I’m so behind in my brewery maintenance/cleaning. I’ve had several transfers over the last month or so and I have not yet caught up.
My current (and increasingly urgent) to-clean list includes two kegs, three carboys and a myriad of bottles and growlers in various states of label removal and soaking. It seems that my other life of playing bass trombone for a living has affected my brewing life. So be it.
On the other hand, I am entering into a very nice beerspace in the near future. The pale ale brewed over the holidays with my friend Matt has fermented out. It’s been dry hopped and is currently sitting in secondary with gelatin and cold crashing. Could be kegged as early as this evening or I could let it go for a bit more for clarifying.That will be grain to glass in under three weeks. It’s no record but it’s quite reasonable for that beer.
The best bitter that was also brewed over the holidays has fermented out as well. I took a sample the other day to check final gravity and the sample was already very clear and tasted quite good. It’s the first recipe I’ve made for a best bitter and I think it turned out quite well. I don’t usually fret over these things but in this case the recipe was for a 10 gallon batch to be split with my friend. If the recipe had not turned out so well I would have felt a bit guilty having created less-than-stellar beer.
As far as what’s on tap… The Fin de la Saison is finally ready. My brew partner on that batch, Scott, has handed most of the 5 gallon keg over to me! While the beer is well made and to style it was not quite to his taste. He got a volume out of it that he wanted and brought the rest to me. It’s a perfect second tap beer in my set up as it’s not something I’ll drink every day but it’s nice to have around. It’s certainly a different taste than what I would normally make on my own but that’s one of the great things about brewing with somebody. Every once in a while we go in a direction that one of us may not want to go but it’s good to explore.
Brewing this week will put me back at GRB for a couple of batches and at home with a 5 gallon batch of Imperial doppeleisbock strong ale… Or something like that. I have to look at the recipe. 😉