Here is an update for the old brew log. I bottled and primed the Belgian Witbier this morning and will follow up with a first tasting post although I have tasted this brew a couple of times over the past two weeks.

I took a check of it after a week of fermentation, just to see how things were progressing. The fermentation was pretty, uh, energetic. I had yeast in my airlock. The top of the better bottle fermenter had a nice layer of yeast all around it.

With that kind of fermentation, I wanted to check to make sure my sanitation practices were good. I didn’t detect any off flavors but the beer was young and the taste had some harshness to it.

I used a water bath to keep temperatures around 68 – 70°F for the first 2/3rds of fermentation and let it warm up for the last quarter.

I tasted it again this morning (I was really calm at work today – I wonder why) and the slickness of the oats was present. I think it will taste better when it is carbonated and chilled but I wasn’t unhappy with what I had at bottling.

It had a nice light yellow color – it was much lighter in the hydrometer tube than I expected. Again, let’s have a pint in two weeks and take some pictures with a nice white background and you tell me what you think.

Oh yeah, final gravity was 1.010.

And now we wait….