Brew #20 – Saaz Pale Ale
02/25/2012 – Brew Day Added 14oz corn sugar for 1% alcohol boost Included 1/4tsb yeast nutrient. Reused Kolsch yeast cake in Texas Blonde fermenter (potential for lemongrass flavor carry-over) Aerated by shaking OG: 1.056, 14.1% Brix Beginning fermentation at 60° F (due to large yeast cake) Kreusen never grew large or anywhere near the blow-off. 3-piece airlock would have been better. Fermentation slowed in 3 days… increased temp to 65F for 19 hrs then to 68F for 4 days 03/04/2012…