Otherwise a pretty clean/fresh aroma.Īppearance – Pleasantly hazy yellow, glowing in the right lighting. As it approaches room temperature I get a slightly toasty-vanilla-richness thanks to the yeast playing off the Golden Naked Oats. Smell – Pleasantly mango-melon hop aroma. What is taking the most effort to optimize is our cleaning and sanitation regimen. For example the rakes in the mash tun detached from the motor twice, and our burner shorted after a boil-over. Our biggest issues have been with the durability of the equipment itself. We've made a few mistakes and miscalculations along the way, but given neither of us had brewed frequently at a commercial scale I'm happy to report that things have been relatively smooth. We achieved slightly lower efficiency and attenuation on this batch than expected for example. It has taken a little time to dial in our Forgeworks brew house. I wonder if the hops settling, mixing with the proteins in the trub-cone slows the isomerization rate? Beersmith 3 includes the capability to specify the average temperature of the wort during the whirlpool, still the estimate seems to be wildly higher than the perceived bitterness. In fact, we added one barrel of cold water at flame-out to lower the whirlpool temperature to reduce isomerization. For example, usually I'd add a small dose of hops at 15 minutes to up the bitterness, but in this case the extended contact after flame-out makes that unnecessary (between whirlpool, settling, and run-off near-boiling wort is in contact with hops for more than a hour). The process tweaks have mostly been to account for the differences related to the physics of working at scale. We added mid-late fermentation additions to several of our other batches, but this one was soft-crashed to 58F before dry hopping so we could harvest the yeast for re-pitching into an IPA (Cheater Hops) and DIPA (Uncontrollable Laughter). Golden Naked Oats, Chit malt, Boddington's yeast (RVA Manchester), moderate-high chloride and sulfate, less expensive hops in the boil (Cascade and Columbus), and Citra dry-hopping. You'll likely recognize most of the elements of the recipe as things Scott and I have been doing for years. Luckily Untappd reviews have been pretty positive, and it is our tasting room's top seller so far! For those interested the name, is a subtle The Fellowship of the Rings reference: "They watched the pale rings of light round his lanterns as they dwindled into the foggy night." It is exactly the sort of beer I love drinking, moderate alcohol (4.8% ABV), but with a huge hop flavor and aroma and a surprisingly luscious mouthfeel. The first beer I wanted to cover is my favorite of the initial four clean batches, Rings of Light. I'll still document homebrew batches when I can, mostly test batches or experiments with impractically weird ingredients. My plan for The Mad Fermentationist is to keep up the same style of post, with recipes and tasting notes for occasional Sapwood Cellars beers. Part of that is brewing 10 bbls about twice a week, the rest is how much time I spend at the brewery doing other stuff. My homebrewing-rate has slowed dramatically the last couple months, not coincidentally we brewed our first batch at the brewery around that time ( House Saison brew day).
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