Anyone yet?
Temps, attenuation, fermentation time, flavors, flocculation, haziness??
Any info would be greatly appreciated. This weekend I’ll be using a pack of Pomona for the first time.
I’ve seen some initial impressions on YouTube but no personal experience.
Incredibly vigorous ferment at 68F. Without exaggerating, it was basically done with primary fermentation at 24 hours and there was stratification, clearing at 48 hours. Dry hopped and kegged at 2 weeks. The flavor was more neutral than marketed, but it is hard to tell yeast fruitiness after a load of dry hopped citra. This was a straightforward IPA recipe with no adjuncts for haziness, yet it did finish with some persistent haze. A bit lower FG than desired. Likely mash temps rather than the yeast, but those are my notes.
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Thanks for that. Appreciate the notes on the speed of fermentation…will certainly help guide my dry hop addition.
@tunnel rush Your drink looks so delicious, I want to enjoy it right away.