Batch 138 Abbey tasting notes

Cold

Pours yellow, nice even white head that stays, some starch haze

Aroma sweet malt, tropical fruit, vinegar sour, dishrag, spice

Mouthfeel low to medium body, no cling

Flavor dishrag bitter, spice hops, slight banana, earthy/spicy hops

Overall seems to be a victim of contamination, earlier on the flavor hops stood out more than now, could ferment warmer to bring out yeast more.  Drinkable, but not great.

Batch 135 APA tasting notes

Cold

Massive tan head, several gushers in the batch, deep orange color, pretty clear

Aroma bright fruit, like a sweet fruit punch, slight malt sweetness

Mouthfeel moderate body, big carb cleans up coating, some cling on roof of mouth

Flavor bitter citrus peel, that's about it

Finish hop bitterness cloys, not particularly satisfying

Overall, it was better when it was fresher, but just too much bitterness all along.  Malt disappears here: portions of the batch were clearly contaminated so maybe it got too dry?  Hop flavors and aromas are pretty dead at this point.  This is just too bitter, needs less early and more late hops.

Batch 134 Saison tasting notes

Room temp

Pours perfect gold, very big white head that stays and laces, bright

Aroma barnyard malt, slight soap, sweet

Mouthfeel, moderate body, very dry, nothing behind

Flavor nice round malt with pleasant bitterness at perimeter, pleasant slight horse funk.

Finish clean and dry, hop bitterness lingers.

Overall, high quality, next time only fresh OYL500, no more reclaimed yeast.

Batch 136 Pils tasting notes

Cold

Pours light gold, smallish even white head that holds up pretty well, pretty cloudy

Aroma malty, pleasant spice

Mouthfeel thin to moderate body, slight cling but hop cleansing cleans it up quick

Flavor slight hop (bitter) emphasis, pleasant malt presence, crisp and simple balanced flavor

Finish pleasant hop flavor/light bitterness, malt in background.

Overall, need to clarify this somehow, yeast seems fresh enough, nice balance between hops and malt, could bump the munich a little to bring malt more forward, or try w2633.

Batch 137 Irish Red tasting notes

Cold

Pours light brown with orange hue, big fine tan head that hangs on for a while, light haze

Aroma earthy hop bitterness/tartness, subtle roast underneath, dirty yeast?

Mouthfeel medium body, heavy carb cleanup, clean yet roasty

Flavor roast malt up front, stone fruit esters underneath, decent hop crunch at end, some earthy/dirty flavor throughout

Finish roast/bitter/big carb washup

Overall roasty flavored beer without deep color.  Main yeast flavor is light and pleasant, but something got in there a little to dirty it up some.  Hop balance seems good to me, probably too much for style.  Not my favorite style.

Batch 142 APA

5.5 gallons

6.5 lbs tfs Maris Otter
5 lbs bm pilsner
12 oz MFB cara120
3/4 tsp gypsum

SRM 12

Mash 150 df 20 mins, 154 df 50 mins

Boil 90 mins
60 mins 3/4 oz Chinook 11.9%aa, 30 IBUs
15 mins 1/2 oz Amarillo 7.7%aa, 6 IBUs
15 mins 1 tsp Irish moss
5 mins 1/2 oz centennial 8.9%aa, 3 IBUs
5 mins 1/2 oz Chinook 11.9%aa, 4 IBUs
Flameout add 1/4 oz Amarillo, 1/2 oz centennial and 1/2 oz Chinook, 2 IBUs

45 IBUs

OG into fermenter 1.066, 79% bhe

Pitch at 78 df with s04 in 1 qt starter, leave at 68 df.  OK through 9/14, equipment failure crashed to 40df 9/15, although activity way down by 9/12.  Gradual warm up until 9/18, rack to secondary and dry hop with 1/4 oz amarillo, 1/4 oz chinook, 1/2 oz citra.  Move to 70 df.  Drop back to 68 df on 9/25.

Bottle 10/2 with 75 gr table sugar, yield 612 oz, 1.9 vols CO2.