After brewing a batch of beer a week for the past five weeks I am taking a little rest for a week or two. I would like the beers I do have in the fermentors to get bottled and get myself geared up for the swamp cooler that I am going to use during my fermentation. The beer, so far, is drinkable. With that being said I do have so much more to learn and do before the beer will come out to a level that I feel comfortable with so I can share the beer with others. My technique and procedures have been improving but I can always get better.
So far they are overly "malty" on taste and texture and probably due to how warm they are fermenting. As of now they just sit in the basement with ambient temperature at 66 F, which means they are fermenting at 71-74 F and that is about 10 degrees too warm, and this where the swamp cooler will come in.
So far it has been just the extract brews so we will see in a couple weeks if the all grain beers turn out the same.
Taking a break from brewing will give me time to plan on what else I am going to brew and get a schedule down too. I'm still going to work on the stout but a brown ale is something I will be working on. I want to make a nut brown ale with honey and possibly cinnamon but I think I am getting away from natural beer flavors with adding too many flavors. If I work on the wild rice beer as a third recipe and brew every other week I should have a nice schedule that will give the beer time to develop before I do anything else to that recipe. If I get really ambitious I could on a forth and do an IPA. Normally not a fan of IPA but would be nice to have one just to change from the dark beers.
Today I am bottling my German Blonde and bottling my first batch of stout on Monday. If I get tired of not brewing I will brew the stout again on Tuesday.
Happy Hump Day!
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