Making beer is an ancient and time-honored art; beer provides sustenance for the fast and pleasure for the palette. Me and the Homebrews is a chronicle of a bunch of guys following in the footsteps of the great Abbey Monks and their brews. In their honor, we domestic monks chose a Belgian style Dubbel Ale; this potent brew weighs in at 8% ABV.
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At exactly 3 weeks post-brew, the Homebrew Dubbel specific gravity stands at 1.012 (at 72 degrees) which is the same as last week. Did the sample taste better than last week or was that my imagination? It still has 3 weeks to go by the book. I'm guessing primary fermentation is complete; it may be time to siphon it off to the secondary carboy. Time to think about CO2 as well.
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