My childhood friend, Erling, is brewing for a competition at his work. We picked the tried and true IPA that I have been refining for years, but using WPL007 for the first time, as my favourite shop was out of 001. Curious about the result! Receipe: https://beercalc.org/?t=234728
At 2013-10-19 we made a Lambic-style wild yeast brew. This brew is different from what we have made before, in that it will stay in the fermentor for 6-12 months, compared to 2-3 weeks for our traditional ales.
Today we had a look into the container, and expected to see ugly bacteria growth like explained here: http://brewism.wordpress.com/2013/05/23/pellicles-pellicles-pellicles/
Instead we saw what looks like a normal ale.
We’ll just have to wait and see. Patience is king, but neither of us believe in monarchy.
Started earlier than ever: 08:45 on a saturday morning. Estimated finish for two batches is around 17:00 (Edit: 17:02, actually).
Batch 1: Our first try on a Christmas beer. Based on Old Ale, but with Christmas spices added. Taken from “Brewing Classic Styles”, or inspired by rather. The original recipe called for an OG of 1.070, but we might end up more like 1.090.
Batch 2: Again a 2 geeeks first, an imperial IPA. Loosely based on Nøgne Ø’s Two Captains. Crazy amount of hops and again an OG in the nineties.
For both batches we have used extract to achieve enough gravity. Sverre thinks it is cheating, while Glenn is all for it! Also, dry yeast this time to get a decent cell count without using a starter, or forking out a fortune on vials.
