My First Batch

[Highside]

Drinking the dead ringer tonight and amazingly enough, it's quite good!

Three weeks total in fermentation with ten days dry hop. Kegged it sunday night, put thirty psi of pressure on and let it sit in the fridge for two days and it carbed up perfectly.

Tastes very clean and it smells fantastic. I do believe that it would have been a touch better with about half a gallon less water added to the wort for a bit higher OG but I really can't complain.

 

[Ski12568]

Sweet, man. Looks great.

 

[L8-Again]

I love the color! WOW!

 

[Highside]

Thanks guys,

I took a growler to my favorite local brewery tuesday to let everyone try it and it went over well. A couple of friends said they thought they got a hint of apple in there. The nose is a bit fruity, almost like a Belgian, probably esters from the near seventy degree ferment but I kind of dig it.

 

[TheHappyHopper]

The nose is a bit fruity, almost like a Belgian, probably esters from the near seventy degree ferment but I kind of dig it.

So would you say that you fermented it on the...

wait for it...






Highside?

 

[fimpster]

ba dum chhh

 

[Highside]

 

[1977Brewer]

Glad you enjoy it, glad others enjoy it. It's why we do what we do.

 

[HB_in_Subic]

Glad you enjoy it, glad others enjoy it. It's why we do what we do.

Isn't our goal to spread cheer with our beer?? Aren't we Beer Ambassadors?