After a week of fermenting at roughly 66 'F (with a high temp reaching near 73 'F the first 24-hrs and 68 'F the next day), I racked the beer to secondary and removed it to our basement to condition at ~57 'F for at least two weeks.
Appearance: Marigold to straw-like color, opaque
Aroma: Faintly spicy, fruity
Taste: Effervescent, spicy, some apple fruit, some fusel alcohol that cuts through, fairly clean finish, some residual sweetness.
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