I passivated these tanks a few months ago along with the rest of our tanks but this one hasn’t been used yet. So I gave it a light acid washing today and am purging it with CO2. Tomorrow I will sanitize it and fill it with our Pre-Prohibition Pilsner called Robber’s Pils.
It’s going to lager, or cold-condition here for a month or so before going into a Serving Vessel.
Today I bought some measuring cups,
And a silicone spatula. The measuring cups are to manually dose the boiler chemicals. The silicone spatula is for for getting the last of the yeast out of buckets. Maybe some hop slurries in a fit of dry-hopping. Now, it’s time to clean the jockey box.
Buckboard English Pale Ale w Junga Dry Hop
About halfway through last June fellow brewer Jimmy and I filled four freshly emptied whiskey barrels. Two of them were actually from Jack Daniels. We filled them with our porter and sent them away to our warehouse to hang out for 6 weeks.
Today we racked the beer into a bright tank so we can keg it next week and we filled these 4 barrels with a higher gravity Oatmeal Stout, and we have 4 new barrels for a total of 8 barrels.
We added some cocoa nibs to beef up the chocolate character. We’ll bottle this in November.
This is a nice blonde ale that is lightly hopped. Very clear with a little amount of sediment at the bottom of the bottle.
The aroma has subtle fruit esters with minimal phenolics found in most Belgian ales. There is minimal hop aroma to the beer but it’s balanced with a malty/pils aroma. White head with medium-size bubbles falls after a short while. The beer drinks very easily light and dry, well carbonated. Very enjoyable.