So there is bad news and even worse news for the sarsaparilla ale. I was about to transfer it into secondary yesterday when there was a bizarre aroma coming off of it. It almost smelled like tomato paste/catchup. After tasting it, my worst fears were proven, the beer was spoiled/infected. The worst part is that I cannot pinpoint the source of the infection. The good part of this whole situation is that I smelled the elder beer and can safely say that the yeast was not the culprit. My hopes are still high for the sarsaparilla ale though and I am planning on brewing it again in the future. It held such promise as it was being brewed.
This post though, is looking towards a brighter note. This is a continuation of my Cinco de Mayo beers, and it will be a Chili Lime Pilsner. I have been wanting to brew this beer ever since I've started brewing. Basically, this beer would be a michelada, minus the salt, tomato (no one needs that in beer) and having to add lime and hot sauce.
I cannot say that this beer will conform to a specific base style since in quite a few aspects I will be deviating. The base malt for the beer will be a Czech Pilsner and I will possibly add some flaked maize, considering the history of the ingredient with the American style lagers/pilsners and that corn is used so much in Mexican cooking. I will be Cascade hops exclusively. I feel that this is a no brainer since the citrusy notes of the hops should play off the lime perfectly. I think I am going to use a Boheamian Lager yeast since it has such a wide range of applications and be a great addition to my yeast bank for future brews.
I very much look forward to this brew, I just hope that the basement will be cool enough for lagering.
On Deck: Belgian Blonde (2/21 - yes I was lazy and am putting it off until tomorrow), Chocolate Chipotle Rauchbier (2/27), Chili Lime Pilsner (3/6)
Primary: Elder Ale
Conditioning: Irish Red Ale, Beef on Weck Ale