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I live in Arizona, so it should come as no surprise that chilling a batch of beer is a giant pain in the ass here. I'm lucky if my tap water gets under 90F in the summer, and I've never seen it fall under 70* in the winter. I bleed with envy at all those folks that can simply hook up a hose to their chiller and run 50* water through it. But alas, I live in the desert, and chilling wort sucks here.
Every now and then I decide to brew a clone recipe of a beer not to see how well I can replicate it, but rather just to be able to try it. The Zombie Dust Recipe
I brewed a couple years ago was a good example. I couldn't actually get my hands on Zombie Dust, so there wasn't a point in comparing how close I got to the real thing. But given the massive hype it was nice to be able to taste roughly what Zombie Dust was like. Well, after hearing rave reviews of Kern River's Citra Double IPA over the past few years, I decided to brew up a batch so I could see what it was all about.
Here we are, it's finally time to put my 12% Imperial Stout down for a nice long twelve month nap. To quickly recap, I'm brewing a huge imperial stout, and trying my best to mimic the barrel aging process for the beer. I've been wanting to brew a beer like this for a quite a long time, so it feels really good to finally get moving with it. I'll skip over most of the barrel aging process, as I covered that in my last post.
