Only 10 days and I know I shouldn't have done it (2 more wks before I bottle.) But I was pretty sure the fermentation was done and I couldn't resist a reading. Stuck a sterilized tube through the airlock grommet & siphoned . . . 1.015 (target was 1.016 per beersmith) That made me happy 'cause it seemed like the ferment was over really fast (by 72 hr.)
I chilled the sample to 48 degrees and OMG! Love the hop/malt balance as is. Unfortunately I've read all the posts that say the hops will mellow. Too bad 'cause if it could finish & age with the balance it has now. . . This one has 2 more weeks in the pail and 3 in the bottle.
Brewing my second batch this weekend and thinking about how I'll tweak my recipe. So based on the above if I want to achieve the hop/malt balance I'm tasting immed after the ferment I should boost my hop schedule. Am I thinking correctly?
I chilled the sample to 48 degrees and OMG! Love the hop/malt balance as is. Unfortunately I've read all the posts that say the hops will mellow. Too bad 'cause if it could finish & age with the balance it has now. . . This one has 2 more weeks in the pail and 3 in the bottle.
Brewing my second batch this weekend and thinking about how I'll tweak my recipe. So based on the above if I want to achieve the hop/malt balance I'm tasting immed after the ferment I should boost my hop schedule. Am I thinking correctly?