In the foreground is the most recent beer I made; a light scottish ale. Or at least that’s what I’m calling it-alchemy, not science, remember?

The recipe:

Steeping grains

1 lb Vienna

1 lb Munich

 

Fermentable sugars:

7 lb Light Malt Extract, liquid

 

Hops

1.5 oz Galena 

.5 z Nugget hops, rescued from secondary of the last IPA I made @60

.33 oz Centennial @15

 

1/2 tsp Irish Moss @5

 

Yeast

2 packs Wyeast 1728 Scottish Ale. 

 

In the background is the third iteration of the IPA I’ve been making this summer, this time with Liberty hop pellets in secondary for aromatic purposes. (That’s what that green stuff on the top is.) If all goes well, I’ll be putting the scottish ale into secondary fermentation this weekend, and starting up another IPA on Sunday.

 

But on Saturday, I have Bailey’s 2nd Anniversary to look forward to:

 

  

I plan on being there early-as in, when the doors open- and hopefully writing up my thoughts this Wednesday. 

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