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After the brew day was done we worked on moving around some other previously brewed beer. We have had a Baltic Porter sitting in the barrel about 4 weeks. Due to the logistics on getting another beer into the barrel, we ended up leaving the baltic in the barrel for much longer than planned. We even figured the beer might be a lost cause. However a quick tasting showed promise. Yes the rum was pretty big, but not as overpowering as we thought. We emptied the barrel in to two corny kegs that each had about 1 gallon of the un-barrel aged Baltic. The quick taste after blending was fantastic!
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The previous weekend we spent the entire day, 9 hours, working on some small beers that we brewed for a collaboration my brew club is doing with Epic Brewing. Since we have a pretty big club we split it into a number of groups. Each group will get to submit one beer to be tasted by Epic. They will then choose one to brew at their new gastropub, The Annex. Due to Utah law these beers have to be 4% ABV or less.
My group ended up brewing a shit load of beer. Here is what came out of the extra long brew day, all 5 gallon batches:
1) Pale Ale - Citra/Amarillo +Citra hopback. Fermented with Brux Trois
2) Pale Ale - Calypso/Summit +30 minute hop stand. Fermented with Brux Trois
3) White IPA - Fermented with Wit yeast
4) White IPA - Fermented with Brux Trois
5) Wit - Lime/Coconut
6) Wit - Lavender/Rose hips
7) Wit - Lemongrass/Crystalized Ginger
The fermentation of these beers is done and we will be doing some additional additions for some of them. Stay tuned for more updates on these beers.
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