To check out the brew day click over to here. Well fermentation as always when using Imperial yeast started off very fast. I didn’t put this into my fermentation chamber as I thought my basement was cool enough, which it was when the week started but quickly got warm. The temperatures ran between 68 and 72 and near the end did jump to 76 degrees before I quickly iced it down to get it cool again. May have some off flavors because of that but we will see. Took a gravity reading of 1.008. Which puts this at a little over 5%.

So I had this beer sitting at 38 degrees for a while until I could finally get a clean keg, I had everything full. So after 17 days at 38 got the beer all kegged up. It looked really good and a bottle of the bucket pour was still pretty clean. Moved around my fridge and make some space for this beer and got it on CO2.