The visible evidence of happy yeast never gets old after all these years.
I rebrewed a recipe I created and only brewed once five years ago, a rhubarb hefe. Brewing my very first wheat beer back then was a struggle, yesterday went so much more smoothly.
Unfortunately, my original recipe for Pierian Spring, the rhubarb hefeweizen I made Summer of ’15, was lost when Brewtoad shut down. However I do recall most of it, re-brewing is an opportunity to apply what I’ve learned, both on the day and in re-formulating the recipe. This is going to be a fun beer.
Rhubarb worked well in terms of flavor in that beer, a hefeweizen. I haven’t made it since because at the time I was still learning and that was a challenging brew day. Another bumper crop five plus years later, time to try it again.
Last time we received a bumper crop of rhubarb from our CSA and ran out of things to do with it, I used the rest in a beer.
Happy yeast, happy brewer.
Of course I am brewing today. Another batch of my English-style IPA, A Spring of Grass.
Best Interest, my English-style mild, going into a keg to be tapped momentarily.
With the help of everyone who took some bottles, we kicked the keg of Top of the World on Friday. More beer on the way presently.
About to bottle Positive Merit, my Munich-still dunkel. If you are local and would like some bottles, private message me.