When I get home from work today, I think I'm going to relax with a homebrew, then work on a couple projects. First I need to keg a smoked porter. I hate having to tear apart a keg and sterilize all the pieces. Especially the long dip tube. Kegging is sure a lot easier then bottling though.
Another project will be to boil a pint of wort with light DME to add to my yeast culture. I'm trying to culture the yeast from a bottle of Bell's Hopslam. I need to figure out the recipe for this great beer since it is only available from mid Jan to the end of Feb. Why Bell's only brews this in the winter, I don't know. Seems like it would be a great summertime BBQ beverage!
I'm still researching the hops bill. So far my best guess from reading forums and searching the net is: Hersbrucker, Centennial, Glacier, Vanguard Crystal and Simcoe. Fortunately I have most of these in my freezer from before the hops shortage. I'm in some disagreement with which is said to be boiled and which is to be dry hopped.
On Sunday, I might brew up a batch of 2 hearted or a close facsimile. I can't remember the grain bill exactly but I think it is 10# pale, 1# 60L. (I'm at work and my recipe book is at home) For the hops I use 1oz at the beginning boil, 1oz at 45min, 1oz at flame out, then dry hop in secondary with 2-3 oz, depending on how hoppy I feel like making it. All Hops are Centennial.
If you haven't guessed yet, I LOVE hoppy beers!