Original Notes: RIS Marital Bliss

Notes:

.6:04 setting of two on the mill does well for english pale 2-row.6:34. Drill power dead. Must recharge. Weighed the rest of the grain.6:58 done with milling.7:32 filled with hot water 120degree from tap. 26 qts. Heating.7:41. At 150 degrees.7:45 at 1707:48 put in grain and stirred it up and let it sit. 7:51 156-7 degrees.7:59 154-159 degrees. hieght of the stufff is 1/2-3/4" over the half keg mark.8:20 156degrees.8:50 start sparge heating. Recirculate 5 pitchers.9:21 start sparge. Slow.(;36 check sparge water 155, reheat until 170.9:56 sparge is going well.10:05 sparge water down to 145 degrees.10:25 almost done. with sparge.10:27 readng 1.074 at 110 degrees.10:55 Wort is boiling. Put n hops.11:55 Stop heating. Put in bag of finishing hops. 12:10 upstairs,. Pull out hops. Start chilling.12:40 transfer into carboy.12:45 temperature over 80 degrees. OOPS>13:00 all done.S.G. 1.09022:00 starts bubling in carboy but slowly. 1per 10 seconds.6-5, 6:56 bubbling like crazy. 2per second. temp 78.6-6,12:00 move to secondary. 1.0306-12:20:00 reading 1.0286-20:Bottle the batch into 21 large bottles. Temp 75 degrees.Taste profile. Strange smell. The secondary had a lot of trub still at the bottom. I hope it goes away with age. You never know. I used 3/4 cups of priming sugar for the batch. There could be a problem with active yeast but theres no good way to know. Cross your fingers and hope I guess.7-16 taste profile.......carbonation: low foam, very little carbonation.boquet: very little of anything.Taste: chocolatey, Body: lots of body.Comments: it mellowed out nicely. 20 bottles left. wait til wedding. This stuff has a sneaky kick to it.Next time: use more finish hops for aroma. maybe even dry hop it. Use secondary for 2 weeks to get rid of any off odors first.Use Kreusening process next batch to bottle. May need to add another yeast.