Can’t wait for later today. Super nice weather and lots of beer to transfer! We kegged five gallons of ESB last night to carbonate before it receives the beer gun treatment, and we’ll be kegging the other five to have on tap this afternoon…we got an FG of 1.012 with an ABV of 4.2% out of this cranked-up recipe, and it tastes great! Very clear, with a definite increase in body over the last run, and a clean finish…and that’s flat and at room temperature! I’m excited to taste it again later today. The ESB is gonna be good and is gonna go fast, so come on over on Sunday and get a taste while you can! Actually, it’s not going to go quite so fast, because:
Eileen leaves us today for three weeks. She’s going to visit her homeland, the UK. She’s promised to be our foreign correspondent whilst abroad, so we’ll see…maybe British computers are hip enough to write stuff for us, because the ones around here aren’t.
Um, otherwise, we’ll also transfer the ten gallons of IPA into secondary and do some cleaning on our kegerator today, and I think we’ll work a little on putting together a refined recipe for our American Pale, which will be brewed this coming Sunday. Until next time…
We’ve been getting unusually high attenuations lately from our yeast(s). Like, in the 80% range for our last three batches:
Oatmeal Stout version 2: OG 1.050, FG 1.010, 79.3% AA, 5.2% ABV
Steve Brown Ale: OG 1.048, FG 1.009, 80.6% AA, 5.1% ABV
American Pale Ale: OG 1.041, FG 1.007, 82.4% AA, 4.5% ABV
I mean, I’m a big fan of the 80’s, but didn’t really expect to make it that apparent in this part of my life. Our temperatures have stayed fairly consistent, and we’re not getting any real off flavors in the beer that suggests a hot or overly-vigorous fermentation. I guess it is the fact that we’ve switched to using starters for/harvesting our yeast? Is this a good thing or not? I mean, it seems good to me, but it also suggests we’re maybe using too much yeast now…also, I’d maybe like to create a beer that is outside the 4.5-5.5% ABV range; am I not destined for this? I reckon time will tell with the next runs of these beers (yes Steve, we’ll make your brown ale again) if they’re to be consistent. Maybe I should go read now.
We’ve gotten nothing but good reviews of our ESB. Everyone, even those we know who’re skeptical of “homebrew”, seems to be a fan…that said, the general complaint is that it’s just too light. As such, we’re gonna brew up another ten gallon batch of it this coming weekend, since it’s all gone now, with about a 30% increase in the grain bill. Hopes are to kick up the mouth-feel and ABV (to maybe an even 4%). See two posts ago for correction on that. I PROMISE MANY NEW THINGS SOON