As of Sunday, the Old Ale yeast (WYeast Ringwood Ale, IIRC) appeared to have stalled hopelessly. I repitched, hoping to finish the fermentation and salvage the brew. It’s all a little frustrating because I had high hopes for it and wanted to gift a good part of it to folks who have taken interest. In theory, at least, it’s the sort of beer that has the potential to age well in the larder. The lesson learned here is that things can go wrong despite best efforts.
The Super Stout has been moved to secondary for a couple of weeks of conditioning. The initial tasting suggests that it will be on the sweet side, and I’m wondering if we weren’t a little heavy-handed with the adjuncts. Nevertheless, it does hold some promise, and I’ll be curious to see what the drivers of this project think of it.
The final carboy holds the English Bitters. It’s the latest experimentation attempting to find a style for a ‘house’ beer, so yea, we went forward even though it meant picking up a third carboy (six gallons and big enough that the makers felt that the ribs would be superfluous.)
Perhaps it’s strange, but writing this has made me a little sad. Truth be known, I wasn’t as tingly on Sunday as I usually am when we brew. A number of things contributed – the unexpected Old Ale results kind of set the pace, but I was also coping with pervasive fatigue and wrestling with occasional anxiety. It’s passing, but I do wish I could rely on myself not to be quite so swayed by the little things. Basically, if there is a still center, I was surfing the rip tides over on the left. So much for the Zen mind.
This too may seem strange, but I miss you all.