My Life With Beer

Allow me to Introduce You...

2008-04-08T20:37:00.002-04:00

...To my main blog.

http://www.brainardbrewing.com/blog

I post lots of homebrewing stuff over there now, and so if you're looking for newer content, go there. I post at least once a week. Normally every few days. I post every day when I'm really on top of things.

Thanks for stopping by. Definitely take a look over at Brainard Brewing Blog!

Keith

PostNatal and Cherry Sparkles Final Verdicts

2008-03-12T21:32:00.002-04:00

I have had a few bottles each of the PostNatal IPA-Style Beer and the Cherry Sparkles Cherry Wheat. Here's what I like and don't like, and what I'll do differently next time.

PostNatal IPA-Style Beer is a bit too dark for an IPA. It is more like an Indian Brown Ale (DFH-style, but half the ABV). The body and bitterness are good. It came together well in conditioning. Next time, I'll use much lighter crystal malts, shooting for like 6SRM. I think this was 11 SRM with some pretty dark (60L?) crystal in there. It tastes it. That will mellow and sweeten with time, but the hops will also fade with time. I am happy with the bitterness, though I might boost it from 45 IBU to 60 IBU next time, with perhaps a bittering 60 minute addition to the boil, instead of just FWH and 30 minute (and later) additions. I would also increase the late additions to provide a lot more hop aroma and flavor. Like an extra ounce or two spread across the last 20 minutes of the boil.

Cherry Sparkles is good. I wouldn't change a thing. Maybe a little more cherry flavor and a little less food coloring. I also wish it had more carbonation, though I used 5 oz. priming sugar. I wouldn't add more than that. Maybe the food coloring is suppressing the yeast or something... But it's fine the way it is. The base beer is Stonington Memorial Summer Ale, which I've made before. This time I spread the hops all throughout the boil, and I like the fullness of hop character it provides to the base beer. I also used US-05 instead of a liquid American Wheat ale strain of yeast. The American Wheat provided a tartness but no banana or clove, which is good. It isn't a Wit, after all. The US-05 doesn't have tartness, but the wheat still provides a soft tart bready flavor. But there's that weird estery phenolic peachy thing that I've been getting in my light colored beers with the US-05. I am planning on fermenting warmer (65F instead of 62F) in the future to try to reduce or eliminate that. FWIW, the cherry hides that undesirable aspect quite well.

Cherry Sparkles Bottled

2008-03-01T13:25:00.002-05:00

I did end up bottling Cherry Sparkles on the 26th, just a day after PostNatal IPA. I added a bit of cherry flavoring, which was more like black cherry than maraschino cherry. And I used almost a whole tube of red food coloring shooting for a pink color. I think I might have overshot, and I may be more red than pink, but we'll see how it looks once it's conditioned.

The taste was nice. The base beer is my latest incarnation of Stonington Memorial Summer Ale. That's a half malted wheat, half pale ale malt grist with Tettnanger hops. In the past, it was a 60 minute addition and a flameout addition, but I changed it up a little, with additions as first wort hops (added to the kettle as runoff begins), along with 60, 45, 30, 15, and flameout additions. It all amounted to about 20 IBU, which was a little higher than I wanted, but my volume was low, so there you go. This gives the beer a noticable but mild bitterness and all-around hop character, which was nice for the base beer. I packaged about a gallon of this un-pinked. The pink beer ended up being just slightly cherry, almost more from the nose, inferring a flavor. The food coloring is mostly high fructose corn syrup, and that showed in the flavor of the pink beer. I hope that isn't too fermentable, or my bottles might blow up. Time will tell.

They're nearly conditioned already, but I'll give them a few more days before I pop one open and test it. I don't need to drink a flat one, thank you. I already tried that anyway.

PostNatal IPA Bottled

2008-02-25T20:46:00.002-05:00

I almost bottled PostNatal and Cherry Sparkles on Friday, just a week after brewing them, but I just couldn't do it. Even though both were done fermenting, I felt like it was too early to bottle them, even for me.

But now it's in this any-day-now mode with my wife's pregnancy, and eeking out a few hours to bottle one batch, let alone two, is a politically and practically delicate matter. You just sort of never know when I'll be needed.

But since PostNatal is for use after giving birth, I thought it would be nice if it were ready at that time. I know I'd want to crack a cold one pretty soon after giving birth, but maybe I'm projecting.

Fortunately, my wife is one of the most understanding on earth, and was agreeable to me bottling today. It turned out it was really only reasonable for me to bottle one of the batches today, but that's fine. Cherry Sparkles can wait a little bit more. Maybe tomorrow ;)

PostNatal started at 1.032 and the FG was 1.006. That makes it 3.4% ABV, which is a little higher than I wanted, but still hopefully low enough. The body is pretty thin and watery. I think that will improve with some fizz in there, and perhaps a little with age, but age generally hurts hop-centric beers. I will probably add more crystal malts and increase the mash temperature for next time I make this one. The hop bitterness is good and firm with a nice linger, but the hop flavor and aroma are weak to non-existant. I guess I need a lot more hops at flameout and maybe at other late boil times.

I'll report back when they're fully conditioned.

Pictures and revisions

2008-02-15T21:20:00.003-05:00

<--Dragon King (left)...and...(right) Marynka Porter-->

First: Dragon King. For some reason, this bottle didn't have as much head as the others have. I still don't know of a great way to get consistent carbonation from bottle to bottle within a batch. Any thoughts?
Now: Marynka Porter. I was on crack when I said this was fruity like Cascades. There's none of that. The body is pleasantly light, given the darkness of the beer. I think it's more the Fuggles I'm picking up on and remembering and calling Cascades. What the hell do I know, anyway?

Brew Day

2008-02-15T17:20:00.002-05:00

Today I am making two beers at once. This is the second time I have done this. That makes today the Gemini Series Beta Project.

Gemini Beta One is PostNatal IPA. This is a low alcohol IPA. Before you get all BJCP on me, let me tell you that I know IPA is supposed to have high alcohol, or else it isn't an IPA, just a hoppy Pale Ale. Blah blah blah. There's no style that welcomes 1.030 OG, 11 SRM, 45 IBU beer. At least none that I could find that would mean anything. If you know of one, let me know. The wort is not too sweet (obviously) and is very bitter (perhaps also obviously).

Gemini Beta Two is Chery Sparkles. This is named in honor of Iris, my four year old daughter. This is her self-appointed nickname, and ever since I had her make a label for me, she's wanted me to make this beer. She didn't really care what it tastes like, since she's four and hates beer. I think she'll like it to be pink. I am making my Stonington Memorial Summer Ale recipe, which is just a half wheat, half base malt beer with less than 20 IBU of Tettnanger hops. This is adapted from the Northern Brewer.com American Wheat recipe. But it's not like some earth-shattering unique recipe. I'll be using dry yeast, US-05, like always, so it won't be as tart or tangy as a normal American Wheat beer. Then I'm going to add some cherry extract at bottling time, to give it a very subtle cherry flavor. Then I'll probably dose it up with some red food coloring so the beer and bubbles will hopefully become pink. Should be fun. It's still boiling, so I don't know the gravity, but I'm planning for 5.5 gallons at 1.043.

Marynka Porter Tasted

2008-02-15T17:13:00.002-05:00

I also broke into the Marynka Porter. No photo of this one, either. What's wrong with me? I think I'll have to drink one each of the Marynka and the Dragon King tonight so I can get a few snapshots to post here.

The Marynka Porter pours deep dark brown with a small head. The smell is of roasted grains. The taste is dark too. The Marynka hops promised a licorice, cedary flavor, and deliver something like that. I really like the Marynka hops with the Porter. I also used a small dab of Fuggles, but I used a lot more Marynka. I find this kind of a little light-bodied, and the hops seem almost fruity to me at times. I might have guessed there were Cascades in there if I didn't know better. Unless Northern Brewer.com sent me Cascades labelled as Marynka. Which I don't think they'd do. This is my favorite home-made beer right now. The Mean Giant Double Stout and Big Slick IIPA are just a bit over-the-top intense sometimes. But the Marynka Porter hits the spot. And at 7.1% ABV, it's the lowest alcohol of my own beers available right now!

The Marynka porter has no phenol at all to it. Maybe that's just because the dark grains hide it, but I don't think so. The massive hops and ABV in Big Slick couldn't hide it, so why would dark grain flavor hide it. This is part of my new belief that my water is alkiline, and thus better at dark beer.

Dragon King Tasting Notes

2008-02-15T17:02:00.002-05:00

I don't have a picture yet, for some reason... but I have broken into the Dragon King Pale Ale.

It pours a very light golden color, with a pretty good sized head. It is still pretty cloudy. The initial aroma is lemony, which I guess comes from Ahtanum hops. Then there's a big whiff of phenol in there, like band aids, still. Where the hell is this coming from?! All new buckets and stuff, so it's not that... Overall, it's not too hard to get past the phenolic smell. The taste doesn't carry it. This beer is an easy drinking 7.8% ABV. The 40 IBU aren't quite enough to achieve a deep bitterness, but there's enough to keep it interesting. The lemon zinger finish makes me anticipate that this will be a nice refreshing summer beer. Refreshing and nearly 8%. Phenols or not, that's not too bad.

Just today I got an email that had included the AHA forum daily email in it. They're having a discussion on phenols over there. Once you get past all the talk of "good phenols" that come from yeast, like Hefes and Belgians and things, I found a new bit of information. Many said that the band-aid phenol could come from high pH sparge water/wort runoff. I am pretty sure that my water is alkiline. The water report indicates it has a high pH, which I always thought didn't matter, as long as the other stuff was OK. Not that I've tested it...

But I also notice that my very dark beers don't seem to have a problem. In fact, before I started brewing, I didn't think I really liked dark beers like stouts and porters. Now I love them. Mine always come out really well. This would make sense with high alkilinity water, since the dark grains have a lot of acidity to them. It might be starting to come together.

America Makes the Best Beer

2008-02-05T20:16:00.000-05:00

It's official! My poll got a whopping seven votes to determine that the best beer comes from home. I think there's a person from a different country that logged in and voted for Imports. But I can't argue with numbers. What a landslide! If only I knew what the real elections of today resulted in, I could make a political analogy, but I don't, so I can't.

All I can say, in my best redneck Red-State voice "Whooooo! USA friggin rules man!" But seriously, I do think that we have the best beer culture in the world here. Where else does every brewery make a RIS and IIPA? There are some British breweries that make like ten beers under 5% ABV.

Thanks to everyone who voted here!

Dragon King and Marynka Porter Bottled

2008-02-05T19:26:00.000-05:00

On January 26th, I brewed two beers on the same day. Dragon King Pale Ale was intended to be a 1.055, 40 IBU basic pale ale. Marynka Porter was meant to be a 1.047, 33 IBU basic porter, featuring Marynka hops.

This being my first batches with my new grain mill, I got unheard of efficiency, and ended up with a pair of 1.070 beers. That makes a really low IBU American IPA and a midrange Baltic Porter. Unfortunately, I didn't measure pre-boil gravity, so I didn't boost the hops accordingly. Both beers are expected to be a bit malt-leaning.

Today I bottled the two. Marynka's been done for a few days. Dragon King didn't seem as far along, but I figured now's the time.

Marynka ended up at 1.016. One point lower than BeerSmith predicted, even mashing at 155. There's just no stopping that dry yeast! And I didn't even rehydrate it. The beer has a nice dark grain aroma, with the taste to go along with it. The hops are subtle, as expected, and perhaps to style. Marynka is said to have a cedar, rootlike, licorice thing going on, and I can sort of pick up on that. I figured this would be a really nice complement to a Porter's dark malts. Now that it's a baltic porter, the Polish hops only make more sense. I am really happy with this one. There's a slight tang, and the body is a little light. I think I need to use more dark malts to get past that dark malt tang, and that will also deepen the body. I'll just have to ignore the SRM specs for dark beers that I make. Mean Giant RIS proves I love tons of dark malts.

Dragon King came out weird. I used two hops I don't normally use: Brewer's Gold and Ahtanum. Brewer's Gold was a 60 and 30 minute addition. It turns out that Brewer's Gold is sort of like a low alpha Chinook, which I am learning that I don't like too much. It has a real pukey smell to me, which might be more objectively described as intensely resiny and spicy. Big Slick IIPA has a lot of Chinook in it, and it is worse off for it. Maybe Columbus next time? Or Simcoe? Or ?? But Dragon King is no IIPA. With 40 IBU and 1.070, it is very mildly hopped. To say the least. But the Chinook makes a decent bitterness when you don't catch a whiff of them. The Ahtanum is said to contribute a distinctive sweet, citrus-zest character. Making the recipe, I thought "grapefruit" and thought maybe I had a Cascade option here. But it is more like lemon. The lemon zest impression from a 30 minute and flameout addition of Ahtanum is big. Almost like actual lemon zest. This is a summer beer. A huge one. Coming out at 1.010, it is 7.8% ABV. The alcohol is pretty well hidden, and the overwhelming character is my negative impression of Chinook and a big lemon tang finish. It doesn't help that it is dry as hell, finishing at 1.010 and all. But I think the big ABV will help this one keep for a few months until it's warm enough to enjoy a refreshing beer. Plus there's something to be said for a nearly 8% beer that's anything close to refreshing. This just might end up being a regular summer brew for me, and for my eventual brewery. The concept is perfect for today's beer market.

So there you have it, two beers, twins, born in the same day, but not identical. Both are good in their own way. You can never choose a favorite child. But I feel a preference for Marynka right now, based off this tasting. Of course, come warmer days, I just might change my mind. Sort of like the kids. One day, Iris is the fave. Then the next day, Boden is best.

Another nice thing was saving some time by bottling two batches at once. The original intent of brewing two in one day was to save several hours by parallel brewing. The same thing paid off today in bottling. It's been taking me two-and-a-half to three hours to bottle one batch, but I did two today in probably four hours. I was able to sanitize the bottles for batch two while bottling batch one. And I did a bunch of other ad-hoc multitasking as I went along.

This is also amazing considering this was my first bottling with Iodophor. I am on a 15-minute soak schedule with Iodophor for now (although I hear that it doesn't need that much, that's just what Zok said to do). So if I have to do four rounds of sanitation in my bottling bucket to handle two cases of bottles, that's an extra half hour right there.

In the end, it's awesomely cool to bottle four cases of beer in one day. I feel like a farmer that just sowed all the seeds for the season. I just can't wait until this abundant feast of beer is ready to harvest. They say you reap what you sow, but I can't wait to reap this!

Gemini Alpha Update

2008-02-02T20:00:00.000-05:00

A week ago, I had my first dual brew day. Gemini Series is the name of the two-beers-made-on-the-same-day thing. Alpha is my name for the first of this series. They were made together, pitched just hours apart, but not progressing at the same rate.

Marynka Porter had an OG of 1.070 for 5 gallons. It's pretty much done fermenting now. I haven't seen a bubble all day. Though I see evidence of bubbling when I go down there. I figure it's to the point where it's just expressing the CO2 from the beer that's now made in the bucket.

