It has been a bit for sure, but I’m still working on things.
I recently started another batch of the Emerald Mastodon Spruce Tip sake. I’m taking inspiration from Ben Franklin’s Spruce Tip beer recipe and I made a tea of spruce tips and lemon. I’m trying to pull some of the lemongrassy flavors out of the spruce. I’m hoping that along with the Oslo yeast from Bootleg Biology to bring out some more citrus qualities in the sake.
Sticking with Calrose for the rice base until Isabel Farms can take over for MN Rice in the homebrew world. I am looking forward to having access to some different rices though.
I also kept the brew at about 75-80F for the whole starter and just dropped the temp to 65F yesterday. I’m hoping the high temp will push the Olso to perform better. I’ll try and get it down to 55F next week, but I don’t think I’ll let it go much colder.
Rice: Calrose
Yeast: Oslo Norwegian Farmhouse
Additions: Rocky Mountain Spruce Tips, Whole Lemon
ABV: ??