14 DAYS:
SG 1.023. Been fermenting around 60°F for two weeks. Tasting very good- light body, malty, clean, and smooth. Moved to 68°F for 2 days for diacetyl rest, airlock bubbles as frequent as 15 seconds.
16 DAYS:
Airlock bubbles every 30 seconds. Moved back to around 60°F.
20 DAYS:
SG 1.023. STILL! Making small yeast starter using tsp of US-05. Will dump in tomorrow
25 DAYS:
Gravity dropped! Added 3oz of corn sugar and kegged. Moved downstairs at 48°F to cold crash/start carbonation. Will force carbonate with CO2 after about 5 days.
FG 1.018
ABV 4.46%
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