BeerSmith™ Recipe Cloud

Taste Notes

2018-02-22: Before racking to oak whiskey cask (second use): Mild apple aroma flavor and tartnes. somewhat characterless… And it is dry as the SG suggests. The blueberries, as well as the yeasty dregs from the fermenter are gross: soapy might be the best explenation. 2018-03-08: Racked to keg. Acidity is up. Oaked and whiskey flavor is very mild. A pleasant but subdued amount of vanila. Fruitiness is also pleasant. The cask improved it considerably.

Notes

2017-10-11: 6G cider acquired from Conant Orchards in Etna, Maine. Cider, unfortunately, is not very characterful. I added just over a pound of Weymann’s frozen blueberries to the primary. Temps started out way lower than desired at about 60°F but I had intended to use the new Brewer’s Best Beer Belt heat belt to ferment at warmer temps than the other ales brewing currently (consistent with French Saison yeast used). 2017-10-12 07:58: Not really kicked off yet although the carboy temp has risen into the low 70s. I am hoping for higher temps and more activity later today. 2017-10-17: Steady boil the whole time and temps around 74°F the enitre time. As I am going away I am unplugging the Beer Belt tonight. 2018-02-22: Racking to second use of oak whiskey cask from Central Street Farm House. Direct reading of SG is roughly 4.4 Brix. Converting with BeerSmith we get SG of 0.998. My intention is to keg this just before going to Virginia, and to replace it in the cask with the Flanders Red. 2018-03-08: Racking to keg #8. FG is 4.8 Brix or 1.0 corrected - slightly up but essentially unchanged. This is 6.6% ABV. 2018-03-10: Tapped. Increased pressure to 13 psi.