As I mentioned before, I had to move. The move went well and everything is back in operation. It's always an adjustment brewing at a new location with new variable, but all has been smooth and flawless, for the most part. We've been at our new place for almost 2 months now and we're 4 brews deep.
The first couple batches were both Blackout, our signature black ale with vanilla beans. Both of these batches went smoothly and are well on they're way. Batch one is currently sitting on some Madagascar Vanilla Beans, soaking up all they're goodness, while the other is finishing up fermentation. Once it's done, it will follow in it's brothers footsteps and get a dose of vanilla. Once the desired vanilla flavor is reached, they will be removed from the beans and aged 'til winter.
Last weekend it was time for the next couple batches, and a busy double batch weekend. First up was a English nut brown. We had been discussing various styles to add to our lineup that could please a more general audience, while still being beers we would want to have a few of. We decided on a brown ale and a cream ale. I played around with a few different recipe ideas before settling on what should turn out to be a solid example of the style. For this beer, I used an English pale malt for the base, with some crystal and a small amount of chocolate and victory for little nutty character. I finished this with the same strain of English yeast that we use for our porter, as I have been very happy with this strain. The brew went smooth and all is well. It's happily fermenting away and will be ready in the coming weeks.
The second batch of the weekend was our San Diego Session. Brew day went without any hiccups and it's enjoying itself and bubbling away nicely. This one should also be ready in a few weeks.
Next up, I'll be brewing another batch of our award winning Dunkel Weizenbock that should be making it's way into our winter supper club, and a cream ale that should please anybody on a hot summer day.
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