Belgian-Style Witbier: KEGGED!

I had the time on Wednesday (2 Mar 2011) to keg my Witbier, so I hustled up the equipment, sanitized it, and kegged that baby … Here are a couple of pictures of the “transfer process.”  You can see some suds in the 3rd picture — that’s my sanitizer residue …

It really cleared up well … of course, it’s been in secondary fermentation since early February (February 10th).  So, from 23 Jan until 2 Mar in the fermentor — 38 days in the fermentor … at a temp of approx 68 degrees.  You can see the final gravity in this picture:

With correction … I read a F.G. of 1.010 at 68 degrees … that corrects to 1.010.  So, with the O.G. of 1.051, I ended up with about 5.3% ABV.  My mash efficiency was around 72% … I may have mashed too quickly.  The attenuation was about 63% … may have had something to do with my yeast age.

You can see my CO2 cartridge here — it is a 20 oz paintball tank — works great!  I’ve got two that I swap out, but they both last a long time.  You can see in the 3rd picture that I’ve got the pressure kicked up and am force carbonating it in the fridge.  I just had a sample today–it is carbonated nicely … I’ll probably leave it at that pressure for another day or so and then move it down.  I’ll post a couple of final beer photos.  And, as usual, there’s always some clean up to do!

Enjoy,

Beer Mentor

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