For Wild in the Sacc, which has been in the fermenter for a week - I'm checking gravity (remaining maltose not fermented), taste, and harvesting yeast off the fermenter for the super special beer I'm brewing next week. The gravity is 1.005, so the beer should be super crisp and refreshing. The taste is like grapefruit peel and spicy peppery. The yeast looks healthy and I harvested a nice pitch.
For Robin's Red - the brew day has not been without a couple challenges, but when the wort (unfermented beer) comes out a gorgeous garnet color, who can complain? A sneak taste of the wort delivers the lovely toasty slightly roasty profile that makes the beer so drinkable.
All is well at BCT Brewing Project this fine Saturday.
What's on tap this weekend? Robin's Red is back on tap.
Yes I know I promised to have Robin's Red on all the time. Yes I know it tapped out late last week. Yes I am ever so sorry, so very sorry. But, this is partly your fault. No, no - I'm not blaming you for drinking it. I'm thrilled that you like it so well that I may have to brew it every three weeks.
I just didn't realize you would be so thirsty for a damn good Irish Red Ale. It's like it's the one of the very best Irish Red Ales you've ever had. I brew it, and you drink it all within a few weeks.
So, keep up the good work - and I'll really truly try to keep it on all the time.