Originally Posted by Doed
Boiled this recipe up on Friday evening. Put it into the fermentation chamber at 51° and pitched 2 packs of rehydrated S-23 on Saturday morning. Looked at it this morning and it has a nice layer of krausen on it.
I put this in secondary on Sunday, 4/27. My OG was 1.054, FG was 1.012. The sample tasted fine, no cream corn, that I could detect. Put it back into the ferm chamber and set the STC-1000 at 0.8° C.
I going to let this sit until mid-June, about the time wheat should be harvested around here, then keg and carb so its ready for the 4th of July.