I brewed my interpretation of Yoopers pale ale
https://www.homebrewtalk.com/threads/da-yoopers-house-pale-ale.100304/
Unfortunately, I didn't brew it the way I normally do.
Our neighbor had health issues that left some other responsibilities. I should have known better, there was literally...
That's along the lines of what I was thinking. Thank you for that feedback.
Something like a smoker starting out hot and coming under control reasonably is not going to affect the brisket meaningfully.
I didn't actually measure my OG. Based on my process' historical performance against this...
There's nothing I can do but wait a month and see how it tastes in a glass...
Of course I could post in the beginners forum and see if anyone who has made the same mistake might tell me how it turned out for them. :)
Will be starting another batch ASAP.
This stuff is perfect for sitting next to the barbecue on a beautiful day don't think I'll be taking it on the boat much, it's powerful. I may need a nap this afternoon
Kegged today. FG was 1.001 according to my hydrometer. Sample definitely tasted dry.
I used 5 cups sugar on the backsweeten... Otherwise staying true to the recipe in post #2.
Filled a 5 gallon keg and a 2.5 gallon keg nearly perfect.
Let me know how it turns out please. I made my first batch according to the recipe on page one. I have high hopes. I hope to do more batches and experiment a bit.
I think I will try WLP 001 for at least a couple more beers. I am dry hopping this one. So I want to do a blonde ale for slurry harvest.
Need to expand my horizons beyond Nottingham.
14 hours after pitch - vigorous airlock activity. At least 2 bubbles/sec. Definitely glad I didn't chicken out and pitch a sachet of dry at this point.
pitched at 73 degrees and set temp to 69 degrees (-0/+2). Since it was going so crazy, I adjusted to 68 degrees (-0/+2).
Edit after a cup...