Last night marked six days since partially bottling Beer two (Whispering Wheat with Wheat Spraymalt) and then dry hopping the rest with hassaku, coriander, and orange peel (details here). I wanted to leave the dry hopping for longer but thanks to stuck fermentation, Beer two has been in the primary for nearly a month now. It’s a miracle Beer two has survived at all – the last thing I want is to risk off flavours from leaving it too long in the primary. So since last night I decided it was time to finally get the rest of Beer two out of there.

It actually tastes pretty damn good after six days dry hopping – I don’t think this beer is going to last very long before it is gone. I tried a bottle of the pre-dry-hopped version (there were only 10 bottles, now 9) and it tastes kit-like. The dry hopping made a big difference.

Beer five was going to be my extract bitter creation but I didn’t have time to make it last night, so instead I made up the Brewferm Kriek kit (my final kit). I was a bit lazy in my sanitisation at a couple of points – eg, after using the stirrer and putting it down, I just washed it with cold water instead of resanitising it when using the stirrer again, and when I rehydrated the yeast, I used the jug that I’d dissolved the cane sugar in. It may come back to bite me, but I think I’ve been a bit anal about sanitisation lately. For example, the cane sugar solution is going into the kit, right? If there are nasties in there, they’re in the beer anyway.

So Beer six will become my extract bitter creation, after the IPAs are ready to bottle. I’m actually thinking to make Beer seven a bitter also, but varying the malts and hops used. I liked having two IPAs come together at the same time, so it will be good to do the same for the bitters. One of them will be a “traditional” bitter with only goldings hops, the other will use goldings for bittering but centennial or another hop during flavouring – inspired by one of Baird‘s bitters.

Last night I had a friend around to watch the bottling process. After it was finished we sampled the two IPAs. The dry hopping of Beer four (Triple Cock(-up) IPA) has really made a difference – my friend actually liked it better than the extract Beer three (All Centennial IPA). I can’t wait to get these into bottles this weekend.

Advertisements