Dragon King Pale Ale had an OG of 1.070 for 5.5 gallons (total coincidence on the same OG). It's still going. It bubbles every ten seconds or even more frequently. It is probably still scrubbing those last few points of gravity off the beer. Interesting, and even expected, since I mashed it four degrees cooler than Marynka (151 vs. 155). Plus, it's obviously lighter, and thus, to a certain extent, more fermentable by nature.

I could probably bottle Marynka right now. And God is it tempting. But I want to wait. I want to bottle them together. Two for one. Both on the same day. So in all likelihood, I'll be making the move on Tuesday or so next week. Of course, I'll post about it when the time comes. I'm eager to taste these latest creations. I expect both to be excellent. I think Dragon King might end up a little under-hopped, since the gravity came in 15 points higher than planned. But I'll be happy with clean-tasting, contaminant-free beer right now. Hopefully new buckets and tubes means no band-aid phenols.

Gemini Series Alpha Project Fermenting

2008-01-28T19:31:00.000-05:00

Gemini Series is my fancy/cheesy name for making two batches of beer in the same day. Great time savings. Alpha Project is my fancier/cheesier (downright geeky in every sense of the word) name for my first attempt at making two beers at once (not counting the two partigyles I've done). If you're reading this, you presumably know that fermenting is what we call it when yeast consumes sugar and creates alcohol and CO2.

Finally, after a nearly 24-hour lag time, my two beers are fermenting. They're going pretty good right now. I am almost ready to switch the fridge over to cool mode to keep the temps from raising too much as fermentation creates heat in the becoming-beer.

It is strange, though. The two beers are fermenting differently. One is steady, like a normal beer. But the other one is really burst-y, no activity for a second, then three bubbles all in a row. It was so compelling to me, I filmed it (with my digital camera - the one that I take still photos with) and put it on YouTube. Here it is:

Brew Day

2008-01-26T21:02:00.000-05:00

Today I did the first in my "Gemini Series" - that's twin batches; two batches in one day. Today was fraternal twins - a Pale Ale and a Porter. Actually more like a Double Pale Ale and a Baltic Porter. My new grain mill bumped my efficiency to 90%. I still can't believe it, and I've got to make sure I'm measuring everything correctly.

But the hydrometer read 1.070 for both batches. Maybe today is a "70" day somehow. So much for the session beers at 4.8% and 5.5%. I'll have to deal with two 7% beers. Can you tell I'm disappointed? ;)

I tried to be time-efficient. I mashed Dragon King Pale Ale first. Then, my intention was to time the heating of the mash water for Marynka Porter such that as soon as the mash tun was free from Dragon King, I could take it over with Marynka. I had sparge slowness, so it took a bit longer, but in the end, it all came out OK. I'll skip the play-by-play. Because I am lazy right now.

Marynka Porter

2008-01-26T21:00:00.000-05:00

BeerSmith Recipe Printout - www.beersmith.com
Recipe: Marynka Porter
Brewer: Keith Brainard
Asst Brewer:
Style: Brown Porter
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 5.00 gal
Boil Size: 6.72 gal
Estimated OG: 1.070 SG
Estimated Color: 30.3 SRM
Estimated IBU: 31.2 IBU
Brewhouse Efficiency: 90.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
10.00 lb Pale Malt (Pearl) (3.0 SRM) Grain 90.91 %
0.50 lb Black (Patent) Malt - Light (478.5 SRM) Grain 4.55 %
0.25 lb Caramel/Crystal Malt -150L (150.0 SRM) Grain 2.27 %
0.25 lb Chocolate Malt - Medium (385.0 SRM) Grain 2.27 %
0.50 oz Marynka [6.50 %] (90 min) (First Wort HopHops 12.3 IBU
1.00 oz Fuggles [4.60 %] (60 min) Hops 14.9 IBU
0.25 oz Marynka [6.50 %] (30 min) Hops 4.0 IBU
0.25 oz Marynka [6.50 %] (0 min) Hops -
1.00 items Immersion Chiller (Boil 15.0 min) Misc
1.00 tsp Irish Moss (Boil 15.0 min) Misc
1.00 tsp Yeast Nutrient (Boil 15.0 min) Misc
1 Pkgs US-05/US-56 (Safale #1056) Yeast-Ale

Mash Schedule: Single Infusion, Medium Body, No Mash Out
Total Grain Weight: 11.00 lb
----------------------------
Single Infusion, Medium Body, No Mash Out
Step Time Name Description Step Temp
60 min Mash In Add 13.75 qt of water at 167.1 F 155.0 F

Notes:
------
Gemini Series - Alpha Two.

-------------------------------------------------------------------------------------

Dragon King Pale Ale

2008-01-26T20:57:00.000-05:00

BeerSmith Recipe Printout - www.beersmith.com
Recipe: Dragon King Pale Ale
Brewer: Keith Brainard
Asst Brewer:
Style: American Pale Ale
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 5.50 gal
Boil Size: 7.33 gal
Estimated OG: 1.070 SG
Estimated Color: 6.2 SRM
Estimated IBU: 40.4 IBU
Brewhouse Efficiency: 90.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
11.25 lb Pale Malt (Pearl) (3.0 SRM) Grain 93.75 %
0.25 lb Cara-Pils/Dextrine - Dark (12.5 SRM) Grain 2.08 %
0.25 lb Carared (20.0 SRM) Grain 2.08 %
0.25 lb Munich Malt - Light (6.5 SRM) Grain 2.08 %
1.00 oz Brewer's Gold [7.70 %] (60 min) Hops 22.5 IBU
0.75 oz Ahtanum [5.50 %] (30 min) Hops 9.3 IBU
0.50 oz Brewer's Gold [7.70 %] (30 min) Hops 8.6 IBU
0.25 oz Ahtanum [5.50 %] (0 min) Hops -
1.00 items Immersion Chiller (Boil 15.0 min) Misc
1.00 tsp Irish Moss (Boil 15.0 min) Misc
1.00 tsp Yeast Nutrient (Boil 15.0 min) Misc
1 Pkgs US-05/US-56 (Safale #1056) Yeast-Ale

Mash Schedule: My Mash
Total Grain Weight: 12.00 lb
----------------------------
My Mash
Step Time Name Description Step Temp
60 min Mash In Add 15.00 qt of water at 162.5 F 151.0 F

Notes:
------
Gemini Series - Alpha One

-------------------------------------------------------------------------------------

Pre Cut "Just Resiny"

2008-01-24T19:38:00.000-05:00

So today I went back to Zok's. I could go on and on about how great it is there. It was even better this time than last time.

Today there were three other guys there. Bill Hincks was there, and it was great fun to meet him in person. Now I have a face and a voice to the email correspondence. Then there was a guy named Andy Jackson there, who is from Mystic. He had a beer made with Spruce, and on top of that, Zok was just saying, "there's this other guy that makes a good beer with some Spruce in it..." Then there he is! And there was one more guy, whose name I didn't get. But he was nice, too. It was the five of us hanging out for a while, sampling various beers. Just cool, really. Never had anything like that at any other homebrew shop.

But, what does this have to do with a sour Pre Cut Ale With Fir, you might ask, except for the fact that Andy brought a pine beer, too? I brought a bottle of Pre Cut with me, so Zok could try it and analyze the nature of the sour taste. He detected a sour taste, but decided it wasn't lactic, and was probably not an infection. Further anti-infection evidence is the fact that the bottles aren't absurdly fizzy. Lactic bacteria devour sugar that beer yeast won't touch. The feakin' bottom feeders of the yeast-microbe world, and that's saying something. So if the beer was infected by lactic acid, souring bacteria, it would keep fermenting until the beer was so fizzy it spouted forth from the bottle as soon as you opened it. This is not the case - Pre Cut is just a normal carbonation level, whatever that means...

So the final diagnosis is that Pre Cut was just too Fir-infused. The sour taste could just come from the tree. It was overwhelmingly voted "resiny". The two full boughs of Fraser Fir, stick and all, was too much for those little three gallons to take. It might have been something extracted from the sticks put in the beer. Heck, it might have been something that they sprayed on the tree while it was growing. In fact, I caught a whiff of the same sour smell from another old piece of the tree that the kids were playing with today.

So in the end, I might have replaced all my plastic crap for no reason. But better safe than sorry, and the stuff was dirty. Furthermore, I really drove myself crazy with the "why" and "how" of the infection. I guess I will sleep well tonight, knowing that I didn't really do anything wrong, except just used too much Fir with too many sticks in there. Next time, I'll just use the needles.

Big Slick 2 Sampled

2008-01-17T21:58:00.000-05:00

Ever since I found Pre-Cut to be infected, I've been nervously anticipating the state of Big Slick 2. The first time around, Big Slick was supposed to be my most awesome thing ever. It ended up poorly attenuated, and I tried to fix it, and in the actual end, it was DMS city, like a bottle of cooked corn. Bummer. Major.

So today, sixteen days after brewing, the thing is still bubbling in the airlock and I am nervous as hell. I am fermenting at 62-64°F, but still, shouldn't it be done by now??

I did something I am almost categorically against. I thiefed a sample a few minutes ago. I sanitized the plastic beer thief, and drew three pulls. That was enough to fill a hydrometer sampling cylinder. Gravity is 1.015. OG was 1.085, and BeerSmith predicted 1.020 for a FG. But I have been beating BeerSmith all the time with my one-two punch of temperature control and US-05 dry yeast. Slightly worrisome, but not alarming...yet.

Then the smell. It is still fermenting, and I have never tasted still ferementing beer before, or at least not recently. At first, it smells like...uh...hops I guess. But there's something else in there. I now have labelled the smell "puke", though "pee" was my first disgusting thought. Hopefully that's just the smell of something that's still fermenting, like it's just the yeast dropping down to the bottom of the bucket so I can leave them behind. You know, how the yeast on the walls of the bucket smell so nasty. Maybe it's just that. But I'm pretty worried now.

The taste has set it straight. I can't pick up any sour. Sure, it's warm and flat and not done, but it is pretty promising! It is 9.2% ABV, but not too hot, even this young. The hops are absurd - just like an IIPA ought to be. It is really big, soft, and smooth in the mouth. I can sort of taste a touch of the puke if I really look for it, but the hops are center stage here.

Prognosis: I think this one's going to be just fine. No, it will be awesome! I might need to give it some more time, though... If I can, I'll rack to secondary tomorrow afternoon, and then bottle it in a week or so, with a fresh packet of yeast. But then again, I might just bottle it in a few days when the airlock stops bubbling, as has been my lately routine.

Zok is the Coolest

2008-01-16T19:29:00.000-05:00

Today, at the recommendation of Bill Hincks, former CT-RI Brewery Correspondant for Ale Street News, I went up to Willimantic (or Windham or whatever) to visit Zok's Homebrew Supply.

Since I found Pre-Cut to be sour, I immediately suspected every single piece of equipment in my brewery to be full of lactic Brett yeast, and in need of replacement. I soon realized that probably only the bottling stuff and fermenting bucket were likely infected, if that much, and headed out to pick up some new stuff.

I got a bottling bucket, auto siphon, blah blah blah - a bunch of bottling and other plastic stuff. But the best part was meeting the famous Zok. For those of you that don't know, Paul Zocco is Zok. He has a homebrew shop in Willimantic CT, and his knowledge and experience are vast. He does annual trips to Belgium to visit Lambic breweries and blenders as well as other great Belgian brewers. Probably does other trips, too. He writes for BYO, has a bit in Sam Calagione's Extreme Brewing book, knows people like Stan Hieronymous, and probably even more things I don't even know.

Yet with all this awesomeness, he's the easiest guy in the world to talk to. Honestly, I was pretty nervous heading up there. Fortunately, I had 51 minutes (according to MapQuest) to get over the nerves, and by the time I got there, I was excited to see the place and meet the man. I ended up spending upwards of an hour chatting about everything brewing and picking out all the stuff I needed.

Turns out Zok's passion really is with brewing. He seems particularly involved in Lambic brewing, and even has two (soon to be three) wood casks of Lambic in progress in his store. The store's sort of scattered, but there are so many cool things there. You can buy 1/4-bbl brewhouses and 1/2-bbl brewhouses from him, as well as plastic conical fermenters. He had on display a bottle of Utopias (vintage not noted), as well as empty bottles of all sorts - the ones I noticed were Newport Storm annuals from 2000-present.

Another cool thing about Zok is that he has some firm opinions, but at the same time, he's willing to let you do your own thing. A perfect example is fermenting. I used to do secondary fermentation, but stopped when I had all those flat batches. I now bottle every beer - big or small - a day or two after it's done bubbling the airlock. Zok is traditional and always does secondary, often for months. I just don't have the patience, but he respectfully stated his opinion and reasons, listened to mine, and agreed to disagree - no judgement, no arguing, not even a sigh and head shake. A perfect gentleman.

It was a real pleasure to talk with someone so well-versed in brewing, and loving it, doing it day in and day out for his work. Just an inspiration, really. I am glowing inside just thinking about it now. Even though I only ended up with just over $60 of odds and ends, I was given the royal treatment. I am hooked. I want to go back tomorrow to get my copy of Extreme Brewing signed, share some of his Lambic, and get his opinion on my Pre-Cut sour taste. I'll even bring my Mean Giant Double Stout to see what he thinks about it.

So besides a tribute to Zok, I guess the message is: try something new. You might find something awesome.

Pre-Cut is Sour

2008-01-15T21:13:00.000-05:00

Did I say "sour"? I meant "acidic". There was something wild in there. I bottled it about four days ago, and today it is sour. It was verging on funk at bottling time, but today it is funky. Funny thing is, with this mild dose of acid, it is pretty tasty. Doesn't exactly blend with the fir that well, but at the same time, it isn't horrible.

But now I am worried about my bottling equipment and even the bucket I fermented this in. Are they infected? I don't think I want to risk souring the Big Slick 2 by bottling with the same equipment. Lucky me that Big Slick 2 is still bubbling away in there, unaware of the buggy risks that it has just avoided.

To-do tomorrow: go to Rob's and get a new bottling bucket, siphon, and bottling wand.

Hey, this frees me up to go ahead and make "Lambic Imprint" (a takeoff on Limbic Imprint - yes, we are going to do a natural homebirth.) Lambic Imprint will be a 100% Brett B. beer! But according to Vinnie Cilurzo, it will take about six months before it's ready.

Mean Giant Tasted (Twice)

2008-01-11T20:07:00.000-05:00

Yesterday was my wife's Birthday. I made for her a dark chocolate cake with chocolate frosting. The perfect excuse to taste the Mean Giant Double Stout that has been conditioning since 1/3/08. I can tell by squeezing the barometer PET bottle that it isn't really ready yet, but sometimes I just can't resist dipping in anyway.

Yesterday morning I put a bottle in the fridge. When I popped it at cake time, it was flat. So it tasted the same as the bottling sample, just colder and flat. A bummer, for sure. Not to say it wasn't good. It is very strong, with tons of roasted flavor, really big and strong tasting, like a Mean Giant should be. It was just flat. Flat. A little bit of bubbles for looks and a bit of palette lifting would be nice. But flat it was.

Tonight, I couldn't resist again. I took a warm conditioning bottle, from the temperature controlled fridge at 62°F, and put it in the fridge for like literally two minutes. More of a gesture of goodwill than anything else. This one popped like a beer. It poured with a small, but present head that left a ring around the edge of the glass til the last sip. See the photo above for the immediately post-pour shot. Awesome. I think now that a beer like this was meant to be had at a warm temperature like that.

