It is good to have friends

Friends who are employed, especially. Which is how I found myself at the Horse Brass to play cards with my friend baeza. We had a few beers between us, which to the man’s graciousness and general awesome, I did not have to pay for but here are the highlights.

First: Guinness 250. Yes, yes, yes, Guinness is 250 years old and good for them. Too bad they made such a bland beer in honor of the occasion. Hell, I wouldn’t be surprised if they just put regular Guinness into a bottle, slapped a 250 label on it and charged everyone an extra buck-fifty.

You know Guinness, I remember when you used to be cool. Of course, that was only 5 years ago for me. But now…well, you’ve lost it and I’ve found some far better drinks. I think it’s just best that we go our separate ways.

I’m keeping the house.

I steered baeza towards the Eilean Dhu and he enjoyed it quite a bit. He was, fortunately, not struck with any kind of morose vibe due to working in a warehouse, thankfully. And I must say (since I didn’t when I drank it) it’s a damn fine beer. Very potent, but quite tasty.

My notes also record me having Lompoc’s Monster Mash Porter. It had a very smoky nose and was incredibly dense for a porter. The flavors included a burnt coco or coffee and it was just flat out delicious. If you enjoy darker beers then this ought to be something to taste. It made me sit up from our card game and take notes. So I know I dug it.

And I totally meant to include the recipe for the Scottish Ale I talked about in Wednesday’s post. So I might as well include it now!

Light Scottish Ale:
Steeping Grains:
1 lb Vienna
1 lb Munich

Fermenting malts:
7 lb Light malt extract, liquid

Hops:
@ 60
1.5 oz Galena
.5 oz Nugget used as dry hops from IPA 2.
@15
.33 oz Centennial
@5
.5 tsp of Irish Moss for clarity.

Yeast:
Two packets Wyeast 1728 Scottish Ale yeast.

The OG was 1.069, and the Final Gravity was 1.02.

2 thoughts on “It is good to have friends”

  1. Why did you use 2 packets of Wyeast 1728 instead of just propogating it up to volume beforehand?
    Also, why did you leave the SG at 1020, why not down to 15-10?

    1. Hello, John. I’ll try to answer your questions as well as I can.

      The recipe I was working from called for two packets, so that’s why. I’ll confess I don’t have the know-how to know how to properly propagate the yeast up to volume properly and since I reuse the yeast I don’t feel that I’m wasting money on yeast but I also have much to learn about brewing.

      As for the final gravity; that’s just the measurement I got when I was bottling. It had been in secondary for twenty-five days; it was time to bottle it. I’m not sure what I could’ve done to bring the gravity down any further. Do you have a suggestion?

      I don’t feel the beer suffered but if there are ways to improve my process then I’m all ears.

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