Just transfered it to the pressure barrel and it was looking good! The SG was down to, and holding steady, at 1004 which should give me about a 6% brew! The initial taste seemed ok, so it will be interesting to see how it develops in a few weeks time.
The thing which did suprise me was the yeast in the bottom of the fv. I know I pitched 2 sachets, added Yeast Vit and some beer enzyme in the end - but I was not expecting the inch thick bed of yeast with the consitancy of butter! It looked disarmingly similar to peanut butter (which I cannae stand!)
The fv is now sitting stewing in some sanitising solution - I will give it a couple of hours I think - then it will be rinsed out and refilled with the Almondbury Old for the (hopefully) final kit before I break the AG duck!
IPA Update...
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sparky Paul
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Orkney_Rob
Yep - that would be a good description!
The Almondbury Old is away! Boiled the hop bag in wort for 10 minutes or so (possibly 15), dropped that lot into the fv and stirred like crazy for a bit. Got bored of that so clipped the lid on, held tight and gave it a reet good shake! Looked very well aerated by the end!
Had a taste of the wort before pitching and the sweetness of the malt was almost hidden by the hoppy goodness! I think this one may just be rather fine!
The Almondbury Old is away! Boiled the hop bag in wort for 10 minutes or so (possibly 15), dropped that lot into the fv and stirred like crazy for a bit. Got bored of that so clipped the lid on, held tight and gave it a reet good shake! Looked very well aerated by the end!
Had a taste of the wort before pitching and the sweetness of the malt was almost hidden by the hoppy goodness! I think this one may just be rather fine!
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prodigal2
