My Ichiban Lager clone is still cold-aging in the fridge, will probably bottle it at the end of the month. My extract blueberry wheat, which I made for Mrs. Brew Dude, is close to ready for bottling after a very vigorous fermentation. A stray blueberry actually got stuck in the airlock and the fermentation gases actually cause a few berries to burp out of the top of the bucket, causing a small mess. I think we're still ok, sanitation-wise, as tastes out of the fermentor have been promising.
Next batch will be an all-grain American Wheat, just in time for the dog days of summer. After that, I'll be planning my next few brews. Looking at another Pumpkin Ale, maybe a Brown, a stout, and wondering if I have the patience for a Barelywine. Strong beers like Barleywine need lots of time to mellow in the bottle, just like grape wine, and many recipes recommend 6 months to a year in the bottle before cracking them open. I'm having enough trouble waiting for my 6-week lagering process...
Lots of summer beers have been rolling out around town, my favorites so far have been Magic Hat's Whacko Summer Ale (wheaty and crisp), and South Hampton's Double White. It's a very sweet, higher alcohol, Begian-style wheat beer. I found both on tap at Rocket Bar in Chinatown.
Stay cool out there!
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I glad I found your blog. As a beginning home brewer, I have enjoyed reading your blogs. I am curious to see if you would mind posting your Kirin recipe. I would like to try to find a way to brew it as close as possible in an extract process for right now (I am intrigued by that partial mash bag you have blogged about as well and will be looking into that process down the road). How did the Kirin turn out? You can hit me up on my email vcab@me.com looking forward to hearing from you.
ReplyDeleteVinnie