The scottish ale that nearly killed me, Matt and Curt is now bottle conditioned.
Cracked one open today to find a very drinkable mellow ale with coppery overtones and a very clean finish. Not at all as hoppy as I had worried it would be since we failed to strain the hop pellets/nuclear boiling chips as we poured it in the carboy.
Disaster averted.
Subscribe to:
Post Comments (Atom)
3 comments:
just to be clear, you can't strain hops that you have boiled in pellet form, unless you use cheesecloth or some such. Hop pellets break down into teensy little particles, and the way to clarify them is to use a fining ingredient such as Irish moss. Which we did, didn't we? Plus once you put it into secondary you got the beer off the bed of yeast and precipitated-out hop nuggets.
I was concerned b/c I'd left it in the primary for 4 days, when Brooks rec'd to move it in a day or two.
Man, I gotta brew me some beer again one day soon...
Glad to hear that all went well!
Post a Comment