Brew Batch #7 Reindeer Ale

>1748hrs- Started the 1st ever batch of Reindeer Ale.
>2201hrs- Pitched the yeast into this monumental batch!!
This has been by far the most intricate batch I have brewed. Not only is it my recipe but I just hope it turns out decent. It doesn't have to be perfect and I can tell already that unless the fermentation process really darkens it up, I think I will add more black patent. Once I have tasted it, which will be sometime around Christmas (2 month batch), I will post the recipe that I started with but will most likely end up changing it. There was a great showing after the AU vs. UK game. Joe, Jana and Joshie- Semmes chapter, Larry, Sally, Zach, and Bill from the newly enthusiastic Cullman chapter, drop-ins by Keith and Big D- Halcyon East chapter, even made an appearance after doing some big biking on the wolf trail at Tuskegee Nat'l Park. OG 1.034+ 0.001 @ 65F. The temp of the wort came down extremely fast using the ice bath. So when I pitched the yeast it was going into 65F wort, because I had also added 3 Cong of cold H20. A great night in TnDC brewing history. (Forgot to take any pics the process was so exciting)

SweetWater420 Festive Ale Bottling!!

Just got back from the Sweetwater420 Festive Ale 1 liter bottling. All of the usual guys were there and this year was a "by invitation only type event". However, this made the lack of folks that normally show up a little harder on those of us that cranked out a little over 7 palates of brew (40-12 pack 1-liter cases/pallet), which came out to about 3400 of the 5200 bottles they will put out this year. The goal was 9 palates and those that stayed past 4 or so EST probably got it done. Merry "Bighead" helped out and in her usual OCD method couldn't stop even though she ended up with carpal tunnel and extreme fatigue. These will be released on the 18th and they will start bottling the 12oz bottles that day as well. Also next Friday the remainder of the 5200 will be done. We got our fair share of taste tests and I even scored a new brand of stogie I am going to order from JRCIGAR.COM, (La Finca Corona, thanks Fletcher and Jacques "who news wat its 'boot" our resident Canadian transplant rookie). GA lifted the legal bottling limit and the official alc. content on this brew is 8.6%. According to Steve it has always been that high, "but now they can tell the truth". So unlike the greyhound that chases the fluffy mechanical rabbit, this puppy will catch up with you. It was a great time and this year pizza was afforded to everyone there early. I will definitely have to make a trip back over for my annual case and start working on the ones still fermenting from last year. Speaking of which I don't think this stuff was though fermenting when it was bottled, it has already started to slightly bubble out of the wax just around the gasket. HHHmmmmmm...may have to drink these now;)

Our Tastes-- Samuel Adams Cherry Wheat

This is another great session beer by Jim Koch in his BrewMaster's Series. Its made with a great blend of Michigan cherries (used twice, once during the mash and again at finishing), a little honey, malted wheat and Noble hops. Color is a cloudy light brown to red. It first started as a seasonal beer in 1995 and the following became large enough to allow it to be a mainstream beer.
Some characteristics: 180 cal., 5.4%ABV, Tettnang Tettnanger Noble Hops with a top-fermenting yeast

Our Tastes-- Samuel Adams Cream Stout

This is an exceptional session beer (meaning if it is your flavor then you can have several without worrying TOO much about getting the "big head" as my dad calls it). I don't prefer it over Guiness but then again it is a bit different from Guinness any way.
"The style of stout itself has its own mythology and lore dating all the way back to its birth in the 18th Century United Kingdom. Nursing mothers are said to be fortified with stout in Irish hospitals to help them produce milk while in Asia bathing a newborn in stout is thought to have a beneficial effect on the complexion."
Use that one the next time you go beer fowl.
A few characteristics, it's black (meat and taters kind of beer), 190cal, 4.9% abv, grains include two row pale, choc malt, malted wheat and UNMALTED barley, one of the few that pull that trick. Damn, I'm thirsty.

Brew Batch #6

Extra Pale Ale went to bottle last night and with the good help of phatboy we were able to get 48 12oz brown long-necks in gold crowns with 1 clear for settling. I tasted the brew and I'm afraid it may be the best batch yet. It cleared out very well and looks almost as thought this batch will be the first one that we'll be able to enjoy straight from the bottle!! FG 1.002+0.001 @73F to give 4.86%alc. v/v. Not too shabby. I may have to brew this batch again soon to see if I can get the same consistency in product. So this summer with everyone's help I was able to brew a total of 5 (+1 from the spring) batches for a whopping 300 brews of varying flavor. I will have to admit other than just snekaing a bottle of the Dunkel, I haven't had any to drink per say. So this winter should be nice and toasty;) I have also enjoyed doing business with Northern Brewer and will drink my first batch of brews to the demise of Marietta HomeBrew and their sorry-ass customer service.
Now it's time to do some winter flavors and new brewing techniques!!!

Yet Another Date Change..

RX school is proving more and more challenging this semester and has not only bitten into my brew time but the festivities that should follow after normal exams, so we will be moving to StnDC (Saturday Night Drinking Club) to coincide with off days of fellow members and watch some football. However, as a side note I will be bottling batch #6 from this summer (Pale Ale), or did you forget it was still in the secondary?