The porter has now been in the primary fermenter (it sounds cooler to say “the primary fermenter” than “the huge bucket”) and we’re about to switch it over into the carboy. This allows us to remove sediment, lets the yeast to absolutely finish its process, and lets us stare at our five gallons of delectable goodness through the clear walls.
I’m going to sterilize the siphon and the carboy and prepare to take a hydrometer reading. We’re hoping to start the IPA while the porter is still growing up. As of our last post, we figure we’ve got around 150 bottles and growing, as Vin purchased and consumed two Zappa double deuces, and I’m halfway through a Saranac sampler. (DIGRESSION!) The Adirondack Lager (formerly Saranac Amber) is a nice example of American brewing. It uses the very liberal “amber” designation well, and hints at both a hoppy bite and an almost creamy maltiness. The Saranac Pale is one of the best go-tos for a good, clean hoppy beer. It’s not as bitter (in a good way) as Sierra or other Cascade brews, but it has similar body, head retention, color, and lacing as a Sierra. Right now, I’m onto the Saranac IPA. It pours with an aggressive head that leaves beautiful ringing, dripping lace. It has distinct biscuit and bread tones in the nose and finishes with a touch of alcohol and citrus notes.
OK, back to the task at hand. Stand by for more porter info. Vin and I are going to try to get this done before we get too… unfocused. This brew will be RTD by the time I get back from Trinidad on February 5th.