This morning I have tasted the trappist IPA in bottle and the barley wine and chilli IPA in fv/cask. All are encouraging. Either the yeast or the high level of hop compounds in the IPA are causing issues with clarity, otherwise it’s a very pleasant drink (in an extremely in your face kind of way).
The Barley wine is particularly good which almost certainly means that it will go wrong in the bottle. I am bottling this and a 9%ABV version of our Winter Berry on Thursday.
The 2% Lactic beer fermented out in a day so will meet the deviant microbes in a cask tomorrow. It does taste a bit rough so hopefully infecting it with beer spoilage organisms is the best way to improve it.
I had failed to appreciate how much work 52 brews was going to be. Although enjoyable it is adding a couple of extra hours to my 70 hour week. With the arrival of Feb comes the start of my Masters dissertation on environmental management in SMEs. By June I will be wearing a catheter to save time on toilet breaks and by August will have probably run out of time to breathe.
As Steven Segal once said, "keeping busy helps silence the weeping heart."