Jessica and I had a loooong overdue bottling day yesterday. We bottled our Dead Head Ale which topped out at 6.8%ABV due to the 4 week fermentation process...pretty stout!
I also brewed a Honey Bee Ale which was made with a pound of pure local clover honey...the aroma was wonderful! This beer will be our first attempt at secondary dry-hopping, a process that involves adding aromatic hops to the secondary fermenter for 4-7 days before bottling instead of adding them to the boiling process. We will keep you updated on the process and results.