Well I made another batch of my ever-popular (if I may be permitted to say so) Sauvin Noir. It’s barely been on carbonation for a week and is already getting a great, lasting, chocolate head atop. I had some worries that it might have been ruined as I had forgotten about it for so long. It was sitting on the dry hops for about a month, albeit at a very cool 40F. But still, one shouldn’t neglect their loved ones so much.
Mmmm, Nelson Sauvin
A couple issues, well mainly one, have arisen due to the long sit. It has picked up that familiar vegetable character that a beer does when sitting on green matter for too long. An almost roasted corn note that can be unpleasant for some. The bitterness is a bit more forward than I usually like as well, but it is not overpowering. The chocolate note that is typically there is absent. I’m guessing the long rest had much to do with that.
Lesson learnt: don’t neglect dry-hopped beers. It is still very drinkable and has given me a few other things to really dial it in for next time. I’m also going to be making a different version with Citra hops. I’ll be naming this one…wait for it…Citra Noir. Clever, no? Ever since I made a psuedo-Zombie Dust clone, then the Heady clone, I’ve been really digging the Citra. Very tropical fruity. Tons of floral aromas. Really, just a great hop. As evidenced by the lack of availability at times. I’m sure it will wane soon, but until then I’m going to be using it for a ton of beer. And maybe even after. I don’t think I could ever tire of it. But, I’ve said that about other things.
I’m also in the midst of prepping my barrels for a new round of stouts. I’ll be emptying a bottle of Eagle Rare into each one to regain some whiskey notes before throwing the beer into them. I’m also going to go ahead and sanitize them since they have been sitting for so long. As you can see in the pictures, there are a few leaky spots that are of concern. After this batch they’ll be going into duty for the sours. First up will be an Atrial Rubicite clone.
Then a base for next year’s Dewberry sour. Dewberries are popping up like crazy around here and they look like they will be a good fit for a sour beer. At least I’ll remain hopeful. Also I will remain hopeful in the attempt I’ll make to use whatever wild yeast is on said berries to produce said sour beer. It sure would be nice to have most of the character of the beer to come from local items. Minus the hops (this year at least) and malt.