Date Added | Name | Style | ABV | Amount | |
---|---|---|---|---|---|
10/10/2018 | SMaSH with Pilsner Malt and Mosaic Hops | American Pale Ale | 6.3 % | 5.5 Gallon(s) | |
10/8/2018 | Bentdoggy NEIPA | Double IPA | 7.9 % | 5.5 Gallon(s) | |
9/24/2018 | Pumpkin Coffee Milk Stout | Unknown Style | 6.1 % | 5 Gallon(s) | |
5/31/2018 | Summer Citra IPA | American IPA | 5.8 % | 5 Gallon(s) | |
Date Added | Name | Style | ABV | Amount |
10/6: Harvested yeast from 3 Tilted Barn Waterlemon Cay Beer Cans 1000ml water to 100g of DME.10/8: Wort temp 74 degrees at pitch. Fermentation (room) temp. 67 degrees.10/9: 12 hours after yeast pitch, strong fermentation observed through air lock.10/11: 60 hours after pitching yeast, added 7.5 grams of Fermaid-K10/12: 84 hours after pitching yeast, Krausen has fallen, added day 5 dry hops. Room temp. 68 degrees10/17: Added day 10 dry hops. Aroma from first round of hops was amazing. RT 68 ...
14 Days in Primary then racked into keg.20 psi to force carb 7 days