Hot in Here

I say that because the frantic brewing over the last two days has effectively raised the cooler temperature back to a steamy 70 degrees (from about 55) due to what I can best guess is the active fermentation of two simulaneous batches at once. That said, both batches, Hannah Jr. and the new unnamed Chai beer, are active and healthy and turned out, post-brewing, just as planned. Good overall gravities, so it's looking like, alcohol wise, these will be exactly as expected.

To summarize, Hannah (our second batch brewed last October) Jr. is our first repeat batch due to a good household demand for another couple of cases. We'll have about 50 bottles of her next month, after she's done fermenting, aging, and carbonating in the bottle. So come on by and have another taste of the beer that's been called "better than Oberon" and help us break in the new year with some Dierksenkougan (as it should be).

The new Chai beer, as of yet unnamed, also turned out very successful. She should be a little higher in alcohol than most (between 6 and 6.5%) and have a just-under-overwhelming flavor and aroma of Chai tea. The cardamom, cinnamon, ginger, and clove spices, as well as some Fuggles and Hallertauer hops, will hopefull blend nicely together for a tasty and unique holiday beer. Any good name suggestions are appreciated, especially leaning toward something Christmasy. I'll want to age this one slightly longer than most because of its higher alcohol content (like we did with Jasmine), so expect her around the end of January. We'll still have plenty of snow, but a good cold beverage never hurt anyone. This should be Dierksenkougan's most unique and different beer yet. She's a very pretty shade of dark brown, almost opaque like apple cider because of the wheat malt, and should have hints of espresso due to a last minute addition of some chocolate malt. What that means to the non beer snob is a fusion of a dark ale and a dirty chai (chai + espresso). Like always, I have no interest in selling it yet, so get yourself a free bottle and some good company while you still have the chance.

Concerns about over-carbonating Ophelia are still imminent; I read a book today that marked 1/2 to 1 cup of priming sugar is appropriate for a five-gallon batch like ours (I used 2 cups or more). What that means is exploding bottles in the night, or, as a best case scenario, just a very spritzy but still drinkable coffee porter. Cross your fingers for the latter.

Of course, like always I'm keeping in mind the next batch. I'd like to aim for our first super-heavy beer, more than likely a Scotch ale, my favorite style. That won't be until 2006, though, but keep your eyes open. I might not be able to wait that long.

Big thanks to Molly, Michelle, Kitten, and Markus for their help with brewing these last two batches. I'm starting to loathe our mashing procedure (I won't explain. Google it) so I'm considering putting some serious Christmas money toward a few extra high-tech tools for the Dierksenkougan homebrewery, which, as some of you know, is already a sight to behold.

Thanks to everyone who either helped brew, brainstorm, or just tasted a bottle of the homebrew and provided their suggestions and praise. I'm fully aware I take this a little more seriously than anyone else, but I appreciate those who have catered to my obsession. Keep reading!

Off to bed, then off to Chicago for a big trip with my other half. Hopefully we'll squeeze in a trip to Goose Island Brewpub (try their Honker's Ale on bottle available at anyplace that takes any pride in their beer selection in the Midwest).

Cheers!
Sam