2011: Another two can kit. This time it is the Milestone Raspberry Wheat. The kit came with the two cans as normal, but it also came with a small sachet of Raspberry flavoring to be added in secondary.

Rehydrated the yeast with water and then added 250ml of cooled wort later. The yeast sat for a long while before it was pitched due to the wort taking forever to cool. Will take this into account next time, as the fermentation stalled.

Yeast pitched at 27c.

01/03/2011: SG: 1020 @ 20c. The fermentation seems stuck. Oh fun. Still haven’t sorted my temperature control problems, but the temp is 20c. I think the issue is from the yeast sitting out for so long before being pitched. Will remedy this next time.

Looks like this will be sitting in the primary FV for 3 weeks as I will be away to the US.

28/03/2011: Back from the US and the beer looks fine. A pretty big layer of sediment has been thrown. Kegged the beer, but forgot to take an FG reading until after adding priming sugar and flavoring. FG: 1013 which puts the beer at around 4.4% ABV. This is probably a bit higher though because the FG is likely raised from the 80g of sugar added.