I’m kegging my Yakima IPA #6 (recipe 6), and the final gravity is at 1.012, the color is perfect, and the aroma and flavor are magnificent. With any luck, carbonation will be the icing on the cake, and I’ll have a superb IPA to serve at Michelle’s graduation party.
I’ve used Amarillo & Cascades for the hops, and I don’t think I can get enough of those two.
Today I’m brewing a cream stout. Its kind of an experiment to try out two new techniques.
- Using lactose at bottling to give it that wonderful sour taste common among great Irish stouts.
- I’m reusing the yeast from a previous batch. I read about it in Brew Your Own, and the thought of saving $3 and getting a virulent fermentation sounded cool. We’ll see how luck fares.
I’ve added the recipe already, but not included many details yet. I’ll update them once I get qbrew rebuilt.
I’ve just racked an Irish red ale to secondary. It tasted wonderful, and it was the first batch I’ve brewed using Amarillo hops. The recipe is my own, and its available in the recipe section.
Since its so cool in the house the fermentation has gone slowly. Its currently at 1.020, and I’d like to drop another 6 points, so I got out the old lizard heater. Lets hope that does the trick.