Estrella Damm Inedit goes well with shrooms after transferring some home brew

Oh Saturday, I love thee. Time is on my side today. In one week from now, I'm able to taste my Belgian Red. But today, I'm charged with transferring my Heisenberg's American Wheat that I brewed last Sunday (Heisenberg's American Wheat Home Brew) from the bucket to the carboy. The sample tastes fine, but it's a little early still to draw assumptions. However, let the record state that I'm patting myself on the back for the temperature control exerted while this is fermenting. I've definitely been sleeping in what little cold weather clothes I own. The Kolsch yeast works best between 55 and 70 degrees, but the first 24 hours after brewing I brought the temperature up to 72 degrees (to get the yeast working). Then over the course of the week I've slowly decreased the temperature in my room to from 72, to 70 and down to 66. When it's in the carboy I'll sustain a 64 degree temperature and Let It Ride like Bachman-Turner Overdrive.


I realized this is my 4th home brew in as many months, and I've never posted a picture of the trub. You'll see why in a second. Trub is the output of the yeast interaction with the fermentables and what's left after transferring the brew to the carboy. It's essentially heavy fats, proteins and inactive yeast. If left in the bucket for too long, the trub can impart off-flavors.

Yep. Like staring into Satan's butthole

So in transferring the beer to the carboy, we separate it from the trub and allow it to settle, which creates additional color clarity in the beer and precludes the trub from imparting any off flavor. 

Wallah!

So now I wait a week or two and then bottle it. It should settle to become a dark yellow - light gold color.

Nick G is coming over for dinner and that means a guys night out filled with Chile con Queso, Steaks, Beer and Mush-Shrooms.

Unlike David, I rarely cook nice meals but fortuitously for me, this beer was actually created to be paired with food. Hailing from Spain, they probably thought we'd be pairing it with more complex food but whatever, American Steak rules. Also, Estrella has a beautiful bottle and I love its shape.

It pours a golden goodness and it's malty smooth. The Damn Inedit is a wit / lager chimera and it definitely has the wit spicy floral and citrus notes and finishes like a sweet lager. They were right about pairing this with food, but steak wasn't the best choice.

Problem is, the beer is decently unique but it never really grabbed me. If this beer was a stranger, it would be someone who had a great ice breaker but was a mediocre conversationalist. Still, it's worth introducing yourself to one mister Estrella Damm Inedit. ARMAGEDDON rating.