To say that Bonnie's batch of Costa del Sol hit it out of the park would be an understatement. After few weeks on tap it hit a point of maturation that just made the hops sing! From that point on people couldn't get enough of it. It became on of those beers at a tasting that people would appear with a full glass of it in loo of a small taste. I myself helped myself to plenty of weeknight pints based largely on it's low abv however the good times were not to last as just like all great beers that you only have 5 gallons it wasn't long till you poured air... Fortunately we have the ability to make it again and set out to do just that over the weekend.
The only change in the recipe was changing the first wort hop (and primary bittering) from Centennial to Simcoe solely because I "thought" we still had enough however when I went through my bags of hop bits in the freezer Centennial was nowhere to be found. I'm interested what effect, if any, this change will have.
We decided to run a double brewday with me brewing up Weiss the Hell Not. So as with her the previous batch, I left her mostly on her own. After I set everything up, I answered only a few questions here and there before heading to the gym. I returned at the very start of her boil to see she still had things well at hand. Since we only had one propane tank I transferred 34 to a keg (see the pictures in Weiss the Hell Not) while I waited.
Now comes the hardest part, waiting the required 6-8 weeks till I can drink it again. For her next batch we bought the Petite Saison d'Ete kit along with some others during Northern Brewer's Buy 3 Ships Free promotion. We are thinking of taking the kit and tossing it on the yeast and bugs from Weiss the Hell Not along with some raspberry puree. It should be fun.