Once again, this month’s update slides in just under the wire…it has been a busy month outside of the brewery, and a busy one in the brewery! For a variety of reasons, I haven’t been brewing the past two weekends, although I did some other fermentation projects as well as a whole mess of kegging.
Beer Batch Updates
- My California Common is now kegged, as of 9 May 2021.
- I kegged the session ale (Easy Days Ale) on 6 May 2021.
- I brewed the 2021 version of my white IPA on 14 May 2021, and got it kegged on 29 May 2021. Right now, I’ve got the dry hops bagged and doing their thing, with a plan to pull them out after 3 days of dry hopping at near-freezing temperatures.
- I brewed my Dunkel-Osteus (Munich dunkel) on 8 May 2021, and kegged it at the same time that I kegged the white IPA.
- I brewed a Schell’s Pilsner Clone on May Day, and it’s currently cold-crashing prior to kegging.
What’s On Tap?
- Clonal Common 2021 (my California common) is on tap, and drinking very nicely. It has dropped pretty clear, and as before is a really nice take on the style.
- Easy Days Ale, a lighter session ale that isn’t made to any particular style parameter, has been drinking super easily. It’s a really refreshing beer, and I’ve been going through it pretty quickly.
- The schwarzbier is on its very last stretch, and will likely be finished soon. I’ve been savoring that one, because it’s just that good.
What’s Coming Up?
- I’m planning to brew another batch of my orange summer wheat ale next weekend, to have it ready to drink about two weeks later.
- I’ll do this year’s edition of “Mow the Damn Lawn” in June also, if all goes well.
- Last weekend had a ton of fermentable food projects.
- My sauerkraut supply is getting low, so I laid in a new batch of that.
- For a new experiment, I made a batch of miso. The March/April issue of Zymurgy magazine had a tutorial, and I was intrigued enough to give it a go. It was quite a production, but I am hopeful that this will be well worth the effort. I had to soak the soybeans overnight, simmer them for about 6 or 8 hours, cool them, and then mash them in with koji rice grains. The concoction is now fermenting at room temperature, getting pressed under a 5 pound bag of flour atop a plate.