(All packed up and ready for a ride up the street)
(One final look at the emaciated sour cherries in the secondary fermenter/glass carboy)
(Just about finished racking to the keg)
(Closed up and under a protective layer of CO2)
Off to the NonConFermist for cooperage until such time that I can bottle it. The "downtime" shouldn't be bad for it. Now in a keg under a protective blanket of CO2, it will have approximately a month to settle out from its secondary fermentation on ten pounds of sour cherries.
A little taste test reveals a beer with dark chocolate hints in the aroma and flavor, obvious sour cherry flavor, and an alcohol heat that is probably pushing 10% ABV. Seems, so far, that this could turn out to be a real nice winter "warmer" to be enjoyed by the fire in December through March.
A parson is a nonconforming minister, according to the dictionary--I looked it up. Think I'll call Adam my beer's parson until he turns it back over to me.