Yesterday I brewed a new beer, an EZbrew American Cream Ale. It's a pretty simple brew, using both liquid and solid malt extract, along with some cluster hops. The only interesting part is the lactose that gets added during bottling (making the cream part of the ale).
This morning the fermentation started off strong, bubbling well. This afternoon it's tapered off a bit. I'm concerned the higher temperatures may be impacting it. My pantry seems to run a bit warm in the summer.
I'm writing it up in my Document Trove.
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