In order to have this ready for the winter holidays, I went ahead and brewed this one up Saturday. Instead of my usual yeast starter in a growler and a vigorous shake whenever I walked by it, I got myself a new toy for the job: a magnetic stir plate. A constant stirring to introduce oxygen and get the highest cell count possible for brewday. And I have to say, after brewing was complete, it was an astounding 30 MINUTES before bubbling occurred in the blow-off tube. Wow. A good investment.
This holiday brew is spiced with a potpourri-esque concoction right at flame-out. Smelled delicious with all sorts of cinnamon and mace and nutmeg....your basic Christmas potpourri aromas.
As far as brewing environment, I was desperate for some fun and levity and brighter moods, so even though it was drizzling and at some points a steady rain, I set up my brewery regardless in the backyard by the patio and went to work. Well, "work".
The recipe:
1 lb. Simpsons Dark Crystal malt
6.3 lb. Gold Malt Syrup1 lb. Light Dry Malt Extract1 oz. East Kent Goldings hops, 5.3% AA, at 60 minutes1 Whirlfloc tablet at 15 minutes to clarify1/2 oz. mulling spices at 0 minutesSafale S-04 yeast
Smelled delicious. The mulling spices came in a 1 oz. bag, so I am debating using the second 1/2 oz in secondary. This kit was from Northern Brewer, and after customer reviews, it was determined that a full ounce of spices at flame-out resulted in drinking perfume. I'm wavering on adding just a smidge more into secondary, but we'll see how it smells upon transfer next week.
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