Brewery chores

I kegged and transferred everything Tuesday morning. Whew! Three hours of work. I need a beer!

Let's see:

Kentucky Common - Not as sour, and the anise is so mild, I didn't notice it. Smells hoppy, though. I might have something here. OG 1048, today 1019. I will let this clear a week or two, then keg it. This beer was traditionally kegged young. We'll see how this turns out. This will go to Nationals, I think.

Oak Barrel Stout - OG 1054, FG 1018. Bourbon flavor seems subdued compared to last time, but that was a year and a half ago. Kegged it today. Should be good in four to six weeks.

Peppercorn Rye-Bock - I brewed this the day after I brewed the Kentucky Common, using the same recipe as before, but using Liberty Hops. OG 1064, today 1018. (I think I have spotted a trend here. Yeast starters are in order.) I didn't pull any yeast off before I transferred it out of the stainless conical, so it's a bit cloudy. Two weeks in secondary, then I'll keg it. Tastes pretty good.

Satan also suggested I send Excelsior to Nationals. I already had 6 bottles, so I bottled 6 more. I don't think it will win: it's too dark for style, but I have to admit it is darn tasty.