Hefeweizen 3V 3_3

Last beer of NHC 2019 run of beers. Not much to say. I have now brewed this same beer 3 times without changing the recipe or process. Last year it placed 2nd at NHC. This one I still ferment in a 6G carboy since I’m just bottle conditioning it with speise anyway.

Recipe Info
Recipe: hefeweizen 3v 3
Style: Weissbier 10A BJCP 2015
Date: 11-09-2017

RecipeGuideline MinGuideline Max
OG1.0501.0441.052
FG1.0111.0101.014
Color3.42.06.0
ABV5.14.35.6
IBU13.08.015.0

Brewery Info
Efficiency: 72 %
Attenuation: 78 %

Mash Info
Weight: 14.5 Lbs
Thickness: 1.25 Qt per Lb
Deadspace: 2.0 G
Strikewater: 6.53 G
Volume: 7.69 G
Temp: 112.0 F

Boil Info
Kettle Gravity: 1.039
Predicted Mash Run-off: 5.23 G
Target Starting Boil Volume: 10.25 G
Boil Duration: 90 min
Evaporation Rate: 1.5 G per Hour
Final Boil Volume: 8.0 G

Fermentables

Weight% by WeightNameYieldSRM
8.750 Lb60.0 %Wheat (DURST MALZ)84.01.8
5.750 Lb40.0 %Pilsner (DURST MALZ)81.51.8

Hops

WeightNameAAUTimeUseIBUs
0.9 OzHallertau Mittelfrüh2.590 minsBoil6.0
1.0 OzHallertau Mittelfrüh2.560 minsBoil7.0

Yeast

AmountName
1.000 unitHefeweizen Ale White Labs WLP300

Misc

AmountNameTimeUse
1.000 tabletWhirlfloc Tablet15 minsBoil
0.500 tspYeast Nutrient (Wyeast)10 minsBoil

Water
Predicted Mash Ph: 5.63

CaMgNaClSoBicarbonate
Water7321302430
Mash733211482430
Sparge793211572430
Final1195332383847
Target7500000

Water Profile Name: carrboro
Target Profile Name: standard

Mash Water
Total Water Treated: 6.500 G
Percent RO / Distlled: 0 %
Water Used: 6.500 G

Mash Water Adjustments
Calcium Chloride: 6.0 g
Lactic Acid: 5.0 ml @ 88.000 %

Sparge Water
Leftover Mash Water Used: Yes
Total Water Treated: 6.000 G
Percent RO / Distlled: 0 %
Water Used: 6.000 G

Sparge Water Adjustments
Calcium Chloride: 6.0 g

Notes

Single decoction 
Mash in at 105f raise to 112f immediately and hold for 10 mins 
2f a min up to 126f for 10 Mins 
Raise to 149f and hold for 5 mins then pull 1/3rd as thick decoction and leave main mash at 149f while handling decoction
Slowly raise decoction to 158f and hold for 20 mins and then boil for 10 mins
Reincorporate decoction into main mash slowly and stabilize at 158f for 10 Mins and make sure it passes iodine test else hold till done converting
Raise to 169f and hold 10 mins

Chill to 58f
Pull 4 gallons to fermenter and then pull 2 quarts in mason jars for speisse at bottling
Oxygenate for 60 secs with 0.5 micron stone and o2. Raise to 63f over 24 hours. Hold for 1 week. Raise to 68f over 24 hours and hold through two weeks.

speise -> 3gallons @ 3.25 volumes = 1.6 qt of speise
i pull 2 x 0.8qt of speise and sterlize @ 15psi in pressure cooker for 15 mins

2/5/19 0.3L 30g of DME starter of WLP300
2/7/19 good 3 vessel decoction brewday
followed notes from 2/12/18 brew notes without issue even though i forgot my new O2 setup no longer works so i jerry rigged an o2 setup.
pitched @ 3pm
2/8/19 8am no bubbling
@11am thin kreusen and slow bubbling
2/9/19 2″ kreusen and strong bubbling
2/10/19 1″ kreusen dropping and slow steady bubbling
2/12/19 kreusen dropping bubbling has stopped
2/14/19 no bubbling
2/21/19 bottled 3G + speise. 28 bottles. FG 1.010. tastes really good. a hair of skunk. We’ll see.

Best Bitter 3V Conical 1

Another NHC 2019 beer. See NHC details in my Schwarzbier discussion. I did change up this recipe a bit from last year. I went against my own advice and went to a blend of Whitbread Golding and East Kent Golding. Beer turned out well so we’ll see. I also adjusted for the larger volume of my conical.

