Amber Invert sugar added at 20min mark. Racked on to yeast cake from Dragon APA.
7/29/2018 11:03:17 AM
Again, too much Sparge water.
7/29/2018 6:08:40 PM
Moved the fermenter to a warmer room for diacetyl rest for two days. Took sample:1.018 and had a Belgian taste? Moved back to basement and will check again before dry hopping.
8/7/2018 3:43:15 AM
1.019. Cooler. Added 2oz Citra leaf hops.
8/11/2018 11:17:38 AM
Finished at 1.018 and crash cooled in freezer for one hour. Added gelatin to sanitize the keg, racked be here to keg, and placed in basement to stabilize temperature.
8/19/2018 3:32:54 PM
About four hours later, added 3 ounces priming table sugar dissolved in boiling water to keg, close to keg, and will be tapping in about three weeks.
8/19/2018 3:33:40 PM
Beer sample had a Belgian quality which I attribute to placing the fermenter in a hot room for a couple days after the first three or four days of fermentation. This was done to prevent a stall, which I experienced with this yeast on my previous batch.
8/19/2018 3:34:52 PM
2 ounces of Citra dry hops were removed from fermenter and placed in a freezer Ziploc bag, placed in a freezer for bettering of a future batch.
8/19/2018 3:35:28 PM
Finally killed the keg. Fussel taste faded and it was delicious. Needed time.
Amber Invert sugar added at 20min mark. Racked on to yeast cake from Dragon APA.
7/29/2018 11:03:17 AMAgain, too much Sparge water.
7/29/2018 6:08:40 PMMoved the fermenter to a warmer room for diacetyl rest for two days. Took sample:1.018 and had a Belgian taste? Moved back to basement and will check again before dry hopping.
8/7/2018 3:43:15 AM1.019. Cooler. Added 2oz Citra leaf hops.
8/11/2018 11:17:38 AMFinished at 1.018 and crash cooled in freezer for one hour. Added gelatin to sanitize the keg, racked be here to keg, and placed in basement to stabilize temperature.
8/19/2018 3:32:54 PMAbout four hours later, added 3 ounces priming table sugar dissolved in boiling water to keg, close to keg, and will be tapping in about three weeks.
8/19/2018 3:33:40 PMBeer sample had a Belgian quality which I attribute to placing the fermenter in a hot room for a couple days after the first three or four days of fermentation. This was done to prevent a stall, which I experienced with this yeast on my previous batch.
8/19/2018 3:34:52 PM2 ounces of Citra dry hops were removed from fermenter and placed in a freezer Ziploc bag, placed in a freezer for bettering of a future batch.
8/19/2018 3:35:28 PMFinally killed the keg. Fussel taste faded and it was delicious. Needed time.
10/16/2018 2:45:24 AM