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2600508A-608E-47F1-B898-B261C5D46E6D.jpeg
 
Short pour of the Blonde Ale I kegged yesterday. This was only in the ferm fridge for about 4 days when I moved it into the cold storage room in our basement to make room for a batch that was ready to cold crash. The ambient temp in the room was in the low 60s but the concrete floor was, apparently, colder. When I moved the fermenter back to the fridge to cold crash, and put the temp probe on the fermenter, the beer temp was only 58°F. The low end of the range for US-05 is 59° and some folks report getting fruity notes from that yeast when fermented cool. I’m getting a little of that, though it probably won’t be noticeable when fully carbed. If anyone comments, I’ll just say it’s an Apricot Blonde :cool:.
59951DD0-CE12-4755-96A0-297665FAF793.jpeg
 
Short pour of the Blonde Ale I kegged yesterday. This was only in the ferm fridge for about 4 days when I moved it into the cold storage room in our basement to make room for a batch that was ready to cold crash. The ambient temp in the room was in the low 60s but the concrete floor was, apparently, colder. When I moved the fermenter back to the fridge to cold crash, and put the temp probe on the fermenter, the beer temp was only 58°F. The low end of the range for US-05 is 59° and some folks report getting fruity notes from that yeast when fermented cool. I’m getting a little of that, though it probably won’t be noticeable when fully carbed. If anyone comments, I’ll just say it’s an Apricot Blonde :cool:.View attachment 734422
Still looks amazing
 

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