Recipe Info
Recipe: best bitters 3v conical 1
Style: Best Bitter 11B BJCP 2015
Date: 02-05-2018

RecipeGuideline MinGuideline Max
OG1.0481.0401.048
FG1.0111.0081.012
Color7.58.016.0
ABV4.93.84.6
IBU46.025.040.0

Brewery Info
Efficiency: 73 %
Attenuation: 78 %

Mash Info
Weight: 15.775 Lbs
Thickness: 1.25 Qt per Lb
Deadspace: 2.0 G
Strikewater: 6.93 G
Volume: 8.19 G
Temp: 154.0 F

Boil Info
Kettle Gravity: 1.041
Predicted Mash Run-off: 5.51 G
Target Starting Boil Volume: 10.5 G
Boil Duration: 60 min
Evaporation Rate: 1.5 G per Hour
Final Boil Volume: 9.0 G

Fermentables

Weight% by WeightNameYieldSRM
14.200 Lb90.0 %Maris Otter (Crisp)82.03.0
0.900 Lb6.0 %Crystal, Medium (Simpsons)76.055.0
0.675 Lb4.0 %Torrified Wheat79.01.7

Hops

WeightNameAAUTimeUseIBUs
0.75 OzChallenger7.660 minsBoil13.0
1.5 OzWGV7.615 minsBoil13.0
1.5 OzEast Kent Goldings (EKG)4.615 minsBoil8.0
1.5 OzWGV7.620 minsAroma8.0
1.5 OzEast Kent Goldings (EKG)4.620 minsAroma5.0

Yeast

AmountName
1.000 unitEnglish Ale White Labs WLP002

Misc

AmountNameTimeUse
1.000 tabletWhirlfloc Tablet15 minsBoil
1.000 tspYeast Nutrient (Wyeast)10 minsBoil

Water
Predicted Mash Ph: 5.49

CaMgNaClSoBicarbonate
Water7321302430
Mash733213018130
Sparge643213016030
Final1075334726747
Target750002000

Water Profile Name: carrboro
Target Profile Name: hoppy

Mash Water
Total Water Treated: 28.391 G
Percent RO / Distlled: 0 %
Water Used: 7.500 G

Mash Water Adjustments
Gypsum: 8.0 g
Lactic Acid: 2.0 ml @ 88.000 %

Sparge Water
Leftover Mash Water Used: Yes
Total Water Treated: 6.500 G
Percent RO / Distlled: 0 %
Water Used: 6.500 G

Sparge Water Adjustments
Gypsum: 6.0 g

Notes

Mash 154f 60 mins
168f 10 mins

Ferment 68f for 2 weeks

1/29/19 1L 100g DME starter with 1 pouch of WLP002
1/31/19 normal 3V brew day. pitched @ 1:30pm entire starter at 68F
2/1/19 strong bubbling
2/2/19 steady bubbling
2/3/19 slow steady bubbling
2/4/19 ~5 sec
2/9/19 forced diacetyl test. both seemed negative to me. shook up fermter to get yeast back in suspension just in case 🙂
2/13/19 cold crashed to 35F
2/14/19 dropped cone. aeration stone was slowly leaking so wanted to get beer out
2/15/19 racked to keg. FG 1.015
tasted good. maybe a hair too bitter?
2/23/19 gelatin added. 30 psi 24 hours then 11psi at 35F.

Cal Common 3V Conical 1

Another beer in NHC 2019 run of beers. Overall NHC thoughts covered in Schwarzbier discussion. This is the only beer I dry hopped out of all my NHC beers so I did get to take advantage of dry hopping with positive CO2 pressure as well as dropping the cone before and after dry hopping.

I should mention this recipe is based on recipe from local NHC gold medal winner Keith Eisel and adjusted for my system.

