I don't like waiting. That's all I seem to be doing right now. Waiting for conditioning time to be adequate. Waiting for primary fermentation to be complete. Waiting for free time to actually do anything beer related. I barely have any time to be wrtiting this right now. I should be sleeping. Oh well. I'll sleep when I'm dead. Or in about 10 minutes, either way.
A quick thought:
I had Chimay Blue for the second time the other night, and for the first time as my first beer of the night. No tainted taste buds or dulled senses here. In a word: complex. Also, elegant, subtle, slightly spicy, and a little too mellow for me. I like the way it looks, smells, and feels. The taste, however, is something I'm a bit undecided on. It's definately something to appreciate, to take your time with. But the flavors are so subtle that you really have to search for them. I'm sure a huge difference would have been made if it had been paired with food. Hovever, it was a simply a taster of the new beers at the restaurant, Chimay Blue and Red.
A quick update:
California UNcommon is coming along quite nicely, albeit slowly. I want to do this one right, so I'm letting it cold condition for a while. After the small problem I had, I siphoned off some yeast, made a "re-starter" and pitched it back in. Fermentation seems to have finished out, and the problem is now non-existent.
Coffee Porter, as brewed by request, is also doing well. Fermentation went hella quick, so I'm letting it sit for at least a week in primary just to be sure. I don't want to repeat my mistake with the above mentioned beer.
Oh, and I'm buying up bottles of belgian and belgian-style stuff like crazy. Don't ask me why, but I've had a sudden craving for bottle conditioned, spicy beers, and big, strong, brewed-by-monks-who-know-their-beer kinds of beers. Maybe I'm just attracted by big fancy bottles with champagne corks. Who knows?