I think with a few more days conditioning, it will be slightly bubbly like this even cold, but in the mean time, I am happy to sneak samples from the warm fridge.

Pre-Cut Bottled

2008-01-11T20:00:00.000-05:00

Pre-Cut Ale with Fir has been done fermenting for about a day. That is, the airlock no longer re-rises when I push the lid of the bucket to get the CO2 out of there. Done enough for me.

I bottled it today. I am...um...how can I say this...curious to see how it will come out. The FG is 1.007. BeerSmith told me it would be 1.011. Maybe the 0.50 lbs of Honey gave it that extra burst of fermentability. The flavor is sort of sourish, and thin. It reminds me of the Sparkling Maple Wine I made this summer, which had a FG of 1.000. It was gross. At least this has a smell and taste of piney fir bough to keep it interesting beyond the pure alcohol of the rest of the flavor. I am considering the possibility that there is contamination. I used a half an open packet of dry yeast from a few months ago, so it could have been contaminated. This would explain the low FG, since wild yeast are a bit less picky about what they'll eat. It could also explain the sour-ish taste, since the notorious characteristic of wild yeast is an acidic fermentation byproduct.

At any rate, I got about fifteen 22-ounce bottles out of it. I dosed it pretty good with corn sugar - 3.25 oz, to get around 3 volumes of CO2. In a word, fizzy. Think Champagne or cellared Gueuze. Time will tell, but I expect to have this one around for a while waiting for it to "mature" in the bottles.

Brew Day!

2008-01-01T19:51:00.000-05:00

I have really been on a roll these past few months. I made CornucopIPA on 11/7/07, Christmas Presence on 11/15/07, Little Bear’s Brown Beer on 12/11/07, Mean Giant Double Stout on 12/20/07, and now today I made Big Slick 2 and Pre-Cut!

I don’t normally make two beers in one day, but this was a special recipe. Big Slick was the first big beer I ever tried to make. The grain bill to achieve a starting gravity of 1.095 for 5 gallons was just over 20 lbs of grain. I knew I could mash at most 12-15 pounds of grain in my little 5-gallon Rubbermaid cooler mash tun, so I had to get creative.

I decided to do two mashes, each with half the grain bill, and each mash I would collect half the wort I needed for a single big batch. The result was pretty good in terms of hitting a high gravity, but the end product wasn’t so hot. The finishing gravity never really got as low as I wanted, and I kept messing with it, and it ended up with a flavor that I believe to be DMS.

I have a lot more brews under my belt now, so I decided it was time to try again with the old Big Slick. It is an Imperial IPA, with the full range of American C-Hops: Chinook, Centennial, and Cascade. Big Slick 1 stalled at 8.5%, but I just made Christmas Presence to be 8.8% with no sweat at all, so I am sure that I can outdo Big Slick 1 with this Big Slick 2.

You might wonder, “why do two mashes, why not just use DME to augment the gravity”, and that is a good question. For one, DME costs a lot more than grains. For two, I like mashing a lot more than I like stirring in powder – it feels more authentic to me. Finally, I don’t know what’s in that DME – it might be a lot less fermentable than a comparable amount of malted barley would be.

Another benefit of doing the two mashes is the opportunity to PartiGyle. This basically means making two beers from one set of grains. Since I only need about 3.5 gallons from each mash, that leaves gallons worth of useful wort that I could make beer with. I think of this as an opportunity to experiment. So I did.

I put branches cut from our recently discarded Christmas Tree (a Fraser Fir) into the wort and boiled them for about 20 minutes in there. I put in two little branches to three gallons, such that the smell was very apparent after the additions were done. My intention is to have the fir act as all the spice I need. The smell of a Christmas tree is so luscious, I figure the taste must be nice, too. Furthermore, the whole piney family of plants has a lot in common with the aroma and taste of some of our favorite hops varieties.

The resulting wort has a strong Christmas Tree aroma, and a distinctive Christmas Tree flavor (not that I tried to eat the tree, but the flavor follows the aroma). It is even almost minty. I didn’t use any hops in this beer, called Pre-Cut, but I did use a half pound of DME and a half pound of local honey to boost the gravity to produce a beer at about 4.5%.

Here’s the recipe and label art for Pre-Cut.

Back to Big Slick. There are almost five ounces of hops in there, and you can tell it from the taste already. Plus I had to clean the strainer three or four times to get them all out while pouring from brew kettle to fermenter to aerate.

Here’s the recipe and label art for Big Slick.

In addition, Little Bear’s Brown Beer is fully conditioned and out of temperature control. The taste is great! Mild, but still hoppy. I consider it an American Brown Ale. It is also low alcohol, clocking in at 4.3%, as intended.

Also, Mean Giant Double Stout is still chugging away, slowly bubbling every minute or so. That’s good news, because it means that it should be well attenuated, and thus plenty powerful, as intended. With any luck, it will even go further than predicted and end up over 10%. Then we’ll cross our fingers for proper conditioning in the bottles.

Big Slick 2 Imperial IPA

2008-01-01T19:47:00.001-05:00

BeerSmith Recipe Printout - www.beersmith.com
Recipe: Big Slick 2
Brewer: Keith Brainard
Asst Brewer:
Style: Imperial IPA
TYPE: All Grain
Taste: (35.0) Wort is very sweet and cleanly bitter. Perhaps a tad too bitter - may need some aging.

Recipe Specifications
--------------------------
Batch Size: 5.50 gal
Boil Size: 7.33 gal
Estimated OG: 1.085 SG
Estimated Color: 8.8 SRM
Estimated IBU: 82.4 IBU
Brewhouse Efficiency: 57.5 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
10.50 lb Pale Malt (2 Row) US (2.0 SRM) Grain 47.7 %
10.50 lb Pale Malt, Maris Otter (3.0 SRM) Grain 47.7 %
1.00 lb Caramel/Crystal Malt - 20L (20.0 SRM) Grain 4.5 %
1.00 oz Chinook [11.00%] (60 min) Hops 30.4 IBU
0.75 oz Magnum [10.00%] (60 min) Hops 20.7 IBU
1.00 oz Cascade [5.40%] (60 min) Hops 13.4 IBU
1.00 oz Centennial [6.00%] (30 min) Hops 12.7 IBU
0.50 oz Cascade [5.40%] (30 min) Hops 5.2 IBU
0.50 oz Cascade [5.40%] (0 min) Hops -
1.00 items Immersion Chiller (Boil 15.0 min) Misc
1.00 tsp Irish Moss (Boil 15.0 min) Misc
1.00 tsp Yeast Nutrient (Boil 15.0 min) Misc
1 Pkgs US-05/US-56 (Safale #1056) Yeast-Ale

Mash Schedule: My Mash
Total Grain Weight: 22.00 lb
----------------------------
Name Description Step Temp Step Time
Mash-In Add 27.50 qt of water at 162.5 F 151.0 F 60 min

Notes:
------
Two separate mashes, but not reiterated. Partigyle the second runnings. First mash was 63% efficient, but the second was apparently only 53%. The grains were floating in the MLT when I opened it at the end of the mash for the second mash (the maris otter mash), so that may be the problem - many of the grains weren't in solution for the mash.

-------------------------------------------------------------------------------------

Pre-Cut: Ale with Fir

2008-01-01T19:43:00.001-05:00

BeerSmith Recipe Printout - www.beersmith.com
Recipe: Pre-Cut
Brewer: Keith Brainard
Asst Brewer:
Style: Spice, Herb, or Vegetable Beer
TYPE: Partial Mash
Taste: (35.0) Smell and taste of wort are of christmas tree. Of course, the taste has some sweetness. This should be interesting!

Recipe Specifications
--------------------------
Batch Size: 3.00 gal
Boil Size: 3.75 gal
Estimated OG: 1.045 SG
Estimated Color: 5.8 SRM
Estimated IBU: 0.0 IBU
Brewhouse Efficiency: 58.0 %
Boil Time: 20 Minutes

Ingredients:
------------
Amount Item Type % or IBU
0.50 lb Amber Dry Extract (12.5 SRM) Dry Extract 9.2 %
2.10 lb Pale Malt (2 Row) US (2.0 SRM) Grain 38.8 %
2.10 lb Pale Malt, Maris Otter (3.0 SRM) Grain 38.8 %
0.21 lb Caramel/Crystal Malt - 20L (20.0 SRM) Grain 3.9 %
0.50 tsp Irish Moss (Boil 10.0 min) Misc
0.50 tsp Yeast Nutrient (Boil 15.0 min) Misc
1.00 items Fraser Fir Bough (Secondary 7.0 days) Misc
3.00 items Fraser Fir Bough (Boil 15.0 min) Misc
0.50 lb Honey (1.0 SRM) Sugar 9.2 %
1 Pkgs US-05/US-56 (Safale #1056) Yeast-Ale

Mash Schedule: My Mash 2
Total Grain Weight: 4.41 lb
----------------------------
Name Description Step Temp Step Time
Mash In Add 5.51 qt of water at 162.5 F 151.0 F 60 min

Notes:
------
Second runnings of both mashes of Big Slick 2. Grains are approximation of gravity of this wort. Extract and sugar added to achieve normal gravity beer. Used the open, half-pack of US-05. Fir boughs got all black and nasty looking after being boiled.

-------------------------------------------------------------------------------------

Pulls from the Cask

2007-12-27T18:19:00.000-05:00

Pick it, pack it, fire it up. Come along, and take a pull from the cask. Bonus points for calling me out on my strange reference there.

I just love having access to this little cask of Little Bear's Brown Beer available. Not only can I sample beer that isn't really ready yet, but I can sample it in small doses. I pulled like two ounces tonight, and just savored every drop of it. It took me 20 minutes to drink those two ounces of 4.3% session mild/American Brown Ale. Sometimes I can down a Sierra Nevada Bigfoot in 20 minutes.

I guess it's just fascinating to me to witness day by day the subtly changing and improving character of the beer as it conditions. Part of it might be just getting rid of those residual sugars meant to be turned into bubbles. Part of it might just be the act of aging and mellowing with age, though I would think that happens on a longer time scale than day-by-day, but you never know.

I'm getting closer every batch to a kegging system.

Water Dispenser "Cask"

2007-12-25T14:41:00.000-05:00

First of all - Merry Christmas!

I brewed a small Brown Ale to be used as a starter for my big Imperial Stout. It was bottled Saturday night. As an experiment, I bottled part of it in a little one-gallon water dispenser. I thought of it as a self-introduction to kegging with only $5 of equipment needed - the dispenser. It would save bottling time by taking a relatively large volume of liquid into one vessel, and it would be a fun way to dispense the beer, enabling me to take just a few ounces if I want. Plus it would be sort of like cask-conditioned - fed by gravity with no CO2 needed at all

The dispenser looks something like the one above - except that one in the picture is two gallons, and mine is more like one gallon.

One of my main concerns about this is whether or not this vessel is capable of holding the pressure that will be in there with the carbonation and all, but I'll never know if I don't try. OK, I just realized I should post photos of the actual thing I have: first, in my temperature controlled fermenting/conditioning fridge, then from the front, and then from the side.

So with this recently bottled batch of Little Bear's Brown Beer, my "barometer" PET plastic bottle is getting firm, and this rubbermaid dispenser is bulging out quite a bit, so I could no longer resist taking a little sample. After all, sampling a small amount is so easy with this dispenser! That's part of the benefit I hope to gain.

Imagine my delight as the beer came out with a bubbly blast from the dispenser! It was pushed out with the fury of a driving snowfall! Wow! Cool!! I am always pleased with the marked improvement in taste that CO2 bubbles give beer. And this proves that the concept works so far. I will keep drawing samples each day, and when it seems right, I'll move it over to the cold fridge to stabilize it. Maybe I'll use it as a serving device on poker night next week. If it lasts that long.

Big Slick and Absinthe Beer

2007-12-19T08:00:00.000-05:00

BeerSmith Recipe Printout - www.beersmith.com
Recipe: Big Slick
Brewer: Keith Brainard
Style: Imperial IPA

Recipe Specifications
--------------------------
Estimated OG: 1.095 SG
Estimated Color: 8.4 SRM
Estimated IBU: 80.0 IBU
Brewhouse Efficiency: 63.1 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item
10.00 lb Pale Malt (2 Row) US (2.0 SRM)
10.00 lb Pale Malt, Maris Otter (3.0 SRM)
0.20 lb Caramel/Crystal Malt - 60L (60.0 SRM)
1.00 oz Chinook [11.60%] (60 min)
1.00 oz Cascade [7.00%] (60 min)
1.00 oz Centennial [9.90%] (30 min)
0.50 oz Cascade [7.00%] (30 min)
1.00 oz Cascade [5.80%] (0 min)
1.00 tsp Irish Moss (Boil 15.0 min)
2L Starter California Ale (White Labs #WLP001)

Mash-In with 1 qt/lb at 153F for 60 min.
Mash Out with 0.5 qt/lb at 170F for 10 min.

------------------------------------------------------------------

Added 0.25 oz to about 2 gallons of about 1.035 wort, boiled for about a half hour. Very bitter.

North Coast Old Rasputin Russian Imperial Stout

2007-12-18T20:13:00.000-05:00

Holy shit, I have just tasted the best Imperial Stout ever! Sure, Smuttynose is good. Brooklyn is good. Haven't had the Dogfish Head World Wide yet (although that is more Double Imperial at 20% ABV). But this is awesome!

As the devout will know, I have been going out of my way to find Barley Wines and other big seasonal beers (that is, high alcohol) to sample, take notes on, think about, and ultimately write about here on my blog life (and on my other blog life at www.brainardbrewing.com/blog/). So I am used to the fruity esters in aroma and flavor and the warming burn that high alcohol beers bring to the table. I like it a lot of times, but sometimes I wish it weren't that way.

I have finally found a high alcohol commercial beer without a lot of alcohol burn. In fact, if you didn't tell me the alcohol content (which is in the 9% area) I would guess it could even be a regular stout, or maybe a slightly big 7% stout. But no, it is a full 9%. Big as any beer, but the beauty is that the flavors of the base style come through in a big way. There's no overdose of hops. No alcohol bomb waiting for you. Just an awesome stout that seems to anticipate the flavor of alcohol and be made just to accompany that flavor.

The best part is that you don't even have to be able to get this stuff at your local beer store. You can buy it online from one of the coolest web sites I've found lately: Liquid Solutions. I like the place so much that I am in the process of becoming an affiliate over at Brainard Brewing. Personally, I am going to get at least another case of this stuff. I don't want to ever run out.

BeerAdvocate Server Upgrade!

2007-12-17T20:57:00.000-05:00

I might suppose that many visitors to this site are also fans of BeerAdvocate. Great news from Friday that they got their server upgraded! To the layperson, this means that the computer that controls their web site has been changed to a more powerful machine. In practical terms, last week it was hit-or-miss most of the time when you would try to visit any page. Often googling was a more direct and efficient link into the site. But now, it practically brings up the page before you click "Search". Just awesome how a hardware upgrade can make the experience so much more fluid.

