Beer 2014.03: Difference between revisions

@@ Line 49: / Line 49: @@
 * Chill to 78F, rack through pump
 * After racking - gravity was 1.060, volume was ~6 gallons after adding 2 gal spring water towards the end of the boil.
-* Yield: ~6 gal wort
+* Yield: ~5 gal wort
-* Initial gravity: 1.060
+* Initial gravity: ???
 == Fermenting ==
 * Primary ferment: Carboy
-* Pitched Omega Yeast Labs- DIPA Ale yeast OYL-052 - "Ale strain isolated from a famous double IPA brewed in Vermont. Produces a unique ester profile reminiscent of peaches. This strain complements an aggressive use of hops."
+* Some sort of Pale Ale yeast
-* Secondary ferment: Carboy
-* Racked into secondary 9/9/14. Gravity: 1.014, 6.0% ABV. Dry hopped with Northern Brewer pellet hops, 1 oz, 7.8% alpha. Did kick off additional fermentation - and make a new yeast cake of significant size. Still bubbling a little as of 9/20.
-=== Tasting at Secondary Racking ===
-Tastes like an IPA-porter. Yup. That's what this is.
 == Kegging ==
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 * Final Gravity ?.???
 * Kegged into [[Keg ?]]
-* Pressurized to 5 PSI. Placed back in fermenting chamber.
 == Tasting Notes ==
 [[Category:Beer Church Beers]]