I’ve been a heavy crashing ocean of emotions as of late and writing here has not been at the top of my list. I’m working on a full overhaul of the website at work, squeezing in little of anything else until it’s done. When I’m not coding the site, relearning css, reading up on Bootstrap, I’ve been watching The West Wing or playing a few hundred years of Civ V – basically escaping any kind of “work” I can. Admittedly, writing here should not be work, but as a way of relaxing, reflection, and else – it’s been more or less a weight on my ever-growing list of ‘things I should be doing but am not’.
In brew news:
Essentially, everything is done – save for the stand. NG burners were tested and were pretty damn hot, but ever got to boiling – likely due to too much heat going ‘out of the sides’ and being too far from the pot. The floors were painted, a tile backsplash finished, the fridge moved in with temp control set in, all good to go. Just one piece of the puzzle to go. I’m sure I’ll find more I want to change/add.
The fuck up
A Pale went IPA when 8oz became 16oz at 60min; an IPA became a funky-failure cascade when an unexperienced helper dry hopped it. It’s final conclusion will likely be a drain pour, but I bottled it incase there are miracles left in the world.
The Chocolate Yawn
I’ll be the first to admit I’m jaded. Oaking beers comes with a long arduous thought on a complimentary and warranted flavor/aroma pairings, spices are all but out, fruit is utilized sparingly, and big fat beers are fine, just not ‘a thing.’ So when I got a bottle of peanut butter extract my first instinct was the throw it away, but there it loomed waiting for its place. My brew buddy is all grinning excitement for the cute things like that – don’t fault him, he’s free to like whatever he wants. But we made a Chocolate stout with a nibs added at FO and added to secondary and aforementioned of flavoring is headed in at bottling and away we’ll go. I sound excited, don’t I?
Barrel Aged Wit
Bullfrog Vacation Beer