Glenn, Dad and I racked the Maple Nut Brown Ale to the secondary fermenter on Sunday. The recipe calls for 1/2 cup of the Grade A Dark maple syrup, boiled in two cups of water for 10 minutes. Then cool it down and the mixture to the fermenter with the beer. We decided to up it to 1 full cup of maple syrup. It won't make a huge difference, but we will know its there. Good news is that the yeast starter did its job and made beer. The biggest surprise was that it did more than we expected. The SG was 1.042 instead of 1.056 like the recipe showed. The FG ended up being 1.002. That's a .040 drop like the recipe said it should be. That means the beer is 5.2% which was the target ABV on the recipe. Perfect! So now the beer will sit in secondary until Sunday, then it will be kegged and carbonated for a week. We will tap the keg shortly after. Until then, cheers!
|Terrible photo of Mike racking the beer to the secondary fermenter|
|Another photo of Mike's arm racking the beer to the secondary fermenter|
|Beer looks and smell awesome|