dyqik
Well-Known Member
I finally got around to brewing the golden wort (barely counts as a recipe - 9lb of extra light extract and half an ounce of old Williamette for a 5.5 gal batch) and bottling the ToD on Veterans day (4oz corn sugar and half a packet of champagne yeast added).
The golden wort has bubbled along (added a 4 month old pouch of WYeast Abbey Ale to the Roselaere cake, but failed to pop the nutrient bag properly, so it wasn't woken up at all) all week, and is now slowing. It's sitting in the basement at 60F, so cool for the yeast, but that's probably good for leaving food for the bugs.
I put the first bottle in the fridge on Thursday so I could test it. It hasn't fully carbed, but it has carbed just enough to drink fairly well. Still a little sweet from the lack of CO2 and underattenuated priming sugar, but very promising.
The golden wort has bubbled along (added a 4 month old pouch of WYeast Abbey Ale to the Roselaere cake, but failed to pop the nutrient bag properly, so it wasn't woken up at all) all week, and is now slowing. It's sitting in the basement at 60F, so cool for the yeast, but that's probably good for leaving food for the bugs.
I put the first bottle in the fridge on Thursday so I could test it. It hasn't fully carbed, but it has carbed just enough to drink fairly well. Still a little sweet from the lack of CO2 and underattenuated priming sugar, but very promising.