OG 14brix (1.057)
FG 6brix (1.003)
ABV 7.2%

racked it over to a keg and put in on gas on friday. still smells yeasty, that should settle out by cold crashing. tasted a small sample- it's really sour. I guess that makes sense, most of the sugar in it was fermentable which would leave basically lemon juice and alcohol after fermentation. I think next time I will use 2lbs of malt to give it a maltier profile, clear candy sugar instead of turbinado sugar to raise the gravity and not affect the color (it's more amber-yellow than I wanted) and use 1-2lbs of lactose which is largely unfermentable to leave it sweetened- more like lemonade. we'll see in 2 weeks when it's fully carbed. might have to add some sweetener to it when serving to cut back the sour. who knows? the champagne yeast was still doing work when I moved it. I really could have left it for another week and probably have gotten a 10+%abv, but that might be overkill. that yeast is alcohol tolerant up to 17% though. with the right recipe, you could end up with a very dangerous beverage.

I also whipped up a couple labels for some friends' b-days recently

sweet instagram effect on the slackermaker


super sweet design for Blake on the beer he helped brew


-kris