Fri Apr 16, 2010 3:34 am
I recently got a conical and my 1st batch (Blind Pig IPA clone) fermented in just 4 days from 1.068 to 1.015. I dry hopped from day 5 to 12, crashed it for 2 days and kegged. After 2 days on CO2 it was pouring clean and delicious. Could be a combination of right amount of healthy yeast and fermenting 12 gallons in one vessel. It also helps to drop out trub and yeast in the conical.
On Tap: Telemark Stout
On Tap: Top of the World Cider
On Tap: Lower Corner IPA
On Tap: Bodacious Brown Ale
On Tap: Maple Double IPA
Fermenting: The Session Pale Ale
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