Batch #3

Trying to get all of the extract

So yesterday we had our third brewing day.  Gus and I both really enjoy Deschutes' Red Chair NWPA so we thought we'd do something similiar to that.  We made a couple changes to the grain build and substituted a different bittering hop then the one Deschutes uses so it'll be interesting to taste how it turns out.  I noticed that the NWPA had about twice the grains of our Amber Ale and a couple more pounds of extract.  I was thinking that once we added the yeast we would have no problem with fermentation with all of that sugary wort.  Sure enough Gus sent me a photo this morning of the primary and it's bubbling like mad.  I cannot wait til mid March-early April to try this bad boy!

We did have a little bit of a scare yesterday when we checked our secondary fermenters.  The Beach Dog Brown looks great but when we checked the Sacajawea Pale it appeared like there was some little mold spores growing on the top.  I was pretty distraught about this turn of events.  Gus hopped online and searched for a solution and what we thought was the start of some mold is actually some more CO2 being released.  Luckily the beer is safe!

We also did a little talking about what we plan on brewing in the future and we have some good beers planned.  Next up will be our St. Helens Stout that will be nice and black with a hint of vanilla.  Abby also requested a Hefeweizen so this Summer will be brewing up a batch or two.  We're also going to brew a Raspberry Ale and a Hazelnut Brown that should be ready for Summertime.  I'm also constructing a recipe for light bodied golden ale that will have apricots and scotch bonnet peppers added to the secondary fermenter.  My inspiration for the peppered beer is Calypso, an old summer brew from the now defunct Roots Brewery in Portland, OR.  I plan on honoring the inspiration and naming mine Apocalypso.