Well today was a very successful brew day. We brewed ten gallons of a brown ale and discovered some more old kegs of years-old homebrew. There's some good stuff to note here, so let's get started.
For info on the brown ale brew, click here.
Before we even started brewing, we decided to take a look at the two kegs we'd found, and hooked up an exit line. Out of the first one came some delicious oatmeal stout, which was apparently the second keg (of two) that I described in the previous post. This was also absolutely delicious. Velvety smooth, nutty and aromatic. While we'd have loved to drink more of it, we resolved to put it toward topping off the whiskey barrel already containing ~2.5-3 gallons of the same brew. We'll be taking care of that in a few days.
The second keg turned out to be one of our doppelbocks. Eric insists that we fermented it in the keg, but it had to be at most a secondary. There was certainly a large degree of yeast that came out with the beer, but not nearly enough as to suggest a primary fermentation. Regardless, our plan is to cold crash this keg and pump the rest of the yeast out, thereby allowing us to enjoy this fine brew at long last.
Now, lastly, our Black IPA has been in the bottles for a week, and so it'll be ready for mass consumption in one more week. Since we're (at least attempting to be) making a resurgent comeback in brewing, we're both looking to pass around a few to coworkers, friends and family. In light of that, I devised a label that we'll be affixing to the bottles. It's pretty killer:
Anyways, nothing else to report. That's it for today, now time to start planning the next brew!
