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.
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…