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My brain is mush on this Monday morning. Too many late nights and early mornings over the weekend, and I have nothing fun or witty or interesting to say at this point. I’m sure there are plenty of you out there that feel the same way today. So let’s get right to it then shall we?
Friday night Brian, Seth and I got together to bottle the Red Rye IPA and add more apples to the Apple Smoked Porter for secondary fermentation. Of the 10 gallons we made of the RIPA, five of them are going to the Breese Fall Festival so we only had to bottle half of it, good news for us! Into pretty beer pictures? Your lucky day!

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Here’s Seth pouring the first glass from the keg.

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This is Seth carefully inspecting his handiwork.

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Here’s a picture in better lighting to really showcase the color of this fantastic brew.

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The head is very thick and smooth.

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Heavy lacing, the bite of the rye plays nicely with the hop bitterness and is balanced by a rich roastiness. Delicious!

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And finally, here’s the second round of Fiji apples added to the Apple Smoked Porter.

Well friends, that’s all we’ve got for now. This Friday we keg the Apple Smoked Porter and rack the Jalapeño Blonde Ale to secondary for another round of fresh jalapeños. Have a great week everybody!

Until next time…

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