The full batch sat for two weeks in my furnace room alternating between high temps of 73 'F (when I was heating it with my carboy wrap) and lows of 63 'F at night. After initially sitting the first night at 64 'F, I heated the batch to 78 'F before letting it cool back down. That really kicked off fermentation. After that, I tried to get the temps up to the low 70's every evening.
I split the 6 gallon batch between two 3-gallon carboys. The first will simply continue to sit, clarify, and age. The second was racked on top of black caps from my parents property. I will let both sit for about a month before bottling.
OG: 1.009. MUCH better attenuation than expected. WOW.
Aroma: Belgian fruitiness, faint chocolate or toffee.
Taste: Tons of complexity. Very slight sour taste at first, flavors of prune or plums. This quickly gives way to sweet toffee. Almost a faint bready aftertaste. Nice. Definitely has that Belgian character I was hoping for.
- 28 oz frozen wild black caps
- Very slowly heated frozen black caps in sauce pan with a little water to ~160 'F. Chilled and then added to carboy. Racked 3 gallons of beer on top.