So this year has been both slow for brewing and slow for blogging. In hopes of preparing for the 2nd half of the year I have begun a sprint of brewing in the last week.
I have bottled the Honey Hibiscus Wit, Brewed another Southern Brown ale, Brewed a basic Amber ale with a new protege, conditioned the wit, set up for a Wee Heavy scotched ale and once again a repeat of the Heffeweizen from last year which I will once again ferment warm to become a banana heff.
Shenanigans ensued as Sunday became brew day with two small 2.5 gallon batches of Apfelwein using traditional Montrachet and then one with a Premier Cuvee. Normally the PC yeast is great for un-sticking fermentation as it add practically nothing to the flavor so this Apfelwein should be interesting.
All in all we are doing great with the fermentation and proof positive that things are coming in the future!
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