Took a gravity sample last night from this receipe brewed 8/30/08. SG spot on to BeerSmith's calculation of 1.013, reading 1.012. Notes on the taste:
- Very strong clove aroma, like a Weihenstephen (sp?) I had a week ago
- Clove notes in taste, though not nearly as strong as Weihenstephen.
- No banana to speak of.
- Fairly clear for a wheat - I could read the hydrometer numbers through the 250ml cylinder I use.
I think this will be a good brew, though I want to lower the amount of clove in successive batches. This one was pitched at 61, raised to 64 over the 1st 2 hours, then held at 66-68 to date in a 6" deep water bath w/towel. Krausen appeared a couple days after brewing. Temperature measured by stick-on thermometer.
Thought WLP300 would have given more banana at these temps. I'm really after an Ayinger taste.
During this fermentation, I monitored the ambient temperature with a digital weather station that records hi/low. Ambient fluctuated from 69.5 to 70.5. So, I think my fermentation temps were consistent. Should I ferment above 70 for the next batch?