- after sampling a few beers we toured the facility with none other than henry nguyen, who runs the place with his wife adriana. henry also sourced and assembled every piece of the fifteen barrel brewery himself, and indulged me with some some details about his regular brewing practices. the beers were great, the tour was fantastic, and the hospitality was unmatched. thanks again!
I also finally got around to kegging the secondary-brett and all-brett versions of my amber ale after a couple months of exposure.
- I dry-hopped each of the 5 gallons of secondary-brett and the 2.5 gallons of all-brett with 1 oz. of fuggles for five days, then racked them into 5 and 2.5 gallon corny kegs, respectively. both beers finished at 1.009, which was the same FG for the non-brett control beer I kegged a month earlier (which may mean the brett needs more time in secondary, or just that the WLP575 is unusually attenuative, since according to my notes I mashed at 156F!). the fuggles added a great earthy spiciness to the beer’s aroma, and samples of both were promising. I’m planning on serving the all-brett version soon and giving the secondary-brett version a little more time to work its magic.
additionally, I cracked a bottle of white (blanc) last night for review (and to test for carbonation):
- appearance: dark brown with reddish hue when held to light, bubbly white head that quickly fades to lacing, great carbonation
- aroma: fantastic assertive brett, slight fruit
- taste: intense but satisfying acidity, light oak and stone fruit elements that increase as beer warms, good body with lingering sourness
- overall: I’m very satisfied with this beer’s interplay between brett and acidity. the light oak and fruit from racking onto cabrillo’s dregs and cake could be increased for greater effect, especially the cherries, which could really shine here. I’m thinking about racking onto a bunch of sour cherries during the next batch or serve this batch through a randall stuffed with cherries…