Currently drinking a 3% pale that's 7 days old.
Brewed last Saturday, small batch (14 L) and only 1.032 O.G.
Fermented at 19c and ramped up to 22c after 3 days.
Dry hopped on Wednesday. Gravity steady at 1.008, no detectable off-flavours so fined and kegged last night.
Force carbonated at 45 PSI for 16 hours.
Is it clear? Nope.
Is it a little "green". Sure.
Will it be better in 2 weeks. Hell yes! (If there's any left!)
Edited: Disclaimer this is not my usual (or recommended) process by a long shot, but having recently moved house a low OG beer was a quick way to get something on tap again, plus today I re-used the yeast cake for an IPA!
Brewed last Saturday, small batch (14 L) and only 1.032 O.G.
Fermented at 19c and ramped up to 22c after 3 days.
Dry hopped on Wednesday. Gravity steady at 1.008, no detectable off-flavours so fined and kegged last night.
Force carbonated at 45 PSI for 16 hours.
Is it clear? Nope.
Is it a little "green". Sure.
Will it be better in 2 weeks. Hell yes! (If there's any left!)
Edited: Disclaimer this is not my usual (or recommended) process by a long shot, but having recently moved house a low OG beer was a quick way to get something on tap again, plus today I re-used the yeast cake for an IPA!
