A couple small things going on here besides more and more lake effect snow. The brewing of the sarsaparilla ale went great on Sunday. The flavor and aroma of the beer was amazing. Once it ferments, I believe this will be a delicious late spring or summer braggot. The key to that last statement is "once it ferments." It's been extremely sluggish to start and I can only blame it on my own sluggishness. The yeast was over a year expired, and although it is still viable, I should have made a starter but never got around to it. I made some slants with the yeast that are beginning to show signs of growth which gives me hope that in the next day or so, fermentation will start. If it doesn't, I will be stuck with pitching some more yeast.
There are a few things coming up in the next short while, however I'm not familiar with either of them enough to do a whole blog post on each one. Those would be "Buffalo Breweries" lecture at the Tonawanda City Hall, sponsored by the Tonawanda Historical Society, and a beer tasting at the Wilson House.
The Buffalo Breweries lecture sounded quite interesting, and had I had a bit more notice, I would most likely attend. I have not yet had a chance to read Nickel City Drafts, but this sounds like it is along the same lines. Anyone who is interested in the historical aspect of brewing in Buffalo and the surrounding community, I would suggest you make an attempt to attend. It is tomorrow night (2/9) at 7 pm at the Tonawanda City Hall.
The next event I saw a flyer for at work, and although it is about an hour away, it is sounding like I might have to take the trip out there. It will be a paring of food and drink with Tim Herzog from Flying Bison at Wilson House in Wilson, NY. The tasting takes place on 2/23 at 7pm and tickets are $15 and can be purchased at the Wilson House, or by contacting email@example.com.
I tested the Irish Red today and transferred it to secondary today. It tastes great, although since I have been drinking so much of the Rye-rish Red recently, it seems like this one is missing that nice little spice the rye gives. The Beef on Weck ale will be bottled this Saturday. I'm keeping my fingers crossed.
On Deck: Elder Ale (2/13), Belgian Blonde (2/20)
Primary: Sarsaparilla Ale
Secondary: Beef on Weck Ale, Irish Red Ale