Musingen is German for "Fucking Awesome", sorry for the language but it's the truth. This beer was light refreshing and packed with flavor that would leave you saying "Damn thats good beer". I would even say you would end up saying "Damn thats fucking awesome good beer!". This was the last of the Christmas batches that Sarah got me for Christmas. It had a couple lbs of grain and 9lbs of liquid extract and some cool hops too it.
The best part about brewing this beer was my good buddy Andy Muns came over and actually he's the reason the beer is called Musingen. We figured it's a German beer and he's German and this was his first time brewing so we just named the beer after him. It was a fun day we did some videos you can see below. What was really funny was during the mash we were so caught up in the video that the mash temp went well over 200 degrees. We thought we destroyed the brew but it was a nice mash out, so we just removed the grains and went into the boil.
I did something different this time around, instead of adding the gelatin when I transferred from my primary to my secondary I dropped it after the two weeks of fermentation. I stirred in a half package of unflavored gelatin right before I cold crashed. I let it sit in the kegorator at like 33 degrees for a night then I siphon it into the keg and carbonated it for three days. With the gelatin and the whirlfloc and how light the extract and grains were it came out pretty damn clear, just about the clearest I ever had a beer. I'm going to be sure to do it this way from here on out.
...The result was a balanced, flavorful, and crisp draught that finished smooth and refreshing.
... ...Even though I may be a rookie at watching the thermometer, it still ended up being the best beer to ever hit my tastebuds...