"One Scotch, One Bourbon and One Beer!"
I got my rhizomes from http://www.northernbrewer.com
They only offer them during the spring. I bought a cascade and a centennial plant. Both started out well, but we're going through a terrible hot/dry spell and they're not looking too good right now.
Update on the brews:
The Belgian Wit is tasting really good in this hot weather. Sulfur notes have faded considerably.
The oatmeal stout is bottle conditioning as we speak, but I popped one open last night and it was very nice. Hints of cocoa and coffee with a silky mouthfeel.
I decided to ditch plans for the centennial IPA and brewed up a Belgian Saison. It is two days into primary fermentation and is chugging away like a locomotive.
Next up is the Altbier. I'll probably brew that one in a couple of weeks. I'm still tweaking the recipe, but I think I'm happy with it.
I plan on bringing all of these beers to the Festival in September. I think it would be fun to have a beer party one afternoon. Any other homebrewers out there want to bring something to share?
Guys, don't worry, Lactose (C12H22O11) and Lactic acid (C3H6O3)
are distinctly different.
Lactose is a type of sugar found in milk (and unfermentable by brewers yeast).
-Similar to sucrose in that it is a sugar that takes one more step to digest than does glucose.
Lactose intolerance in adulthood is common in most of the world and it is the result of lacking the enzyme in your digestive tract to break down lactose. The result can be explosive. But this isn't an allergy either, just a source of bowel distress.
Lactic acid is a tart/sour organic acid that, for example gives Yogurt its tartness. (there, the yogurt bacteria break down the Lactose from the milk, converting it into lactic acid).
-similar to citric or malic acid, each of which, though sour, has a distinct quality to the sourness. (citric having citrus notes and malic having green-apple notes)
It is unlikely to have adverse reactions to lactic acid.
So don't worry about adding lactic acid to adjust pH.
I'm going to have to get one of those igloo coolers to use as a fermenter chiller. In the Summertime it's a little too warm and the t-shirt over in a bucket of water doesn't evap quickly enough.
You need a kegerator!
I'll be adding the 3rd tap in Sept hooked to a 3gal keg.
Yeah I know. Bottling is a pain. My next project is building a magnetic stir plate for my yeast starters, then it's on to kegging for sure. I'm looking for a full-sized refrigerator that I can use to lager and double as a kegerator. Did you build that one yourself?
As an update, I bottled the Altbier tonight. The Saison has been bottled for a week. I know it's early, but Ed and I popped one open on Sunday and it's on it's way, but slower than my typical beers...could be the 9% ABV slowing down the yeast. The wit and the oatmeal stout went over well at the BOCK meeting (Brewers of Central KY). I should have some of those available for tasting at the Festival.
Yup, I built it. I'm on the forum over at Northern Brewer, the tower came from ACU, but if you're using a full sized fridge then there's no point in a tower. High quality work though, my dad built the top for me. 1" Brazilian Cherry leftover from when they put their flooring in.
I wish I had a lagerator to control my temps, but I don't have the space and I think I'll go w/ a chest freezer when it's time. This Kenmore Unit is nice enough and small enough w/ 3 taps to keep inside and all my fermenting can be done outside in garage or whatever.
Oh, and once you start kegging, you'll wonder why you didn't start years ago. So much less work!
I told everyone (quite a while ago) Jeff really knows how to brew.
Well done my friend.