Bottling the Cream Ale

Last night we bottled the Canada Goose Cream Ale (second edition, so to speak). Looks great, smells great, tastes great. I can't wait to pop this beer after its carbonated. End count: fifty-one 12oz. bottles. I doubt this batch will last long.

Moving the AltBier

After two full weeks, last night I moved the altbier to the secondary (aging) vessel. The yeast had a bit of trouble getting started at lower temperatures, so after the first day I moved it upstairs. When the bubbles slowed down dramatically (a week later), I brought the carboy down to the basement.

It looks and smells just right - nice copper color, hoppy aroma. Some January/February time on the basement floor should allow it to age at near lager temperatures. And then, drinking time!

Finishing gravity is about 1.008 (ABV should be around 4.25%).

Brew Day - AltBier

Yesterday I brewed the first batch of 2010! An extensive and largely successful 2009 brewing year has only encouraged me to work harder this year. Expect to see more experimental beers, modified "standards", and, most importantly, better versions of prior brews.

This Brew Day produced an AltBier - the lager/ale hybrid from Dusseldorf. Essentially, this ale is fermented "cool" (not cold though) and then aged at near freezing for several weeks (or months). Think of it as a lagered ale.

Generally, it was a successful Brew Day. As a reminder to watch the boil carefully, regardless of brewing experience, I had one boil over. Thank you brew kettle for that refresher lesson. With 2oz. of bittering hops and 1oz. of aroma hops, this Alt should have a crisp flavor. We shall see in March.

Starting Gravity: 1.040

Ingredients:

6lbs. Amber LME
12oz. Caramel 10*L
4oz. Chocolate Malt speciality grains
2oz. Crystal bittering hops
1oz. Hallertau aroma hops