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Golden Ale, Red Ale

Today I was able to keg, chill, filter, and carbonate my latest two beers, a golden ale (left) and a red ale (right). I’d brewed these from Cap’N’Cork recipe kits over the last couple weeks by first fermenting the golden ale then brewing the red and racking it on to the trub (leftover hops, yeast, etc) from the golden. This resulted in the red fermenting extremely quickly and both beers being ready to keg this morning. I transfered each to kegs (pulling these samples in the process), put the kegs to chill on the porch, and around 10:30pm they’d reached 37°F and were ready to filter.

They’ve since been filtered with a 1μm water filter, force carbonated, and while they need a bit more CO2 they are generally ready to drink.

I’m happy with how both of these came out. They were simple to make, fast to brew, filtered to something fairly nice, and taste good. That’s about all I can hope for. I’ve now got four drinks on tap (Hard Cider, RyePA, Golden Ale, Red Ale) and should probably think about making something a little more special to age and put on tap once one of these run out.

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