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The following is the 'log' list for the Key Lime Wheat Ale.

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February 17, 2010 (2:58 PM)
Bottled this one today—got nine 12oz bottles. I did something daring (stupid?) and used honey as my priming sugar. Since I use 21g table sugar per gallon, I figured I could look at the nutrition info and see how many grams of sugar there are per tablespoon of honey, and go for about 30g of sugar—worked out to about a tablespoon and a half.
It'll probably be under-carbed, but only time will tell. I'm going to be very patient with this one. Probably let it go a full 20 days or so before tasting any of them. It tasted pretty intensely key lime-ish, so perhaps that will mellow and meld a bit with some bottle conditioning.
February 12, 2010 (1:56 PM)
The yeast is pretty much no longer visibly active, though it still smells quite good. I folded up the foil on one of the bottles for this pic:
February 9, 2010 (8:53 PM)
Both of these have a nice krausen going, and some convection currents, churning the yeast around. The smell coming out of them is incredible—very strong key lime scent, mixing very well with a tasty yeastiness.
February 8, 2010 (09:36 AM)
Both bottles are showing early signs of krausen forming this morning, so it looks like my washed yeasties were able to do their magic.
February 7, 2010 (10:49 PM)
Will update the recipe page soon, but here's the quick synopsis of the brew:
It turns out that I only thought that I had formulated the recipe for 0.5 gallons, when in fact ProMash doesn't let you do less than 1 gallon (it reverted to 1.0 after I saved and closed the recipe, but kept showing the 0.5 while I formulated it). Luckily, I figured this out during the mash, in time to pull out a second 2-liter bottle.
Hit the target OG pretty much on the head at 1.054.
I split one of the washed jars of yeast between these two -- I figure it should be plenty for this small volume of wort, which is basically like a starter.
Pitched at 77°F, and I won't really have any way to keep track of fermentation temperatures. It'll just have to be ambient in my room. The room is probably around 65°F, so it shouldn't be a radically hot fermentation even if it's a tad on the warm side. Some esters and phenols might be nice to complement the key lime flavor and aroma.


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