Part III...I think so

Yes, another sunny brew day in Seattle. I could use another 10 degrees, but I wont complain because the weather has been pretty awesome recently. My only gripe is that this nice weather makes motivating myself to be productive a lot more difficult. So here is what I have going today:

Amber Ale
Malts: American 2-Row, Vienna, Munich, Crystal
Hops: Brewer's Gold, Mt Hood
ABV: ~5%
Playlist: Cross Canadian Ragweed (will make sense after upcoming post)

Basically the same recipe as a few weeks ago with a different yeast. The one I did before is carbonating in the keggerator, took a little sample even though it isn't ready just yet. Has a good malty, bready base with a slight hop presence. I will review accordingly when it is ready to drink. I do need to vary my mashing schedules and temps between batches a little more because many of my beers have been fermenting past my target terminal gravity. Sounds like a great problem to have, more booze for you buck, but it is leaving some of my beers with less body than they needed. By fermenting further, there are less residual sugars which is good for say a Blonde, but for something like an Amber or Pale there still needs to be something there to balance the hops. Not a huge problem, just need some more non-fermentables in the wort and with a temperature adjustment and/or grain bill adjustment this is easily taken care of.

Homebrew competition coming up next month, trying to enter four or so beers. I am not too concerned about winning anything, which would be nice, but I really want to get the scoring feedback from the judges. They are a lot more impartial than anyone who is drinks my beer while sitting on my couch.