BrainardBrewing.com

2007-12-16T21:22:00.000-05:00

If you like this blog, you might also like my main blog at BrainardBrewing.com. It is updated a lot more often - every week day, and some weekend days - and it has really useful content. If you are reading this, then it is very likely that you'll find something interesting over there.

Beer Pr0n

2007-12-16T21:09:00.000-05:00

I have put up a bunch of photos on Flickr. There is a photo of each of the beers that I've tasted and photographed there. It is pretty cool.

http://www.flickr.com/photos/21975831@N08/tags/beer/

You should check it out!

Flanders Red

2007-12-14T18:12:00.000-05:00

Earlier this year I had a Rodenbach Grand Cru. I was just learning about Belgians and I think I was expecting something a bit more like a Dubbel than a sour beer. I was surprised, and not that enthralled with the Rodenbach.

Since that time, I have stayed pretty far away from sour beers. Though they have been calling to me. More and more I have been reading about how the pros use oak barrells to sour their beers, and thinking about giving oak and Brett a shot in my own brewing. Then earlier in the week, Garrett Oliver inspired me to buy some real Lambic Gueuze, which is wild and probably a bit sour.

While buying Barley Wines, I bought a few bottles of Jolly Pumpkin La Roja. I knew it is aged in oak and blended. I knew it was a Flanders Red style. I expected wild, funk, and a bit of sour. I became very excited to try it.

Tonight is the night. I am drinking it right now. I think this is going to take some getting used to. It drinks more like champagne. Even though it looks like a beer. But it does look like a bit of a sick beer - sort of cloudy, even musty looking. Very interesting new experience.

Unfortunately, due to schedules of children, I ate dinner at like 4 PM today, which was a bit unexpected and sudden. So I am not eating right now. Garrett Oliver says that I should enjoy this with pretty much any fish, or anything to which you might think you should add a spritz of lemon juice. I think that food would buffer the sour dry beer a bit, and I think I might just go look for a snack to accompany this beer.

I bet that by the time I have had those other two bottles of Gueuze, I will feel like beer that is not somewhat sour and bone dry will taste like unfermented wort to me. Hopefully I will be able to incorporate appreciation for this style while not losing the love for Barley Wines I've been working on.

Peace

Avery Hog Heaven

2007-12-12T20:54:00.001-05:00

Yesterday I got my hands on a few bottles of Avery's Hog Heaven (I almost wrote "instances" instead of bottles - guess I am still not fully detached from my old computer programming job).

I got a chance to taste Avery's Old Jubilation a few weeks ago. Their winter warmer has (to me) an alcohol presence that is stronger than the actual alcohol in the beer. I've written about it somewhere - either here or at Brainard Brewing.com or both. Not that it wasn't good, it was just strongly alcohol flavored at a modest 8.something ABV.

The Barley Wine is 9%, but it is not as highly alcohol flavored. In fact, it is very much IPA flavored, with plenty of Cascade hop citrus aroma and flavor emerging. Of course, it has all the Barley Wine malt character and a subtle, complementary, alcohol presence, but it was more hops than anything else really.

It isn't often that you can find a big beer that tilts towards the hops, but this one does so in a masterful way. I can't wait to try Fourteen in the coming days!

Brew Day: Little Bear's Brown Beer

2007-12-11T11:50:00.000-05:00

Today I brew, tomorrow I bake, the next day the young queen's child I'll take.
Soon far and wide shall spread the fame that Rumplestiltskin is my name!

Today I brew, but I probably won't bake tomorrow. But this is a cool line to have in a childrens' book.

I am making a full-size starter for next week's Imperial Stout. Not done yet, but everything is smooth so far.

Here's the recipe:
BeerSmith Recipe Printout - www.beersmith.com
Recipe: Little Bear's Brown Beer
Brewer: Keith Brainard
Style: American Brown Ale
TYPE: All Grain

Recipe Specifications
--------------------------
Batch Size: 5.00 gal
Estimated OG: 1.042 SG
Estimated Color: 23.4 SRM
Estimated IBU: 31.0 IBU
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item
7.00 lb Pale Malt, Maris Otter (3.0 SRM)
0.50 lb Caramel/Crystal Malt - 60L (60.0 SRM)
0.50 lb Chocolate Malt (450.0 SRM)
0.30 oz Cascade [6.00%] (First Wort Hop)
0.35 oz Magnum [13.00%] (60 min)
0.30 oz Liberty [4.10%] (30 min)
0.25 oz Styrian Goldings [5.40%] (0 min)
1.00 tsp Irish Moss (Boil 15.0 min)
1.00 tsp Yeast Nutrient (Boil 15.0 min)
1 Pkgs Safale US-05

Total Grain Weight: 8.00 lb
Grain ratio 1.25 qts/lb
----------------------------
Name Description Step Temp Step Time
Mash In Add 10.00 qt of water at 163.7 F 152.0 F 60 min

Christmas Presence Recipe

2007-12-07T22:16:00.000-05:00

BeerSmith Recipe Printout - www.beersmith.com
Recipe: Christmas Presence Holiday Ale
Brewer: Keith Brainard
Style: Christmas/Winter Specialty Spice Beer

Recipe Specifications
--------------------------
OG: 1.080
FG: 1.013
ABV: 8.8%
363 Calories/pint
Color: 17.7 SRM
IBU: 35.1 IBU

Ingredients:
------------
2.00 lb Amber Dry Extract
10.00 lb Pale Malt (2 Row) US
1.00 lb Caravienne Malt
1.00 lb Munich Malt
0.50 lb Caramunich Malt
0.50 lb Special B Malt
0.50 oz Pearle [6.70%] (First Wort Hop)
1.50 oz Pearle [6.70%] (30 min)
3.00 oz Liberty [4.10%] (0 min)
1 Pkgs Safale US-05

Mash at 150 for 60 minutes at 1 qt./lb.
Ferment at 70F for 14 days

SABMiller Taps Australian Craft Beer Market

2007-12-05T21:12:00.000-05:00

Or so they say.

Upon further investigation, this so-called craft brewer "in American parlance" doesn't seem to be making compelling beers. As if you couldn't tell by the names of the beers that Miller found them to be making - "Premium Lager", "Premium Light", "Traditional Pilsner", and "Blonde". All the types of beers that Bud Miller Coors (I guess this is just MillerCoors) can relate to. Now to be fair, the Traditional Pilsner gets a bit of love from the BeerAdvocates, but the rest are as highly rated as a B-movie being reviewed by a dozen stodgy grandmothers.

It is just funny what Miller considers to be a premium brand. I guess they must be referring to "premium" in the sense of an elevated cost or profit margin, not "premium" meaning of a higher than average quality.

One more note on the concept of premium: they note at the end of the story that this Pacific Beverages (are they a distributor or what?) has a bunch of "premium" spirits brands such as: Jim Beam, Canadian Club, Remy Martin, Cointreau, The Famous Grouse, and Absolut. I don't know about The Famous Grouse, and I don't know much about Cointreau or Remy Martin, but I can say for certain that Canadian Club, Absolut, and Jim Beam are not exactly premium brands. To me, they are the Bud Miller Coors of the spirits world. Especially CC - that stuff is really bad. Absolut isn't much better (although they have much better marketing). Jim Beam at least has a few premium lines, I think, like aged or special reserve blends or something like that.

Man from reading this Brew Blog, it just seems like the kind folks over at Miller are just living in a totally different reality than I am.

So which reality are you living in? Give me a comment and let me know - do you think a "Premium Light" sounds like a craft brand?

Repeal Day - A Reason To Celebrate

2007-12-05T16:59:00.000-05:00

I guess I should have known this was coming, but I have to admit I was clueless. Sure, I know that at one dark period in the US history, beer and other alcohol were illegal, and then one day it wasn't any more. I appreciate the huge effect this had on the beer industry in this country, effectively destroying most small brewers and ultimately causing Bud Miller Coors to rule the country to this very day. Even still there remain new-prohibitionists who believe that beer is evil.

I never really knew exactly when this all started or stopped. I think it was in the late teens, early twenties, but I am not positive about that. Honestly, I was never much of a date-memorizing history student.

Nonetheless, thanks to just about every other beer blogger in the land, I have come to realize via RSS that today is the day that prohibition was repealed. Apparently there's some beer-related technicality, but hey repeal day it is!

So in the spirit of the repeal of prohibition (would you call this allowance? that would make this toast the Art of Allowing) crack a special bottle from your beer cellar and enjoy. I am going to have something fresh from this year - Brooklyn Black Chocolate Stout.

Wheat Wine vs. Barley Wine...FIGHT!

2007-12-03T19:22:00.000-05:00

First of all, I better explain the image. If you never played Street Fighter (and I'm talking about a really old one, like for Super Nintendo) then you won't get it, and just skip to the next paragraph. At the start of a match, it would say the names of the guys and then fight. Like in this example "Ryu vs. Ken...FIGHT!" So that was the inspiration for the name of this post. Add on to that, we used to make up stupid names for the guys. Since you could have a guy fight himself, they were just in different colors, we decided it made no sense for them both to have the same name. Hey, we were in like eigth grade. Especially remembered for me is "Balrog vs. Sog...FIGHT!" (BTW Balrog was the real guy. Sog was the joke name.)

I have been sampling and reviewing a lot of Barley Wines lately. To me they are great winter ales, so I went ahead and skipped the rest of the winters in favor of seeking out barley wines. I even wrote a style profile article on the old BW. Along the way, I came across a Wheat Wine from Smuttynose. Good stuff.

It just made me think about the differences between the two. They aren't as pronounced as you might expect. The Barley Wine is generally darker and a bit more nutty and pruney, but the Wheat Wine is surprisingly dark and also quite robust in flavor. Both are somewhat dominated by alcohol flavor (who can help themselves at over 10%?), and both are awesome. If you can, get any barley wine or wheat wine you can find. If you find a Wheat Wine that's not the Smuttynose, then let me know - I want to try it!

WTF Chill Haze

2007-12-02T19:58:00.000-05:00

My CornucopIPA and Christmas Presence Winter Ale both seem to have a bad case of chill haze. I can clearly see that they are quite clear when I look at them warm. Then after they are cooled in the fridge, they are hazy.

The CornucopIPA has some wheat and oats in it, but is mainly extracts. The Christmas Presence is mainly malts with just a small amount of DME. From what I can tell, everyone says the only way that you get chill haze is from inadequate cooling, and the recommendation is always "get an immersion chiller".

Well I have an immersion chiller. I haven't noticed this problem before, and in fact I've noticed lately that my non-opaque beers are clear until I pour the inevitable small amount of yeast into the glass. I would have thought that with colder weather would come colder water and thus more quickly cooled wort, which would facilitate cold break and eschew chill haze.

Any ideas on fighting the chill haze?

Starter for Imperial Stout

2007-12-02T19:55:00.001-05:00

I am going to be making for my next beer an Imperial Stout. I am shooting for 1.100 OG, and although I have been pretty happy with the performance of US-05 in my last two beers, the most recent of which was OG 1.080, I think I would be better off making a starter for this Stout.

I just can't decide if I want to make a normal one-gallon starter, or go for a full-blown five-gallon "starter". I did a bunch of two and three-quart starters this summer, but I think it would be fun to have a whole extra beer made. Especially a small beer to sort of compensate for the hugeness of the Stout.

Any thoughts?

Christmas Presence Bottled

2007-11-27T16:34:00.000-05:00

Ever since I got my temperature controller for my fridge, I’ve had bottled CornucopIPA in there, and fermenting Christmas Presence, as well as the old mead and cider that may or may not end up viable.

Each day, I’ve been checking on the CornucopIPA bottles to see if they’re ready yet. By and large, they are ready, but I still only take one at a time, since I like to let them condition for two full weeks at a warm temperature before fridging them all. I have been noticing that Christmas Presence continues to bubble through the airlock.

Activity had stopped, I thought, before I put the beer in the warm temperature controlled fridge. It is set to 70, while the basement it sits in varies between 60 and 65 these days. I guess the stable temp re-invigorated the yeast in the fermenter. This US-05 is good stuff!
So bottling time anyway – I am sick of waiting for it, besides, it must be done by now. When I popped off the lid, sure enough, there were many little clusters of bubbles on the surface of the beer – signs of activity that I would tell a newbie to wait to be gone before bottling. But not me – I am boldly defying intelligence and bottling anyway.

I took a gravity reading, first, to be on the safe side, and it reads 1.013! In case you missed it, my OG was 1.080. This makes my beer 8.8% ABV! Wow! Plus the FG is so low, it MUST be done dropping – how much more fermentable sugar could be in there? So I bottled it. I think it will be fine. I will monitor the plastic bottle, and fridge it when it is time, and probably drink it all before the yeast gets a chance to wake back up and get back to work. So I am not worried.

Nervous due to past bad experiences getting beers 8.5% ABV and up to condition properly, I used the technique that I used last time with CornucopIPA, where I took a generous portion of the yeast from the bottom of the fermenter into my bottling bucket. Since CornucopIPA was drinkably carbonated in about two days, I think there might be something to this strategy. Time will tell if it worked as well for Presence.

So as I bottle, I always taste the hydrometer sample. This is great! It is a little harsh on the alcohol, which should mellow a bit with time, cold, and carbonation, but even if it doesn’t it is a winter warmer for sure! The flavor and aroma are burnt, almost smoky. As I labeled the bottles, all I could smell was something like milk chocolate. I am super excited to have this one ready to go.

CornucopIPA Tasting

2007-11-24T16:58:00.000-05:00

Just over two weeks ago, I brewed an ale of all the leftovers in my brewing ingredients storage. It was some LME, some DME, a few random specialty grains, and plenty of Magnum and Cascade hops. It ended up as an IPA, and I called it CornucopIPA, like Cornucopia IPA, since it was like harvesting my ingredients store.

I tasted it when I dry hopped it, and I was nervous. It seemed overly dry, and reminded me of my Maple Syrup Wine, which ended at gravity 1.000, and I might use to strip some paint off my mouldings. But I crossed my fingers and hoped it would mature a bit. A few days later, when I bottled it, I tasted it again. It was still pretty unsatisfying.

I bottled it on Wednesday. Now less than three days later (I actually put this one in the fridge this morning) it is nearly ready to drink. My barometer plastic bottle is getting very firm in my temperature controlled 70 degree fridge. When cold, the beer is barely carbed, but could be done if needed. I will let most of them condition for the full two weeks for the full effect.

The great news is that something about it has improved 100%! I don't know if it is the cold temperature. Or maybe it is the bit of fizz that's in there. Or maybe the dry hop Cascades had a chance to act in the bottle. But whatever it is, this is a really good IPA. Not to pat myself on the back, but it is reminding me of the Sierra Nevada Celebration 2007 Ale. Now I didn't really intend to make a Cascade grapefruit hop bomb (although if you looked at my recipe you might wonder why I wouldn't think that) but that's what it came out to be, and that's what American IPAs are these days.

So in the end I have made a quintessential American IPA that I'll be proud to share with everyone. I'll probably be so proud that it will be gone in a week, but it feels good to make a great beer, after so many challenges in some of my latest batches.

