ECY12-fermented split of http://brew-journal.com/user/jsled/brew/126
| date | step | volume | temp | gravity (corrected) |
notes |
|---|---|---|---|---|---|
| 2011-11-25 10:00 EST | make starter | 400.00 ml | 1.040 | Canned starter wort in 1L flask on stirplate. | |
| 2011-11-27 17:30 EST | pitch | 4.50 gl | 66 f | 1.041 | Pitched about 800ml of actively-fermenting ECY12 from stirplate. Drew out ~400ml back into flask for forced-fermentation test. Temp controller setpoint 66°F, differential 1°F. Just-crafted #10 stopper + thermowell + drilled out airlock hole + airlock. |
| 2011-11-29 10:00 EST | primary fermentation | 66 f | 1.008 | Visible fermentation already starting to subside; krausen falling back; that was fast! Fermentation temps were up near 69°F when observed. | |
| 2011-12-05 | addition | 1.006 | Added peppers: 35g Ancho, 17g Guajilo, deseeded and cut into strips, suspended in carboy in nylon stockings. 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 the two fermenters. | ||
| 2011-12-10 | addition | Added one half of the same spice mixture, except dry (and unsanitized!) directly to carboy. | |||
| 2011-12-12 | gravity sample | Chile sweetness and nose coming along, and detectable but light heat. | |||
| 2011-12-14 21:39 EST | kegged | 4.50 gl | 1.009 | Good chili heat, reasonable chili flavor. Not very much in the way of autumn spice. :( Kegged into "C", set at 15psi at 45°F targeting 2.5 volumes. |