Everyone deserves a day off, and on mine, I will combine a recipe for imperial stout with the yeast strain Double Mountain uses. Since they tend to think of it as the yeast strain of the brothers at the Abbaye Notre-Dame de Saint Remy, I shall call it, perhaps not too originally, Black Monk. It's already a little late in the game for this bad boy to be ready by the time the cold rains fall, but then again, "ready" is such a bourgeois term, isn't it?
In any case, we finally have a bit of traditional September weather--sunny and mild--and I'm going to skip a day of painting. Yay!
On a related note, Golden Dragon was a mixed success. While I have enjoyed it greatly, both my lovely and talented wife and the beeronomist say those Sorachi Ace hops (used without aid from other strains) taste distinctly of dill. And they are therefore not so hot on the Dragon. To me, it's a pretty straightforward lemon note and I can find no dill. I long ago realized that human tongues are varied and able only to pick up a fraction of the flavor compounds present in hops, so this isn't surprising. But I'll through it out to you: Sorachi Ace--dill note? Perhaps they're in the minority.
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