How to Save a Bad Homebrew

2007-11-20T18:00:00.000-05:00

I must admit - every now and then I make a beer that doesn't exactly come out as planned. A prime example of this is my attempt at a Duvel clone, which I called, with high hopes, Dorée Forte (that's French for Strong Gold). I got astounding mash efficiency, so the alcohol was way high. But the recipe called for dosing with corn sugar in secondary, so I did it. That was a mistake. I bottled a sample at transfer to secondary, and it was AWESOME! But the yeast just couldn't handle the extra corn sugar I dosed it with, and couldn't consume it all. I ended up 0.3% ABV short, which doesn't sound like much, but that's a lot of sugar! So it was sweet as a lollipop and flat as water. Even adding yeast to every bottle didn't save this one. If anything, it made it taste more infected.

Well earlier in the year, I made a second attempt at a recipe that was wildly successful in terms of crowd appeal. It was called Stonington Memorial Summer Ale, and it was an American Wheat Ale, with a nice tangy taste, light color, and highly carbonated. My second attempt had some sort of weird thing, where it ended up tasting like Blue Moon - with that Belgian taste. Maybe I transferred it on the same day I did the Doree Forte, and got a bunch of the Belgian yeast in there - who knows? But this SMSA2 came out dry and fizzy.

Finally, with about two SMSA left and 5 Doree Forte, I realized: dry and fizzy + sweet and flat = perfect! Turns out to be totally true. With SMSA2 at 4.4%, and Doree Forte at 11.3%, that makes a half-and-half blend of the two 7.85% - pretty strong. And with SMSA being absurdly fizzy (many bottles foam over) and Doree Forte being flat, they make an averagely carbonated beverage. Finally, the Belgian flavor in the SMSA is perfect for Doree Forte, which is where it belonged in the first place.

I feel inspired to blend other beers. For example, my IPA and Holiday Ales are both likely to have a low finishing gravity, and as such, a somewhat thin body. I could brew up a high-bodied ale to blend with them to perhaps round them out. Blending is like the perfect way to compensate for deficiencies in one brew by making the inverse of that deficiency in another brew.

Ever blended homebrews? I'd love to hear about it.

Top Beers For The Past Twelve Weeks

2007-11-20T16:53:00.000-05:00

I get emails periodically from "Brew Blog", which is this thing put out by Miller, and which I've made fun of in the past. But it seems with today's entry, that they're starting to get it a little bit. OK, well they're still trying to downplay the importance and significance of craft beer in the marketplace, with their focus on fragmentation in that segment of the industry. But they are noticing the great performance of that segment at the same time.

The thing that I wanted to comment on is their top ten list at the end of the article. These are the "top ten craft beers by velocity for the twelve weeks ending November tenth", which I take to mean that they have either sold the most or grown the most. But the thing is I don't really know what most of them are. In fact, I did some cursory research on the "Punk’n Harvest Pumpkin Ale" and I guess they mean Punk'n Ale from Four +, but it's hard to say. Hmmm...now I wonder how many in this list are of the "macro in craft's clothing" category, a la Blue Moon...

I have heard of New Glarus, and I know they're resepcted. Great Lakes Christmas Ale looks like it checks out. Capital Garten Brau is a little suspect - maybe it is from Capital Brewery in Middleton, WI? I can find info on a Tuckerman Headwall Alt... and it doesn't look that amazing... Anderson Valley makes a Summer Solstice Cerveza Crema (Cream Ale), which I guess is what they mean... Abita is well known. I guess they mean Squatters Captain Bastard's Oatmeal Stout - maybe they just didn't want to include the word Bastard in their blog? Wow, Great Lakes again - they must be growing their distribution network! Maybe I can get them here in CT!! And Acme I can get here, and I like a lot of their stuff (but I never had the Pale Ale, and it doesn't sound tempting).

So most of the list checks out, but some of the entries are hard to identify, and some are not really that highly regarded in the beer review community of BeerAdvocate (which is normally a pretty good barometer for quality).

CornucopIPA Dry Hopped

2007-11-18T14:21:00.000-05:00

I was torn - I planned to dry hop CornucopIPA, but then when the time came (that's today) I got scared to mess with the beer, for fear of infecting it. In the end, I decided I could handle sanitizing the bag, weight, and thief to get the job done. Plus it would allow me to measure the finishing gravity of the beer and taste a sample. My infant son fell asleep and I was ready to get to work.

My original gravity was 1.065. I used US-05 dry yeast, and was BeerSmith predicted a terminal gravity of 1.016. I was expecting maybe even 1.018 or so. To my astonishment, my finishing gravity is 1.014! That makes it 6.7% ABV - cool! But on the other hand, it is really not full bodied enough for me.

The good news is that I have the cause known. I noticed that my brewing thermometer was reading 70 degrees when sitting in my hydrometer sampling jar. The jar is empty, and it has a stick-on LCD thermometer, which is always on target. The LCD said 65 degrees. Thinking back, my boiling wort registered 220 degrees on the thermometer. At the time, I figured it was just a low pressure day or something, and I'm so close to sea level, or maybe wort boils hotter. But now it makes sense. I adjusted the nut on the thermometer down five degrees. Now boiling water today on my stove was 213 degrees (close enough). An ice bath was a nice 32 degrees.

So turns out I have been mashing five degrees cooler than I thought. That means CornucopIPA was mashed in at 147 degrees. No wonder it finished so low in the gravity department. That also means my Presence Holiday Ale mashed at 146 degrees. That one's probably going to end up pretty dry, too. Hey that also explains the overattenuation of Oatquake - it mashed at 145!

I wonder if I could steep some grains and add them at bottling time to add some body... I'll go ask on Northern Brewer's forum.

Winter Ales

2007-11-17T17:31:00.000-05:00

For the longest time, I was not much of a follower of seasonal releases. I was more the one who was disappointed when the season was up and the beer I had grown to love was gone. Magic Hat's Roxy Rolles was just that for me last year.

I think I am starting to get it now. For example, last night I had a Victory Pilsner, and it just seemed sort of out of place on a cold Connecticut night. It was still good, but I was wondering why I passed over a darker brew.

I just the other day picked up a sixer of Ipswich Winter Ale and one of Dogfish Head Indian Brown Ale. OK maybe the DFH isn't exactly "seasonal" but hey it is dark and hearty. I posted complete tasting notes over at BeerAdvocate, but here's the rundown:

Ipswich is solid. It has a nice dark malt and fruit aroma, with a hint of chocolate and caramel. The flavor is right in line, with a nice dose of hops and even evident alcohol. It was a very enjoyable drink. The only thing that I would really change is the alcohol presence. It is only around 6.4%, but drank more like a 7%'er. But lucky for them I like the alcohol taste. To me it is sort of like the caffeine in coffee - without it, the drink is just lacking substance.

Dogfish Head is a thing of beauty. I nearly shed a tear as I took the last sip from the glass. It also has a nice dark malt and fruit aroma, but the chocolate and caramel are more pronounced. The flavor was in line, with extra help from hops and alcohol, but it was more intense, yet smooth and balanced. The only thing I wasn't impressed with was the head. I understand a brown ale should be lightly carbonated, but I still like to see some head, and have it last while I drink it.

Both are highly recommended, and both are cheaper (at least here at my local A&P liquor store) than Sam Adams. Maybe next I'll have to bite the bullet and try the Sam Adams Winter Ale (or is it a lager?) this year.

Pilgrims and Beer

2007-11-16T16:53:00.000-05:00

Joe Six Pack, a contributor to Philly.com has written a well informed article on Pilgrims and Beer. In it, he has the famous clip of a journal entry basically saying "we have to land, we're out of beer" (the real quote appears twice in the original post, so why repeat it here?) The problem with that quote, which Joe points out is that the entry was from a month after they made landfall, so it is just generally taken out of context. And of course they were concerned with more essential items like food and shelter and not dying. I would just balance this with the fact (or at least the reported fact - I wasn't there) that they thought beer to be healthful food, so running out of beer would be akin to us running out of water. Nothing to ignore.

But Joe goes on to say that since the barley crop that year was unremarkable, they wouldn't have been drinking beer on Thanksgiving, but rather would have been drinking wine from wild grapes. While I won't deny that they could have had wild grape wine there, I will say that they probably also had their beer there. Since barley was hard to come by in the colonies, they made beer from other fermentables (such as pumpkin, molasses, and things - which Joe notes in the end of his article). To them, that was beer. Might sound questionable to us, but their beer was often made from things besides malted barley - they were English, not German. I think that to them beer was anything sort of brown and lower alcohol, or at least anything clearly not wine.

Furthermore, I would think that for a special occasion like Thanksgiving (assuming that all the folklore around the actual Thanksgiving holiday is correct), they would have had special beer for it. They were still part of the British Empire, and could import beer from England. They may have saved some of their fine British beer just for such an occasion. They must have had a beer geek or two with an extensive beer cellar just waiting to help out in just such a time of need. Perhaps they employed the currently still practiced activity of brewing special harvest beers. A whole field of barley - surely we can spare a few hundred pounds for a few barrels of real beer.

One final thought - to those who say "yuck" to the pumpkin, or molasses, or whatever in their beer: the pilgrims also had plenty of corn, which is commonly used today as a fermentable sugar in some of the most esteemed beers of the world. And who among us hasn't had a seasonal pumpking ale?

So when Thanksgiving comes next week, please drink beer. But only if you like beer. Drink wine if you want. Or even water. But since none of us were there, none of us can really tell what they would have all been drinking on that first Thanksgiving. So just drink what you like, not what you think you should like.

Widmer and Redhook Unite...yawn

2007-11-14T17:37:00.000-05:00

Unless you don't read any other beer news outlets, you already know that Widmer and Redhook are teaming up to become the third largest craft brewer, and break into the top ten overall, with about 600,000 bbl annual production. All I have to say is "yawn".

The only Widmer I've had is the hefeweizen, which was fine, but not really spectacularly memorable. Based on their ads, I thought they were less micro and more macro, sort of like a Blue Moon, or even whatever Micheolb calls their beers in different styles. And while Widmer is owned by Anheuser-Busch, they apparently maintain some craft cred overall.

Back in the day, like mid-90's, Red Hook was cool. They were one of a few, and I got a lot out of them in those days. To me, they sort of remained in my past, and perhaps I now take them for granted. To me they are just unexciting and verging on mild. I group them with Harpoon, Sam Adams, Otter Creek, etc. I would drink them if offered them, but for the most part, I am not likely to buy them. Although at least Otter Creek has their big beer series, which is commendable.

In fact, today at the local liquor store (not any sort of special beer store, but above average), I was going to buy a Sam Adams Winter Ale just to try it again. I found Sam Adams to be $8.29 for any style. Then I noticed Dogfish Head was $7.99. I just could not resist my first six pack of Indian Brown Ale at 7.2% ABV for less than a plain ol' Sam Adams Winter. What ever happened to economy of scale? Shouldn't Sam Adams' beer, which is made probably at tenfold the volumes of DFH, be at least the same price? And I always felt DFH had a reputation as being overpriced.

So what are we to do when two "boring" micros merge? Nothing. This is really about the same as Miller and Coors joining forces. It just seems somehow pointless. Consolidation helps them run their businesses at a better profit margin perhaps, and could widen their customer bases. But it is a fact in this country today that people like new beers that taste exceptional. Until Widmer-Redhook do something new and interesting in the product department, it won't make a difference.

Brewery Lineup

2007-11-13T21:14:00.000-05:00

So naturally as a beer blogger, I am dreaming of the day (coming 2010) when I control my own brewery. I have figured out the beer styles I intend to keep on constant supply, and I thought I could take an opinion poll of sorts.

These are the beers I will have available all the time (in no particular order):

IPA
Belgian Dubbel
Belgian Tripel
Oatmeal Stout
American Wheat

I think that this really gives something for everyone. Wheat for Bud Miller Coors fans. Pus Oatmeal Stout is very accessible, thanks to Guinness. IPA is always the beer geek's favorite. That is, unless the beer geek likes the Belgians, then Dubbels and Tripels are sure to conquer.

Any feedback on the beer list is welcome! Including what other or additional beers should I plan on. And also including great marketable brand names for the above styles.

Raising Alcohol Taxes

2007-11-13T09:34:00.000-05:00

I just read on BBC that they want to increase taxes on alcohol. This always sounds like a good idea at first, but when analyzed, turns out to be highly misguided. At first, you think "sure, why not increase taxes to make more money on alcohol. Then they might not raise my income or property taxes." I just want to highlight a few of the flaws that I see in a strategy like this.

First, the government is out one side of their mouths saying "alcohol is bad, don't do it" but then at the same time they have a stake in alcohol sales, since they get tax money from it. We have the same question here in the US about gambling, smoking, and other legal vices. To me it undermines the credibility of the anyone that says something is bad and then profits from it.

Second, it is based on a false notion. I highly disagree that the low cost of some alcohols are what lead to drinking and in turn alcohol-related deaths. The BBC article says, "The Alliance says increasing the price of alcohol by 10% could cut all alcohol-related deaths by between 10% and 30%." But without any evidence sited that I noticed. Probably because it is a statement of opinion. The BBC article also frames this as a child-related issue, which is really just a way for the story to evoke more of a response from the neo-prohibitionists. So I'll rebut with my own opinion: "Kids drink to get drunk, and because they believe it will make them cool. Even adults have the same motivations to a certain extent. Price is one factor, but an increase of ten percent is not going to change anything, except maybe the people will have less money to spend on other things."

Now it is hard to argue against the problems that come from excessive drinking, but increasing the government's rake off the sales of booze doesn't even really indirectly address the problem. I'll broadly suggest the same things that countless of other anti-neo-prohibitionists have said: let's try setting good examples for our children at home, modeling appropriate appreciation and enjoyment of alcohol, and responsible behavior around alcohol.

Extract Brewing Tutorial

2007-11-09T21:34:00.000-05:00

Hey readers. I have been working on an extract brewing tutorial over at my main web site www.brainardbrewing.com, and you can find a few entries on equipment and the process over there. Check them out. I will be posting soon to finish up the extract series, and then after that, is the all-grain series. Don't miss it!

Brew Day!

2007-11-07T19:53:00.001-05:00

Today I ended up with no dryer vents to clean, so I got to brew my kitchen sink IPA. This is made with all the leftovers from my past batches. But it ends up to be just about right for an IPA. I decided to call it "CornucopIPA" - like "Cornucopia IPA" sort of as a conjunction. Seems fitting, for the time of year.

There was one difficult aspect to the day. Of 3.5 lbs of grain in this partial mash batch, I had 0.75 lbs flaked oats, and 0.69 lbs wheat malt. This made for quite a tricky vorlauf and sparge. Same thing happened when I brewed my Belgian Trippel IPA, which had a less severe proportion of wheat and oats. But I just could not remember how I got past it last time.

I tried stirring the mash, and blowing on the drain, and altering the flow rate, and a few similar things, but nothing worked. I ended up dumping the whole mash into the brew kettle, and then scooping in just the liquid (to the extent possible) until I could get that to flow. Then I started slowly adding in the grains. Once I figured I had enough in there, I dumped the rest of the grains in there. All the while, I kept vorlauf going so I wouldn't risk getting it stuck again. I just hope I don't have to worry about oxidation from all the blowing and dumping. Guess I'll just have to drink it fast!

