crusader1612
Well-Known Member
5 days in the fermenter, and its at 1.018, dont want too much more out of it, reduced the temperature a bit back to 20c. and had a good old taste... All i can say is WOW, I can't get the original in this country, so I'll haveto imagine, bur just wow already. bitte and hoppy with a big belgian yeast aroma currently. I'll rack to secondary after 9 days and dryhop at the same time. this will help clear it and keep the additional trub to a minimum. upping the amarillo dryhop by 1/4oz and keeping the cascade and willamette as is. fermented a bit high with 1214, as I don't have true temp control, but it seems to have worked. up aroun22-23 celsius mark. (early 70's) I also threw in some Salts to make it hoppier. I've been tinekring around with that stuff at the moment.