Fermentation Progress
10 days · 1.070 → 1.009 · 87% att · 8% ABV
Fermentables
- Pale Ale Malt 2-Row15.00 lb
- Munich Malt - Light0.75 lb
- Flaked Barley0.50 lb
Hops
- Citra1.00 oz · Boil · 45 min
- Citra2.00 oz · Boil · 10 min
- Citra3.00 oz · Aroma · 10 min
- Simcoe1.00 oz · Aroma · 10 min
- Nelson Sauvin0.50 oz · Aroma · 10 min
- Citra2.00 oz · Dry Hop
- Simcoe1.00 oz · Dry Hop
- Nelson Sauvin0.50 oz · Dry Hop
Yeast
West Coast Ale I
Omega
Brewing Notes
I double crushed the grain, probably don't need to do that
When I mashed in, there were actually some doughballs. Maybe the double crush did have an effect.
Started the whirlpool at 180. Temp dropped to about 170 by the end.
I added an ice pack on top of the fermenter in attempt to lower the fermenter temperature.
I moved this to a chest freezer that I just bought. I changed the sanitizer also. Hopefully, this goes OK. I knocked the temp down to 36 to cold crash.
When I cold crashed, it pulled in nearly 54oz of fresh sanitizer. It broke the sanitizer seal, so it was probably pulling in oxygen after that. RIP. I tasted the remains of the fermenter while transferring to the keg and it tasted like somebody's first homebrew. So... this might be a dump. We'll see. Burst carbing at 30psi for the evening.