Notes: First brew in Rhode Island. Going for a new water profile that's more NE. 30min on stove top to mash temp. Didn't strain bag after first 30sec due to how much residual there was. Another 30min to boil. Skimmed the foam off right before boil. One of the smoothest brew days ever. Pitch went very smoothly, there was some starsan foam on top at pitch, but looks OK. 24hr nice coating of foam, airlock moving, 36hr continued growth and activity. 48-72hr, moving well, K stayed as a 1" layer with white bubbles, slowing just a hair at 72hr. Looks like overnight temp rose to 67 after ending temp control. Dry Hop stage purges headspace of fermenter for 30sec with co2 after dry hops added, then airlock added back. Dry hopping went well, gravity only at 5.3 (about 1.013) which puts attenuation at 64%ish. So there may be more to go. Could it be that I took the foam away or the pH started lower so the yeast stopped sooner? If the latter, that will be very interesting to play with. Dry hops formed a nice slush on top of the beer, temp sitting at 70. Shake on 12/30 9am, big amount sank, pumped more gas on, prob unnecessary. Closed transfer was a failure for some reason, even though the practice run went well. I'm thinking the hops jammed it up, or the gravity of beer makes the pressure more difficult than with sanitizer. There's tons of hop material suspended in the beer. Next time just use the old method and strain it. After the whole Keg drank, there was no issue with hop material in the pour. Occasionally there was a rotting veg note on the nose right at the pour, but always went away.
OG/pH: 9.1/5.18 (mash)
FG/pH: 5.4/4.17
Pitch: 12/23, 9am
Temp Up: 12/26 9pm
DH: 12/29, 9am
Keg: 12/31 9am
Tap: 1/1 New Years Day
Review: Cloudy yellow, moderate nose. White grapefruit pith and lemon zest dominate. Hint of mango and a light crackery malt note. Light body, dry and clean, slight bitterness. Simple and crushable but one dimensional.
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