WY1056-fermented split of http://brew-journal.com/user/jsled/brew/126
| date | step | volume | temp | gravity (corrected) |
notes |
|---|---|---|---|---|---|
| 2011-11-23 | make starter | 1.80 l | 1.040 | Two ~900ml quart jars of canned 1.040 starter wort in 2L flask. Fermented until 2011-11-24, cold-crashed in fridge overnight, decanted a bit and racked into a sanitized quart mason jar, lidded, into fridge. Removed morning on 2011-11-27 to warm back up. | |
| 2011-11-27 17:30 EST | pitch | 5.00 gl | 66 f | 1.041 | Decanted most of mason jar, added remainder to carboy. Good clean flavor from decanted beer, no off flavors or smells. Temp controller set point: 66°F, differential: 1°F. Thermowell stopper + blow-off tube. |
| 2011-11-29 10:00 EST | primary fermentation | 67 f | Solid krausen continuing from yesterday morning; on its way down, however. | ||
| 2011-12-01 18:46 EST | gravity sample | 1.007 | Still a layer of krausen, but fermentation is finishing. I sure hope so, too, at 1.006. :/ | ||
| 2011-12-05 | gravity sample | 63 f | 1.006 | Added spices: - 1 1/2 tsp. ceylon cinnamon - 1 tsp allspice (fresh ground) - 1/2 tsp nutmeg (fresh grated) - 1/2 tsp clove (fresh ground) Steeped for a couple of days in some vodka, then split between two fermenters. | |
| 2011-12-10 | addition | Added one half of the same spice mixture, except dry (and unsanitized!) directly to carboy. | |||
| 2011-12-14 21:40 EST | kegged | 5.00 gl | Kegged into "B", set at 15psi at 45°F targeting 2.5 volumes. |