Recipe kit from Poribrewer BBQ beer competition.
Brew went well, likely slightly more sparge water than usual and slightly under the OG @ 1.056 instead of the target 1.059. Otherwise a straightforward brew.
Fermentation went well – some overflow at peak krausen – managed to keep pressure relatively low (off – to approx. 2psi) for the fermentation.
Dry hopped once gravity below 1.020, a little earlier than usual at about day 4. This was to give opportunity for the yeast to deal with any oxygen introduced at dry hop addition.
Raised temperature to 22C once primary fermentation had finished. Gravity settled to around 1.010 / 1.009 – slightly lower number than the recipe target, but within the same number of point difference – sometimes when the pill moves about the gravity number can be slightly off, so I’m not too worried – perhaps a little dryer than the original.
Lowered temperature slowly over a couple of days after a 7 day diacetyl rest.
Transferred 19L to keg, and 2L to a riga, the rest into a bottle for tasting.
Tasting good, will benefit from settling after transfer and carb.