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!
Pfriem Pilsner | And… on Equipment Review: Anvil Foundr… Brew Year’s Re… on What’s Brewing? December… Follow-Up: 2020… on Stygimoloch Bock 2020 2020’s Homebre… on Claremonter Weisse 2020 2020’s Homebre… on What’s Brewing? September 2020…