Her answer was Buckwheat's BPA or Ello Poppet. I have brewed Buckwheat 11 times. Ello Poppet only once. I call Ello Poppet a Czech-Style Pilsner, and it is pretty hoppy with 6 different types of German (mostly noble) hops.
My wife swears she doesn't like hoppy beers, but what she really means is that she doesn't like bitter beers. And, usually she only really associates American "C" hops with "hoppy".
So, Ello Poppet is one of those beers that The Beer Model and I both really enjoy. (or at least last time I made it ... back in 2012 ... that was the case)
So, Last Sunday I decided to brew
Brew day was pretty non-eventful. The only sort of weird thing is that I started the boil before church. Stopped the boil before the 60 minute hop addition, and then started the boil back up after church.
Sort of a weird way to do it. We'll have to see if we get much DMS. If not, I might do this more.
Anyhow, I pretty much hit all my numbers and got around 5.5 gallons into the fermentor.
I chilled the wort down into the 40s before pitching the yeast and adding Clarity Ferm.
I pitched 2 packets of dried yeast, and fermentation was well under way by the time I got up the next morning.
I only kept the fermentation temperature in the 50's for a couple days for this batch. Now, it is pretty much done fermenting and sitting at about 66 degrees to clean up some.
|Ulterior Motive Amber Lager|
It will probably be another couple of weeks before I keg the beer. But, once I keg it, we will probably start drinking it after a week of carbonation.
I know some people swear you have to cold-condition lagers for a long time, but I don't usually do that. As long as the fermentation does its job, the only thing long cold conditioning really does it clarify the beer more, and I am generally fine with the amount of clarity I get with my process.
The main reason I like to drink this beer young is that this beer is really about those fresh noble hops, and I really want to enjoy that flavor before too much of that fades with age.
Trust me, it will be delicious.
As always, keep an eye on the normal places for updates: SheppyBrew's Facebook Page;Sheppy's Twitter Feed; SheppyBrew's Website; and of course this Blog.
Post a Comment