Original Gravity was 1.070, going for a Trappist style Dubbel, or something in the vacinity, mixed and matched my recipe, came up with this... Fermented for about 9 days. Slow start, due to temp fluctuation, I think, plus I put a fan on it to bring it down a bit at first, may have shocked the yeast (I was trying to get it down to about 68), but then the weather picked up, and made it a bit warm, I shook it up a bit a few days later seeing the cake on the bottom, was so slow that slow pressure was able to push the CO2 out of the lid, only bubbling when I pressed the lid seal down. A few days later and I shook it good for a few times, 5 minutes later it starts bubbling periodically, then weather pushes it down to a green 68 for a few days and the White Labs Trappist yeast slowly does its thing. A few hours before I racked it, the hydrometer read 1.013.
Nothing like a yeast cake. I wish I would have had another batch of this same wort to throw on this; It felt like this stuff was just getting started...Brewed on Sun, Sept 6
Racked on Mon, Sept 15
Primed & bottled on Sun, Oct 12
Malt/Sugars: 7 lbs LME (I think), 1 lb Vienna, 1 lb Munich, 1 lb Special B, 1/2 lb Chocolate Malt, 1 lb Candi Sugar
Hops: 1 oz Fuggles (60), 1 oz Saaz (13)
Spices: almost 1 tbl cinnamon, almost 1 tbl coriander
Yeast: vial of White Labs Trappist Ale WLP500
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