This is an update of this brew day. Fermentation kicked right now within 24 hours. I was a little nervous about the yeast as this was from a sample I pulled from the last Billy B’s brew and saved. I did prop it up as you can see in on the brew day. Fermentation went very well and once the air lock started to slow down I kicked the temperature up to 65 degrees to finish out fermentation. After a few days at the higher temp and all activity has stopped I pulled a gravity reading and dry hopped per the schedule. Took a gravity reading as well and came in at 1.004 which looking back in my records that maybe the driest one yet, finishing out with 5.12%.

After a few days finally got around to kegging it up. Hooked up my C02 fitting into the blow off hose with about 1-2PSI on the line. All my kegs are pre-washed, pre-purged, and pressurized with co2. I clean all my kegs in batches so I can reduce my water consumption, less sanitizer, and less co2 used. Push 5 gallons, ~41 lbs into my keg and put off to the side. I don’t have any fridge space so Ill just let it site off to the side under pressure till I have room. My basement is around 63 right now. Its pretty cool, this time I highlighted the level on where the beer is 38 and the basement is 63 you can see the condensation line. Hard to tell in a photo so I highlighted it.

Cleaned all my equipment and ready for the next brew day which is going to be Sunday with a new Recipe.