90% Deniability Brew

So we're making this beer from about 90% donated ingredients. We're calling it the 90% Deniability Ale.




Via the Austin Zealots we acquired some Real Ale Sisyphus second runnings. We then gave the gents at Jester King a ring and scored some of their inoculated house yeast. Next we approached Draught House and were generously given 11 pounds of Celia hops. We purchased the remaining ~10% ingredients at Austin Homebrew out of our deep deep BeerTownAustin pockets.

Awesome.

We got the second runnings on Wednesday and "brewed" on Sunday (the wort from Real Ale was so hot it popped the butt off my corney keg!)

The wort was ~1.055 when we got it. We added a half a pound of Belgian Dark Candi Sugar and finished out at 1.060 OG. We added 1 oz of the Celia hops at 60 minutes, then half an ounce at 30 and another half at 15. We pitched with White Labs Belgian Ale Yeast 550 for primary fermentation. There were signs of active fermentation within 12 hours. (see the video)



Next we plan to rack the beer in my Balcones Blue Corn Whiskey barrel and inoculate with the Jester King house strain and letting it sit for a few monthswhile moving the 5.3 gallon barrel among the various climates in my house. Maybe we'll add some cherries to it. Who knows.

So maybe come this Spring we'll have five gallons of swill. OR maybe we'll have five gallons of the most lusted over local collaboration known to man (who reads our blog and knows anything about the generous donators to this brew).

So check out the video of this sweet primary fermentation.

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• homebrew
• real ale
• jesterking
• draught house
• austin zealots
• balcones distilling
• whiskey barrel
• barrel aged beer
• soured beer