I'm drinking my suspected infected beer. Not the best. Not horrible Still wondering what happened to it...
Alright refreshing though and I love the cryo pop hops there is a maltiness to it. It sorta mimics a beer with the hops and faint malt flavour so I'm happy with it. The cloudiness I think is from unconverted starches.
Hefeweitzen. Good to be brewing again. Nice and banana-y, nice mouthfeel, a little bready and good foam. Lacing is top notch.
Last bottle of dry cider, a pretty good drink using locally sourced apple juice, harvested yeast (from my own brew), and local honey for bottle conditioning. There is still about a gallon and a half in the fermenter, so now I can refill these empty bottles and get that fermenter (my 12 liter Speidel) back in the beer rotation.
You will find your way, Ben. Missed you (and several others) on the zoom meeting yesterday. I made a too seldom appearance.
Best Bitter [4.5%]. Hop enhanced (powder added to the wort at start of fermentation) from the Tom Caxton extract kit range. Kegged 8th November (1Gal aluminium mini-keg). I kegged two of these and would normally mature for a minimum three months but I want another keg free for my London Porter so had a choice to make. Need to stick to four-six months in future for this one especially as I used 50% more yeast - Munton's Gold - than usual this time around. It is clear, ready to drink and basically good beer but still has some way to go all round based on what I have produced previously of the same. This is only the second mini-keg that I have opened which I have kegged myself. Foaming out the tap was insane fun off just three teaspoons primer, very slow dissipation, half an inch left at bottom of glass. TBH I am feeling a little disrespectful going in early like that but will learn from it and have another left as well as a plastic 2Gal.
