I made my first batches of mead today; read a few “how to’s” on the net and then quickly crafted two simple recipes. Definitely a lot easier to “brew” than beer, it’s only too bad I’ll have to wait forever before they’re actually ready to drink. But now that they’ve been pitched and stored away, it’s time to get ready for the Yokohama Beer Festival!
| Lee’s Magic Mead (♣ & ♠)
OG: 1.125 (±5) Ingredients Yeast |
Lee’s Magic Mead (♥ & ♦)
OG: 1.125 (±5) Ingredients Yeast |
Two brews in three days, cheers to summer holidays! I concluded my adventures in Belgian ales by creating Jokuma’s Wild (Golden Strong Ale) and Jokuma’s Wilder (Dark Strong Ale), using White Lab’s WLP570 Belgian Golden Ale yeast. I have to say I’m already quite keen on WLP570; it’s incredibly clean and low profile with wonderful fruit notes only after a day into fermentation. Will definitely use again – I can’t wait to see how she tastes!
| Jokuma’s Wild
OG: 1.080 Malts Hops Yeast |
Jokuma’s Wilder
OG: 1.080 Malts Hops Yeast |
Yesterday I brewed AbrewBlonde; a Belgian Blonde Ale, the second of five Belgian ales I’m doing this summer. Boil to chill in under five hours, I was much more confident and pleased with my process this time (transitions went smoothly and without any snags). Once again all style numbers hit their mark; but best of all, instead of vexing over doing everything right, I could actually let go and enjoy myself.
What makes AbrewBlonde exciting is she’s split into two batches: one, repitched with a second strain Belgian yeast (from AOKBPA); the other, with a Scottish ale yeast. Let’s wait and see what happens! Until then – relax, don’t worry, have a homebrew!
| AbrewBlonde
OG: 1.069 Malts Hops Yeast |
Notes
· Struck at 75°C; held 60 min. at 65°C. |
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