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Taste Notes

Fermentation Notes: 10-5-12 am - Fermentation is fully active, carboy therm states 73*. Put a fan on it to hopefully bring the ferm temp to the ambient air temp of 68. 10-5-12 pm - Fermentation is very active, temp is at 70*. Converted to a swamp cooler with water 1/4 of the way up the carboy with a shamwow on the back side of the carboy. Fan was blowing on the carboy. 10-6-12 am - Fermentation air lock is no longer bubbling. Still high krausen. Temp is down to 66. Perfect. turned fan to blow out, hopefully pulling air from the cooler wall/floor area. 10-11-12 am - Ferm Temp is 62* now and has held there for a few days. 10-19-12 pm - Kegged. Taste sample was very good. Slight hop bite, sweet malty flavor. Color sample is amber, but cloudy since the transfer. Cold crash and force carbing on 20psi. Taste Notes:

Notes

9/29/12 - Made a yeast starter with US05 ale yeast and dark dme. Pitched at 70, ferm'd at 68 put in the fridge for 3 days. Brew day planned 9/30/12 10/3/12 - Picked up 8 gallons of bottled purified water. Not distilled and NOT Poland Springs like I wanted... Changed late hop addition to 5 mins. Added 2 oz roasted barley for a red tint. <no need to do that again> grains in at 148*, steep to mash temp of 158* First wort hop addition between the DME Trub in Primary <trub in, trub out no significant difference other than cleaning the primary> Less top up water, remember yeast takes up space Taste is very promising. So far no off flavors. Only possible change so far, maybe a different yeast? Experiment with yeast. US05 was good, Irish Ale yeast was really good. 11-23-12 - Brewed second version of this beer. Used Irish Ale yeast from Wyeast this time. Used Washed yeast, so this is the second generation for these yeast. Also changed hop schedule from 75/25 60/0 to 50/50 first wort/15. First version was a bit more hoppy than I had planned for.