I brewed 2 beers over the 4th Holiday. They were mashed and boiled together. What will make them different is how they are treated in secondary fermentation.
The first will be a standard cream ale that will be bottled and labled with my Dad's old union logo. He was the business manager for many years and still does delegate work in the name of the union. He will get a kick out of handing them out to his union buddies.
The second fermenter will enter the bottle with the addition of tequila that has been soaking up all of the heat and flavor of 3 roasted jalapenos. This should add a bit of warmth as well as flavor to an otherwise mellow beer.
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