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My name is Bean and this is my blog. Hence the name. If you have comments or questions, just leave them in the comments area.
Brewed 10 gallons of Marty's Ultralight Ale this evening. Skipped the mash and did an extract brew... 2 hours start to finish.
It's been a good day so far. I decided to keg some beer that m1 and I brewed back on June 23.
I racked the fermented and chilled beer into the kegs and put them on tap immediately. Normally, I'd force-carbonate the beer for a few days before tapping, but both of these beers tasts so good straight from the fermenter that I don't even want to carbonate them... yet.
First off, there's the OHP. I've got the last of an old batch on tap, carbonated and slightly aged, along side the fresh batch. I tasted them side by side and although I thought they were both delicious, the carbonation in the old (and keep in mind.... old means 2 months instead of 2 weeks) just gets in the way. The fresh stuff, in my opinion, is so good... silky, roasty, smooth, that the sharpness that comes with carbonation just doesn't fit. Straight to the tap from now on.
Stoked with my new revelation, I moved onto the fresh Wit that we brewed the same day as the OHP. It poured so cloudy and light that it reminded me of the many Upland Wheats I drank at Vinnie's wedding last weekend. And holy carp it was fantastic! My "fresh" beers approximate cask ale until the serving pressure begins to carbonate the beer. I'm planning to keep it low to keep these beers as still as possible for as long as possible.
And now my taps are fully loaded. Beerpong, anyone?