Today I kegged up the West Coast Wheat Beer, after 10 days in the primary fermenter. During the course of fermentation, I agitated the beer a few times to keep the yeast in suspension and ensure a full fermentation. At the time of kegging, the beer is at a gravity of 1.012 (down from 1.048), which works out to around 4.7% abv. The flavor is delicious, with a nice balance between tartness, citrus aromas, and a touch of fruitiness. This all bodes quite well! I’m “speed carbonating” at the moment (high pressure for two days, then down to serving pressure), with a hope to sample over the weekend.
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