It’s done. The gravity turned out to be 1056 in the end so I’m expecting something between 5.5% and 6.0% ABV.
In the hopstand I used Cascade because this hop is particularly high in those bound thiols. I also used some Citra because that too is high in bound thiols. These bound thiols should be released through bio-transformation over the next three days or so.
Speaking of bio-transformation, Citra is also high in essential oils geraniol and linalool, the latter being transformed into citronellol - another desirable oil. So I put 100g of Citra in my fermenter (to get these essential oils and the citronellol from the linalool) and poured the wort over them to give them a good soaking.
I’m using two packs of yeast together for this fermentation because there are two main bio-transformation processes going on - one to release the bound thiols and one to transform geraniol into citronellol (they do other stuff but these are the areas of most interest to me - oh yeah, alcohol! ). Each of these yeasts is a specialist in each of the two processes so together I’m hoping for the best result. I also added a little “yeast vit” to help them on their way.
After a quick stir, the fermenter is in the fermentation cabinet next to the Summer Breeze and my brew day is done - apart from the cleaning up.
In the hopstand I used Cascade because this hop is particularly high in those bound thiols. I also used some Citra because that too is high in bound thiols. These bound thiols should be released through bio-transformation over the next three days or so.
Speaking of bio-transformation, Citra is also high in essential oils geraniol and linalool, the latter being transformed into citronellol - another desirable oil. So I put 100g of Citra in my fermenter (to get these essential oils and the citronellol from the linalool) and poured the wort over them to give them a good soaking.
I’m using two packs of yeast together for this fermentation because there are two main bio-transformation processes going on - one to release the bound thiols and one to transform geraniol into citronellol (they do other stuff but these are the areas of most interest to me - oh yeah, alcohol! ). Each of these yeasts is a specialist in each of the two processes so together I’m hoping for the best result. I also added a little “yeast vit” to help them on their way.
After a quick stir, the fermenter is in the fermentation cabinet next to the Summer Breeze and my brew day is done - apart from the cleaning up.