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Spring 2017 Scottish

February 26, 2017

Recipe

Recipe / Brewsheet

Brew Day (2/26/17)

Pre-boil:  1.052

OG: 1.058

Cooldown

  • <140 F: 2:35
  • <100 F: 4:30
  • <80 F: 2:38
  • <70 F: 3:10
  • Stop @68 F: 2:12

Fermentation

Yeast was old (bought in ~November) and the starter didn’t show a lot of activity.  I’m not super optimistic that fermentation will be too vigorous and I expect to notice some fermentation problems (fusel alcohol, etc) in the final product but hopefully it’s not too bad.

12 hours later:  smooth, unblemished surface.  I expect it’s taking longer for the yeast to grow to an appropriate population to get going well.  Unfortunately, that probably means more growth than I hoped for (though not more than I expected).

<24 hours: good krausen.  Not so vigorous that the blow-off is necessary, but it’s setup in case

36 hours: vigorous fermentation, though still not enough to require the blowoff

48 hours: not much change from 12 hours ago, still pretty steady

60 hours:. Slowing, krausen dropping, but still steady

At 68F for the first 4 days when activity was vigorous to stay, then ramp to 75F when activity mostly stopped.

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From → Ale, All-Grain, Brews

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