I know what you mean. I put an amber on tap 2 weeks before our Oktoberfest that I almost pulled off the line. Glad I didn’t though. Something changed between day 2 on tap and day 15 on tap and it was the most “liked” beer of the night. The O-fest never did blossom. Wasn’t bad but wasn’t great either. You just never know.
Paul
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I know, I hate it. Just so disappointing to tap a beer and have it just be blah. I wish every beer I brewed was as good as the ones I have on right now.
I know, I hate it. Just so disappointing to tap a beer and have it just be blah. I wish every beer I brewed was as good as the ones I have on right now.
Interesting. That got a little sourness to it?
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Just a bit. We started by putting 2lbs in the boil with about 10 minutes left, but after about 10 days, it had more of a vegatable flavor. So we took 2 more pounds, cooked it with honey, and added that to the fermenter. Another 5 days, and it’s done. It’s for a “Strangebrew” festival near me every winter.
I’ve got a X-mas Ale clone, Rye Pale Ale, and Belgian Dubbel on tap with an IPA and Cider on deck. I’m going to bottle my Barley Wine this weekend that has been ageing on yellow birch.
I’m drinking the third commemorative beer from my Mother’s passing. It’s a 5%, 10 srm Pale Ale aimed at 40 bu’s. A 13 gallon batch was split with Munton’s yeast the other with S-05. I blended the excess three gallons at racking-time and drank it first once carbonated. All three kegs were sugar-primed and conditioned at room temp. Munton’s was the next to go.
I think the blend was by far the most complex though each has been quite fine and interestingly different beers.
Halfway through a 10 gal batch of homegrown Cascade/Chinook ale. Good brew for the holidays, but I got a hankering for some stout now that the cold weather is here.
Going to tap a robust porter any day now. Also, I’m patiently waiting for this years version of my way heavy to finish bottle conditioning…well to be carbonated anyway…it’ll be bottle conditioning for a long time.
Also have a dark strong that should be ready to tap soon. I think it’ll be good but the head will be fairly non-existent. It was the trial run of my whirlpool chiller setup and I basically killed the foam in the process.
Recently bottled a hopped up English Barleywine. Otherwise on tap is hard cider, Midas Touch clone, Pannepot clone (Belgian quadrupel lightly spiced with thyme, cinnamon, coriander and sweet orange peel), and Falconer’s Flight pale ale.
Nothing in the pipeline since I’ve been focusing on wine from grapes… 58 gallons of reds (syrah, cab sauv, cab franc) and 17 gallons of white (sauv blanc).
Rogue’s Green Dragon. The beer I made down there was served in October. The Green Dragon Brew Crew is a group of five homebrewers that Rogue and the folks at the Green Dragon very graciously allow us to brew on their nano system. We typically brew a recipe with a guest brewer that has won a local club comp or has been nominated for some other reason. We do ‘brew crew’ releases every Wednesday evening at 6 PM. You should come down and say hi sometime. My next solo batch is a single hop Centennial IPA, probably up in February.
