Yuma Brewers

Ingredients.
1/2 lb Specialty Grains
.375 lbs Dingleman’s Bisciut
.125 lbs Simpson’s Roasted Barley

12 lbs (yes, 12) Gold Malt Syrup

1oz Fuggle Hops (100 min) (extended boil)
1oz Fuggle Hops (40 min)

We botlled the mead tonight. It had been in secondary for 9 months. Initial tastes show a light, almost  a Riesling taste, but with a stronger alcohol taste. 12 botlles were straight up,  On twelve we added sugar, to carbonate.

The porter got kegged, but the Belgian Dobbel is still in primary. The yeast was received open, so was never added. The replacement hasn’t been received.

We killed the Cali Common, which had matured to perfection, and are now primarily drinking the Holiday Cheer tonight, whose flavors have blended and is much smoother than last week, when it had a strong ginger/citrus (we’re split 50/50 on which) flavor.

Attendees.
Matt (and Roxy’s here too, From the beginning, but she’s working on the new cabinet covers.)
Jason
J.
Nick
Richard
Bryant
Tommy
Evan
and a couple of Evan’s friends

This entry was posted on Wednesday, February 1st, 2006 at 1:46 am and is filed under Brew night. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.