2/13/2016 9:02 PM over 8 years ago
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+0 |
Brew Day Complete |
1.090
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1 Gallon |
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2/20/2021 3:43 AM over 3 years ago
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Added one Campden tablet. Pitched yeast 24 hours later (Lalvin KV-1116) and put in garage for a cold fermentation. Next morning found it was 46F in there (yeast's bottom range is 50F) and a lot of yeast sediment had formed at the bottom. Moved indoors and mixed vigourously to ferment at normal temperatures.
This batch had chicory root included as well. Brought 8 cups to a boil, added 2 oz chicory root (roasted), simmered for 15 minutes. Was only able to add about 2/3rds of the chicory water to the fermenter. Added a TON of color, flavor was similar to mild coffee in the simmered water while still hot. |
2/15/2016 4:02 PM over 8 years ago
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+2 |
Sample |
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2/20/2021 3:43 AM over 3 years ago
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FERMENTING LIKE WHOA. Lots of foaming, completely filled up the 3-piece airlock and some content made it onto the drip protector. Cleaned and refitted airlock only to have must pushed into airlock within about one minute. Installed blow-off tube, and put it in a few inches of sanitizer inside a 6 gallon bucket.
Is the foaming from the chicory root? Or were those last few hard-to-dissolve chunks of honey higher in wax content than the parts in solution (the part equally shared between both 1 gallon batches). |
2/23/2016 5:27 AM over 8 years ago
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+10 |
Racked |
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2/20/2021 3:43 AM over 3 years ago
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Racked to a clean jug, attempted to degas using a vacuum pump. The wine-bottle-sized stoppers fit fine in the Winco Apple Cider Vineagar jugs, but make a very poor seal on the Corvallis Homebrew jugs. This one showed very little offgassing despite having a great seal. Moved to garage to cold crash. |
3/31/2016 5:37 AM over 8 years ago
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+47 |
Fermentation Complete |
1.000
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2/20/2021 3:43 AM over 3 years ago
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3/31/2016 5:38 AM over 8 years ago
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+47 |
Packaged |
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2.605 Liters |
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2/20/2021 3:43 AM over 3 years ago
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