Sour Mash Beer…

Click for lots of detail…
Well, there it is, beer batch #4 all fermenting away. It’s been about 20 hours since the yeast was pitched, and it’s happily fermenting. I attached my new digital thermometer to the side in order to keep an eye on things. It’s currently at 70.3ºF which is a bit hotter than the recipe calls for, but it should be all right. Maybe I’ll knock the temp in the house down a degree to try and bring it down a little.
Regardless, it’s fermenting away… Hopefully it’ll be good. Oh, this is the batch that was made with the sour mash. I overshot in adding water, so it’s a little weaker than I intended with an OG (original gravity, or density before yeast is added) of 1.040. The target was 1.045 or something like that. This means it’ll be a little lighter and slightly less alcoholic than intended, but not by much…
Oh, and if you want to see a video of the beer churning around, look here: http://www.nuxx.net/albums/brewing_beer/DSCN0458.mov
That THUNK THUNK THUNK sound in the background is the bubbles coming out of the blowoff hose and reverberating through the bathtub. Each bubble is about half the size of a ping pong ball, so you see that making beer really kicks out a lot of CO2.

