Today I racked the Fifty-fest to a secondary fermenter. (I have another of those fabulous Better Bottle PET carboys, and I cleaned and sanitized it yesterday.) It was a yucky, sludgy mess, but the beer seemed fine, no funny smells or weird floaties. This yeast should only be used for open ferments where you intend to "crop" the frothy mass off the wort. That being said, the worst is over and I expect we'll get a nice, clean brew after a cool week in the closet. Since we'll be out of town, the house won't be as warm, and the beer should have a chance to finish properly. We also busted out the MPA and had a pint. I bled off the CO2 and poured a full, proper glass without the excess foaming by only cracking the tap half way. I had to add some gas to draw a second, and that came out fine as well. (I capped the keg with 8 lbs. and put it back in the fridge.) The beer is honey-colored, golden with amber edges. It has a distinct fruitiness (apricots? raisins?) in the nose and on the tongue, but the finish is dry and refreshing, so I like the balance. It has an unfortunate haze, but the full body and rich malt flavor is quite nice. The hops seem to hover in the background, and then emerge to keep the sweetness from dominating, adding just a hint of bitterness as you swallow. Good stuff! Another week of lagering should help smooth it out and I expect it will be even more delicious next Sunday.
a.d. X Kal. Dec.