Brew News

Last night, after a solid two weeks in the primary fermenter, I transferred the maibock into the carboy. It is sitting, wrapped in the same jacket as the primary was, in the bulkhead. Temperature seems to be fluctuating a bit more in the carboy than it did in the primary, but I attribute that to the carboy being glass as opposed to the plastic of the bucket.

The beer itself is... interesting, at this point. Fermentation had slowed down to a crawl in the primary, but the yeast re-awoke upon entering the carboy, and fermentation has gone back to a slow but consistent pace. The aroma was sweet, but not cloying, with an underlying maltiness. The color was coppery, and not particularly clear. That should change over time, as the yeast keeps working and the detritus settles at the bottom. This should lead to the final product being considerably more golden as well.

Let's hope this looks a bit better in a few weeks.

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In other news, with the primary clear, it's time to consider what our next brew will be. My birthday is March 11th, and St. Patrick's Day is just after that... Hm.

Got a suggestion? Get creative, post it in the comments! If we use your selection, you may even get some free beer out of it!

Cheers!