Samuel

It landed at 1.013 or so, which is right around where I wanted it. Tasty sample, no distinct off flavors. Lots of good notes too, but I’ll wait until it’s cold and fizzy to comment further.

Here’s the recipe for the beer that’s currently fermenting in my balmy guest room. I’m keeping it hot in there to encourage all the wonderful spicy, fruity flavors that the Belgian yeast I’m using is likely to produce.

After about two days of vigorous fermentation, and another two days of increasingly slow bubbles, the yeast stopped. It seemed quick, but I checked the specific gravity. It was 1.033; the yeast had stalled. On researching, I identified two potential problems. One; the temperature on my carboy thermometer fell to 21°C from the balmy 25°C at which fermentation had started. Two; the beer has a fair amount of sugar and honey as adjuncts, which don’t have the right mineral nutrients for yeast the way grains and malt extracts do.

The actions taken; I wrapped the carboy in a blanket and turned the heater up. The temp is now back in the 24°C range. I also pitched in some yeast nutrients. The bubbling has started again. I’m not sure if it was the temperature or the nutrients that fixed the problem, so I’m keeping the heat up. Better for esters anyway.

Lately I’ve been enjoying the New Belgian 2° ale. Tasty strong winter brew to warm your cockles. I also just got a sixer of Rogue Santa’s Private Reserve. I think it needs some pretty particular food pairing, as the spruce flavor is a little much.