Batch #4 and Jasmine
Brewed Batch #4 today, which is to this point unnamed. It's Nate's brainchild, and he's officially able to publish on this blog himself. Look for a synopsis written by him in the next couple of days. I won't say anything further.
What I will comment on is that Jasmine is back from the dead. We took a reading of her during the brew process today and she has somehow fully fermented. I'm not sure how, but we're continuing to treat her as if nothing bad ever happened. She's our first beer to reach tertiary fermentation, which just means we've put her in a third vessel before bottling. Tomorrow we're adding fresh hops directly to the fermenter, a process known as dry-hopping, to give her a really great fresh hop smell that's impossible to imbue by only adding hops to the boil. Hopefully this extra bit of TLC will make up for having basically forsaken her for the last two weeks. On that note, the two weeks are not necessarily a bad thing. Having kept her clean and sterile, that time, unbeknownst to us, was just an extra aging period, which is never bad for a big, alcoholic beer like an IPA. It's not like she was just sitting there rotting.
At this point, Jasmine has an alcohol content of a massive 10%, if our readings are accurate. You can't quite tell from the taste, though, which means we've done a good job this far of masking it. The dry-hopping will only help in that matter. We're giving her another two weeks in tertiary before bottling around my birthday on October 22.
By the way, party at our place October 22nd. We'll have a few Hannahs on short supply, who has been impressing people left and right. RSVP early and we'll stock a bottle away for you.
Your turn, Nate...
- Sam
What I will comment on is that Jasmine is back from the dead. We took a reading of her during the brew process today and she has somehow fully fermented. I'm not sure how, but we're continuing to treat her as if nothing bad ever happened. She's our first beer to reach tertiary fermentation, which just means we've put her in a third vessel before bottling. Tomorrow we're adding fresh hops directly to the fermenter, a process known as dry-hopping, to give her a really great fresh hop smell that's impossible to imbue by only adding hops to the boil. Hopefully this extra bit of TLC will make up for having basically forsaken her for the last two weeks. On that note, the two weeks are not necessarily a bad thing. Having kept her clean and sterile, that time, unbeknownst to us, was just an extra aging period, which is never bad for a big, alcoholic beer like an IPA. It's not like she was just sitting there rotting.
At this point, Jasmine has an alcohol content of a massive 10%, if our readings are accurate. You can't quite tell from the taste, though, which means we've done a good job this far of masking it. The dry-hopping will only help in that matter. We're giving her another two weeks in tertiary before bottling around my birthday on October 22.
By the way, party at our place October 22nd. We'll have a few Hannahs on short supply, who has been impressing people left and right. RSVP early and we'll stock a bottle away for you.
Your turn, Nate...
- Sam
posted by Sam Reese at 1:23 AM
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