Friday, November 20, 2009


Took a reading of the double bock last night and it was around 1.020. (temp of brew was cool around 45-48 degrees) I looked up the yeast we used, Wyeast Bavarian Lager 2206, and see that it's attenuation is 75-77%. Our OG was 1.082. Gave the carboy one more good shake and will see what we get by Saturday. Looks like we will hit close to 6-7% ABV, if my math is correct. If not I am sure someone will correct me. Bottling time soon for this beer I think. We brewed this beer on Oct 3.

I have been looking at another brew using Amarillo hops. My friends over at have given me some great ideas. Now just to choose one and see. So give them a visit if you haven't already.

The more I do this stuff the more I enjoy it. I am very fascinated with how all this works.

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Keep it clean!