Bravo IPA and UPDATE
Well, the stash of Bravo IPA is dwindling, I am sad to say, but sour beers are kicking in!
At work I have some Brown Ale that sat on some lambic blend for 3-5 months, as well as a few gallons of a MAPLE SYRUP ESB experiment with CRJ, and here at home I have some 7 gallons of unpalletable spontaneous ferment garbage that is 1.5 years old and needs to be dumped. There is no salvaging that.
On the good side, 3 gallons of what originally was Aksarben’s first and only sour beer, “funky brown” – fermented with my own cultures of Brett, and AK house Lacto/pedio from the taps and beer drip bucket. It is two years old+ and is very nice, possibly a bit one sided, and could benefit from some oak. Also, a pellicle is forming over the Roselare Porter made last fall. I will bottle it at the next oppertunity. Also, Modern Monk’s Tripel project is due to Bottle.
Still, another summer without brewing beers that NEEDED to be brewed.
Sad.
On the work front, I sat in on a “double” which is about a 12hr work day, yeilding some 900-950 gallons of wort.
Bottling is still picking up and Co-worker Jeremiah bottled a record number 530+ cases in one day last thursday.
I picked up a 10,000 brew aniversary beer by rogue for 5.99 thanks to the Cashier. I am looking forward to trying that beer.
Goose Island IPA on tap at Bill’s 50th b-day party was fab. I spent quite a bit of time smelling the wonderful floral earthy hoppy notes coming from the last swallow of IPA in my cup. The breeze was perfect and the oxidizing hop aromas were KILLER!
I “homebrewed” a pils test batch using wyeast’s munich lager, two row , a bit of corn and some Challenger hops. It fermented warm, and had some banana notes to it, but they faded over time.  Very “drinkable” beer.
That’s all for now.