Brewed on President's Day Weekend, this Carmel Cream Ale is based on a recipe collected from Homebrewtalk.com
Brewed on 19 February 2011, Initial Gravity: 1.061
Bottled on 5 March 2011, Final Gravity: 1.019
Approximate ABV: 5.5
Yield:40 x 12oz bottles, 4x22 oz bottles
Brewers: Jeff, Jon
Primary fermentation began rapidly. Fermenter temperature rose to 70 Degrees and fermentation overwhelmed the airlock with foam. Fermenter relocated to colder basement, airlock replaced with blowoff hose. On Day 2 of fermentation, temperature is down to 60 degrees, airlock has been replaced and bubbles are approx 15/minute.