i bottled the hop head double, which has been dry-hopping for a little over a week and weighed in at 1.020. i'm starting to think that gravity readings for extract ales are only useful to determine when fermentation is stopped, and there's no way to get a good sense of the attenuation. at least i hope so (see barleywine below)...
inki's brown was bottled around the 16th and tastes pretty good, though she likes to let it rest for about 4 weeks in the bottle. probably sensitive to the sulfur that needs to condition out.
i've started in to the english bitter which isn't the most exciting of beers, but it tastes ok. it has a sour taste that it didn't have when it was green. very quick finish, low alcohol like a session beer.
barleywine was giving me fits as it seems to be mostly done bubbling, but was only 1.035 on saturday and sunday. it's down to 1.032-ish as of this post. looked it up in the bjcp style guide and searched around for how to un-stick a fermentation. i have a feeling it's done and that the high 1.020's might not be bad. it tastes good and seems really alcoholic though it only got ~56% attenuated if you believe the gravity readings. still a bit of yeasty-pasty krausen floating on the top, so the yeast may be goofin' on me. i've put it into the downstairs bathroom with a heater on low and have had it around 70° for the last 3 days, swirling occasionally. gonna rack when i get 3 days of stable readings and/or the krausen falls. thought i might have seen some mold on the top, but it could just have been some grain husks or hop dust.
No comments:
Post a Comment