Taste this Batch

Batch Notes

Note Taken: January 24, 2011 15:00
Batch Stage: Primary
Temperature: 75.0
Note:
Brewed the first batch of this re-vamped recipe. Pitched the yeast at 75 degrees. Beer smelled great. The OG was a touch higher than I was expecting, this was my first time doing a partial mash so I was estimating a 75% efficiency on the system, I may need to adjust. Wort smelled great, hoping the oat malt and biscuit malt really elevate this beer.

Note Taken: January 25, 2011 09:37
Batch Stage: Primary
Temperature: 70.0
Note:
Fermentation started about 8 hours after pitching the yeast, and was going at a very rapid rate. Now 36 hours later the bubbling has slowed to a rate of about 1 bubble every second and a half.

Note Taken: January 30, 2011 20:37
Batch Stage: Seconday
Temperature: 64.0
Gravity: 1.022
ABV Potential: 5.6
Note:
Racked the beer to the carboy for a secondary fermentation. Looked decently clear, funnel filter didn't catch much at all, there was maybe 2 inches of trub at the bottom of the pail. Hoping that the FG comes down about .004 (down to 1.018) by the time I bottle (3 weeks maybe). I'll take a hydrometer reading in about a week.

Note Taken: February 12, 2011 14:30
Batch Stage: Seconday
Temperature: 64.0
Gravity: 1.019
ABV Potential: 5.9
Note:
Took a gravity reading with my thief and was completely surprised to see the gravity had dropped. Most likely I will bottle in 1 week and hope the gravity drops just a little more.

Note Taken: February 19, 2011 14:30
Batch Stage: Bottle
Temperature: 64.0
Gravity: 1.018
ABV Potential: 6.1
Note:
Bottled the beer, smelled awesome and the gravity did end up dropping to the point that I wanted (1.018). I hit 72% attenuation on the yeast, who's range was 72-77% attenuation. I will bottle condition for 2 weeks and then try a bottle but I think it is going to need more time than that to hit its potential.