English Brown Ale Update

The English Brown Ale brewed back the 21st of November as part 2 of the "full moon brewing" experiment turned out very similar to the initial full moon brew.  This theory is gaining momentum.  See previous post for full info into the full moon phenomenon but suffice it to say that this batch experienced what can only be described as flash fermentation.  After taking almost 12 hours to get started this batch bubbles and off-gassed like few others have and was well on its way down by Wednesday the 24th of November when we racked to the secondary.

Bottling was completed on the 2nd of December for a total fermentation time of 11 days.  This batch was bulk primed using ¾ cups of dextrose (corn sugar) into very slightly over 44 - 12 ounce bottles.  The taste is right on target for this brew and unfortunately I spilled my hydrometer before I took my readings so I don’t actually know the final specific gravity of this batch.  The good news is that due to the recent brewing bonanza I have been on this batch will have plenty of time to condition in the bottle.

Main Line Porter Update

The Main Line Porter batch started on the 14th of November and was racked to the secondary on the 21st.  The γg of the batch on racking was 1.018.  This batch sat in the secondary for an additional 7 days before bottling on the 28th with a γg of 1.010.  This batch was a little different too when it came to the bottling.  We bulk primed this batch using ¼ cups of molasses and ¾ cups of honey which was heated to a boil in 2 cups of water.

The taste of the sample batch I had at bottling was rich and chocolately.  It's supposed to be cold this week so it might be the perfect time to get some into the fridge and see how it goes.