The prospect of a complete tap takeover in The Ship means a little boost to production so that there’s three different casks ready to go in mid-January. I know, I think this every time I write something like this, if this were a proper brewery, the idea that having three casks ready on the same day would need any shift in production would be laughable. But it’s just a wee shed and it all needs to be fitted around the day job and home life.
Anyway, a double batch of 1851 on Friday and extra batch of Ramsay Lane and a Sandilands doubler this Friday will see me right. That gives them all at least two weeks fermenting, two weeks clearing and a week in the pub settling in their casks with the dry hops.
Other than that it’s just been the normal routine of cleaning stuff and moving beers around – some to casks for the pub, cleaning their tanks, and move another beer off the yeast into the clean tanks to clear. But in the moving around you get a wee sample of what’s coming up so I’m looking forward to the Belgian pale ale – Cairns – that got mentioned a couple of weeks ago. It’s finished fermenting at 6.9% so I need to decide whether to keep it at that or bring it down to something less potent 5.5% or 6%. It’s partly about the taste and partly economics. Strong beers cost more to produce and you pay more duty and this one costs about 50% more to make than my usual beers. Can I sell it for 50% more? If I can’t then I’m better off making session beers.
The single hop IPA made with Simcoe is also tasting nice although it really needs its dry hops added. That one’s a more sensible 5%.
Finally, the latest batch of the Pilsner got its first outing at the pre-Christmas get togethers of a friend. Tasty and nicely fizzy but the head is still fading away quite quickly.