kingblossom
New Member
- Joined
- Jul 19, 2016
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Hey y'all,
First time brewer here. Have a 5 gallon batch going right now with some EC-1118. OG: 1.054, current SG: 1.010. Was a bit surprised by this finding as I've only been fermenting for 6 days. Temp between 65 and 70 degrees F with no variations. I'm almost more surprised by the relative clarity and lack of yeast flavor in the product currently. Very similar to a chardonnay right now in dryness and acidity, in my opinion.
Am I crazy for moving this to a secondary fermenter to further clarify and finish up the process or did I experience some beginners luck in the brewing process and come out with a quick batch?
First time brewer here. Have a 5 gallon batch going right now with some EC-1118. OG: 1.054, current SG: 1.010. Was a bit surprised by this finding as I've only been fermenting for 6 days. Temp between 65 and 70 degrees F with no variations. I'm almost more surprised by the relative clarity and lack of yeast flavor in the product currently. Very similar to a chardonnay right now in dryness and acidity, in my opinion.
Am I crazy for moving this to a secondary fermenter to further clarify and finish up the process or did I experience some beginners luck in the brewing process and come out with a quick batch?