It’s been a fairly productive spring in the 309 home brewery. I’ve moved form the stovetop to the great outdoors - all the way out to the driveway, in fact. I currently have a cherry porter hanging out in secondary that I’m debating playing with a little. It’s a brown porter, more smooth than roasty, and the cherry flavor isn’t taking as much as I’d hoped. I’m thinking about racking onto another pound of pureed cherries, or possibly onto some fresh sour cherries if I can figure out how to ensure such won’t contaminate the beer. I’m also considering going with some oak chips, since I think it would add a level of complexity.
I have a witbier in secondary that, God willing, will go into bottles later this evening. It’s turning out well, although next time I’d be a little more aggressive with the spicing. I went out of style to a slightly higher starting gravity and have barely looked at it since I racked it to secondary, so I’m waiting to see whether it’ll be a big beer or whether it was a bit too much for the wit yeast. (Figuring in the apparent attenuation numbers on the yeast packet, I’m expecting around 6.3%.) In either case I’m pleased with the sample I got when I racked. I went with a couple of pounds of honey to bring the gravity up, and it seems to have worked out well.
I just started a cream ale last night. It’s my first experiment with lager yeast - the guy at my LHBS picked out the yeast, and we went with a 7g packet each of ale and lager, as low-ester as he could. I forgot to add the Irish moss at the end of that one, so I’m going to give a shot to fining it with gelatin a little later on.
And, finally, I’ve got plans for a blackberry wheat beer. I’m using more or less the same principle as I used to my witbier, and I’m going to wash and recycle the yeast from that, but I’m aiming for a lower starting gravity and probably closer to 4% abv. I’m also going to hit it with some toasted malt, just to round out the flavor a bit.
So, what are we brewing?