After a week the gravity is 1.018 / 8 brix. I hope there’s still a little to more to ferment but looking at the top, the yeast isn’t that active.

Ferm temp was highish at the beginning – pitch about 30, then dropped throughout the week from early 20s, to late 10’s, and finally yesterday to early 10’s – another indication that the yeast isn’t active much now, because the yeast would be warming the fermentation chamber.

Taste is sharp bitterness with slight citrus aroma. Flavour dominated by creamy biscuit, like a creamy baby rusk. I don’t taste distinct hoppiness but I can feel it is there blending the bitterness and creaminess. I like it and maybe should leave like this, but I still have the memories of my second Swan Lake Amber last week which was too much, so I want some extra hops in the aftertaste – also to balance out the bitterness more.

Added 30g Amarillo and 28g Centennial. The Centennial seems very genki but the Amarillo… I don’t get a great aroma from it, so I’m not sure it’s the very best condition. Hence going for 2oz between the two hops, which might be a tad excessive otherwise for a 13-14L. I’ll need to watch this over the next few days.

I’m leaving 509 out of the fermentation chamber today to raise the temp a little bit – hopefully give the yeast a final boost and allow it to do some cleanup, perhaps get down a few points. I’ll put it back in the chamber tonight.

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