Tonight Maddie and I bottled the Spiced Winter Ale. There were 45 bottles total, but one broke while I was capping it. The final gravity was 1011. With the original gravity being 1046, and accounting for temperature corrections, it gives an ABV of 4.7%. It will now condition in the bottles for 10-14 days, at which time it will be ready to drink!
Tonight I also racked Brew 02, Saison, to secondary. It will sit in the secondary until around mid-December.
Finally, I also started the yeast starter for the Belgian Strong Golden Ale. I am interested in seeing if it makes a real difference, although this will be the highest original gravity I have had with an ale yet, so I won’t have much to compare to, but I will at least be able to see if the active fermentation starts more quickly in the primary fermenter.
