BeerSmith™ Recipe Cloud

Taste Notes

2/3 sugar break is 1.071

Notes

- Started late on 3/12/17 (morning of 3/13/17) - original gravity was target 1.146 and pH was 3.36 -- Added 1 tsp of K-Bicarb to raise pH - will check again in the morning - At 12 hours aerated again, pH was a healthy 3.65 and gravity still at 1.146, but foaming - At 24 hours, it was at 1.143, and pH was 3.57 - added Fermaid-O additive - Mid day on 3/14 - it was at 1.135 and pH = 3.5. Need to monitor pH as it appears to be dropping. - Late 3/14 - added second Fermaid-O, pH was at 3.46 (need to monitor) and sg = 1.124 - Mid 3/15 - pH holding at 3.55 - Late on 3/15 - added third Fermaid-O addition - Day 3.5 - at 1.085 and pH good at 3.67 - Day 4.5 - already hit 1/3 sugar break - can add Fermaid-O but I may want to throttle this one back just a bit (perhaps 1-2 grams) - Day 5.5 - at 1.059 - decided to add the full 4g Fermaid-O addition as it seems to be slowing a bit. - Day 14 - transferred to glass for clearing - will add the Superkleer in a day or two after it settles down. Current gravity is 1.036 - Day 15 - fermentation barely visible so I added clarity aid as it is also very close to FG - Day 16 - Added rest of the SuperKleer - Day 38 - Racked for aging and also added K-Meta to stabilize -- Flavor was very promising - complex and a bit tart - though still a bit hot - Day 77 - Kegged but it still needs just a hair more time as the flavor is pretty subtle. I think it will be good though!