Tuesday, September 11, 2012

Batch 1: Autumn Amber Ale: Fermenting Day 7

So, according to the brewing instruction in my kit from Midwest Supplies, my beer is ready to be bottled, but I'm trying to heed the advice of Charlie Papazian and John Palmer and let the beer condition on the trub for an additional week. The yeast seem to be inactive as there are no bubbles and the temperature has been steadily, but slowly, dropping. I'm expecting a noticeable color change soon as the beer clears. I'm thinking I may have pitched the wort too hot. We'll see.

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