Hello readers! I've got some wonderfully happy updates on the following:
Mead: Wow, I caught a whiff of it the other day, and man does it seem like it will be wonderful nectar! The mead has still been bubbling away, barely slowing down since it started. It is also showing some signs of clear progress, namely some sediment in the bottom and some darkening of the color at the top. It has officially been fermenting away for two weeks, and I'm so excited to taste it in another month and a half. Hopefully it will be an instant classic, just like the NESB (New England Special Bitter, what what!). More updates to come.
Youzaho Light Lager: I'm starting to take some pride in this, especially because it's a lager and I'm trying to take some care with it so that it ferments properly. Turns out that my garage is a perfect place for lager primary fermentation, with the temperature remaining in the 50-60 range that is perfect for the Saflager S23 yeast. If this comes out well, I will definitely be trying some more lagers. It looks really nice, and is already past high Kraeusen. The best news about it is that there was a ladybug on the carboy this afternoon when I checked on it! Good luck? Yes. Luck of the Irish? Completely possible.
NESB: Man does this taste and look good. Come by for a bottle sometime! This recipe is going into the archives as a wonderful standby. Such a great first brew.
Equipment: I got a wine thief at the homebrew store last week. Makes my life so much easier! Now, taking specific gravities is as easy and dipping a thing into another thing. Yeah that's right, I went there. I also walked away with two spanking new airlocks so that I can use all of my carboys at once! Furthermore, this isn't exactly rocket science, but I am currently storing the remaining 3/4 of Hallertauer hops in a labeled mason jar, and I plan to do this any other time I need less than a full ounce of hops in a recipe. Such a great method for storage! Freshness in the fridge!
Happy St. Patrick's Day!