Batch 1: Color is cream. Finished dry with a slight haze before cold conditioning. 2018: Lots of acetylaldehyde. Buddy Sap? Back sweetened with maple syrup at kegging. Still lots of apple. Chocolate syrup, 1 oz Cascade. US-04 yeast. Batch 2: Redid recipe and increased hops. Early sap but was stored for several weeks at 38. Smelled good and hoping will turn out better than last year. Windsor yeast. OG was 1.043. Brewed on Robobrew. Bland - like dishwater, with a very strong maple ...
Usadas 2,5ml ALFA SC e 4,3ml de GLUCO
Brewed again 6-27-20 going to mash at a higher temp this time 155@60mins., get it just a wee bit sweeter and not so dry, everthing else the same....wish me luck