Recipe Info
Recipe: cal common 3v conical 1
Style: California Common 19B BJCP 2015
Date: 07-23-2017

RecipeGuideline MinGuideline Max
OG1.0521.0481.054
FG1.0121.0111.014
Color12.010.014.0
ABV5.34.55.5
IBU46.030.045.0

Brewery Info
Efficiency: 74 %
Attenuation: 78 %

Mash Info
Weight: 17.35 Lbs
Thickness: 1.25 Qt per Lb
Deadspace: 2.0 G
Strikewater: 7.42 G
Volume: 8.81 G
Temp: 152.0 F

Boil Info
Kettle Gravity: 1.045
Predicted Mash Run-off: 5.86 G
Target Starting Boil Volume: 10.5 G
Boil Duration: 60 min
Evaporation Rate: 1.5 G per Hour
Final Boil Volume: 9.0 G

Fermentables

Weight% by WeightNameYieldSRM
13.500 Lb78.0 %2-row Pale Malt (Briess)80.53.0
1.250 Lb7.0 %Caramel 40L (Briess)75.040.0
1.250 Lb7.0 %Caramel 60L (Briess)76.060.0
0.675 Lb4.0 %Victory Malt (Briess)75.028.0
0.675 Lb4.0 %Carapils (Briess)74.01.3

Hops

WeightNameAAUTimeUseIBUs
1.4 OzNorthern Brewer (US)8.760 minsBoil27.0
1.5 OzNorthern Brewer (US)8.710 minsBoil10.0
1.5 OzNorthern Brewer (US)8.720 minsAroma9.0
1.0 OzNorthern Brewer (US)8.74.0 daysDry Hop0.0

Yeast

AmountName
1.000 unitSan Francisco Lager White Labs WLP810

Misc

AmountNameTimeUse
1.000 tabletWhirlfloc Tablet15 minsBoil
1.000 tspYeast Nutrient (Wyeast)10 minsBoil

Water
Predicted Mash Ph: 5.42

CaMgNaClSoBicarbonate
Water7321302430
Mash723217811630
Sparge673216911530
Final11353411918648
Target7500000


Mash Water
Total Water Treated: 30.284 G
Percent RO / Distlled: 0 %
Water Used: 8.000 G

Mash Water Adjustments
Gypsum: 5.0 g
Calcium Chloride: 3.0 g

Sparge Water
Leftover Mash Water Used: Yes
Total Water Treated: 6.500 G
Percent RO / Distlled: 0 %
Water Used: 6.500 G

Sparge Water Adjustments
Gypsum: 4.0 g
Calcium Chloride: 2.0 g

Notes

Mash 152f 60 mins
168f 10 mins

2 weeks at 62f
Lager 3 weeks

1/20/19 1.4L starter w/ 140g DME WLP810 1 pouch
1/22/19 normal 3 vessel brewday. pitched full starter @ 1:30pm
1/23/19 8am steady bubbling
1/26/19 slow steady bubbling
1/28/19 ~ 13 sec
2/5/19 dry hopped
2/8/19 dropped to 35F
2/10/19 dropped cone
2/12/19 racked to keg for lagering
FG 1.014 . tastes good.
2/23/19 added gelatin. 30 psi overnight then 11psi @ 35F to force carb.

Vienna 3V Conical 1

This is the 2nd beer in my NHC 2019 run. All the same applies to this beer as the Schwarzbier.

Recipe Info
Recipe: vienna 3v conical 1
Style: Vienna Lager 7A BJCP 2015
Date: 01-03-2018

RecipeGuideline MinGuideline Max
OG1.0521.0481.055
FG1.0111.0101.014
Color14.59.015.0
ABV5.34.75.5
IBU34.018.030.0

Brewery Info
Efficiency: 72 %
Attenuation: 78 %

Mash Info
Weight: 17.78 Lbs
Thickness: 1.25 Qt per Lb
Deadspace: 2.0 G
Strikewater: 7.56 G
Volume: 8.98 G
Temp: 150.0 F

Boil Info
Kettle Gravity: 1.044
Predicted Mash Run-off: 5.96 G
Target Starting Boil Volume: 10.5 G
Boil Duration: 60 min
Evaporation Rate: 1.5 G per Hour
Final Boil Volume: 9.0 G

Fermentables

Weight% by WeightNameYieldSRM
7.200 Lb40.0 %Pilsner (Weyermann)80.01.8
6.750 Lb38.0 %Vienna Malt (Weyermann)79.03.4
1.800 Lb10.0 %Munich II (Weyermann)82.28.5
1.800 Lb10.0 %Caraamber/Biscuit (Weyermann)80.136.0
0.230 Lb1.0 %Midnight Wheat Malt0.0550.0

Hops

WeightNameAAUTimeUseIBUs
0.85 OzMagnum14.160 minsBoil27.0
1.5 OzHallertau Mittelfrüh4.215 minsBoil7.0

