Take that GodEmp
I am mostly just here for my own entertainment/GodEmp's torture. Enjoy, he is looking at you.
Racked the Holiday ale last night, it is already at 7.4% ABV out of its alleged 9% full attenuation after 4 days. The yeast was a "dry" English ale yeast from WhiteLabs (WL007). I just like that it is called 007; it is supposed to give much better attenuation in high gravity worts than the other ale yeasts they provide. This of course leaves the primary fermenter open. There is current deliberation as to the next resident. I started a one liter Danstar Nottingham yeast starter after work today, so high gravity and British is the goal. I am thinking Robust porter time, something so insanely bitter with coffee and dark chocolate malt flavours that it hardly even needs the Kent Goldings hops that are practically prerequisite to the style.
The kegerator modification is complete, and we now have 2 beers on tap. I am finishing up the rest of the keg rebuilds this afternoon, so hopefully all 4 should be up and running in short order. Currently the CCB Amber and our second Dunkleweizen are on tap. The Dunkle has something desperately wrong with it. Probably an acetobacter infestation from the taste (see my previous post on the hatred of all things vinegar), but it also seems fairly high in fusel alcohols. I figure giving it a week of cold conditioning/carbonation in the keg and I will have the final verdict. It may just be to green still, can't tell due to my own inexperience. Hopefully the Belgian Triple will be kegged tonight and will be drinkable in about a week.
Back to work.
____________
Primary: Empty :(
Secondary1: Belgian Trappist Triple (Brewer's Best Kit) w/ Chimay's own yeast
Secondary2: Holiday Ale
On Tap: CCB Amber Clone (Doc's Cellar Kit)
On Tap: Dunkleweizen 2 (sadly appears to be infected)
Coming up: Robust Porter (Brewer's Best Kit), Sam Adams Winter Lager Clone, Red Baron Irish Red Ale, DBA Clone (Jamil Show Recipe), Franziskaner Dunkleweizen Clone (first infusion step mash attempt)
Racked the Holiday ale last night, it is already at 7.4% ABV out of its alleged 9% full attenuation after 4 days. The yeast was a "dry" English ale yeast from WhiteLabs (WL007). I just like that it is called 007; it is supposed to give much better attenuation in high gravity worts than the other ale yeasts they provide. This of course leaves the primary fermenter open. There is current deliberation as to the next resident. I started a one liter Danstar Nottingham yeast starter after work today, so high gravity and British is the goal. I am thinking Robust porter time, something so insanely bitter with coffee and dark chocolate malt flavours that it hardly even needs the Kent Goldings hops that are practically prerequisite to the style.
The kegerator modification is complete, and we now have 2 beers on tap. I am finishing up the rest of the keg rebuilds this afternoon, so hopefully all 4 should be up and running in short order. Currently the CCB Amber and our second Dunkleweizen are on tap. The Dunkle has something desperately wrong with it. Probably an acetobacter infestation from the taste (see my previous post on the hatred of all things vinegar), but it also seems fairly high in fusel alcohols. I figure giving it a week of cold conditioning/carbonation in the keg and I will have the final verdict. It may just be to green still, can't tell due to my own inexperience. Hopefully the Belgian Triple will be kegged tonight and will be drinkable in about a week.
Back to work.
____________
Primary: Empty :(
Secondary1: Belgian Trappist Triple (Brewer's Best Kit) w/ Chimay's own yeast
Secondary2: Holiday Ale
On Tap: CCB Amber Clone (Doc's Cellar Kit)
On Tap: Dunkleweizen 2 (sadly appears to be infected)
Coming up: Robust Porter (Brewer's Best Kit), Sam Adams Winter Lager Clone, Red Baron Irish Red Ale, DBA Clone (Jamil Show Recipe), Franziskaner Dunkleweizen Clone (first infusion step mash attempt)