I thought I would show you what was happening in the fridge downstairs.
Ok – so the Doppelbock that I brewed is on the left. It is day 11 of fermentation and it is just slowing down now. The airlock activity has been stronger for this brew than any other lager I have made this year (or any other year for that matter). It makes sense since the gravity is higher than the others. I guess I don’t know what’s going to happen with fermentations until they happen.
The plan is to take a reading on Sunday and see where the gravity is. If it is close to the target final gravity, then I’ll get a secondary carboy ready and start a just-in-case diacetyl rest.
Then it’s lagering time.
For your information, the carboy on the right is the New England Hard Cider that I made in the beginning of the month.
The stuff floating at the top of the carboy are chopped up raisins. There are some conflicting information about why raisins are added to hard cider. I read that they provide yeast nutrients, that they add yeast to the party, that they add tannins to the cider, and that they add a spicy flavor.
I really don’t know and I don’t care. I think that I am going to rack the cider away from the raisins and onto the oak spiral this weekend.