I’m getting ready to move the Strongman Pale Ale out of FV and into conditioning tank. I’ve just weighed out hops for dry hopping the tank which I think will add an extra dimension to this ale (the “dimension” of aroma!!….I think my former Physics and Biochemistry professors might have something to say about that!)  We’ll be doing a couple of casks which will be dry hopped with Maryland grown Chinook, hand picked and air dried in Frederick County, in contrast to the Kent Goldings which I’m using in the conditioning tank. I’d like to do more casks of this but we used so much cooperage on the Dark Horse yesterday that we don’t have any more available at this time. I’m praying that we get some empty firkins returned next week so I can fill them with the Biere de Garde.  Speaking of which, that fermentation is being crash cooled at the moment. The Belgian Ale Yeast strain behaved very differently from my English Ringwood, fermenting well at a lower temperature than I am normally used to and with little yeast head accumulation, almost like a lager yeast.  I had to battle to keep the fermentation below 70F whereas I’m normally trying to keep it above 72F! We’re expecting a grain delivery today so a second batch of Scottish Ale is on the schedule for Tuesday.

Have a great weekend.

Cheers

Steve