My latest homebrew batch is now ready to enjoy. After the big brew day a few weeks back, the beer sat in the fermentation bucket for about two weeks before I added my dry hoping dose of simcoe hops and let that sit for another ten days or so. I then used a spare chest freezer with a temperature regulator to cold crash the beer down to roughly 37 degrees. I was hoping this would help filter the beer a bit since I didn’t have the right equipment for a secondary fermentation, but as you can see from the photo below, the beer is still really cloudy.
I force carbonated the keg of beer for a few days and have enjoyed a couple of glasses recently. Despite the less than stellar look of the beer, the taste is easily my best homebrew yet. I’m attributing the pleasing results to my growing collection of brewing equipment as well as my increased experience with brewing techniques. Stop over for a pint sometime soon or else I’ll have to drink it all myself.