So going forth this batch will be known as Au Naturale. Reason being is in my haste to get it chilled and fermenting on that monster Omega B63 pitch I forgot to boil it. Fear not, this is apparently how it's been done before (kind of). So "no boil" beer is beer that the wort either does not reach boil or only boils for a short amount of time. So, the sparge was at 163F for about 2 hours therefore it's pasteurized going into the bubbler. Most milk pasteurization is basically 145F for 30 minutes or 162F for 15 seconds so that part's covered. FG 1.006+0.000@ 64F to yield 6% so it ain't table bier anymore either. Plus I dry-hopped in on 1oz of Moutere and 2oz of Pacific Jade. Regardless of how it turned out there's only 4 gallons to quaff.