I'm looking forward to making a full sized all-grain batch again. The Oatquake didn't get stuck in vorlauf. I wonder what I'll make next. I have a vial of Brett B sitting here. But I might want to make something like a winter warmer very soon. Maybe I could even have one ready for XMas if I hurry.

Pils and Stout (edit: and IPA)

2007-11-05T17:20:00.000-05:00

Two notes:

I got another real Pilsner. It is Victory Prima Pils. I had heard at my local beer store that Victory wasn't distributed in Connecticut any more, but they had it up at Manchester Wine and Liquor (the greatest beer store in Connecticut) anyway. It has a grainy nose, and a typical medium body, but the hops are subtle compared to the Lagunitas. It is very good nonetheless, and probably a bit more accessible than the Lagunitas which may verge on obsessively hopped.

I brought my stout, Oatquake, to poker on Saturday, and it was well received. I always find it interesting that Stouts are well received, because it isn't exacly the easiest style to drink. But I guess I can thank the likes of Guinness for mainstreaming stouts. Mine is more like Guinness Foreign Extra Stout (or whatever it's called - the stuff that is just in a 22-oz. bomber sans nitrogen). The more I have it, I don't feel is is overattenuated as I had pontificated before. I think it may have been still a bit young before. It is really getting enjoyable now. Sadly, just in time for it to be almost half gone :(

OK, I know I said two, but... third thought. Up next for me to brew is the "kitchen sink" IPA made from all the leftover stuff. I am still looking for a good name. Something that means like "all that is" or something. Kind of like Namaste (which I don't know what that means (OK Wikipedia says it means "I bow to you", and is a general greeting and departure, so I guess it is sort of like "Aloha")). Just a cool word that means something to the effect of "this beer includes everything". Maybe Cornucopia IPA in honor of Thanksgiving, since it will be brewed around that time of the month. It will be brewed this week if I am lucky, but even if I made it last week, it probably wouldn't really be ready for turkey day anyway.

Miller Brews Sam Adams?!

2007-10-29T18:16:00.000-04:00

Well that explains a few things!!

I just learned that Miller has been contract brewing Sam Adams for Boston Beer Co. for a while I guess, and it is apparently going to keep on going.

I distinctly remember drinking a Sam Adams earlier this year for the first time in a while, and feeling like it somehow lacked a bit of what I remember in Sam Adams. Notably, it was somehow more harsh in the hops department then what I had remembered. I figured it was just because I was now used to American IPAs, made with citrusy American hops, and Sam Adams is famously brewed with European Noble Hops.

But maybe, just maybe, it is something about the process at Miller that makes beer worse, no matter what the recipe. OK that was mean. But still they could ferment the stuff differently or something such that the beer is a little less smooth and rounded than it used to be. Especially since all the other Miller brands don't really need to be fermented in such a way as to mellow a hops edge.

But of course, above all, I still love the way that Sam Adams has introduced millions of consumers to higher quality beer. In fact, I am one of those whose first good beer was a Sam Adams. So as long as they continue to convert Bud Miller Coors drinkers into craft beer drinkers, let them brew wherever they want.

Battle of the Pales

2007-10-28T20:46:00.001-04:00

Last week I had Battle of the Pils. But it included a Kolsch/Alt cross. Oops.

OK, So now I see that Beer of the Gods isn't a Pilsner at all, in fact it isn't even a Lager. Boy do I feel foolish. But the profile of it is so much like a Pilsner, that I naively grouped it into the category for my Battle of the Pils. Since I was originally looking for a pale beer with a solid malt backing and plenty of hops, I can see how I went wrong here. But the fact is I went wrong. Consider this a correction.

Sorry for any confusion!

Oatquake Oatmeal Stout is Overattenuated

2007-10-27T20:46:00.001-04:00

I know I've written a lot here today. But here's one last thought.

I have been tasting my Oatquake 2 Oatmeal Stout the past few days. It is bottled and almost fully carbed and ready to go. Tonight I put it head-to-head with Sammy Smith's Oatmeal Stout. And I understand the problem I've got.

But first, to explain mine. The smell is roasty and dark. The appearance is black and opaque, with a sort of small head (it is still conditioning) that pretty quickly dissipates. The taste is bitter and roasty. Bitterness comes from hops, which are strong, and also from malts, which are dark. It doesn't really have that rich smooth feeling I was expecting the oats to give me, and that I had last time I used a similar recipe to this. The mouthfeel is a bit watery but sharp, combined with a prickly hops sensation. Overall it has a pretty low body, perhaps less than the pilsners I've been drinking lately.

Sammy's is so much richer smelling and fuller in the mouth. The basic flavor is pretty much the same, and the hops are pretty close. The problem is that I mashed my Oatmeal stout at too low a temperature. Until now, I've been confusing low mash temp with high efficiency. I can still get a good high efficiency mash at a higher temp, it's just that I might not hit a low FG with a higher mash temp. Which in this case would have been better. Mine is just too watery in the mouthfeel department. It has a mild body to say the least. I guess that's what happens when you finish at 1.015 on a stout. Well live and learn. I guess that's why the first Oatquake, which finished at 1.028 (for a whopping 1.8% ABV) was so tasty.

So this one is overattenuated. Normally you talk about beers being underattenuated. That normally means there are too many residual sugars and the resultant beer is too sweet. Well mine had the opposite problem. I made too many fermentable sugars, and didn't leave enough residuals there to make a substantial body that a stout needs.

What is a Pilsner?

2007-10-27T14:49:00.000-04:00

After the Battle of the Pils last week, and in keeping with my series on style profiles, I am going to discuss what makes a Pilsner today.

Pilsner was originally made in the Bohemain Czech town of Plzen, and so it was called Pilsner. It is light colored, but has plenty of hops and a strong malt flavor in there. These may take some by surprise, since it can easily look like it would taste like Bud Miller Coors. In fact, Miller Lite claims to be a "True Pilsner Beer", and maybe the others do, too. But Bud Miller Coors are about as authentic Pilsner as Taco Bell is authentic Mexican food.

German Pilsners are found to be more hoppy and a bit more rough around the edges. American Pilsners may lean on American hops more than the noble hops favored by their European cousins. And there is, of course, Imperial Pilsner. Some good domestic Pilsners are Live Oak Brewery’s Live Oak Pilz, Buzzard’s Bay Brewing Co.’s Buzzards Bay Pilsner, and New Glarus Brewing Company’s Home Town Blonde. Go out and try a Pilsner today!

Increasing Cost of Goods

2007-10-27T14:08:00.000-04:00

It is no secret in the brewing world that the cost of malted barley and hops are going up. Some brewers can't even get enough hops to make their beers. Other brewers are OK for now, but can feel the impending pressure for their raw materials.

Barley is going up because of many global market conditions. Partly, it is corn being used for ethanol that is increasing the need for feed grains, which barley can be used for. Partly, it is the weak US dollar making it attractive for foreign brewers to buy American grains. And partly, it is a low crop yield for barley caused by weather problems (perhaps from global climate change).

Hops are having similar weather problems, but more to the point is the upsurge in hops demand these days. For a while there were a lot of extra hops at the end of each season, so the hop growers grew less to maximize their efficiency of operations. But now everyone is really into hops, and the hop growers need to rebuild their crop sizes. This could take a while.

Now more than ever, your local brewery needs your support. All craft beer in general needs your support (everyone knows that Bud Miller Coors use less barley and hops than craft brewers). So if you notice the price of your favorite craft beer going up a bit, it is because the beer is more expensive to make.

Sam Adams, You're OK

2007-10-26T21:31:00.000-04:00

So Sam Adams wants to make good with the folks in Oregon.

They made half an apology. They're sorry they didn't research more to make sure the Sam Adams registering a web site was valid. OK. But they aren't sorry they'll let the guy use it for only the election season. Sure, after that time, the subject will have died down, but at least act like you'll let the dude use it forever. After all, it is his name.

Anyway...all's well that ends well. Let www.samadamsgov.com or whatever live on. Boston Beer Co. stop being so paranoid. Everyone already knows who you are. Any other sucker trying to pretend they're you will lose. You don't need to defend your turf like you're a crack dealer.

Beer Track Voters?

2007-10-26T09:47:00.000-04:00

I just learned of such a thing as "beer track" and "wine track" voters. Apparently politicians view "wine track" voters as rich educated people who think about larger things like global policies, while "beer track" voters are poor people who only care about how they can pay their bills.

I bristle heavily regarding this differentiation. This over-simplification is just another part of the seeming mass conspiracy to keep beer a Budweiser thing. I know I should just let it go, but I have to let it out first. There's plenty of crappy wine that comes in boxes, and is really on par with Bud Miller Coors. There's plenty of great beer that comes in elegant bottles, and is really on par with fine wines. There are plenty of wine drinkers who booze away each day from their low rent living that don't care about global politics. There are plenty of beer drinkers who thoughtfully follow the news and are committed to making a real difference in this world.

This reminds me of the whole "NASCAR Dads" thing from last time around. I am a NASCAR fan, but a Democrat. Their whole "NASCAR Dads" thing just didn't fit me at all. But this is more of a topic for one of my other blogs: A Liberal Perspective.

Will The Real Sam Adams Please Stand Up?

2007-10-25T19:48:00.000-04:00

Apparently there's a politician named Sam Adams running for Mayor in Portland Oregon (or some office in some town of some state - the specifics aren't that important.)

So these radio guys register a couple of domains, samadamsformayor.com and mayorsamadams.com (or something like that, point is they contain "samadams".) Then the Boston Beer Company (that's really the name of Sam Adams' company) lawyers send an angry letter to the radio guys saying "you can't use that name, it's our name."

Wah. Sorry, Boston Beer Co., it is actually that guy's name. You can't stop him from using his name. In fact, he could probably stop you from using his name if you want to play like that. Once Boston Beer's lawyers found out that Sam Adams is a real guy actually running for Mayor, they will now consider if it is okay with them for him to use those web sites for the duration of the election season. That's bull. There's no way you can reasonably prevent a person from using a web site that has their name in it.

If my name was Michael Jordan, even if I wasn't a basketball player, if the site wasn't already registered, I should be allowed to take something like www.michaeljordanbasketball.com, or anything else I felt like. Then I could sell it to the real MJ if it was such a problem.

Now Sam Adams is not my favorite beer - not by a long shot - but it is still better than whatever else gets 95% of the sales in this country. But this kind of thing makes them seem a lot more like a Bud Miller Coors than what we like to think of as a craft brewer. On the other hand it is publicity. But then again it is highly negative publicity from a place that is really hip to great beer.

Boston Beer Company, please just back off and be reasonable about this. Some real guy named Sam Adams running for mayor is not competing with you.

What is IPA?

2007-10-23T20:03:00.000-04:00

This series of postings will mirror postings at www.brainardbrewing.com, my main business web site. I am doing a series on beer styles. I intend to give overviews of all the major styles as much as seems relevant or possible or I have the endurance for. I am starting with IPA.

IPA=India Pale Ale. It was strong beer made for the long trip from England to India. High alcohol preserves the beer. High hops preserve the beer too. Thus is the fingerprint of the IPA - high alcohol, low to moderate malt profile, and high to absurd hops. American versions tend to be a little more insane than British versions, but we're somewhat less refined than them anyway. There are even Belgian versions popping up, such as Piraat Ale (which is awesome). And I thought I invented it with my American Beauty Belgian Trippel IPA, but alas, someone else already thought of it at the same time as me, or in a separate thread as I did.

Commercial examples include Lagunitas IPA, Harpoon IPA, Dogfish Head 60-Minute IPA, and Victory HopDevil Ale. There are also about a thousand (actually 1,325 or so according to BeerAdvocate) others out there. If you never had an IPA, go buy one today! Or if your liquor stores are closed like mine will be in an hour or so, then go buy one tomorrow. Get one soon! They are not to be missed.

Sierra Nevada Harvest 2007

2007-10-22T18:53:00.000-04:00

This is one of the beers that I got the other day while buying up the "Battle of the Pils" beers, dicussed in the last post.

It came in a 22 oz. bottle, like a little Sierra Nevada Pale Ale (SNPA) bottle, but in a big size, and with a pop cap, not a screw top. I had checked it out after buying it but before tasting it, on BeerAdvocate and it has perhaps the ONLY 100% approval rating I've ever seen on there. Needless to say, my expectations were high.

This has an outrageous hop aroma. Monstrously grapefruit and piney. Classic American Hops. In great abundance. The flavor pretty much matches it. The hops are so strong here, that they practically taste like thier cousin, Cannabis, in this concoction. I don't know how close Chico is to Humboldt, but I wouldn't even be surprised if the crops were cross contaminated. This is just SO HOPPY! The malt is detectable beneath the hops, and I wouldn't say it's balanced, but I also wouldn't say it's one-dimensional. I think it is a great celebration of the hop harvest.

It is funny in a way, because I see several times a week all sorts of small brewers looking for a hundred pounds of hops here and there, and these guys as Sierra Nevada bravely dump 8000 pounds of hops into one batch of sweet nectar. I guess they aren't living hop harvest to hop harvest. I'd like to see their hops storage facitlity, it must be awesome!

What's also great about this single-time limited-edition beer is that it was only four bucks for a bomber. A great deal for the special nature of this brew.

All that praise aside, I am still surprised this has the unanimous support of those in the BeerAdvocate community. I guess everyone who bought it is a hophead, because I think you'd have to be to love it. I am sort of a recovering hophead - I used to drink nothing but IPA, but now I appreciate almost every style (still working on a few, such as smoked beers or really sour beer). Fortunately, a bit of the old alpha acids is good for the system.

Battle of the Pils!

2007-10-21T19:03:00.000-04:00

I was never much of a Pils popper, but I have been taking an active role in expanding my horizons. I figure if I can't enjoy a few good pils, I am not really well rounded as a beer drinker. Plus, I am practicing beer pairing for the holidays, and I think a good bitter pale Pilsner will match with one or more parts of thanksgiving or christmas.

So I got three commercial Pilsners. 1) High and Mighty's Beer of the Gods. 2) Lagunitas Pils Czech Style Pilsner. 3) Dogfish Head Golden Era Imperial Pilsner (just couldn't resist this one, too bad I missed it previously when it was known as Golden Shower).

I checked them all out on BeerAdvocate, and I was wondering if I just wasted thirty bucks. Well actually Lagunitas was well rated, so I guess I could have just wasted twenty bucks. But not a waste at all. Each was good or different in their own way.

1) High and Mighty - "Beer of the Gods". This is a pilsner on steroids. Unfortunately, it failed the doping screening. It is a normal pilsner with like twice as much hops. Good idea: pilsner style with IPA hopping. But unfortunately, double doses of noble hops makes for grassy harsh bitterness. I learned this first hand homebrewing recently. That said, it is highly bitter, and unique. I may not buy it again, but I may try the same thing in my own brewing (but with high alpha acid bittering hops) and I will enjoy the five that I have left. Overall a C. See BeerAdvocate for more detailed reviews from many other opinions.

