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2019-01-25: Brewday: Starting around 0730. Milled everything together and just once. Initially milky, cleared well. Saccharification seems to be closer to 160°F than the 162°F setting (as read on the MT thermometer). Digital thermometer states 161.3°F inserted well into wort and grain. I’m happy with that. I used something like 1 G of rice hulls today, and so far, no sticking. I initialy had a target of 7 IBUs using .8 ounces of Halletertau, but it turns out I only had .4 oz. Quick. Do Something…. I had some EKG around and fudged the times and numbers. Are you curious about how much 4 limes worth of zest weighs? 1.9 oz is the weight. Ginger and lime aroma during boil isn’t at the same level as usual hop aroma. I hope we got something. I guess we can always add some at kegging time. Boil complete at 14:40. Oxygenating and pitching everything in glass carboy. 15:12: looks like we pitched at 62°F, cooler than intended. OG was 1.053 via refractometer. Ambient room temp set to 68°F. 2019-01-26 0930: I checked around 0730 and there was no activity. Temp was around 64°F. Now, at 0930, temp is getting closer to 65°F and a krausen has been raised and bubbling has begun. 2019-01-27: Yesterday afternoon I raised the ambient temp in the room to 70°F and lifted the carboy up in the air column. It worked and the carboy now reads 70°F. I am lowering the temp back to 68°F in the room. 2019-01-30: Carboy temps back down around 64ºF while on the floor. Bubbling continues slower but steady. Smells good. 2019-02-02: Pretty setled down with only occasional bubbling. Sanitizing smaller carboy for racking to. 2019-02-06: Racking to secondary. Very quiet for a while. Filled the smaller Carboy. Flavors of ginger and lime obviously present but restrained. Some funk. Happy so far. Temp of carboy is 68°F and SG is 1.006 roughly. Note that the blue line in the refractometer is frustratingly soft and hard to identify. The SG should be understood to be very approximate. 2019-02-08: 65ºF and a good bit of sediment has dropped out. 2019-02-19: 64ºF and lowering ambient temp in room from 68ºF to 64ºF. 2019-04-27: Considering transfering to plastic carboy to allow more oxygen ingress and to develop greater sourness. Carboy temp is 65°F. Refractometer reads 5.2 Brix or 1.021 which gives us an SG of 0.979, yup, we are below 1.0. Taste is good, clearity is amazing, slightly tart, ginger and lime mildly present. Racking to plastic carboy. This could certainly go on tap this summer. 2019-04-30: Racking to keg 4. Using yesterday’s figures as final.