After 12 days I racked to secondary with a FG of 1.007. With my OG being 1.042 that will give this beer an ABV of 5.5%. A good session beer for the spring/summer I think. I did get the promised hints of citrus and pear with a bit of spicey notes. One unfortunate thing that happened was that I cooled the heated fermenter down from 74 degrees to room temp of 59 a day prior to racking. The air and liquid must have condensed, therefore pulling in about 1/2 cup of the water in my blow off vessel, up through the tubing and into the top of the bucket and into the beer. I didn’t see any film on top nor smell any off smells, so hopefully all is good. Note to self to leave the temp alone prior to racking.
I also cracked a couple beers that have been aging for a while. My Imperial Stout and Belgian Dubbel turned out great. They’re a little low on the carb but it has only been a couple weeks and it has been cold so they’ll only get better from here on out. So far, the stout has been the best tasting beer I’ve made. Very excited to share.
