yeast action

got this yeast starter jawnt up and fermenting for the first time. basically, you make a mini wort (we did 1/2 cup of malt in a liter of water, chill it, transfer to an erlenmeyer flask, and pitch the yeast at 68 degrees or so. we can only hope the little creatures feast on the tasty dried malt extract and increase in population. after 24 hours, there should be enough cells to attack the monstrous amount of fermentable sugars available in the chili stout wort. time will tell.



we couldn't help but pour out a bottle of the tea beer. the most surprising aspect of it's character is by far the clarity. this beer looked like a yeast slurry initially after transferred to the secondary, and after sitting for another week, was still too cloudy to see through. upon pouring the first bottle, the putrid nose that was present after opening the primary had completely dissipated. there is still a yeasty character to the beer that nevertheless highlights the spiciness of the german hops and wheat malt. the beer opens up on the palate with a lovely level of carbonation and lighter body thanks to the belgian candi sugar. it finishes with an earthy and gently tannic flavor contributed by the tea. but dang, she is beautiful to look at in the glass.