Beer number 175 fermented out rather quickly and finished at a surprising 1.010, a little lower than I anticipated. Perhaps these first-runnings brews are richer in fermentables than I expected. Regardless, it looked and smelled great. I put the beer into two 2-1/2 gallon stainless steel kegs with 50 grams of corn sugar each. I expect to condition them for about two weeks. The closet is usually around 64 ºF (it varies from 62 to 66 ºF) and that should be just about right.
It is going to be a marvelous brew for St. Patrick's Day. I can't wait to taste the chocolate rye malt!
Today is the Ides of February (Idus Febrarius).
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