Making RyePA

Thanks for the comments on the last post everybody. The new sanitation measures seem to be going pretty well--more will be clear in a few weeks, but the Star-San switchover has been smooth and certainly makes me feel better. And I'm being more careful with those blasted carboys...

Today, too apathetic to tackle either a Pilsner (decoctions...) or a second version of my Old British Beers super-huge Imperial Stout (ridiculously unwieldy mash amounts), I just threw together a batch of Denny Conn's RyePA. I resisted making this beer for a long time, just because everyone else was doing it and I write my own recipes 85-90% of the time. But Jeremiah brewed a batch that was so damned yummy I couldn't resist the temptation and ordered a few pounds of rye and the right crystal malt to make it happen. Boil is underway.

Some amount of brewing apathy is setting in lately. I didn't really feel like it today, but am trying not to let my kegs go dry. Sometimes this feels like a chore. I need to either slow down and brew ten batches a year less (not such a big deal) or take six weeks off sometime in the spring and focus on other things.

As a post-script, the Belgian-style ale in the Saranac winter box is pretty good. Needs a little more carbonation. Most places that don't specialize in Belgians are, I think, loath to screw with their process and give these beers the extra little bit of priming they need. But they sprung for a good yeast, crafted a nice, nutty malt foundation, kept the hops in the background--all the right general priorities.