02/08/2012 – Brewed

OG 1.046, Brix 8.0 (expecting ~4% ABV).
Aerated w/ O2 for 40 seconds.
Did NOT make starter. Used one tube White Labs WLP029 (German Ale / Kolsch).
Added 400g extra sugar for alcohol boost.
Added yeast nutrient, ½ tsp, at start of boil.
Added Irish Moss, 1tsp, in last 15 minutes.
Added lemongrass in last 5 minutes.
Cooled to 72 in 8 minutes (cold ground water with 43 degree outside temps).
Light golden color.
Smells good. Lemony.
Since we did not use a starter and it’s not particularly high gravity, using standard airlock on it instead of the blowoff tube / bucket that we use with other beers.

From White labs site:
Fermentation temperature: 55° F and 68° F
Attenuation: At 55° F, 79%; at 68° F, 78%
Hours to get to 50 percent attenuation: At 55° F, 48 hours; at 68° F, 30 hours

Going to start it at 68 degrees. Once it gets going, will drop to 60 for the rest of its fermentation.
Long slow fermentation, finally done around 2/15-16.

02/25/2012 – Rack to secondary

Extremely clear
IG: 1.005, 5.6% Brix

03/04/2012 – Kegged

Possibly the clearest beer we have made to date
FG: 1.005, 5.1% Brix
5.3% ABV
Put on 20 PSI CO2 at room temp and periodically during cooling.
Very little head space since none were bottled.
Target 10 – 12 PSI at 35 F