Well, the fermentation's pretty much done now. I've just measured it at 1.012 and I wouldn't expect it to much below that if at all. Fullers yeast is supposed to go to something like 71% attenuation and this has reached 73%.
I've turned the temperature controller down to 6°C to cold condition but I've disconnected the chiller so the beer will cool down naturally (the garage is currently sitting at about 1°C).
In the interests of science I felt it necessary to taste the hydrometer sample. So, the beer's almost clear but it's already down to 9.2°C so any slight haze could well be chill haze anyway. The nose is malty with a little hop aroma. This follows through into the taste which has a good level of sweetness and a lovely backgound of hop. Bitterness is not overwelming but it's there in good balance.
What is surprising is the amount of body this beer has considering the fact that 19% of the sugars in the beer are from brewing sugar. I've used sugars in beer before but never in this kind of percentage.
I'm so impressed, in fact, that I might well have to brew this again as I don't think this is going to last very long.....
Let's Brew Wednesday - 1885 Thomas Usher 50/- B
16 hours ago
Sounds good.
ReplyDeleteI find that I get a chill haze at anything below 10.5C so I guess you will have some of that going on. Should clear nicely when the weather improves.
Funilly enough I have just poured a hefe-weissen that has been outside for over a year. It's crystal clear and about 5C. Perhaps I should now refer to it as a kristal-weissen???
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