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2019-11-07: Starter created at just under 3L (I meant to get 2.5L but I didn’t get the expected boil-off). 2019-11-08: Brewday! Not a lot of notes taken - things have gone well exept for a brief stuck mash corrected by shutting the pump off and raising the grain bed. At 10 minutes to go I still have 6.5 G. I’m going to let it go longer before adding the Saaz and counting the last 10 minutes. Celina and I are considering this batch to replace the Flanders Red in the Balcones barrel. Stay tuned on that account. At 15:27 we nearly hit 6.0 G. Ten minutes on from set time. I am adding the Saaz and counting ten minutes out at 15:30. 15:40: heat and pump stopped. 5.8G remaining in BK. 5.25 G captured in carboy. Interesting,eh? This implies I need over 6 G in the BK to get 5.5 G in the carboy… 1 minute of O2 appllied. Plus 3 L of starter gives me 6 G. Too much anyway. Go figure. Future batches it would help to incorporate the starter size in the final volume. Bubbling by 20:30 and temp up to 68°F. I will hold off on applying more heat until I see if I need a blow-off tube. 2019-11-09: 68°F on the carboy and very strong bubbling. Krausen is not filling the space (yet). After lunch: we blew some krausen our of the airlock and the temp in the carboy has risen to 70°F, but the krausen seems to have fallen enough that I might not need a blow-off. 2019-11-10: The temp has slid back down to 68°F and the krausen has shrunk by half. I have put the heat belt on it, removed the blow-off for a two-piece airlock, and put it in the hot box at 72°F. Target temp to end at in the next few days is 78°F - 2 degrees a day. 2019-11-11: Slow bubbling and a little krausen in the airlock. I raised the controller temp from 72°F to 74°F. 2019-11-12: Airlock was a real mess last night but had run over. I cleaned it and found a bit more yeast in it again this morning. Kicked the temp up from 74°F to 76°F. 2019-11-13: Kicked the temp up from 76°F to 78°F. 2019-11-22: Racked to Secondary. 9.2 Brix for 1.012 SG at 78ºF. Taste is fine, needs to go longer. 2019-11-23: Carboy temp has dropped to 68ºF. Ambient at 68ºF. 2019-12-07: While the ambient temp was at 68ºF, the carboy temp on the floor has dropped to a dissapointing 62ºF. I lowered the room temp to 66ºF but I moved both Tripel and the Bitter up higher well off the floor. 2020-01-03: Moving back onto floor and expecting the temp to drop when I do this. 2020-04-25: Racking to keg #1 to replace the Flanders Red/Kreik on tap 2. We measured 9 Brix for a FG of 1.011 which we are happy with. That gives us 8.2% ABV which is good for style. Taste is good, though at this point it it doesn't scream Belgian, but it is still obvious. I think Celina will like it a lot.