Tomorrow, I will taste and probably bottle the Cherry Blonde Ale, and will try out the Non-cherry Blonde that has been bottle conditioning for 2 weeks. I think it will be delicious. Of course, I am quite biased. I'm also donating a sixer to my sister's work party she's attending tomorrow. I imagine her coworkers will not be as biased, since none of them knows me. I'll let you know about the feedback.
I'm starting on a recipe for barley wine to make when my brother comes to town. While researching the other day, I found a recipe that looks pretty similar to what I wan
t to do, but I think I'll adapt my own. I am aiming for about 13% ABV and 44 AAU.I wish I currently had the ability to lager a beer. I would love to make a rauchbier. Maybe I'll try for that this winter and actually place the beer in a garage or shed where it will be allowed to get pretty cold. I'll have to find an ideal spot, though, as I don't want the temperature to vary too much, or for it to get too cold. Once I get myself a chest freezer with a thermostat attached, it will be easy. Of course, I have to have a house to put it in. First things, first, I guess.
Too bad I don't have a sandstone cellar like the one I visited in Forcheim, Germany last year. That kellar brewer made quite a delicious lager. Somehow I don't think having a sandstone cellar is even possible in Missouri. Limestone, yes. Sandstone, not a chance.
In the picture, you can see they lit candles in the kellar for us to see where we were going. You can really only see anything in the photo because I was using a flash. One of the things I found most interesting about the kellars was the trench dug all the way down the side. These inventive brewers would cut the trench in the kellar so that, when the snows started melting, they could pack the trench with snow to keep the kellar colder longer, effectively lengthening their brewing season by a number of weeks. Not a bad way to do it, if you don't have refrigeration.
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