Spicy Ghost -- wracked

So the weird smell was also on this batch. We can only assume that is has to do with old, canned, hopped malt.

Great. Lots of nasty beer.

I am of a mind to toss the whole batch, but we should probably just wait a month or two and see if it is drinkable.

Cascade Chocolate Porter: Wracked

This afternoon we wracked the chocolate porter we brewed last Sunday into secondary. I was a little worried to find that the primary was as cool as it was. The closet we stored it in was just a bit too cold. The color is good, but there was very little yeast, and it smelled vaguely of tomato sauce. So it was as good a time as any to do some yeast rousing!

During the process there were some choice words from Sarah about how the beer in the primary receding like a hairline as we siphoned to secondary. Now it is bubbling like crazy due to the warmer location and the yeast rousing. Hopefully that tomato smell will melt away.

Next Sunday - bottling day!