Brewing with the BeerDroid, fermentation temperature, kegging, flavor comparisons, and the occasional "well, that didn't go as planned." I try to keep the photos and numbers so the next batch can be better than the last one.
BeerDroid called EOF around day 6; the previous 24 hours averaged SG 1.0127 with no sustained decline. Full temperature, kegging, and early tasting log.
Read more →A 17°C ale-fermentation log through Ready to Keg in 7 days 1 hour, then about 17 days of conditioning to subtle citrus/green apple, firm bitterness, and a clean finish.
Read more →I measured power use, added ingredients and keg consumables, then compared BrewArt and MoreBeer Witbier costs with packaged beer, growlers and taproom prices.
Read more →Three back-to-back 10 L BeerDroid batches compared by fermentation behavior, completion time, and conditioned tasting notes—from aroma and bitterness to body and crispness.
Read more →Starting from BrewArt Team's Hoegaarden clone, I checked DME records, color, Saaz, spices, and yeast step by step to build my own Witbier v1.
Read more →I tracked the 12°C lager stage, day-five Yeast Cleanup, and the stepped warm-up. It reached Ready to Keg in 8 days 4 hours; after conditioning, it showed a bright green-apple-like character, low bitterness, and a clean, crisp finish.
Read more →From active fermentation and vent overflow through Yeast Cleanup, EOF and kegging, then the finished tasting after at least 14 days of conditioning.
Read more →My second batch: sanitation, fermentation, EOF, kegging and conditioning, plus a tasting comparison between the 17°C run and the batch shifted from 17°C to 19°C.
Read more →Batch conditions, temperature, fermentation time, gravity when useful, kegging, carbonation, and how the finished beer actually tastes. Future experiments include a Hoegaarden-inspired Belgian White and a low-alcohol beer.
