Batch 181 Saison tasting notes

Cellar temp

Pours bright deep gold, tall coarse white head hangs around, laces

Aroma sweet malt, soap suds, mild spice

Mouthfeel moderate body, slight coating, a bit cloying

Flavor banana forward, hop bitterness with alcohol at back, needs to be drier

Finishes bitter at back of tongue

Overall not very horsey, almost closer to a belgian blonde, maybe should just toss the kiln amber?

Batch 185 Porter hop dump

5 gallons

6 lbs chateau pale
2 lbs best malz dark munich
1 lb mfb kiln amber
0.5 lbs mfb cara 120
4 oz briess roast barley
4 oz peated malt

SRM 19

Mash 15 mins at 148 df, 50 mins at 156 df

Boil 60 mins
60 mins 1.5 oz homegrown centennials 16 IBUs
30 mins 1.5 oz homegrown centennials 12 IBUs
15 mins 2 oz homegrown centennials and1 oz homegrown willammette 16 IBUs

OG into fermenter 1.052, 71% bhe

Pitch at 70 df with 1 pkg S-04 in 3/4 qt starter, leave at 70 df.  Move to 65 df on 12/15.

Rack to keg 12/23, leave on 14 psi at 38 df.

Batch 182 Pilsner tasting notes

Cold from tap

Yellow gold clear, tall white fine head that stays, laces

Smells like slightly sweet grain, curry spice/dishrag

Mouthfeel moderate to light body, carb pops, cleanses

Flavor grainy malt, dishraggy bitterness, hop bitterness with little flavor

Finishes with hint of soapy rag, clean bitterness at the back

Overall something seems a bit soapy, hard to say what it is.  Bad saaz?  Must be some sort of contamination?  Maybe gelatin technique?

Batch 180 Arrogant Bastard Clone tasting notes

Cold from tap

Pours hazy deep orange with large fine/varied light tan head the laces a lot

Aroma fresh fruit with pine edge, some tropical fruit

Mouthfeel light body clears quickly

Flavor bitter pine up front, odd uneven sweetness underneath, metallic?

Finish pretty clean, some alcohol at end.

Overall something not right here, chinooks not very good this year, cara getting old?  Not enough alcohol balance?  Mash too thick?  Hard to put a finger on it.

Batch 179 Baltic porter tasting notes

Cold from tap, first pull of the day

Dark brown with orange around edge, slightly cloudy, tall fine tan head that laces.

Aroma cocoa/toffee

Mouthfeel light to moderate body, coats tongue, some cloy on back of tongue

Flavor solid sweet roast, toffee, bitterness at end, slight spicy hop bitterness in middle

Finish sweet, coating hangs on back of tongue

Overall pleasant sweet balances roast well, alcohol disappears, but still quite a kick, hop flavor could be more forward but bitternness seems correct. 

Batch 184 Pilsner

5 gallons

7.5 lbs wey flr boh pils
1 lb best malz dark munich
1/2 tsp cacl

SRM 5

Mash 148 df 20 mins, 156 df 50 mins

Boil 90 mins
70 mins 10 gr Columbus 14.5% aa, 22 IBUs
15 mins 1 tsp irish moss
5 mins 2 oz Saaz 2.8% aa, 5 IBUs

OG into fermenter 1.051, 79% bhe

Pitch with 1 pkg saflager 34/70 in 1.5 qt 2-step starter at 65 df, leave at 55 df for primary.

11/27 move to 70 df for rest.  Return to 60 df on 11/30, drop 5 df per day until 45 df, leave to lager.

Rack to keg 12/29, add 1 tsp gelatin, put on 14 psi at 38df.

Batch 183 Dubbel

5 gallons

8 lbs wey flr boh pils
2.5 lbs best malz dark munich
1 lb flaked oats
8 oz mfb cara120
8 oz mfb kiln amber
2 oz wey choc wheat

SRM 17

Mash 30 mins 148df, 40 mins 154 df

Boil 90 mins
60 mins 10 gr columbus 14.5%aa, 18 IBUs
30 mins 6 oz brown sugar
15 mins 1 tsp irish moss
15 mins 1/2 oz mt hood 5.5%aa, 5 IBUs

OG into fermenter 1.069, 71% bhe

Pitch with W3787 in 1.5 qt 2-step starter at 75 df, leave at 70 df.  Runs up to 78 df after a day, drag back down to 70 df on 10/16 am. Heater in fermenter dies some time before 10/29, temp at 65 df on 10/29.  Raise temp to 70 df on 11/3.

Bottle 11/10 with 90 gr table sugar, yield 724 oz, 2.0 vols co2.