I'm So Bitter

Sticke #1:

OG 1.095 FG 1.022 Bitterness approx 63 IBUs Kolsch Ale yeast used WLP029

Sticke #2:

Additional pound of munich malt and added a pound of turbinado to Sticke #1 recipe.

OG 1.088 (efficiency issue - too much sparge water) FG 1.018 Bitterness approx 73 IBUs Kolsch Ale yeast used WLP029 & Champagne yeast used #4021


Sticke #1 is malty sweet (love the complexity just too sweet) and Sticke #2 is much drier and tastes similar to what you would get if you can imagine a double IPA without the hop aroma and flavor. B3...bitter, bitter and more bitter! Not terribly thrilled with #2 and I definitely hope this one benefits from a couple of months of cold conditioning. Though I'm not optimistic. Now, in terms of recipe formulation, I have to contemplate where to go from here for #3...

The traditional (shower) bock is still doing well. It's currently sitting at just over 50 degrees in the fermentation chiller. The fermentation has subsided subtantially since pitching almost two weeks ago. I was changing ice at a minimum of every 8 hours for the first week (ambient temperatures 50-52). Now I can change ice once every 48 hours and maintain a solid 50-51 degrees. I wonder if having to change ice every 8 hours was the result of me not cooling the wort to below fermenting temp (50) prior to pitching. We'll test the idea the next time I use the fermentation chiller. I'm hoping another week or so before I can get this bad boy lagering.

I have a Sudzer club meeting tonight and am looking forward to getting constructive feedback on my Russian Imperial Stout and "European" Cream Ale. In addition, I'm planning on bringing a Port Brewing High Tide (Fresh Hop) IPA. Should be fun!

No major beery things planned for this weekend other than bottling a dozen or so of the cream ale and RIS for competition purposes.

Hope everyone enjoys the Super Bowl and parties this weekend.

Cheers.