it's aliiiiiiive!

the epa is coming along in a very much not-dead fashion. now, whether that's yeast or bacteria partying ale-style on the top of my wort remains to be seen (or smelt, rather) but i suspect it's good old burton #23.

(also, new category. whoopie.)

(now i gotta go put old beer entries into the category as they shoulda been put into originally.)

it's not looking especially pale. i chose the yeast numerologically rather than technically. #23 doesn't have particularly good flocculation compared to my other choices, so, even though i was aiming for p in my epa, i might not get it. considering all the hurdles to this batch, however, i'll just be happy if it's tasty. which i'm sure it will be.

yum. goldings.

speaking of goldings, i have a funny relationship with the hops. i don't really like them in my beer, except when i do. i mean, one of my favorite beers is "hop rod ale", the drinking of which is like chewing on hop pellets. but i also really want a malty toasty sweet malty brew like my past beers and this one i'm making now.

but when i open up that package of hops on brew day, mmmmm. i want to chew them like bubblegum. yum yum yum. i'm so conflicted!

story of my life.