Beer good.
So the Pilsner I’m brewing is coming along nicely. It is now in the laagering stage (35-40F for 3-4weeks). It is a bit darker than I’d planned, but still a nice golden. It had a bit of a licorice smell in the bucket — not sure what that indicates, but bears investigation. Tasting this young beer was neat — a bit of the usual bite, plenty of hop nose and a bit of a hop biterness aftertaste. If previous experiences are anything, that biterness will mellow out in the 2 months between now and it being ready to drink from bottles. Mom was over to chit-chat for a bit while I did the usual cleanup and sanitizing of all the needed derbis.
I’m hoping to brew again this weekend – a Cream Ale. The basement here stays around 68F, so I should be able to ferment right in the utility room. I might need the help of a big bucket of water to help cool things down, but I’m looking forward to drinking this beer too.
Hrm, now for what to brew next? I’m thinking of trying my hand at a nice Belgian Ale. One of the first beers I made was a Dubbel — it fermented a bit warm and had some really funky (but good!) side tastes — like banana. I’m thinking of adding a bit of pure cane sugar to sweeten it up ala Flying Fish and fermenting in the lower ale range to make sure I keep a handle on those crazy Belgian yeasts. It should be good, a nice fall beer. Hrm, I am going to have to do another lager too…maybe a nice Wit Beer or a super chugger for the friends.
