The activity of the Turbo YeastTM has fallen back to a few small bubbles. The gravity is a lot less than zero (none of our hydrometers will read it) and there is no discernable sweetness in the taste. It smells more like a hopped citrus cider than a beer. I’ve left the fermenter in a cold room for a couple of days to remove the turbo yeast then I’m going to rack it into a barrel and a few bottles to mature for a week or so. The ESB Barley Wine is slowing up at the 8.5% ABV level so that should also be racked into a cask before the weekend is out.
The kind and generous people of Simpson’s Malt have sent me down some special malts (see above) to go into the next few brews. When they roast the grains they often have a few kilos left over so from now on they are sending this to me for my 52 brews. As well as being kind and generous they also make awesome malts. I’ve brewed with malt from all the UK maltsters and some continental ones and Simpsons cannot be beaten on quality and consistency. I'm not just saying that becuase they sent me that stuff honest!
I shall be brewing the chilli double IPA at the weekend. I have a huge great bag of very hot-looking ground chlli which I'm going to ad to the boil. If you used this much in a curry you would need a family pack of spearmint-flavoured moist toilet tissue ready in the bathroom! I’ll update the blog when that’s in the FV.