Brewed a Pale Ale last Friday.
Overshot my OG by 8 points.
Fermented at 62f for 3 days let it rise in the fermentation chamber to 67f.
Checked FG today while still bubbling about 1 bubble per 5 seconds, 1.010.
My next thought is to cold crash to stop activity, drop out solids.
After that happens I plan to dry hop in the keg for 5 days at 70 degrees, pull the bag and carbonate 2.3 volumes.
I plant to purge the keg and pressurize lightly during dry hopping to protect the beer from O2.
Am I missing anything?
So far this might be the best beer I've brewed. I want to do the right thing and keep it tasting great.
It's not a hazy, I forgot to use a wirlfloc tab.
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