Saturday, September 8, 2007
SIR Brown was racked today. I'll give it another week before kegging and bottling. It looked and smelled nice and clean. I'm back on the brew horse after a long layoff. This is my first home-cooked batch since February. I've named it in honor of my lovely bride--whose initials are SIR--and made a brown ale because she likes browns, porters and stouts. I had a 6-lb. sack of extract laying around, along with crystal and chocolate malt, and some Willamette hops. The package of Safale-04 was the last in the larder. I've had both good and bad luck with this new-generation dry yeast. The combination of cost and convenience is hard to ignore, and I think if you keep the beer below 70 deg. F. the chance of off-flavors is very low. I'll order some specialty yeasts when I stock up again, but it is nice to have a workhorse around.
Posted by M.C. O'Connor at 3:27 PM