Abbey Ale Update

This is a short Abbey Ale update. The picture and information are basically a week old. Not that long ago in the grand scheme of things, but long enough.

Abbey Ale

This beer blew a crazy long lasting thick chunky-monkey style kaursen. Partially it is because it is a third generation yeast that was used, partially because this yeast WLP550 blows big and fluffy anyway, and partially (in my opinion) because it is being fermented at slightly lower than optimal temperatures. I think the beer will turn out great, but I’ll suppose we’ll see in its own time. I plan on transferring it to a secondary fermenter sometime this week after Christmas.

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