It’s brew day! Making a New England style IPA hopped with Simcoe, El Dorado, and Mosaic. Afterwards, I’m going to make an experimental micro-batch. The local brewery has a Belgian inspired barrel aged sour. It’s unpasteurized so I should be able to ferment and sour this batch from the dregs at the bottom of the can.
The flavor and haziness are spot on. Now that I have a grain bill that gives me the characteristics I’m looking for, I can make all sorts of variations by mixing up the amounts, timing and varieties of hops.
Self critique time: Carbonation is a little low, so I’ll need to up the priming sugar next time. It’s also a little darker than I calculated. Part of it is an illusion from the haze. I’ll have to bug the local head brewer to see if he had any ideas why.
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