New Batch
Just a quick update:
All three fermenters are now full with yesterday's new addition, an IPA (India Pale Ale) hopped with only Amarillo hops, a recent American hop breed discovered by accident. It should fare around 7.5% alcohol, with a reddish-copper color and, as appropriate of the style, should be very hoppy, but balanced. Because of the strength of this batch, it will need significant aging, as well as some good dry hopping in the secondary. I'm throwing around whether to apply the Jasmine name to this beer, since the last Jasmine would be almost impossible to reproduce (see back postings for the trouble we had with her), or retire the name altogether and name her something different altogether.
Once the IPA is finished fermenting in about a week, I'll have to bottle up the blackstrap brown ale to free a secondary fermenter, as Annabelle is still maturing in hers, at which point I'll figure out what to brew next. I'm struggling a bit with money right now, so I may be forced to take a brewing hiatus, though I doubt I'll be able to stick to my guns about that. At only about 15-20 dollars per batch nowadays (with my store discount and reculturing expensive yeast, as well as brewing entirely from grain), it is no longer proving to be much of a financial setback.
All three fermenters are now full with yesterday's new addition, an IPA (India Pale Ale) hopped with only Amarillo hops, a recent American hop breed discovered by accident. It should fare around 7.5% alcohol, with a reddish-copper color and, as appropriate of the style, should be very hoppy, but balanced. Because of the strength of this batch, it will need significant aging, as well as some good dry hopping in the secondary. I'm throwing around whether to apply the Jasmine name to this beer, since the last Jasmine would be almost impossible to reproduce (see back postings for the trouble we had with her), or retire the name altogether and name her something different altogether.
Once the IPA is finished fermenting in about a week, I'll have to bottle up the blackstrap brown ale to free a secondary fermenter, as Annabelle is still maturing in hers, at which point I'll figure out what to brew next. I'm struggling a bit with money right now, so I may be forced to take a brewing hiatus, though I doubt I'll be able to stick to my guns about that. At only about 15-20 dollars per batch nowadays (with my store discount and reculturing expensive yeast, as well as brewing entirely from grain), it is no longer proving to be much of a financial setback.
posted by Sam Reese at 1:14 PM
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