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I'm going to be harvesting several thousand bushels of corn pretty soon. Might try malting some or grinding it up to do a farm fresh cream ale in the future. I know what I would really like to try with it, but the feds can never know.

That's cool. I never thought I would be too experimental, but this has been fun. I'm wanting to ferment all kinds of things now.

Awesome! One of my bucket list trips.

Yeah! The hydrometer is a FG hydrometer. Much easier to read, but I've found it to be pretty finicky. As far as grainy or vanilla goes, I'd hate for anyone to base any decisions on my untrained palate and poor descriptions. Here goes, though. If there was a vanilla component in particular, I...

First sample today! Appears to have finished at 1.010 (started at 1.058). So we're looking at an apparent ABV of 6.3% and 82% attenuation from the S-05. I think it's safe to say nothing about these frosted flakes really hurt the fermentation process. Truth be told, it had probably reached FG by...

Thank you for using "festooned" in a sentence. I always appreciate a wordsmith. Makes life just a little more delightful. :bravo:

Now when people ask if me if homebrewing saves money I always tell them it truly does eventually if you're used to buying good beer and get to the point where you can make something similar.

Bottling day is scheduled for Monday. I would like to take a hydrometer sample tomorrow. Absolutely no activity for several days. I mentioned the aroma in the ferm chamber being pretty rich. Today I thought it was almost "buttery." I don't know if diacetyl really gives off an odor. I hope not...

That beer is one of my white whales. Just so curious about it.

Good points. On another note; I love Three Floyds. I'm a hoosier myself, and really take pride in the fact that they make notable beers in my home state. My personal gripe is not about one of their beers being overrated, but definitely mislabeled. You see, they make awesome hop forward beers...

Awesome! Please count me in.

I can't wait to actually taste it. I'll try to share some meaningful notes.

Bumped temperature for the final time yesterday, now up to 68F. All visible signs of fermentation have ceased, not surprising this late in the game. I really don't feel like fishing a gravity sample out of the carboy, so I'll probably let it sit until this weekend and grab one a couple of days...

Wow. Sounds like he really wouldn't need to add any sugar then. Cool.

Bumped the temperature up to 65F earlier today. Airlock activity has slowed to a bubble every few seconds, but still steady. Krausen is still pretty thick and creamy looking. (I brewed and pitched yeast Monday evening. ) Only a gravity reading will tell for sure, but it appears the cereal...

Still frequent bubbles today. Krausen appears to be thicker. That's pretty much it for now.

I honestly don't know. 22 grams of sugar may be plenty for that volume. I didn't do any math, just thought there might not be much there to ferment. Maybe someone else could chime in. I'm interested in how this turns out.

You're adding some sugar, I assume?

Time to bottle? ;) That is weird. Hope it turns out.

I think you just named this beer!