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.
No Latitude Tropical… on Alta California Lager Andy Farke on Kölsch Simple Kevin on Kölsch Simple Andy Farke on Bierstadt Pils Clone CRE on Bierstadt Pils Clone