It’s coming up really nice, fingers crossed. This is the stage where slugs can do a lot of damage. The re-may cloth has been protecting them so far. Sorry to sound like I’m selling the stuff but re-may is awesome! Not only does it protect your crop from all sorts of critters but it warms up the soil and gets things growing fast. I also use it on my carrots, I leave it over them all season. I could have left it on the barley for another week, it doesn’t hurt the barley, it’ll straighten out once the re-may is removed but the forcast called for nice sunny weather and I’m just too impatient.
What’s brewing: Most of last seasons malt was used for the diastatic brown malt project but I did make the special B which has ended up in a stout which sucked- the stout did, not the special B. The base malt I used was too old, bad mistake. This may have imparted the slight metallic taste to it. On top of that I forgot to treat my water ( I was using reverse osmosis water) Not my best brew day. This beer also had some dark chocolate malt that I made but didn’t write about because it was supposed to be a black patent malt. I had to cut the process short because it was getting so smokey I thought the neighbours would call the fire department. The beer was drinkable but thin and the head would disappear instantly. It was roasty but lacked maltiness and ended with the metallic flavour.
Stout with the Special B
What’s your worst brew day? I think mine was the time I ran out of propane half way through the boil and couldn’t get any till the next day. I cooled down the wort and covered it until I got some more propane. The beer turned out ok!
Next up a Vienna lager which is still lagering right now (third week) For this beer I used the Brumalt and the munich malt. The munich was my first attempt at brumalt which didn’t reach the 50C during the last stage of germination only 25 which made it perfect for munich. The base grain is store bought Vienna which I’ve never used as a base grain so I thought I’d give it a try. Vienna is one step up (darker) than pale malt, kilned at a slightly higher temperature 105C as opposed to 95C (varies according to company) and that’s the only difference. This one is a surprisingly dark reddish brown colour.
Vienna Lager with the Brumalt and Munich malt
Finally, since I had some Special B left I made one of my favourite styles, a Belgian Dubbel. This is based on a recipe I’ve done numerous times. I’m really looking forward to this one since everything went perfectly, fermentation began within a couple of hours.