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Taste Notes

Good final flavor: well balanced, refreshing. Good head retention without being over-the-top.

Notes

The mash infusion temp was good, but adding the grain brought it way further down than expected -- need to weigh mash kettle to check if it maybe has less thermal mass than I expected. I added I think too little mash water at first, so topped up with hot tap water, which brought the temp up again, but then it fell again. Provided heat from the burners, but that heat seems to get mostly trapped under the false bottom. Re-circulating by letting some out from the tap and pouring it into the top raised temp somewhat; did that a few times. We'll see how the pre-boil OG turns out. Then it was getting late, so I poured off the mash and sparged into the carboy; will leave that with airlock stopper overnight in the beer fridge @50º (it'll cool) and then tomorrow I'll top up water, measure pre-boild OG, then boil. Then re-carboy, cool, and ferment. *cooled to 74 overnight* After boil, put kettle in the fridge again at 40º to chill; will siphon to fermenter once cool. *update* that was a bad idea. Overloaded the fridge. Steam & condensation everywhere. Cooled to ~170º when I came back to it about 2 hours later. Removed from fridge; will decant to fermenter now. Stirred to swill hops then once it's settled a bit will siphon from edge. Did a little quick yeast starter; pitched dry yeast into teacup of water with a little corn sugar, stir to dissolve and break up yeast lumps; let it sit ~5 minutes where it was just starting to foam a bit then pitched it into the fermenter and rinsed through with some plain water as part of topping up fermenter to 5.5G Kegged 5G with about 0.75G left in the carboy of which probably 0.4G or so was trub. Put in fridge at 40º with CO2 at 10psi. Will leave 2 weeks to carbonate.