Double down.

I’m stretching myself thin today and brewing back to back. I just pitched the Wyeast 1028 London Ale into my Northern English Brown I named “Brown Crayon”. Just doughed in with way too high of a mash temperature on my not-yet-named oatmeal stout. Quickly remedied that with a few ice cubes and now I have a moment to breath. Not that relaxing though because one of our neighbor’s yards actually smells like a dead thing and it’s nauseating. Gonna pitch London Ale III into the stout, never used it before but sounds like it will make a tasty beer.

Here’s a description from the Wyeast website:

YEAST STRAIN: 1318  |  London Ale III™

Originating from a traditional London brewery, this yeast has a wonderful malt and hop profile. It is a true top cropping strain with a fruity, very light and softly balanced palate. This strain will finish slightly sweet.

Origin:
Flocculation: high
Attenuation: 71-75%
Temperature Range: 64-74° F (18-23° C)
Alcohol Tolerance: approximately 10% ABV

Oh also, I’ve somehow cut every finger on both hands except my pinkies. Weird.

Stay tuned for a real life article from WNYC about the homebrew tour I hosted a while back.

I’ll be back, for real.

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