Currently in primary 1 week (brewed Sunday, February 14, 2010). I'll need to lager this for 4 + weeks at 41 F after racking to a conditioning / dispensing keg next Sunday, or so. Fermenting now at 60 F with my new Ranco digital temperature controller (used a Johnson's analog controller from Sunday to Friday, though. +/- 3 or 4 F. Much narrower range since Friday. (It's Sunday now, 2 days later).
February 21, 2010
Dusseldorf Altbier
From JZ and JPalmer, Brewing Classic Styles. Wyeast German Ale yeast (#1007 I think?).
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