I finally posted the notes for the Scottish 80/- I brewed three weeks ago, after racking it just yesterday. This was the first time I’d ever used “Golden Naked Oats” in a brew. They’re quite tasty, and appeare to have given the beer a slighly nutty whisky-ish character. It’s quite promising, and I can’t wait to get it online. It just needs a little time to carbonate.
The wheat beer, at least the half not currently languishing at Jess’s aunt’s house, blew a couple days ago. This was the half with American (Cascade) bittering hops, Belgian yeast (the very spicy Safbrew T-58), dry hopped with Czech (Saaz) hops. It was, for lack of a better term, interesting. It wasn’t my favorite beer, but it was tasty. I may need to experiment with combining these diverse flavors again, but probably not in a wheat beer: The experience/trauma of brewing and drinking 20 gallons of wheat beer in summer 2004 still hasn’t worn off, so I’m still not very fond of wheats.
The wheat was replaced by my latest Historical IPA, which is quite tasty if a bit cloudy. Like the last time, I put a metric ass-ton of hops in it, and they all disappeared leaving a flavorful, moderately-bitter beer. I even added gypsum to this batch, to try to get a harsher more assertive bitterness, but it insisted on coming out balanced and pleasant. Odd, that.
My latest Alt is turning out to be quite tasty. It’s starting to clear, becoming less harshly bitter, and generally getting closer to what I wanted out of this brew. I should pick up a bottle or two of the target of my cloning efforts to compare.