Yeast

AmountName
0.500 LGerman Lager White Labs WLP830

Misc

AmountNameTimeUse
1.000 tabletWhirlfloc Tablet15 minsBoil
1.000 tspYeast Nutrient (Wyeast)10 minsBoil

Water
Predicted Mash Ph: 5.42

CaMgNaClSoBicarbonate
Water7321302430
Mash61321759330
Sparge59321896930
Final10153513513850
Target7500000


Mash Water
Total Water Treated: 32.176 G
Percent RO / Distlled: 0 %
Water Used: 8.500 G

Mash Water Adjustments
Gypsum: 4.0 g
Calcium Chloride: 3.0 g
Lactic Acid: 2.0 ml @ 88.000 %

Sparge Water
Leftover Mash Water Used: Yes
Total Water Treated: 6.500 G
Percent RO / Distlled: 0 %
Water Used: 6.500 G

Sparge Water Adjustments
Gypsum: 2.0 g
Calcium Chloride: 3.0 g

Notes

150f 60 mins
168f 10 mins

2 weeks 50f
2 day raise to 60
Hold through 3 weeks
4 weeks lagering

Carb to 2.5 volumes

Notes:
1/6/19 1L starter w/ 100g DME and 4 pouches of WLP830 German Lager
1/8/19 normal 3 Vessel brewday. no issues. pitched @ 1pm @ 48F. slow bubbling when I went to bed and moved up to 49F.
1/10/19 slow steady bubbling. bumped to 50F.
1/13/19 slow steady bubbling
1/14/19 ~11 sec
1/20/19 no more bubbling. raised to Diacetyl rest @ 60F
1/27/19 cold crashed to 35F
1/29/19 racked to lagering keg. FG 1.016. nice beer. no off flavors
2/23/19 added gelatin. 30 psi overnight for forced carb then down to 11psi @ 35F

Schwarzbier 3v conical 1

Pretty similar approach to NHC this year as last year. I assumed I’d get at most 5 beers (and I did get 5 for Tampa) so the plan was to brew the same 5 beers as last year. 3 made it to the finals last year (Schwarzbier, Vienna and Weizen)and 1 medaled (2nd for Weizen). The five are Schwarzbier, Vienna, Best Bitter, Cal Common and Weizen. They have all made it to finals one year or another (I think – maybe not the Cal Common?) and I really enjoy drinking all of them and they fit nicely into a schedule where I have enough ferment space. Lagers first into my two conicals. Then two ales into the two conicals after I rack the lagers to keg for lagering. Then the hefe into a carboy since I don’t need to cold crash it and i bottle condition it with speise.

No real changes to this recipe from last year other than having to scale it up from 4 gallons into a 6 gallon carboy to now about 6.5 gallons into a 7 gallon (it holds about 8 gallons) conical. That and I went back to Weyermann. Two years ago I won gold with this recipe with all Weyermann and last year I made it to the finals but switched to Best Malz since that was all I could get from my brew shop. Beer seemed good but didn’t do as well so back to Weyermann.

Only other change was i started a new yeast starter process. I now assume 90billion cells per white labs pouch. i calculate the yeast cells in need in Brewers Tool Belt (I’m on the app store! 🙂 ) . i always do a 1L starter which with 100g of DME grows ~100 billion cells so i subtract 100 billion cells from what I need. I then divide whats left by 90 to see how many pouches I need.
Example: for this beer I calculated I needed 425 billions cells. Subtract 100 billion to get 325 billion. Divide that by 90 and round up to 4 so I pitched 4 pouches of WLP830 into a 1L starter with 100g of DME (and a pinch of yeast nutrient 🙂 and put that on the stir plate for 48 hours. the idea is that i trust white labs to have happy healthy yeast, i just want to wake it up and get it ready to go to pitch. I also don’t want to have to decant the pitch and a 1L starter i’m good with putting in the whole thing.

