State of Fermentation

This is a view into the past, about two weeks ago. I used the 26 cubic foot freezer that was going to be a keezer as a fermentation chamber - its been put to good use. 

seen here:

5 Gallons Apfelwein

5 Gallons Grapfelwein

10 Gallons of Graff

5 Gallons of my first attempt at an IIPA

5 Gallons of a Chimay Red Clone

An Update to my tap addiction

The taps  and handles have been done for a while but I have been so busy with school that I haven't taken any new photos. 

here is the final version, not entirely happy with the drip tray but I don't think I can cut it down without messing up the stainless steel. 

All the lines work, although only 4 of them have kegs on them right now. I just kicked my munich cascade smash - which I will be making again today with a few slight tweaks. 

For anyone interested as to whether or not the salt water chiller is working - it is - and continues to impress me with the fact that a 30 dollar pond pump can do so well in a below freezing high salinity environment.  

Last of the extracts - found it in my beer tunnel

As you can see this is highly carbonated - I think I over-primed by about an ounce when I bottled almost 2 years ago.

the beer has aged pretty well, no signs of oxidation.

A little background on this beer.

It was a Phat tire clone recipe kit from Northern Brewer that I brewed the same night as I brewed a hefeweizen kit from them. I had two yeasts to pitch and wouldn't you know it I switched them. So I ended up with a brown hefeweizen and a lighter colored ale.

I thought I had gotten them all but this one survived my late night scroungings.

It has a fruity background, a caramel note to it and almost no hop aroma or flavor - I suppose two years of aging will do that.