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We’ve finally hit the big time here at the Honest Table. For 2021 we’ve doubled our production capacity. You read that right, 2020 production capacity times 2. Which means I bought a 2nd five gallon corny keg.

And, more importantly, I made a Helles that tastes like a Helles AND isn’t an oxidized turd. It’s definitely not the best Helles ever made, but it’s pretty decent. It would fit in great on the tap list of a totally mediocre brewery.

All to say, I’m still getting better at this brewing thing.

My Recipe.

My Notes.

My Readings.

What was notable about this brew session?
* I’m getting better with effective water temps and volumes during mashing and my extraction is getting more efficient -- side effect is my abvs are coming in too high.
* Flavor and color were almost exactly how I planned them when developing my recipe.

What pleasantly surprised me?
* CO2 purged my keg and transfer line before transferring from fermenter to keg and the color of my beer is great. I’m very excited about having minimal oxidation.

Why can’t I officially call this my first good batch of beer?
* I messed up my diacetyl rest by doing it at 60 instead of 65. I still think the diacetyl was cleaned up, but maybe not as efficiently as it should have been.
* I’m a bit disappointed in the hop expression in the foam...but I’m also a little pumped that I now care about that in my beers.

Next up is a maibock with some water chemistry work. Should be interesting.