Let me hear you say, "way-o, WAY-O!"
Looks like my formulation for fresh yeast bottle conditioning is working. I did have one casulty. All the other bottles seem good, my guess Is the bottle just had some structural issues. I put one bottle in the fridge to check the status, I'll let you know how we are doing soon.
I can't describe how excited I am about this beer. After bottling I poured some to check final gravity and color. It's all where I want it to be, and more. The color is perfect, like a golden triple but when tasted it's fruity and light with no strong alcohol taste. This should finish a bit drier, with lots of carbonation after bottle conditioning. The abbey yeast used in both primary and bottle fermentation ahould add good aroma and complexity to a simple beer.
I'm refermenting this in the bottle with fresh yeast, let's hope none of the bottles explode and I did my calculations right. I'm scared to leave the bottles for the holiday weekend. I placed them all in a sealed Tupperware storage container just in case. Keep your fingers crossed.
I'll write more about this beer when I'm not drenched in sweat, it was a warm brew day here at the brewery (aka my kitchen). This beer is my version of the Trappist Monk "pater" beer, or low alcohol beer brewed only for the working monks. After a week of beer drinking I felt it was time for a flavorful lighter beer. We'll see how it goes.
See that hop reside at the top of the pot? That's what happens when you decide to sit in the other room and the lid slides shut and the foam from the boil rises up. I was about 2 seconds from a full fledge boil over.
Barley intently watches as I brew the beer that will bear her name. Brown-Back Tan-Ass Ale named after the made up breed I tell people Barley is when they ask. She's a mutt, probably a mix of a beagle, or spaniel and lab - but I have named her my little brown-back tan ass - and that's what I tell people if I am with it enough to think on my feet when they ask.
The apartment smells of malt and hops, we're 10 minutes into the boil and all is well. This is an easy beer to brew, I hardly have to pay attention. In about 10 minutes we will rehydrate the yeast. I'm using an English style dry yeast from Fermentis - at the suggestion of the owner of my home brew store. He says it ferments fast and furious and has a nice profile for the brown I'm attempt to brew. We'll see.
I really need to get a grain mill.
Transfered the triple today and boy does it look and smell great. Taste is right where I hoped as well, nice sweet taste with subtle carmel taste and hop profile. This will be a very sessionable triple just as I wanted.
