On Wednesday, January 6, I kegged the Alt-Alt Ale. It had been fermenting for 11 days, and was down to a final gravity of 1.008. This equates to 5.8% abv. In tasting, I definitely pick up the honey malt. The yeast leavings were pretty remarkable–this had a high, hard, and foamy krausen, which ringed the fermenter more than just about any other yeast I’ve seen. This was fairly bizarre for WLP001, so I think it is a good decision to end my particular culture there, and reculture the yeast for next time I use it. The beer is now carbonating under high pressure, and will condition until the next keg in my keezer is kicked.
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