[ja]cobdavis

Mostly because I know I need to write here is what is happening with the homebrewing.

In kegs:
5 gal Blended yeast cider
5 gal Bourbon oak aged porter

Fermenting:
5 gal Belgian Pale/Blonde
3 gal Belgian Pale/Blonde (champagne yeast and brett b blend)

And it’s that one I’d like to focus on some in this post. For the starting brewer yeast is nearly an afterthought, as most homebrewers progress yeast becomes a larger brush to use on the canvas. Switch it up some, heck maybe some funky critters or a punch of lacto. I’ve got to say, I can understand why the Roeselare blend has a sherry strain in it. The Champagne yeast has blasted through the sugars I set before it and left the soft round flavors of the Slovenian hops,  brought new light to the spices, allowed the funky fruit of early brett to shine through in this perfectly drinkable beer. I’ve pulled a lot of samples before, but none as tasty as this. The other ‘standard’ Belgian yeast is ‘fine’ but not intriguing and interesting like the small batch is.

What I’m alluding to is to explore more. Try things and let fear bother someone else, because creating things that surprise you is always an adventure.