It has been almost a week, and the thick layer of fine, creamy bubbles marking primary fermentation has started to subside. The temperature held for most of the week at 66 ºF, but with the warm weather enveloping the State of Jefferson this weekend, it has inched up to 68 ºF. As long as I can keep things there, or at least under 70º, I'll be happy. I'm not a big fan of racking beer. I don't like to disturb it. I used to think the trub was responsible for off-flavors, but the quality of yeast is so improved these days I don't worry about it much anymore. In fact, the oxygen introduced and the contact from handling is probably worse. Plus, I'm lazy. Racking means more cleaning. I've had pretty good luck letting the ferment run out to two weeks, then sending the beer straight to the kegs, so I'll stick with that. I think this is going to be a unique and interesting brew--the multiple hop additions and the variety of grains and adjuncts should produce something a bit out of the ordinary. This yeast always gives me such bright, clean flavors, and seems to especially emphasize the malt side of the equation that I'm getting thirsty just thinking about it!
a.d. XIII Kal. Mai.