Wow- Belgian golden strong
Added sugar last night...so that should have brought OG up around 1.090. It has been fermenting pretty nicely. Wife getting used to fermenter in living room (I think.)
MeadowStream wrote:
Added sugar last night...so that should have brought OG up around 1.090. It has been fermenting pretty nicely. Wife getting used to fermenter in living room (I think.)
Personally, I love the aroma of a fermenting bucket o' brew.....almost as much as I love drinking said product!
I told
you I have girly glasses too, this is the grand cru I entered in the Sam Adams contest.
It has been 6 days now:
- I added the sugar after 3 days when the activity was high but not peak
- Right now the ferment has abated to a steady bubble through the blowoff tube every 3-5 seconds
- The fermenter is sitting at between 69-71 degrees
Thirsty:
- do you think a month in the primary is the right amount of time? what is the benefit to leaving it in the primary past a time of substantial actiivity?
- I am using WL575 which has pretty good attenuation and alcohol tolerance. T-58 has slightly lower attenuation (according to WL and S collateral) - why would adding T-58 further attentuation past what 575 would provide? (because it has difference characteristics? - will 1n1m weigh in here?)
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