Chinook/Amarillo Pale Ale

"Hmm. That's different", he says with a cock of the head and dives back in for more. Racked the Chinook/Amarillo Pale Ale to secondary. OG 1.016. Still had a nice frothy Krausen, but not too high. Bubbles were 4-5 seconds all week, slowed to 10 friday and was about 18ish today. I thought about keeping it in primary longer, but I like the idea of some fermentation going on in secondary to push out the O2 with CO2. Still very turbid in appearance as I expected. The finish is late and long which I like, earthy and what do you know, spicy as advertised. Thinking less old bay, and more cumin-y? Can't really place it. It almost seemed hot pepper spicy when it went into primary, but it has lost that edge now, which I think I am glad about. It definately needs to be dry hopped, but with what? Initial immediate reaction was cascade would work well with it and brighten it up a bit on the front end. I may do some sniffing around that new Japanese hop. Not sure whether to stay in the earthy end since it is well placed in that category, or th change it up a bit. I don't want more Amarillo I don't think and the Chinook doesn't really smell hoppy to me.

I think I may really like this northwest yeast.

This beer needs a name. Something like 38th unparalleled maybe since I saw Dean and Mouse as it was in primary. I think I am settled on the Patton Porter for a name, lemon wheat will be a standard brew this time of year, so that needs a name as well. Hell, the brewery still needs a name, Imbecile brewing is funny, but I'm not going to proudly write it on a bottle.