Recipe Info
Recipe: schwarzbier 3v conical 1
Style: Schwarzbier 8B BJCP 2015
Date: 01-03-2018

RecipeGuideline MinGuideline Max
OG1.0501.0461.052
FG1.0111.0101.016
Color24.717.030.0
ABV5.14.45.4
IBU33.020.030.0

Brewery Info
Efficiency: 73 %
Attenuation: 78 %

Mash Info
Weight: 17.1 Lbs
Thickness: 1.25 Qt per Lb
Deadspace: 2.0 G
Strikewater: 7.34 G
Volume: 8.71 G
Temp: 150.0 F

Boil Info
Kettle Gravity: 1.043
Predicted Mash Run-off: 5.81 G
Target Starting Boil Volume: 10.5 G
Boil Duration: 60 min
Evaporation Rate: 1.5 G per Hour
Final Boil Volume: 9.0 G

Fermentables

Weight% by WeightNameYieldSRM
10.350 Lb61.0 %Pilsner (Weyermann)80.01.8
5.175 Lb30.0 %Munich, Light (Weyermann)78.06.0
0.900 Lb5.0 %blackprinz65.0500.0
0.675 Lb4.0 %Caramel 40L (Briess)75.040.0

Hops

WeightNameAAUTimeUseIBUs
0.9 OzMagnum14.160 minsBoil29.0
0.7 OzHallertau Mittelfrüh4.115 minsBoil3.0
0.7 OzHallertau Mittelfrüh4.15 minsBoil1.0

Yeast

AmountName
0.500 LGerman Lager White Labs WLP830

Misc

AmountNameTimeUse
1.000 tabletWhirlfloc Tablet15 minsBoil
1.000 tspYeast Nutrient (Wyeast)10 minsBoil

Water
Predicted Mash Ph: 5.51

CaMgNaClSoBicarbonate
Water7321302430
Mash65321789830
Sparge59321896930
Final10053413313748
Target7500000


Mash Water
Total Water Treated: 30.284 G
Percent RO / Distlled: 0 %
Water Used: 8.000 G

Mash Water Adjustments
Gypsum: 4.0 g
Calcium Chloride: 3.0 g

Sparge Water
Leftover Mash Water Used: Yes
Total Water Treated: 6.500 G
Percent RO / Distlled: 0 %
Water Used: 6.500 G

Sparge Water Adjustments
Gypsum: 2.0 g
Calcium Chloride: 3.0 g

Notes

150f 60 mins
168f 10 mins

3 weeks at 50f
4 weeks lagering

Carb to 2.4 volumes

Notes:
12/24/18 4 pouches of WLP830 into a 1L starter with 100g DME to target 425 billion cells
12/26/18 normal 3 Vessel Brewday.
pitched all of 1L starter at 48F
raised to 49F @ 10pm
12/27/18 @noon slow steady bubbling. raised to 50F
12/30/18 slow steady bubbling
12/31/18 bubbling is slowing
1/1/19 happy new years! ~10 sec for bubbling
1/20/19 racked to keg for lagering
sample tasted really good. no issues. FG 1.014
2/23/19 added gelatin. 30 psi overnight to kick off carb

Helles 3V Conical 1

Back to brewing for NHC!

I’ve brewed this beer before but I was reading some article (i really wish I could find the link!) on German Helles and Pils and someone shared some recipes direct from German breweries and they are using a good chunk of Munich (Braun) malt which the explanation was b/c they have moved away from decoction they felt Munich malt gave the closest color and flavor match.  I had always used melanoidin malt for this effect but that was just b/c Jamil said so.   Seems like German breweries may be a better source so I thought I’d give it a try.  Now having tried the beer side by side with real German Helles it seems the article was right.  I’ve always thought straight Pils malt Helles lacked some malt character I was picking up in Weistephaner and other German Helles and Pils I can get locally.  10% Munich seemed to get me right in same profile.

Similar plan to last year except I’m now fermenting in conicals which other than changing my volumes a bit and how I aerate hasn’t really changed things a whole lot from a brew day perspective.  It’s now easier to takes sample for forced Diacetyl tests and gravity checks but they are also a lot more work on and in between brew days.  The big advantage has been the ability to CO2 pressurize the headspace to add hops with positive pressure and to cold crash and then dump the cone till it runs clean enough to rack to keg.  But for clean lagers I really haven’t found any real advantage to conicals since I was racking to keg before cold crashing previously.  I guess it is a bit more complicated than that so I I’ll have to document my cold side practices in a stand alone article.

