When he boasts about swag, Carl is not kidding. One more week of lagering and I will keg, carbonate, and tap the first batch of Open Access Ninja, which I hope does this tap handle justice.
Breaking in these spectacular tile coasters my good friend Carl sent me as part of our collaboration, Open Access Ninja: The Brew of Law. These things are legitimately massive.
I really am enjoying my new jacketed fermentor. I already ordered another one. After Open Access Ninja finished primary fermentation in it, I transferred that beer to one of my older fermentors to lager. After an easy clean, rinse, sanitize cycle, a second batch, Top of the World, is bubbling away in the new one.
Yeast really took off around 3am according to the logs from my floating, smart hydrometer. I found a steady stream of bubbles this morning in the little growler I am using with the blow off tube.
Brewed up this beauty, yesterday: Top of the World, my super simple recipe that makes a surprisingly sophisticated beer. It’s light and refreshing, less than five percent, and perfect for the turn of the season.
Finished a few brewing chores including sanitizing the two new kegs, installing a carbonating lid in another keg, and cleaning a draft line. I poured what turned out to be the last pint of porter from the other line.
I transferred the first batch of Open Access Ninja to a secondary fermenter today. I will lager it for several more weeks before kegging it. The sample I tasted was fantastic, can’t wait to share the first bottles with Carl.
And the lager yeast is finally chugging along. I am so much more used to the quickness of the ale strains I usually use. Waiting for lager yeast tests my patience.
I brewed the first batch of Open Access Ninja yesterday. The new mash tun and fermenter performed admirably. Tasted great heading into the tank. Lager yeast is often slower to start but the wireless hydrometer shows the yeast has in fact started working.
The starter has been started, I am now committed to brewing the 1st batch of Open Access Ninja this weekend. One key to a well made lager is a healthy pitch of yeast, hence the larger than usual starter. I normally brew ales.