Backtracking

Of course, I am always coming up with more ideas and new recipes to expand Dk and the styles we represent, but with the recent success of the second batch of Hannah, I want to spend the next few months fine-tuning some of our first recipes.

You see, Hannah Jr., though it seems at first taste exactly like the old Hannah, really is an improvement, even in the most subtle ways. I did a few things differently, just by gathering up all my knowledge that I've acquired thus far, and it paid off. She's more stylistically authentic; higher in alcohol, more noticably hoppy, and less saturated in citrus and coriander, this Hannah is even better than her first run. And her first run was damn good.

But Rachel and Cristin could use some work. Rachel was drinkable, even enjoyable to some degree, and I'm happy with how our first batch ever came out...Hell, I'm happy it even came out. But all optimism aside, I still love the Amber Ale style, and I failed to represent it with Rachel. So back we go, to the beginning.

Cristin has the same story. Nate did a great job with is first beer, but being beginners, we really didn't understand as much as we do now about the mashing system, so Cristin ended up watery and thin, with (dare I say) too much Cascade hops jumping out on your tongue for its malt balance. We could easily go back and brew it again, and find that balance.

Until now, Dierksenkougan has been about exploration of our favorite styles and replicating to the best of our knowledge. Granted, I've tried to make each recipe original, and not use too much of a blueprint from existing recipes or ideas or even styles, but now we have an impressive style catalogue under our belts: an amber ale, an American wheat and an American pale, a porter and an IPA, a creative holiday brew, and soon a heavy and alcoholic Scotch strong ale. That's seven good starts, and not a batch has failed, but we can really do better.

Expect to see new Rachel and Cristin recipes and updates soon. Following that, I'll probably be itching to try something all-new, but even another round of Jasmine wouldn't hurt, though replicating her will be difficult, since she was somewhat a labor of both patience and indifference. But I'll see what I can do.

In other matters, Annabelle is still hanging out in the secondary fermenter. I plan to give her a taste tonight to make sure she hasn't gone bad or soured or anything, but I don't forsee any problems. I really want to bottle her, but she's only been aging for about 2 weeks, and in her best interest, I'll give it her the whole month treatment. For certain, Annabelle is a different kind of brew, and she will be gross and possibly ruined if we try to drink her too soon.

Sam