It’s been a few weeks and I’ve realized that I haven’t updated the blog. I’ve slowed down the business planning for now and have switched over to perfecting my recipes. I have close to 30 different recipes that I’ve brewed in the past 18 months. Some of those have turned out pretty good, and others not so good and some I can’t brew enough of as my friends quickly drink it and want more. I’ve come up a list of core offerings and now I want to refine and perfect them.
- Irish Red Ale, this will be my flagship beer. I can’t brew enough of it.
- California Common Ale
- Belgium Wit Ale or American Wheat Ale; I can’t decide which one yet.
- Bohemian Pilsner
- Raspberry Kolsch
- American Stout
- English IPA
- American Imperial IPA
- American Stout
Since early January I have been able to brew a 5 gallon batch of the first 4 listed above. For the Red Ale and Common Ale, I’ve split the batches into two and used different yeasts to better compare the flavor and what each accentuates. Yeast planning is also important in regards to cost. In a small nano, yeast gets to be very expensive if you don’t repitch / reuse yeast. Since you can’t let cropped yeast sit indefinitely, its best to decide upon a core set of yeast and plan accordingly. You can see some of the results of the yeast trails in an earlier blog entry.
To help get the word out, I’m brewing the Pilsner and another batch of Red Ale for our neighborhood picnic of close to 100 households, brewing for our summer community center pool party, and scheduling a tasting in the late spring and my annual, but larger, Oktoberfest later this year.
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