It came in at 1.010 on the hydrometer, or 2.5 degrees Plato if you prefer. That's about my usual with liquid malt extract batches. I primed the two half-corny kegs (2-1/2 gallons) each with 100 grams of dried malt sugar that had been boiled in 12 oz. of water. The beer looked and smelled clean despite the large amount of globular yeasty flotsam. It gave off some pretty potent banana esters early in the ferment, but that seems to have dissipated. Isoamyl acetate** is the offending chemical, I believe, which I suspect is due to higher temperatures. I try to keep my ales below 70ºF but this one spent the first week right there before the cooling weather brought the closet down to 66ºF. I left a few quarts in the bottom of the carboy because they were too sludgy for my delicate palate. One should brew with fresh ingredients, just as one should cook and eat. Alas, I was stuck with some stuff that had been in the fridge a little too long, but I think I made the best of it. I'm expecting a nice golden ale out of it. I replaced my flat tube on my Stumpjumper with an older patched spare that has been holding up just fine to the rigors of my favorite single-track. I expect the beer will come through just as well.
a.d. IV Id. Nov.