lastsecondapex
Well-Known Member
I brewed this beer Sunday, March 6th.
This was taken this morning... The video is really dark, but that white krausen is actually CO2, I can literally watch it bubble up like I just opened a bottle of BMC
My recipe was:
AZ_IPA's Tap Room American Brown with some changes.
9 lbs 2-row
2 lb Munich
1 lb Crystal 80L
0.5 lb chocolate malt
5 lb Honey
2 lb Brown Sugar
1.5oz Willamette @ 60
1oz Mt. Hood @ 30
1.5oz Willamette @ 10
My OG was 1.069 @ 6.5 gallons
I pitched a smack pack of Ringwood Ale yeast and after a very slow ferm, I pitched a smack pack of Abbey Ale yeast early Tuesday a.m.
This has been fermenting for 11 days now and very actively fermenting this steady for 9 days now. I'm hesitant to take a gravity reading through all that krausen and trub with it still fermenting like that, but I also don't want a 1.000 FG beer. Any thoughts?
This was taken this morning... The video is really dark, but that white krausen is actually CO2, I can literally watch it bubble up like I just opened a bottle of BMC
My recipe was:
AZ_IPA's Tap Room American Brown with some changes.
9 lbs 2-row
2 lb Munich
1 lb Crystal 80L
0.5 lb chocolate malt
5 lb Honey
2 lb Brown Sugar
1.5oz Willamette @ 60
1oz Mt. Hood @ 30
1.5oz Willamette @ 10
My OG was 1.069 @ 6.5 gallons
I pitched a smack pack of Ringwood Ale yeast and after a very slow ferm, I pitched a smack pack of Abbey Ale yeast early Tuesday a.m.
This has been fermenting for 11 days now and very actively fermenting this steady for 9 days now. I'm hesitant to take a gravity reading through all that krausen and trub with it still fermenting like that, but I also don't want a 1.000 FG beer. Any thoughts?
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