technicoloraudio
Well-Known Member
I racked my biere de gardish to secondary today and tasted a after taking a gravity reading. Very almond. Strong benzaldehyde.
It's a ten gallon batch split between two carboys, brew day was totally normal, with the exception of a long cool down phase prior to racking it into a 2nd gen YB Vermont Ale cake that beautifully handled the first and previous pitch. I shook to aerate instead of using my diffusion stone and I had powerful krausen in 16 hours. Had to go blow off tube on one of the carboys.
Either way, there was no introduction of additional oxygenation post fermentation.
Almonds. Like ameretti cookies, almond extract, disarrono on the rocks almonds.
I threw some jester king boxer's revenge dregs into one of the secondary fermenters today just for kicks, but I'm not ready to give up on it.
Any advice?
Sent from my iPhone using Home Brew
It's a ten gallon batch split between two carboys, brew day was totally normal, with the exception of a long cool down phase prior to racking it into a 2nd gen YB Vermont Ale cake that beautifully handled the first and previous pitch. I shook to aerate instead of using my diffusion stone and I had powerful krausen in 16 hours. Had to go blow off tube on one of the carboys.
Either way, there was no introduction of additional oxygenation post fermentation.
Almonds. Like ameretti cookies, almond extract, disarrono on the rocks almonds.
I threw some jester king boxer's revenge dregs into one of the secondary fermenters today just for kicks, but I'm not ready to give up on it.
Any advice?
Sent from my iPhone using Home Brew