It has been a month since my 50th birthday and the beer is ready for the refrigerator. This one was unusual in that I gave it a secondary ferment in a fresh vessel and at a lower temperature. The yeast seemed to call for it, and it fit nicely with our travel plans. Brewed 29 days ago, batch no. 169 spent 8 days in the primary in the mid-60s (64-68 ºF), and after racking was dropped down to 56º for 7 days, then got primed for the keg and conditioned for 14 days between 62 and 66 ºF. I'm going to tap it in 10 days, so check back over the holidaze for updates.
(The Ides of December)
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