Last week, I brewed a Newcastle clone from AHS. I brewed it last year (extract kit with specialty grains) and it was a disaster: it turned out estery, it wasn't really drinkable, tasted like "juicy fruit."
Went mini-mash this year and today, after 6 days, I took my first reading. OG was 1.061, and it now sits at 1.016. It tastes pretty good for 6 day old beer, obviously thin. Recipe called for OG of 1.051, FG of 1.011, but I added 1lb of corn sugar (alcohol boost).
But here's where the hand wringing comes in. It tasted pretty good after 6 days last year (or so I thought). I have better temp control this year and can have the fermenter at whatever temp I need.
Right now, it sits at 69F. Is that high, low, just right? Should I let it sit one week or two? I'm kegging, so I can also let it age after kegging in my fermentation chamber.
Right now, I'm pumped that it tastes good, isn't stuck, and is a very clear nice amber!
Went mini-mash this year and today, after 6 days, I took my first reading. OG was 1.061, and it now sits at 1.016. It tastes pretty good for 6 day old beer, obviously thin. Recipe called for OG of 1.051, FG of 1.011, but I added 1lb of corn sugar (alcohol boost).
But here's where the hand wringing comes in. It tasted pretty good after 6 days last year (or so I thought). I have better temp control this year and can have the fermenter at whatever temp I need.
Right now, it sits at 69F. Is that high, low, just right? Should I let it sit one week or two? I'm kegging, so I can also let it age after kegging in my fermentation chamber.
Right now, I'm pumped that it tastes good, isn't stuck, and is a very clear nice amber!