Chris_in_Seattle
Member
- Joined
- Jan 11, 2018
- Messages
- 14
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- 1
Good morning everybody. I'll start by thanking all of you who have provided answers to the dozens of questions I've had as I got started with brewing a few months ago. Your threads, Google, made brewing possible for me. This forum has been an invaluable resource, and I am grateful to you all.
I'm on my third beer, an Ommegang Abbey Clone (recipe link here). I used a can of Imperial Monastic B63 yeast, which the online comparison charts tell me is similar to Wyeast 1214 Belgian Ale and WLP500 Trappist Ale. It is described as having "medium low" flocculation.
The beer is currently in a temperature-controlled Grainfather conical fermenter, and active fermentation slowed down this morning and gravity has leveled off. You can see the live, current progress of fermentation here. (Data is coming from a Tilt Hydrometer). I am planning to ramp temperature up a few degrees per day until we get to 78F/25C, unless I hear recommendations otherwise!
So, my question is: does anybody have recommendations for what I should be doing next for this beer? The recipe was pieced together from various places around the internet, so I don't have a good set of prior instructions.
I'm on my third beer, an Ommegang Abbey Clone (recipe link here). I used a can of Imperial Monastic B63 yeast, which the online comparison charts tell me is similar to Wyeast 1214 Belgian Ale and WLP500 Trappist Ale. It is described as having "medium low" flocculation.
The beer is currently in a temperature-controlled Grainfather conical fermenter, and active fermentation slowed down this morning and gravity has leveled off. You can see the live, current progress of fermentation here. (Data is coming from a Tilt Hydrometer). I am planning to ramp temperature up a few degrees per day until we get to 78F/25C, unless I hear recommendations otherwise!
So, my question is: does anybody have recommendations for what I should be doing next for this beer? The recipe was pieced together from various places around the internet, so I don't have a good set of prior instructions.
- Should I transfer to a glass carboy and place it in my 59F/15C basement for a few weeks?
- Should I dump the yeast from the conical and cold crash in the fermenter for a few days first? (I don't have a glycol chiller, but I can get it down to about 40F/4C using the cooling pump and ice.) After that, bottle?
- Should I just wait until next week, dump the yeast, and bottle without trying to get cold?