Homebrew Updates

Batch #3: Murphy’s Dark Wheat Ale

I figured I’d update everyone on how my third batch, Murphy’s Dark Wheat Ale, is coming along. It’s still in primary and still fermenting away. I’m planning on leaving it like this until the bubbling slows down (it’s still going just as strong as it was in the beginning). Because of the color and malts used, I bought a bottle of Dark Force, an imperial double wheat stout, from Haandbryggeriet to do a side-by-side comparison. That ones a little over 8% ABV. Mine was supposed to be about 6% (and of course, nowhere near as dark as it is). I really can’t wait to try this one.

Batch #2: The Chocolate With, an Oatmeal Stout

The Chocolate With, my chocolate oatmeal stout, has been in the bottles for about a week. We decided to open one to try it. It’s coming along quite well. I think I’m going to let this one go 2 more weeks before another tasting and deeming it ready for consumption. It definitely needs to carbonate a bit more (though I’m sure the heat over the weekend helped pick up the speed a bit). It has a nice chocolate flavor, though not too bitter and not too strong. The oatmeal smoothed it out quite nicely. I can’t wait to try it. It’s a little light in body still, though I was told the added carbonation should help fix that. The color is actually not as light as I originally thought. It’s not black, but rather closer to a traditional English stout.

Batch #1: Alt Things Reconsidered

Alt Things Reconsidered is drinking quite nicely now. I try to keep some in the fridge to give it a little cold conditioning before I actually drink it. I should probably be moving the rest of it to the fridge now that my beer room has warmed up a bit with the warmer weather.

Batch #4: Divided SkyPA

Finally, my 4th batch will be brewed this coming Sunday. I know Saturday is technically National Homebrew Day, but to keep to my schedule, it’ll be brewed on Sunday (giving me Saturday to get some other stuff done). It’s going to be a hoppy American IPA. I put together a recipe myself, but we’ll see what changes when I pick up the ingredients. Feel free to critique the recipe.

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