2) Lagunitas - "Pils" Czech Style Pilsner. Lagunitas makes a great IPA that I've had, really clean and fresh and grapefruit bitter. I even made a clone recipe of it a few times, I liked it so much. I knew that they know how to add the hops, and the label was nice enough to tell me it has almost 40 IBU. I thought this might be almost exactly what I wanted, but I might not mind a few more IBUs. I am drinking this one right now, and it is really good and solid. It is still hoppy, but it is just so much more refined than the so-called "Beer of the Gods". Really good. Overall an A-

3) Dogfish Head - "Golden Era" Imperial Pilsner. This one was not very well received on BeerAdvocate, but then again, it seems every DFH beer I look up on there has a lot of "...normally I love these guys, but this one was not my favorite..." type of talk. As for me, I think this one is exceptionally smooth and well balanced, especially for an Imperial. Maybe I need to try the 90 Minute IPA again, but from memory, that IPA was way too overboard in the super malty sweetness thickness department. I was sort of expecting the same thing, but in lager form from this one, especially consiering what I'd read. But I really like it. Overall an A-.

I have only had one each of the above beers, and not formally taken notes or scored each category as I will for my upcoming fomal BeerAdvocate reviews. But I will say I didn't waste any money, and I am happy.

Oh yeah, while I was there, I got a big bottle of Sierra Nevada Harvest Wet Hop Ale, which has perhaps the only 100% approval from BeerAdvocates that I've ever seen. I can not wait to drink this one. I should actually go back and buy more right now! Oh yeah, our liquor stores are closed on Sundays. Maybe tomorrow ;)

No More Victory?!

2007-10-20T20:56:00.001-04:00

I went to the packie (that's what we call a liquor store here in CT - package store)... anyway, I went there to get a great domestic pilsner. Something nice and light with a firm hop bite to it. I figured that Victory Prima Pils would be the way to go. Thier IPA's such as Hop Devil and Hop Whallop were always very pleasing to me, so their other stuff must be good too. Plus then I could pick up a pack of Golden Monkey, their Belgian Trippel.

Shocked to find that Cask 'n' Keg in Mystic no longer had Victory beers. The knowledgable beer guy working there told me that it was a distributor thing. The old Victory distributor was primarily a spirits distributor and they decided to stop carrying beer. So now we can't get Victory here until I guess victory needs to ink a deal with another distributor.

This is just more BS about the three-tier system. It is allegedly to protect consumers from underage drinking, but it is more to entrench the most powerful breweries. Since Victory is not allowed to have more than one distributor in this state, they're screwed when their distributor cuts them off. But Victory is not allowed to cut off the distributor. It is one-sided! Also, look at it this way: most folks see the distributors as either "an A-B house" or a "Miller and Coors house". That's it. No mention of any real beers that the distributor carries.

I don't know if the solution is self-distribution, or just a LOT more freedom in the way breweries, at least small ones, work with distributors. I saw something somewhere on beertown.org about laws where a brewery that was less than 5% of a distributor's sales could cut the ties to the distributor whenever they want. Sounds fair to me. A lot more fair than the way it is now.

Miller's Brew Blog

2007-10-19T11:33:00.000-04:00

A while back, as I was signing up for feeds from beer blogs and things, I got signed up on Brew Blog. They're brought to us by Miller, and it's funny to me the things that they talk about. Today was really good.

It's talking about how Miller Lite is revamping its packaging to capitalize on the positive momentum (presumably Miller Chill). Maybe it's just me, but shouldn't the focus be on the beer, not on the packaging? While I won't dispute that packaging is important, it's what's inside that counts.

I guess that's just how the big guys roll. They are marketing and advertising machines, not really innovative high-flavor product machines.

Oh yeah, too... scrolling down to the previous one, it is Miller's new "sharper, bolder, faster" thing. Well they can't be talking about the beer. That is the same bland stuff as always. No, it is their corporate attitude. It just sounds like they should be making microchips or cars or something. Talk like this reminds me of Ford. But then on the other hand, what a car looks like is a big part of the product.

Miller is funny.

Life is too short to drink cheap beer!

2007-10-17T20:50:00.000-04:00

A great blog posting over at a financial blog gives us ten ways to optimize our beer drinking value. I think it's great for a site like that to be talking about beer in a real and respectful way. Most of the advice they give is great. I might not pour strong all the time, but that's just me. Overall, I love it! It also seems to get a lot of readership, based on the volume of comments there. Even better, half the comments are about homebrewing. I just love it!

I commented over there, and I'll echo the same sentiment here. Beer in 750ml servings is a great value compared to wine. If you go for a 750ml corked beer, it will run you $10-$15 normally. When you buy wine in that price range, it can be hit or miss. While there are great wines in that price range, you have to know exactly what you're looking for or you might get plain old normal quality wine. However, when you buy beer at that price range, you are practically guaranteed an awesome experience with one of the country's best beers from one of our best brewers (or some other country's best beer and brewer). And half the time, they're really strong (in terms of alcohol %) too.

So pound for pound, or do they use the euro now? Or wait I mean ounce for ounce, or should I say millilter for milliliter? Anyway, when you put 750ml corked beers up against 750ml wines, beer knocks their socks off. No wonder wine doesn't come in 6-packs.

Craft Beer Segment is ON FIRE!

2007-10-17T13:50:00.000-04:00

Craft Beer Segment Continues to Set the Pace for the Beer Category with Double-Digit Growth

The Brewers Association recently announced the mid-year stats for craft beer (that's industry jargon for good stuff). Craft beer is on a rampage of growth that is way outpacing the rest of the industry. This was the first quarter where we had over 5% volume of the massive beer market by dollars.

These types of figures astound me. I mean by these numbers, there must be at least 20 guys that always buy Bud-Miller-Coors (or is it now Bud-MillerCoors?) for every one of me who never buys it. But the thing is that I hardly know anyone who buys that stuff. So that means for me and my five friends who never by the stuff, there's 100 BMC chuggers. Wow - that is scary to me.

Beer Styles

2007-10-16T18:36:00.001-04:00

There is a thing called Free-Form brewing, where expert brewers reject beer styles in favor of going for a certain flavor, aroma, appearance, etc. that they want, which may or may not be defined by a "narrow" style guideline.

I am as much for innovation as anyone out there, but I think that this rejection of beer styles is not appropriate. In order for a person to be able to reject beer styles, they must first get to know beer styles. EE Cummings didn't start writing without capital letters or punctuation until after he got to know the proper rules quite thoroughly. If you don't know the beer styles, you can't rebel against them. If you don't know them and you don't follow them, you are sort of operating in chaos. If you don't know beer styles, how do you know that a beer you are making isn't part of an existing beer style.

I will keep working with beer styles, and where I feel like it, I may improvise a bit. I combined Trippel and IPA. But it was all based on beer styles. There's nothing wrong with knowing about beer styles, there's nothing wrong with using and following them, and there's nothing wrong with rejecting them.

All this gray area around beer styles highlights the need for well informed beer serving staff and thorough beer menus. If everyone starts working outside style guidelines, and even with the wide variation within a style, consumers really need to have accurate and complete descriptions of beers available for purchase at any retail establishment (bar, restaurant, or liquor store).

Miller and Coors Hookup

2007-10-15T06:44:00.000-04:00

I have just realized that I should be talking about beer news here on my beer blog, too.

The biggest news that I can think of right now is the Miller-Coors joint venture in the US. Now it isn't clear to me exactly in what ways they'll be pairing up, but they're supposed to save $500M per year by combining. I expect they'll still keep their flagship brands of each company. Maybe they will join forces to try to make higher-flavor beer. But they have been calling it a move against A-B. But yet combined, they're still maybe half the market share of our old Buddy Weiser, and their partners Busch et. al.

It seems to me that unless they are changing something about the products they make, this joint venture will just have a temporary cost savings that will probably be used up wastefully in some other area. This waste theory is just based on work I've done in the software inudstry for large companies. Let's just say that they're not normally the most efficient places to get something done.

I, for one, am happy about a joint venture between these guys. I think it weakens the mass-market beer segment, which leaves additional room for craft beer. I wonder what Coors fans who are Miller haters (and vice versa) will do now? Maybe try a nice locally produced Kölsch or Pilsner style beer?

American Beauty Tasted!

2007-10-14T19:08:00.001-04:00

American Beauty, my Belgian Trippel IPA, has been in bottles for 11 days now, and the plastic "barometer" bottle is hard as a rock, indicating that this is ready to go! I put one in the fridge this morning, and cracked it open tonight!

I was impressed by the aroma of the beer, which revealed the corn sugar used in latter fermentation, and also gave a clue as to the classic Belgian hops used for bittering and aroma. The head was not as vigorous as I wanted, so I will probably leave it warm for a few more weeks to let it fully carb (although the basement is getting colder now that it is 40° F overnight here). The flavor was a combination of strong sugar sweetness expected from a trippel, alcohol presence expected from a trippel and an IPA, and hop bite expected from an IPA. It is almost exactly what I wanted.

Halfway through drinking it, I asked Aimée, my wife, who is 4 months pregnant, if she wanted to smell it. Obviously she wouldn't drink it, but she can still enjoy an aroma. She took a whiff, and then immediately said "Why did I do that?" She was so tempted by the smell of it to try it. I felt bad for her, and at the same time happy that I wasn't pregnant.

I will change next time: use American hops, probably for everything. Use very high alpha hops to get 116 IBU bitterness, and perhaps combine Styrian Goldings and Cascade for a Belgian/American fusion aroma.

BrainardBrewing.com Almost Ready!

2007-10-05T21:42:00.000-04:00

I have been working on www.BrainardBrewing.com and it is almost ready!!!!

Soon this blog will be moved mostly to that site. I may still continue some aspects of it here, but I think that for the most part, I will write about my beery adventures on the main site!

Check it out! It is awesome!

Keith

Oatquake Fermentation Update

2007-10-05T21:39:00.001-04:00

Oatquake fermented well for several days. It is now apparently complete. The airlock on the bucket has stopped bubbling. But I know that it is not quite done yet. I will let it sit for another week or so, then check it out.

The cool thing is that I got some StarSan the other day, so now I have a simple spray sanitizer I can use. So I popped off the airlock, took a peek at the surface (noticed some small bubbles still - yeast are still working!) and hit the airlock with some starsan prior to re-inserting. Cool!

The great thing is that almost no matter what happens, Oatquake 2 (this one) will be stronger than the original Oatquake (which was 1.8% ABV). And even if it is still only 2% ABV, if it is anywhere near as tasty as the first, I'll be happy.

Next I need to make a normal IPA for daily use.

Aging Maple Cider?

2007-10-05T21:32:00.000-04:00

I added a pound of Full Circle Organic Maple Syrup to water to make 0.40 gallons a month or so ago, and now I am wondering how long I should let it sit before I bottle it. And should I bottle it still or prime it to make is sparkling? Hmmm....decisions, decisions.

If anyone out there has made a fermented beverage out of just maple syrup and water, I'd be interested to hear your advice. My OG was about 1.072. I used Nottingham dry yeast.

Thanks!

American Beauty Bottled

2007-10-05T21:28:00.001-04:00

I bottled American Beauty the other day. That's what I've called my Belgian Trippel IPA. It was a small all-grain batch, about a half a gallon. I had oats and wheat in it, as well as a dosage of corn sugar after primary fermentation was complete. It stood up well to the dosage, and it has gained a bit of trippel character from the sugar. And a few days later (that's today), the bottles are starting to carb up already. The plastic bottle I used is getting hard, which is great news!

The taste is a bit harsh on the hops side. I could have toned that down a bit. Fortunately, that will mellow with age. So I might have to restrain myself and age these for a few months or longer. The ABV ended up at 9.2%, which is good, especially if it carbs right up. I wish I made a bigger batch. All I can say is that I will never make a 1-gallon all-grain batch again. Unless I find myself with only the capacity to do so. But it is a lot of work for a little beer. I ended up with five and a half bottles of beer. But one bottle was 16-oz. So I guess it's about a six pack. But still... to spend like eight hours to make a six pack is silly. When I could spend like eight and a half and make two cases. Oh well... live and learn.

I can't wait to try it all carbed up and cold!

Brewing Oatquake 2 Oatmeal Stout

2007-10-01T20:21:00.001-04:00

Today I had the day off from the dryer vents, and I decided to pursue my passion and brew that otameal stout that's been waiting for me for a month or two now.

I had some initial mash temperature problems, but got them adjusted just as I ran out of space for more water. I did some sort of decoction (kind of) a few times and added some cool water a few times. But in the end I hit 150°F and let it sit for around an hour. I skipped mash out (I didn't have any room to add more water). I sparged as slowly as I could. I had the valve just barely open, and let it take a long time. Instead of continuously adding water to the top, I added it a gallon at a time. I'd let it go from 20 quarts to 16 quarts (still being above the 11.5 lbs grain bed) then gently add in a gallon from the hot liquor tank.

This all worked out great. I got just as much as I could out of it - I'm expecting a good five gallons. I also got slightly better than expected efficiency. I expected 67% eff. to give me OG of 1.055. I got OG of 1.058, which is a 70% efficiency. I am happy for now. I have also been having good FG luck lately, so I am really optimistic about it!

I will update in a few weeks when I check it out to see if it is done yet. I will skip secondary and bottle it ASAP.

Southport Brewing Company, Branford

2007-09-29T20:52:00.001-04:00

I was in West Haven working on Friday, and had the afternoon free, so I decided to head on over to SBC Branford, which is on the way home. For those of you who don't know and don't want to spend a while reading the link, SBC is a chain brewpub in CT, with four locations all along the rich western CT shoreline. Cool idea! They have a steady stable of about 9 beers with a seasonal in there, too. Normally I think of brewpubs as having a constantly rotating offering of beers, but this has the same nine all the time.

I got the sampler. I had never been there, and to get the most experience for my time, I decided the sampler was the way to go. I am glad I did, so I could get as much as possible. I will post here my opinion on the beers I tried. Keep in mind that it is easy to criticize beers, and that all the beers I had were better than anything I would expect to have at any other bar (that is, I would rather have any of them than a Sam Adams, etc.)

I had the Pilsner, IPA, English Pale Ale, Stout, and Oktoberfest. From now on in the post, I will call the English Pale Ale a "Bitter". First the pilsner. It was good. It was a bit corn-sugary, but light and smooth with a mild hop bite. A bit more of a heavy mouthfeel/body than advertised, but very solid all around. The IPA was weak to me. It had a strong floral hop aroma, as advertised, but little hop flavor (although as it warmed, or as the session went on, the hop flavor became more evident). The weird thing was the hop aroma was the same as the Oktoberfest. Now I can understand that they use the hops they have, but this just sort of left me unsettled. Anyway. The Bitter was my favorite of the batch. It was a really dry and hoppy Burton-on-Trent ESB beer, and it was great. I would recommend it to all the hopheads out there. The stout was a bit of a let down. I am used to the oatmeal stout I made, which is real smooth. This was a bit less smooth and a bit more watery. Just sort of blah, and not memorable. Finally the Oktoberfest. It was OK, but nothing spectacular. I can't really complain about it in any specific way, but it wasn't astounding. Unfortunately, it was really hard to get any aroma on any of these, since they were all served in essentially shooters - tall and narrow maybe 3-ounce glasses. I think aroma might have really helped some of the ones I didn't favor. And again, they're all more fun than what you can get at 90% of the restaurants out there. But I would still recommend the Saltonstall English Pale Ale (really an ESB, or even a British IPA) of all the ones I had. Of course when I go back there, I'll try the ones I haven't had yet: Porter, Red, Fruit, Light, Blonde, maybe something else.

