long over-due brewing updates [ Wed May 28 2008 2:58 PM ]
Batch 13 was undrinkable. Behold the overwhelming power of rosemary. :-/
Batch 14 turned out delicious, though I don't really taste anything from the agave. Next time I do this one, I'll still use some adjunct to keep it light, but maybe it'll be orange blossom honey or something like that. A few bottles left, but it's such a great drink for a hot day, and we've been having some hot days.
Batch 15, the doppelbock, seemed to go well and was only recently bottled. Haven't opened one yet.
Batch 16 was actually brewed by Sierra Blanca, and I finished it with a little Cascade and fermented with Wyeast 1332.
Batch 17 was just going to be a Belgian-style wit, but I screwed up and put in too much stuff, and it came out 9% ABV. So I call it an "Imperial Wit" as though I had meant to make it that high alcohol all along.
Batch 18 was fruity experiment in using Galena (normally a bittering hop) for taste and aroma as well. Also a little malted oats. Pretty nice, disappeared FAST (I guess I was understocked on pale ale) so I probably won't share this. Lots of ideas for how to improve this for next time.
Batch 19 was originally inspired by Rogue's Hazelnut Brown, but once I tasted how great of a brown ale I had made, I decided to back off on the hazelnut. Very nice, servable soon.
Batch 20 is an American Amber. I call it "German Immigrant" because the mash and brew start out looking almost like a bock, until near the end of the boil I started throwing in a bunch of American hops (Columbus featured in particular) and finished off my Wyeast 1332 colony. Also bottled, a week or two from being servable, I think.
Batch 21 is the "Ahtanum Thirstquencher." Low mash temp and Wyeast 1098 for serious dryness, and playing around with Ahtanum hops mainly just to learn what they taste/smell like. Recenty went into secondary.
Upcoming: TWO hefeweizens, identical except that one will be "normal" and one will use an experimental mash technique (maltase rest). Also an experimental one, featuring the return of rye (but just malt, no flakes), Argentinian Cascade, and a mysterious exotic yeast known only as T-58.
Batch 13 was undrinkable. Behold the overwhelming power of rosemary. :-/
Batch 14 turned out delicious, though I don't really taste anything from the agave. Next time I do this one, I'll still use some adjunct to keep it light, but maybe it'll be orange blossom honey or something like that. A few bottles left, but it's such a great drink for a hot day, and we've been having some hot days.
Batch 15, the doppelbock, seemed to go well and was only recently bottled. Haven't opened one yet.
Batch 16 was actually brewed by Sierra Blanca, and I finished it with a little Cascade and fermented with Wyeast 1332.
Batch 17 was just going to be a Belgian-style wit, but I screwed up and put in too much stuff, and it came out 9% ABV. So I call it an "Imperial Wit" as though I had meant to make it that high alcohol all along.
Batch 18 was fruity experiment in using Galena (normally a bittering hop) for taste and aroma as well. Also a little malted oats. Pretty nice, disappeared FAST (I guess I was understocked on pale ale) so I probably won't share this. Lots of ideas for how to improve this for next time.
Batch 19 was originally inspired by Rogue's Hazelnut Brown, but once I tasted how great of a brown ale I had made, I decided to back off on the hazelnut. Very nice, servable soon.
Batch 20 is an American Amber. I call it "German Immigrant" because the mash and brew start out looking almost like a bock, until near the end of the boil I started throwing in a bunch of American hops (Columbus featured in particular) and finished off my Wyeast 1332 colony. Also bottled, a week or two from being servable, I think.
Batch 21 is the "Ahtanum Thirstquencher." Low mash temp and Wyeast 1098 for serious dryness, and playing around with Ahtanum hops mainly just to learn what they taste/smell like. Recenty went into secondary.
Upcoming: TWO hefeweizens, identical except that one will be "normal" and one will use an experimental mash technique (maltase rest). Also an experimental one, featuring the return of rye (but just malt, no flakes), Argentinian Cascade, and a mysterious exotic yeast known only as T-58.