Okay, I FINALLY re-racked the porter from the primary to the secondary fermenter. Phew! I took the FG reading before hand and got a reading of 1.012 that I adjusted for temperature to 1.011. That gave a rough conversion of 1.049 - 1.011 = 4.8% Alcohol. The yeast were uber done, I only wish I could collect them for reuse, but I don't have a clue how while using glass carboys, maybe an advantage of bucket primaries.
The Hefe is phenominal, I had a 12 oz today while working on stuff around the house and this time I gave it a good swirl, and the yeast really jumped forward this time, vs non-swirl previous tries. Still tastes great, but it's a bit darker in the pint glass than I realized. The head/carbonation is great. The banana came up a bit with the yeast, but not badly.
I took in 10 bottles for guys at work to give it a try. Curious to see what the beer drinkers vs non-beer drinkers think. Gotta take notes tomorrow.
Hell's Kitchen is brutal this year and so far I don't see any uber strong competitors yet. A few potentials but no real masters. Oh well. I think too many real chef's just don't want the hastle of trying on there. And I can't blame them.
Gonna hit Schaeffer Farm tommorow after work if all goes well. Which it should! I'm stoked! Off to fill my bladder infact.
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