Kitchen Sink
Hey everyone. Just a quick "I'm bored" post...
...the Zeta Psi batch of Hannah is completely finished with a near-perfect yield of one bottle less than two cases. I added an available Hannah from batch two, marked the caps and have stored them away until I can give them away. Woohoo.
Ella is in secondary now, and a preliminary taste concludes that she's going to be awesome! A great alcohol presense that isn't too overwhelming (and will mellow greatly over a few months) and just an exploration of malt complexity. The Belgian candi sugar adds a noticable touch of caramelization and smoke, but just a hint. The bunch of other highly kilned grains make their appearances, but only each subtly. Nothing is too overpowering. I'm excited to see how it will stand up to a few months of aging, then how it will improve when I cellar it over several years.
Mariah should hit the bottle pretty soon. I added some gelatin finings to the fermentor to clear her out. Gelatin in small amounts attaches to large proteins that haze beer and gives it great clarity without attaching to the live yeast in suspension that are required for carbonating the beer after bottling. She's fairly dark (darker than she should be...) so I can't tell if it has been effective. I've never used it before. Regardless, in the next few days (maybe even tonight) I'll bottle her up and stow her away for a few weeks.
Otherwise, I'm still unsure of the next new batch. I may make a kitchen sink beer very soon if I have a free night like I did tonight, using a bunch of my unused ingredients, including about 10 or 11 different grains, some highly bitter Chinook hops (my favorite) and a big sample of hefeweizen yeast I saved from the last Hannah. I'm not promising anything, not even a name, but it will be a lesson in learning, for sure.
Dk
...the Zeta Psi batch of Hannah is completely finished with a near-perfect yield of one bottle less than two cases. I added an available Hannah from batch two, marked the caps and have stored them away until I can give them away. Woohoo.
Ella is in secondary now, and a preliminary taste concludes that she's going to be awesome! A great alcohol presense that isn't too overwhelming (and will mellow greatly over a few months) and just an exploration of malt complexity. The Belgian candi sugar adds a noticable touch of caramelization and smoke, but just a hint. The bunch of other highly kilned grains make their appearances, but only each subtly. Nothing is too overpowering. I'm excited to see how it will stand up to a few months of aging, then how it will improve when I cellar it over several years.
Mariah should hit the bottle pretty soon. I added some gelatin finings to the fermentor to clear her out. Gelatin in small amounts attaches to large proteins that haze beer and gives it great clarity without attaching to the live yeast in suspension that are required for carbonating the beer after bottling. She's fairly dark (darker than she should be...) so I can't tell if it has been effective. I've never used it before. Regardless, in the next few days (maybe even tonight) I'll bottle her up and stow her away for a few weeks.
Otherwise, I'm still unsure of the next new batch. I may make a kitchen sink beer very soon if I have a free night like I did tonight, using a bunch of my unused ingredients, including about 10 or 11 different grains, some highly bitter Chinook hops (my favorite) and a big sample of hefeweizen yeast I saved from the last Hannah. I'm not promising anything, not even a name, but it will be a lesson in learning, for sure.
Dk
posted by Sam Reese at 10:29 PM
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