Have you ever had a brewing session and thought to yourself, “wow!” Because that is the way I felt while tackling the TX Brown Ale a week ago. Everything just seemed to fall into place. Aside from the weather dropping our mash temperature a little too quickly for our liking, I dare say it went perfectly according to our plans.
We are letting the brown ale clean up a little longer in fermentation than we normally do because we are taking extra care to avoid any off-flavors. After two weeks, it will get transferred over to secondary, in order to allow the imperial porter to utilized the invigorated yeast that the brown ale feed/multiplied. That porter is going to knock some socks off!