My latest batch is an Amarillo Ale… if you remember from the last post – it is not a Texas “thang”, it is because of the Amarillo hops used for the flavor. I took extraordinary care during the transfer to keep cat dander out of the air and hopefully out of the secondary carboy (6 gallon glass vessel – a lot like the old water bottles). I will let the batch settle more in the secondary, dropping more of the solids out, become much more clear and continue progress towards the final gravity. I was a bit surprised as it was only down to 1.032 when I transferred the beer. It started at 1.052 and I was hoping that it would be closer to 1.020. Be patient Bishop!!!!!
I did little sampling as I transferred the beer – I drank the sample out of the graduated cylinder and I was impressed. Wow, a great hop balance, not an IPA but just enough to make it stand out from the ordinary fizzy yellow waters on the shelf. Even stands out from some of the better ales. I had to ask for help from a cold Fat Tire Ale for the photo…. silly me, I drank the sample before taking the photo so I substituted the Fat Tire seen in the photo. My Amarillo Ale sample tasted better even though very young and just a little too sweet. I am anxiously waiting to bottle, age and enjoy the new beer.
Plans…. when I return from Midland, TX during the middle of the week I will boil the wort for my next batch. I am making a Belgian Wit to satisfy my wife’s yearnings for a beer that is a bit better than the Blue Moon equivalent. She is broadening her experience base and has begun to move out of her comfort zone and try new beers.
While surfing this AM I saw a pumpkin beer actually fermented inside of a large pumpkin….. hmmmmm, might be worth a try! One example even used the pumpkin as the tun in a whole grain brew. Wow!
Enjoy the football season and try a new beer or two along the way.