Tonight I transferred the wheat beer (which has been fermenting for six days now) into the secondary fermenter. The beer has a nice yeasty-sour aroma, which is about what I would expect. Plus, it’s tasting pretty good. The gravity at present is 1.010, putting alcohol at right about 3 percent. Can’t wait to see what this will be like once it’s settled and matured a little!
Brew Year’s Re… on 2017’s Brew Year’s… Brew Year’s Re… on 2017’s Homebrew Highligh… Last Year’s Br… on Palaeotis Pils 1.2 2017’s Homebre… on Peach IPA 2017’s Homebre… on Red Rye Lager