Batch 190 Saison tasting notes

Room temp from cellar

Pours clear yellow gold, titanic white head that eventually drops back (must be contaminated, or a total bust in the primer calcs, or possibly not completely done when bottled)

Aroma big barnyard horseblanket, some malt sweetness, dishrag at back

Mouthfeel a little chunky and sweet

Flavor hop bitterness, big barnyard, some malt bitterness, then hop bitters again

Finishes a little sweet, plenty of hop bitterness

Overall seems not fully fermented out in the carboy, maybe some contamination here.  Watch out for junk in the final transfer (chunks in the bottom).  Hop bitterness is too heavy here.  Needs to be drier and less IBUs.

Batch 194 Stones arrogant bastard clone

5 gallons

12.5 lbs weyermanns floor malted boh pils
1 lb MFB Cara 120
1 tsp gypsum

SRM 15

Mash at 148 df 20 mins
154 df 50 mins

Boil 90 mins

60 mins 8 gr Columbus @ 17.3%aa, 17 IBUs
30 mins 1 oz Chinook @ 12.8%aa, 35 IBUs
15 mins 1 tsp Irish moss
10 mins 1 oz Chinook @ 12.8%aa, 16 IBUs
1 oz Chinook @12.8%aa at flame out

OG into fermenter 1.072, 71% bhe

Pitch with 1 pkg s-04 in 3/4 qt strong starter at 70 df, move to 65 df.

Rack to keg 8/17, leave at 38 df on 12 psi.

Batch 191 IPA tasting notes

Cold from tap

Pours dark orange, cloudy, tight tan head that stays, laces big-time

Aroma tart-fruity maple

Mouthfeel light to moderate body, light tang on roof of mouth, cleans up pretty quickly

Flavor bitter citrus, heavy orange/lemon peel, overpowers malt sweetness way in background

Finish clean, hop-bitter, slight cling

Overall more bitter than hop-flavored, either not strong enough or too much bittering hops (going with the latter). 

Batch 188 Imperial Stout tasting notes

Room temp from basement

Pours opaque black with tall tan head that lingers, some course bubbles

Aroma tart roast with indian spice

Mouthfeel thick and dry, cleans right up at end

Flavor big crunchy roast, burnt, some prunes or stone fruit, light tropical esters at end, a little heat/gasoline

Finishes pretty clean, a little plastic, dry roast balanced (not nearly enough hops)

Overall a pretty dry and strong example here, too much dark roast, not enough hops, probably should cool down fermentation a bit, as well.  Go back a couple versions to get a less intense version.  Drunk already!

Batch 189 Pilsner tasting notes

Cold from tap

Pours golden yellow, tall fine white head, slight haze

Aroma sweet fresh fruit, herbal, grain/malt in back

Mouthfeel moderate body, malt present but not coating

Flavor slightly sweet bitter beer, maybe a bit grainy

Finish slightly on the hop bite side, refreshing, slight metal.

Overall, could fine with gelatin to drop out haze, otherwise this is fine beer.  Burps like malted milk.

Batch 193 Baltic Porter

5 Gallons

8 lbs best malz dark munich
4 lbs weyermanns floor malted boh pils
8 oz mfb kiln amber
6 oz mfb cara 120
4 oz briess roast barley
2 oz briess chocolate
2 oz pauls brown

SRM 25

Mash 15 mins at 142 df, 50 mins at 153 df

Boil 90 mins
60 mins 12 gr columbus 17.3%aa, 26 IBUs
30 mins 1 oz mt. hood 5.5%aa, 15 IBUs
15 mins 1 tsp irish moss
5 mins 1 oz saaz 2.8%aa, 2 IBUs

OG into fermenter 1.074, 75% bhe

Pitch with 34/70 in 3/4 qt strong starter at 70 df, move to 55 df.  Move to 72 df on 7/12 for rest.  Move to 65 df on 7/14, drop by 5 df/day until 45 df, lager at 45 df starting 7/18.

Rack to keg 8/10, leave at 38 df on 12 psi.

Batch 192 Tripel

6 gallons

13 lbs weyermanns floor malted bohemian pilsner
1 lb best malz dark munich
8 oz rolled oats
8 oz cheerios
1/2 tsp cacl

SRM 7

Mash 10 mins at 152 df
Mash 60 mins at 156 df

Boil 75 mins
60 mins 4 gr Columbus at 14.5% aa, 2 oz Columbus at 17.3% aa, 9 IBUs
30 mins 6 gr Columbus at 17.3% aa, 7 IBUs
20 mins 1 lb brown sugar
15 mins 1 tsp Irish moss
5 mins 2 oz saaz at 2.8% aa, 4 IBUs

OG into fermenter 1.076, 73% bhe

Pitch at 65 df with W1214 in 2/3 qt starter, leave at 65 df.  Ramps itself up to 78 df over 2 days, drops back to 70 on day 3, raise temp to 75 df end of day 3, leave at 75 df.  Turn back down to 65 df on 6/16.  Comes out at 72 df on 7/2.

Bottle 7/2 with 125 gr table sugar, 2.3 vols co2, yield 720 oz.