Fermentation Notes, Brown Frown, Sat 23jan2010

So despite my best efforts, South Florida is choosing to flair up again and go into the 80s in January, so the beer has been anywhere from 73-78F in my house for the most part. This may lead to some fruity flavors since Windsor ale yeast is recommended to be at 64-70F. I can't really crank the AC down too much without a ridiculous power bill, and I'm not at home all day to put wet shirts and stuff on the fermenter.

Maybe this will be a fruity brown frown of an ale.

Fermentation Notes, Brown Frown, 1/19/10

No foam in the drum tap at +7 hours.
sleep
At +15 hours, there was lots of a foam in the drum tap and the room smells like yeast burps. excellent.

When I got home, the fermentor was at about 77F in a 72F room, so I threw a wet towel on it to try and keep the temp lower while the yeast are still in high gear. This little period of warmness won't make the beer too fruity I doubt, but I'll probably be conditioning in primary for 3 weeks giving the little buggers plenty of time to clean up any funky stuff they are makin right now.

Brewin Notes, Brown Frown 1/18/10

6lbs. Amber LME

1lb. Amber DME

.25lbs Briess Caramel 80

.25lbs Fawcett Pale Chocolate

.125 Black Malt

1 oz. US Goldings (60 min)

1 oz. Liberty (45)

1 oz. Willamette (15)

1 packet rehydrated Danstar Windsor Ale yeast

Everything went smoothly even though its been a while. I think its about time for a new drum tap though, this one is really hard to get completely closed without dripping.

OG came out at ~ 1.050, predicted was 1.052, so pretty close.

Pitched into 62F wort @ 2:45 PM.