re: Homebrewing: In-Process Thread

Got bored, so I took samples of everything to see where I'm at.

-Red wine kit I started back in January is still a little harsh. Was at 0.997. Going to let that one sit for a few more months before bottling. The oak needs to calm way down.

-Rye farmhouse with JK Boxer's Revenge yeast was very rye-ey. I brewed in back in January, so it still has a good little ways to go, but I'm hoping it gets to the flavor I want. I'm hoping for a little bit more fruit and acidity. We'll see. Might need actual fruit to get there, which isn't where I hoped to take that beer.

-Tart of Darkness clone was okay. It's been in the barrel since I brewed it in January. Bretty at this point, but I'm hoping some more of the lacto/pedio kicks in and gets me a little more acidic.

-The saison brewed with Yeast Bay Wallonian Farmhouse is being a son of a bitch. Only down to 1.010. I want it to go a little lower. Already been two weeks. I should have mashed a little lower, but got scared by the caution on the yeast to watch my mash as the yeast is super attenuative.

-Another basic saison is and has been holding steady at 1.006. Just waiting on a keg to open up.

-My SMaSH vienna/amarillo with Yeast Bay Funktown was the real surprise. Down from 1.050 to 1.018 in 48 hours at 67 degrees. I use fermcaps, but the krausen was even less than normal. Very mild esters coming through from the initial conan yeast. Interested to see what the brett brings to the table. I added in ounce of amarillo dry-hop tonight. It'll make for a nice comparison to my other vienna/amarillo SMaSH with S-05.