11/20/2023 7:27 PM about 1 year ago
|
-1 |
Sample |
1.061
|
|
|
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11/20/2023 11:14 PM about 1 year ago
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Post boil refractometer sample taken from sample jar, dripped from end of hydrometer. |
11/20/2023 8:04 PM about 1 year ago
|
-1 |
Mash Complete |
1.047
|
4.18 Gallons |
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11/20/2023 8:04 PM about 1 year ago
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11/20/2023 8:04 PM about 1 year ago
|
-1 |
Pre-Boil Gravity |
1.047
|
3.7 Gallons |
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|
11/20/2023 8:04 PM about 1 year ago
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|
11/21/2023 12:35 AM about 1 year ago
|
+0 |
Brew Day Complete |
1.061
|
2.6 Gallons |
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|
11/21/2023 12:35 AM about 1 year ago
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Pitched ~125mL of fresh (5 days old) slurry of Wyeast 1056 American Ale that was used to ferment recent Amber Ale. At time of pitch, wort temperature was ~64.5F, with ambient temp in fermentation closet at 60F. Wort had good clarity during transfer, and good aroma and flavor. Using FerMonster with dry hop sleeve inserted for later dry hop addition. |
12/6/2023 5:41 AM about 1 year ago
|
+15 |
Sample |
1.008
|
|
|
|
12/6/2023 5:41 AM about 1 year ago
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Gravity sample collected, looked, smelled and tasted good. |
12/6/2023 5:42 AM about 1 year ago
|
+15 |
Dry Hopped |
1.008
|
2.5 Gallons |
|
|
12/6/2023 5:42 AM about 1 year ago
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14 g Mosaic (Pellet) for 4 days
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12/9/2023 9:56 PM about 1 year ago
|
+18 |
Packaged |
1.010
|
288 Ounces |
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12/9/2023 9:56 PM about 1 year ago
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Aroma, appearance (color and clarity) and flavor are all very good.
Targeting 2.4 volumes CO2 in the finished beer, used 1.6 ounces of cane sugar boiled in Eugene tap water to make priming solution, based on beer at 58F. Primed each bottle with 15+ mL. |
12/9/2023 9:56 PM about 1 year ago
|
+18 |
Fermentation Complete |
1.010
|
2.5 Gallons |
|
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12/9/2023 9:56 PM about 1 year ago
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