A sniff of the airlock smells of cluster hops, cooked corn and barely. This is my first time ever brewing with corn. So it's an odd sense of smell to me coming from the primary fermenter air lock. Corn and Barely each only made up 3.1 % of the grain bill (6.2% combined) though.
I have ignition so far it's behaving and rolling along nicely at 60 degrees. The ideal temperature range for Safale K-97 is 59f ~ 68f. If at all possible, I like to ferment near the lower end of the recommended range. It takes a little while longer to complete primary fermention. But makes for a smoother brew, in my opinion.
Just a yeasty mess to clean up thankfully. But this morning same from the 6 1/2 gallon fermention bucket. There's about 5 1/2 gallons of wort in the bucket. I thought for sure a gallon would be enough headroom, guess not K-97 yeast krausens high on top of the beer.
I brew 6 gallon batches so I can fill a 5 gallon keg and a 1/2 gallon growler when I rack the first time. That way I can take a growler with me for family get togethers.
Mess cleaned up and blow off tube installed, running into a bucket of Starsan sanitizer.
Enough of this.. I decided I'm going to go with 7.9 gallon primary fermenter. That's the next size food grade bucket from 6.5 gallons.
I snuck a little taste test, I like it so far. However, It's not done fermenting yet, so it's still very cloudy/yeasty. I'll most likely keg it this weekend, for 4 weeks of lagering. Then see how it tastes, when it's finished out.
My Indian flour corn was only 3% of the total grain bill. But all the grains are light colored, SRM (Standard Reference Model) 1 or 2. So the beer will be light colored. You could think of Beer coloring being similar to mixing paint colors.