Last year, I brewed a Helles and then collected enough yeast from that to pitch my two lagers for NHC.  My plan was to do the same this year.  Things did not go as planned.  One thing I have learned from conicals is they make it easier to harvest yeast since you are just dropping the cone but you have a much higher loss of yeast in the process.  I’m only using 7G conicals so I’m sure it is much different as you go to larger sizes.  For me, once I run off the nasty trub I only get about 350mL of clean yeast before I start running off clear beer.  If I collect yeast from a carboy I was getting enough for (2) 500mL pitches (i would fill up sterilized mason jars).  that said that was a mix of trub and yeast as well as about half beer.  So the total yeast may be close but you lose a lot in the trub dump and then when you go to clean out the conical you will see there is a ton of yeast caught in all the nooks and crannies of the conical including trapped behind the bottom valve that didn’t come out before beer sneaks by.  So with a carboy setup I was able to pull enough for two beers but the conical I can only collect enough for one.  So I bailed on that plan and just grew up big pitches for the NHC beers and just enjoyed this Helles and dumped the yeast.

Recipe Info
Recipe: helles 3v conical 1
Style: Munich Helles 4A BJCP 2015
Date: 11-19-2017

Recipe Guideline Min Guideline Max
OG 1.048 1.044 1.048
FG 1.011 1.006 1.012
Color 4.2 3.0 5.0
ABV 4.9 4.7 5.4
IBU 21.0 16.0 22.0

Brewery Info
Efficiency: 72 %
Attenuation: 78 %

Mash Info
Weight: 18.5 Lbs
Thickness: 1.25 Qt per Lb
Deadspace: 2.0 G
Strikewater: 7.78 G
Volume: 9.26 G
Temp: 152.0 F

Boil Info
Kettle Gravity: 1.039
Predicted Mash Run-off: 6.12 G
Target Starting Boil Volume: 12.25 G
Boil Duration: 90 min
Evaporation Rate: 1.5 G per Hour
Final Boil Volume: 10.0 G

Fermentables

Weight % by Weight Name Yield SRM
17.000 Lb 92.0 % Pilsen (best malz) 78.3 1.5
1.500 Lb 8.0 % Munich Dark (BestMälz) 76.1 12.7

Hops

Weight Name AAU Time Use IBUs
0.65 Oz Magnum 13.2 90 mins Boil 19.0
0.35 Oz Hallertau Mittelfrüh 4.1 15 mins Boil 1.0
0.35 Oz Hallertau Mittelfrüh 4.1 10 mins Aroma 1.0

Yeast

Amount Name
2.000 units German Lager White Labs WLP830

Misc

Amount Name Time Use
1.000 tablet Whirlfloc Tablet 15 mins Boil
0.500 tsp Yeast Nutrient (Wyeast) 10 mins Boil

Water
Predicted Mash Ph: 5.44

Ca Mg Na Cl So Bicarbonate
Water 7 3 21 30 24 30
Mash 65 3 21 78 98 30
Sparge 75 3 21 87 111 30
Final 103 4 31 121 153 44
Target 75 0 0 0 0 0

Mash Water
Total Water Treated: 30.284 G
Percent RO / Distlled: 0 %
Water Used: 8.000 G

Mash Water Adjustments
Gypsum: 4.0 g
Calcium Chloride: 3.0 g
Lactic Acid: 6.0 ml @ 88.000 %

Sparge Water
Leftover Mash Water Used: Yes
Total Water Treated: 6.750 G
Percent RO / Distlled: 0 %
Water Used: 6.750 G

Sparge Water Adjustments
Gypsum: 4.0 g
Calcium Chloride: 3.0 g

Notes

Mash 152f 60 mins
169 10 mins

Pitch at 48f
Raise to 50f over 24 hrs
Hold 2 weeks
Raise to 60 over 48 hrs
Hold through 3 weeks
Lager 1 month

Carb to 2.5-2.6 vols

12/4/18 made 2L starter w/ 2 pouches of WLP830 and 200g DME and a dash of yeast nutrient.
12/6/18 normal 3 vessel brewday.  process is pretty well nailed down.  conical too full with current amounts and need to cut down 0.5 – 1 gallons.  pitched at 3pm at 48F.  @11pm turned up to 49F
12/7/18 7am no bubbling
11am very limited bubbling.  ~1 min.  turned up to 50F.
8pm – slow steady bubbling
12/8-12/18 steady slow bubbling
12/14/18 ~10 sec
12/15/18 ~17 sec
12/16/18 ~35 sec
12/17/18 ~30 sec
12/18/18 ~ 38 sec
12/20/18 no bubbling.  raised to 60F
12/27/18 cold crashed and 2psi co2 to 38F
12/31/18 dropped yeast.  350mL of very thick slurry but tossed it.
FG 1.012.  tastes appropriately boring.  clean.  no off flavors.  a little haze.