July 6, 2009 (2:21 PM)
Fermentation looks to have pretty much finished up for this one, but I'll probably let it rest until at least this weekend before I take FG measurement to be sure. It has cleared and the airlock activity has nearly come to a complete halt (about one bubble every 8-10 minutes). After the initial temperature scare, I kept it at 65F for most of the vigorous fermentation, then let it rise to about 69F through the end of noticeable fermentation. Now that it's pretty much halted, I've let it come up to ambient (it seems to range from about 70F to 73F depending on time of day). I'm looking forward to tasting this one when I bottle it in the next couple weeks ::grin::....