Dear loyal readers,
I thought you might like to know that the brewery is still up and running. Alcohol is still being created. The main problem comes down to the fact that the brewmaster is also working two jobs and one of them is as a professional writer. So in the evening, and some times mornings, I write. It makes it hard to then also write in this blog.
I just bottled Louisiana Raspberry Lemonade.
- 3 Gallons Organic Lemonade
- 2 Gallons Organic Raspberry Lemonade
- 2 cups lemon juice
- 2lbs sugar
- S-05 Yeast
I think this may have been too acidic and so I ended up having to make a yeast slurry with another batch of S-05. But once I did, it started fermenting nicely.
At bottling time I added:
- 1/2 cup simple syrupd
- 1 bottle bicardi limon rum (the rum is, after all, what makes it “Louisiana”).
Still waiting on this to bottle condition but the sample at bottling time was delicious.
I also brewed another batch of 1st Date Dunkel.
- 3lbs Brown Rice Syrup
- 2lbs 180 Candi Syrup
- 1lb Brown Sugar
- 2 cups of coffee
- 1/4 cup cocoa
- 1.75oz hallertau at 60 minutes
- .25oz Hallertau at 15 minutes
- 1oz Hallertau at flameout
I have no doubt this will be good. It always is.
In about 2 weeks I plan on brewing a new IPA–just in time for football. Details forthcoming!