Well another new batch is downstairs getting started to ferment. This was a use whatever ingredients I had left so the picture sort of tells the story. It is going to be a malty bitter with 3 different grains and some fuggles for hops and an ounce of orange zest which I am not sure is going to come through in the end but we shall wait and see. I used a new yeast, San Diego Super Yeast that was ready to get out of the vial it came in. I opened it and it blew like a hot pepsi on a warm day. I lost about 1/3 of the vial but I think it will be fine. The yeast is supposed to be a monster and supposedly gets to work really fast. I have the carboy in a plastic tub just in case it blows out the top.
I also was able to use the big snow storm to my advantage. I built up a pile of it and when the boil was done, I moved it to the kettle to the snow and along with the immersion chiller I was able to cool the wort from 212 F down to 70 F in less than 15 minutes. Much quicker than the usual 45 minutes.
I had good luck with clearing the wort with irish moss and I think the cold crash helped as there was a lot of crap in the bottom of the kettle. I also used a new thick cotton strainer to filter the wort going into the fermenter. There was minimal trub in the carboy.
We will see how this turns out in a few days, if the yeast works as advertised.
Later,
Tim
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