Packaged this in a King Keg today; it had finished at 1004 which was very low. The temperature corrected reading for the OG was 1030, so that gives a respectable 3.41 before priming for conditioning and about 3.6-3.7 after. I didn't have any white table sugar to hand, so I boiled up 90g of unrefined cane brown sugar. I think ~that works out about right for 19l of British Ale.
It tasted good, a bit thin, but I'm finding that all beers are tasting a bit 'thin' before conditioning, I think its really the lack of dissolved CO2 I'm tasting, as they all seem to come good after priming and conditioning.
Its now sat at 19C in an Inkbird controlled water bath.
I really like the MJ Liberty Bell yeast, but I'm wondering if I should give a yeast a try that doesn't attenuate so much, or perhaps mash at a different temperature to get more non-fermentable sugars? I need to do some research...
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