I kicked off this round of brewing with a porter....my son loves BJs Porter, but I decided on a Baltic Porter heavily laced with anice that I happened to have on hand.
Stupid me..at the last minute during setting up the carbonation, I decided to deviate from my carefully crafted recipe and add more honey. Totally forgot what it would do to the carbonation...was hoping for more honey flavor...rookie mistake. Ended up with a bunch of bottle bombs.
But once it was allowed to settle down was pretty awesome porter...if you like anise.
So next was a stout...another of my son's favorites. Brewed a great stout, and decided to add hickory chips soaked in a bottle of Bourbon to the wort. Ok for me, but ended up at 12.6% and a kick ass brew. I liked it, so did my son. But gave a bunch of it out and most people weren't prepared. That's Bailey on the label in a Tennessee hillbilly's hat. Had one like that when I was a kid. My mother called it a pea-picker's hat.
One guy who was a former drunk, really liked it . :-P Maybe I should be more careful about screening those I give samples to. Should probably create a questionnaire and see if they are qualified to drink this stuff. If you don't like Bourbon, coffee, roasted flavors, you won't like it. But Steve, at Vegas Home Brew thought I was on to something and told me to save some till August to let it mellow a bit. That's going to take some willpower. One of my Untappd friends put in a request for a couple bottles.
Just started an Imperial Red Ale today. Calling it ACES Anniversary Ale for a project going live next month at work called ACES. Everything seemed to go to plan so we will see where we end up next month. But it's off to a good start.
And now the next day:
Love that sound! Seems like a miracle that those tiny yeast cells can do that.