Brew day went very smoothly, first solo brew day in a while, changed the recipe up slightly because I found I was short on golden naked oats (I put them in bloody everything, they are magic) so instead of 200g golden oats, I had 150g golden oats and then threw in 100g of quick oats. adjusted OG of ~1.056 due to slightly higher efficiency than expected and slightly more oats, so I might end up with 6.3 if it goes to 1008, happy with anything below 1015 for this brew but I want it to be moderately dry to avoid it being too heavy.

after tasting the wort, it was more bitter than expected so i re-timed the hops slightly to bring the IBU down a bit. minor change but should balance out well.

pitched yeast at 2pm @ ~30c with lots of oxygen, by 5pm it was starting to take off already. now less than 24 hours later its already shot past 50% attenuated. forgot how fast Kviek’s can be, haven’t used them since I got the fermentation chamber setup. should be keggable after just 5 days or so and on tap a couple of days after that, doing 2 days at 27, 2 days at 30 to finish it off, then cold crash as hard as possible. decided against any dry hopping on this one, since its a malt forward brew and I dont want to overcomplicate it and risk muddying the flavours.

colour is as expected, still black and murky since I didn’t take the time to really clarify the wort in any way, but should be a deep red by the time it has flocced out and cold crashed.

Even managed to clean up the brewery on the same day this time… instead of taking a week to do it!

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