I brewed my PM NZ IPA last Sunday,& the brewday went off like clockwork. I just wish I'd have had the spigot on the ale pail cleaned & sanitized already by then. The BK/MT was in the ice bath at that same time. So by th time I got done & sanitized the FV,the wort was down to 60F,about 3.5G worth. So I strained it into the FV to get the gunk settled out by the super moss seperated. Some left in brew kettle,maybe 2C worth all together.
By the time I topped it off with cold spring water,the temp was down below the 64F on the bottom of the temp strip. I pitched the US-05 anyway.
I took until monday to get it warmed up to 64F again,so I swirled it & changed to an airlock filled with cheap vodka. It's bubbling Steadilly even yet,a lot like the German ale/kolsh yeast did on the last two batches.
But the temp is up to 75F,the high end of US-05's ideal temp range. Which is 59-75F according to midwest's site. And I have gotten clean tasting beer after the temp going that high before. so it's all good. But the airlock wiffs are still sweet smelling.
English pale & marris otter malts among others. I also had to add 1lb of demerara sugar to get the OG up into American IPA range according to BS2.
I didn't have anymore DME & the car exhaust was fubared,so demerara was brought to bare. I've been wanting to use a pound in a batch anyway,as it has a light brown sugar laced with honey kind of flavor to it. It also gives a slight bit of color,not unlike the usual orange amber pale ale colors. Fermenting as strongly as it is,it should turn out fine.
Hope that Stone IPA turns out OK. US-05 ripped through it in 3 days it would appear based on airlock anyway.
