But kinda busy. Transferred the RIS to the barrel around a week ago, been tasting it as I go along. Convenient little thing, that pour spout. The majority of what I can say is "woody". Is it a good thing? I think so. It's what a pretentious person would call "sophisticated", which really just means you have to take time and effort to appreciate it. After the initial oak shock, normal-ish flavors resume. My worry is that is will get too woody, over-oaked, and undrinkable. Unless you're the kind of person who enjoys drinking a whole pint of whiskey. So far, no problems, but I like to worry.
Moving on, Sunday is IPA day. Stupid me, I forgot to buy an IPA at the store today. I like to drink something when brewing, and an IPA sounded perfect; out with the old, in with the new sort of thing. Oh well, there's some interesting looking pales in the build-you-own six pack, so I'm content. In case anyone's interested, here's the recipe:
10 lbs Pale 2-row
.5 lb Caramel 20
.5 lb Vienna (store was out of munich)
1.25 oz Columbus @ 60 min
1.25 oz Centennial @ 15 min
2.00 oz Amarillo @ 5 min
WLP-001 California Ale Yeast
Not sure about the dry hopping yet. More to come. I'm going for something floral and citrusy in the nose, to balance out that "I'm an IPA brewer and I want to punch you in the face with bitterness" feel of many out there. Gotta clean out the keg too, that thing's been sitting for like two months with nothing but sediment in it.
Cheers, brothers, and happy beering!