January 28, 2006

Transfered the brown ale to secondary. Hydrometer reading indicated 1017, though I’m hopeful that it will drop another couple-few points over then next two weeks. The sample was quite tasty, though the chocolate malt was a trifle too evident in its roastiness. That should mellow out over time though, and will probably be gone once bottling time hits and the hazelnut extract gets added to the mix.

January 23, 2006

Airlock on the brown ale is bubbling away nicely. The cap was actually on the floor, so I don’t know if there was a bout of vigorous blowoff, or if the damn cats batted it off. I’m hoping for the first, and I really don’t think it’s going to have any detrimental effect to the final product.

January 22, 2006

I brewed up my Brown Ale today, based on a clone recipe I found for Rogue’s Hazelnut Brown Nectar. I had a bottle of that (after I decided that’s what I would brew, incidentally) and it was quite phenomenal. I’ve been knocking around a couple ideas for a name, both of which are just plain wacky. Something like “Grimm’s Yeast Infection Presents Skidmarks Brown Ale” or a variation being “Grimm’s Yeast Infection Presents a Freedom Monkey Breweries Production of Skidmarks Brown Ale.” And for an IPA: Hops Out the Wazoo IPA. I picture a frog hopping out of a stylized anus. Or maybe some hops rolling out to good effect. And I think I like that: Freedom Monkey Breweries.

January 16, 2006

It’s been about four weeks since I bottled the Dubbel, and I cracked one open today. Good carbonation and nice head formation, though it dissipates a bit rapidly with little to no residue. The overbearing (I felt) honey notes have been subdued, and what’s left is a very smooth, tasty concoction. Close to Chimay, but not quite there. Still, big thumbs up and I’m gonna start chilling bunches of this for quick and easy consumption.

January 6, 2006

Thoughts. I need to stock up on ingredients for a few batches. That way, I don’t need to figure out what I’m going to brew next, then figure out what I need, then acquire what I need. I’ll just have it all ready, and I can brew every freakin day. Well, that’s not gonna happen anytime soon. About the most I can manage is every other week, and that’s pushing it quite a bit. More like every 4-6 weeks is how it’s working out. I want to bump that up, cause more experience = better beer and all that.

January 4, 2006

Tried yet another Abbot’s Habit last night. Still no head to speak of (my wife can vouch for that….), but an excellent, if still undeveloped, flavor. Emminently drinkable, but with a rather thick sediment of yeast (I WAY overpitched for this batch, but whatever).

Oh, and a happy “Brew” Year to all.

On Tap: Pumpkin Ale (may be tossing soon), Wee Heavy (nearly gone), Hellesbock, Bourbon Vanilla Imperial Porter, Belgium Dubbel (conditioning, but drinking early)
In Primary: Nothing
In Secondary: Noting
On Deck: English Brown Ale, IPA/Double IPA, British Bitter, Altbier, Saison