Perhaps the stangest thing to me was that I saw three different guys there drinking absolute crap - Corona bottle, Bud Light bottle (or similar), and Miller Lite draft. Why would you go to a brewpub to drink that? Maybe it was because the food was awesome!

I got the turkey burger, with the fries upgrade. The fries were well worth $0.99 extra - among the best I've had - big, flat, and crispy, but still not too crisp. The burger was great too - I didn't even use ketchup on it! Reasonable burger size, nice soft roll, great caramelized onion mayo mix on top. I am almost looking more forward to the food next time rather than the beer. Hmm...

Maple Syrup Beer...or is it wine?

2007-09-29T20:49:00.000-04:00

You might remember that I made a maple syrup beer (or wine?) a few weeks ago. It has been done fermenting for a while, but I have been waiting for bottles to be available before bottling. I want to bottle it in maple syrup bottles, for kitch sake. I think it will be cute.

I have four empty maple syrup bottles, a pint each, and made about half a gallon. So just to be sure, I want to have five bottles available, and the fifth bottle has about one waffle worth of syrup left in it. So I can bottle it soon. I am even going to prime with maple syrup when the time comes. I am thinking about a teaspoon per bottle. Should be at least carbonated.

I haven't tasted it yet, and I will update when the bottling occurs and I can taste it. I am excited!

American Beauty Update

2007-09-29T20:47:00.000-04:00

American Beauty Belgian Trippel IPA was dosed with corn sugar a few days ago. It took a few days to get going, but then it developed a pretty serious krausen. It has now settled down, and I think that in a few days it will be ready to bottle. The aroma from the airlock is really nice, all corn sugary like a Trippel ought to be. I am optimistic that this one came out really well, and will carb right up like it should. I have Monday off and hope to bottle it then. I will update when there is an update.

American Beauty Belgian Trippel IPA

2007-09-22T16:47:00.000-04:00

I brewed an idea I had for a Belgian Trippel IPA a little over a month ago. I decided that Trippel IPA was a uniquely American idea, and named it "American Beauty", mainly after the Dead album. It has appeared done fermenting for a few weeks now, and I finally got a chance to play with it today. I measured the gravity, tasted it, and determined how much corn sugar to add to it to make it more Trippel-like.

The gravity was 1.014, which makes it 6.5% ABV. Not bad, but still more to go.

The taste was OK, but not quite what I was after. Of course, there isn't any corn sugar in it yet, so hopefully that's part of it. But the hops were a bit too much. Very grassy, and almost puckering, but not sour like bad grapes. Just harsh. I believe this will mellow with the corn sugar adding some balance and also be less upfront when cooled. This sample was about 74 degrees F.

I was originally going to add 0.60 lbs of corn sugar (this is a 0.75 gallon batch), but I didn't want to risk too much the chance that it wouldn't carbonate in the bottles, so I pulled it back to 0.25 lbs of corn sugar, for an expected end point of 8.2%ABV. Strong but not murderous.

I didn't really have a good way to transfer fluid into and out of the gallon jug. My beer thief wouldn't fit through the neck, and I didn't really want to draw five gallons of water to sanitize the siphon for this little operation. I did it all with a funnel, and probably introduced some oxygen into the mix. I also poured from the pot in which I boiled the corn sugar water, and of course it poured all down the side of the pot (which I didn't sanitize) and into the beer all splashy. So lots of procedural sloppiness (good thing I wasn't analyzing samples for the Tour deFrance) but hey Relax Don't Worry Have A HomeBrew! Done and done.

Strawbeery well received

2007-09-02T19:36:00.000-04:00

I brought a few Strawbeery bottles (that's SMSA 2 plus strawberries) to my parents' house yesterday for my Mom's birthday (I won't say how old) and my Dad and brother both liked it. This is a real success, because my brother buys Busch Light cans when he does buy beer. My Dad is more open-minded, but still not a beer geek by any means of the imagination. OK that's it.

Finally Bottled Public IPA

2007-09-02T19:22:00.000-04:00

Well I brewed it on July 14th, over eight weeks ago. I thought I'd bottle it in about three weeks from brewing date, four if I wanted it to age for a while. Turns out things have changed a bit since I brewed it, and I have been working my other job cleaning dryer vents to make a living for the past 6 or 7 weeks. So time is a bit more limited these days. Stupid working.

But I did bottle it today! It was from a Brewer's Best IPA kit, and I also dry-hopped it with Cascade plugs. But it still doesn't taste right. I think it's the dry yeast. I believe it came with Nottingham, but I didn't rehydrate it. I was reading the web site of the Nottingham maker the other day and it said something about a sulphur byproduct (like it would make S2O or something) if it was rehydrated in the beer, as opposed to rehydrated ahead of time. My first kit didn't taste so much like this, and I attempted to rehydrate that yeast first. My second kit tasted just like this (even though it was the True Brew kit) and I am pretty sure I just poured the yeast in dry, because I believed that when I rehydrated, I had to pitch like right away or I was in trouble. I think it turns out that rehydrating and pitching after a while is still better than not rehydrating at all... Live and learn.

Anyway I pitched dry into this latest kit Public IPA (it was made at what was supposed to be a promotional event, a Public Brewing). And it tastes what I would call "kind of yucky". I guess it could be sulfury, but I guess I just never really tasted sulfur or noted its taste so much. Maybe I could go get a match and strike it and smell it to see what it smells like, and infer a taste from that. Or I suppose I could try to eat it. I might need to drink another case or so of beer tonight before I try that.

The moral of the story is threefold: 1) I don't care what those guys online say - dry yeast is not as good. 2) If you must use dry yeast, please rehydrate it, or even better, make a yeast starter after rehydrating it. 3) Um I guess there's only two. Maybe I was thinking the third was it is worth it to upgrade and splurge on a smack pack of liquid yeast when you get your kit. Plus it's so cool when they swell up.

Non-Beer

2007-08-31T20:59:00.001-04:00

I have been making some stuff that isn't beer lately. It turns out to be much easier.

I made some Mead last week. That's just mix water and honey and yeast nutrient and yeast and let it be. I made some maple syrup...um...beer? Or is it wine? Anyway, it is the same thing - syrup, water, yeast nutrient, and yeast. I actually used the rest of the Nottingham that was left after revitalizing the Big Flat Beers. Even now, a day and a half later, it is still going at about a bubble in the airlock every 4 seconds or so. I am optimistic, but out of gallon jugs.

Low Activity

2007-08-31T20:58:00.001-04:00

So I know it has been a while since I posted too much. I am workin' now. I brew when I can, but it isn't as easy as it used to be. I hope to make it a more regular part of my life again soon.

Big Flat Beers

2007-08-31T20:31:00.000-04:00

So I think I probably complained here about all my big beers being flat in the bottles. Just to recap, there's Big Slick - an 8.5% ABV IIPA which has been flat for a while, after having a higher than expected terminal gravity. Then there's Dorée Forte, an 11.3% ABV Duvel Clone (I know, it is a LOT higher ABV than Duvel - just had super high efficiency in a step mash). Finally GSX-R 1.104, a Double version of the Fat Tire clone recipe, clocking in at 10.0% ABV.

Well they've all been sitting there for like two months (or actually maybe more like 6 weeks) but it seems like two years! Normally my brews take like a week to carb, so I was stressin.

Yesterday I finally took care of it (or at least tried to). I had a packet of Nottingham. I rehydrated it with about 4 oz. of water (per directions on the package) and dilligently distributed about 1/4 tsp to each bottle of all three batches of flat beers. Amazingly, some of the Big Slick actually hissed and fizzed when I opened them. Then they really bubbled up when I dropped a quarter teaspoon of yeast into them. So anyway I am hoping that approximately 0.10 grams of yeast per bottle will be enough to at least have some carbonation in them, and also that I didn't mess up sanitation and contaminate every beer.

By the way, in case it wasn't obvious, I opened every beer in the three batches (which was 95 beers, since I have kept trying beers from each batch to see if they're carbed), then I added 1/4 tsp yeast/water mix to the bottle, and recapped it. You think bottling 5 gallons is tedious, forget it. Try doing 100 bottles of beer at once. I just kept thinking "100 bottles of beer on the wall, take one down, add it some yeast, 99 bottles of beer that are flat".

In case anyone reads this, please pray for my beers that they may carb up and be enjoyable to anyone other than me (I have gotten quite used to drinking them flat and even warm - I like to think of them as very very weak scotch).

Piraat Ale

2007-08-31T20:28:00.000-04:00

OK so there already is a Belgian Trippel IPA. It is called Piraat Ale. I haven't researched it any more than that, other than drinking a 750 of it tonight. It was all I had hoped for my own Belgian Trippel IPA. It was sweet as hell, tasting very much like an adjunct-filled belgian ought to. It was also extremely hoppy throughout. Hoppy in a Euro-grassy-hop way. Just like I expect my two ounces each of Saaz and Styrian Goldings (for 0.75 gallons) to make my Belgian Trippel IPA. I can only hope to achieve such awesomeness.

Beer Activist

2007-08-18T17:36:00.001-04:00

I am so happy right now. I just read on Beer Activist that I provided him with the info he was looking for! I read his blog on a RSS feed I get through Google, and I saw him asking about info related to the drinking age law debate that is in the news lately. I was lucky enough to have the info, and I sent it to him, and he linked to me!!! That is officially the first link to my blog that I know of!!! I could hardly be happier!!! Thanks Chris!!!

Belgian Trippel IPA

2007-08-18T17:18:00.000-04:00

I brewed today, finally!

I made a Belgian inspired IPA. I love Belgian Trippels, with their light color and body and sweet flavor, combined with high alcohol - what's not to love!

I also love IPA. All those hops, bittering up the mouth, totally inaccessible to BMC drinkers. What beer lover doesn't love IPA?

SO I thought "Belgian Trippel IPA"! I wanted to do a pilot batch (word to the wise - DON'T DO IT!) so I made a 1 gallon batch, with 3 lbs of fermentables and 2 oz of hops. For those who don't know, a standard 5 gallon batch is 10 lbs of fermentables and 2 oz of hops. So this is a monster. It should end up over 10% alcohol by volume (for comparison, Sam Adams is about 4.7%).

Unfortunately, it seems my 5 gallon system isn't quite geared for a 1 gallon batch. I normally get 60-70% efficiency, meaning I get 60-70% of the theoretical yield (in the form of fermentable sugars) from the grain. Well today I got 52% efficiency. As if that wasn't bad enough, I also got a low volume yield. I aimed for 0.75 gallons and ended up with probably 0.5 gallons - even after adding an extra quart to the brew!

:( is all I can say.

Fortunately, I plan to add corn sugar as dosage at transfer to secondary (or at least once primary fermentation is done), so all I have to do to compensate for this low mashing efficiency is to add 20% more corn sugar (0.60 lbs instead of 0.50 lbs). I think my Trappist High Gravity yeast (WY3787) can handle it.

I also managed to bottle my Strawberry Infused American Wheat Beer (which ended up being more Wit than Wheat, I guess thanks to my Duvel Clone's yeast somehow). I got 9 bottles out of what I thought was a gallon (which should be 12 bottles), but hey that's cool. Maybe tomorrow I can bottle my "Public IPA" made at my public brewing last month from an extract kit donated by Rob's.

Lower Drinking Age

2007-08-14T21:18:00.000-04:00

I just read a story on MSN about lowering the drinking age: http://www.msnbc.msn.com/id/20249460/

It seems obvious to me that lowering the drinking age will get 18-21 year-olds drinking beer instead of liquor. The reason they drink hard liquor is because it is easier to get and more effective by volume at getting them drunk. If they could buy beer legally, then they'd be able to get some beer and drink it in a normal adult way.

OK so maybe they wouldn't drink it in an adult way, but they'd be more likely to drink beer and less so to drink spirits. As the article states, look at prohibition as an example. Did the bootleggers make beer? Hell no, they made booze. Why bother transporting beer when you could move something 5-10 times as potent in the same weight and volume.

Let's face it, making something illegal doesn't stop it. People still do drugs - all the time. Kids still smoke - unless they really understand why they shouldn't. And people will drink alcohol when they feel like it, no matter how old they are.

Legalize it, don't criticize it.

News?

2007-08-13T21:12:00.001-04:00

Sorry I haven't been posting. I have been busy trying to like actually make a living now. See http://dryerventilator.blogspot.com for more info. Also see http://www.keithbrainard.com for the same info in a different form.

Anyway. I continue to drink beer, and I have tasted many commercial beers the past few weeks. I have good notes, fit for http://beeradvocate.com but I haven't yet posted them there. Working is hard work.

Brewing is also somewhat on hold as I wait for the big beers to carb up (no they are still flat) and just don't have much time for brewing lately. With any luck, I'll brew Belgian Tripel IPA soon. Then I'll get to posting about it. And maybe I'll bottle Public IPA and Strawbeery soon. Then I'll get to posting about it. But until that time, it is fluffy posts like this one.

Stonington Memorial Summer Ale

2007-07-27T15:14:00.000-04:00

Rev.2 of SMSA is ready to go. After two days in bottles, it was already fully carbonated! Contrast this with my three big beers which are still flat as slate after three or more weeks in their bottles.

The strangest thing happened - SMSA2 tastes nothing like the original SMSA. It tastes just like Blue Moon. It transformed itself from an American Wheat Beer to a Belgian Witbier. There must have been some residual belgian WLP570 yeast left over from Doree Forte in some vessel I used for SMSA2.

"Public" Brewing

2007-07-14T18:55:00.000-04:00

So today was supposed to be my first public brewing. I did brew in public. I did a Brewer's Best kit IPA. Only problem was that I had nobody else here. Better luck next time. If any readers are in the Mystic, CT area, my next public brewing is on August 4th. Email me (keith@brainardbrewing.com) and let me know you want to come! It will be cool! I'll have lots of different beers for everyone in attendance to sample, and you will all learn a lot about the brewing process!

Second Wine Tasting

2007-07-05T22:01:00.000-04:00

Oh yeah - I did another wine tasting Tuesday. It was a bunch of whites, which was nice. I like the whites more than the reds. Seems to parallel my beer tastes right now. I ended up liking the sweeter wines, which made me feel girly, but it's OK I'm man enough to admit it to the blogosphere (which judging by my comments is about ZERO for me, but it's okay). Wine tastings are fun and economical and educational.

Laguna Mega IPA Tasting

2007-07-05T21:17:00.000-04:00

I finally decided to post tastings of my own brews here. I post the commercial ones on BeerAdvocate.com now, but I can't post my own there, since nobody else in the world (except for a few dozen friends and associates) can taste them.

Laguna Mega IPA is a Lagunitas IPA clone from BYO's 150 Clones magazine/book. Except I doubled the hops at all stages. I did this as an extract brew, with DME. I also used leaf hops. Yeast was White Labs vial, with no starter. The name is kind of a pun on Laguna Seca, a famous race track in Cali (actually now it's Mazda Raceway or something), but it is all I could think of every time I hear the name "Lagunitas". The label has a background image of Laguna Seca. I grew to love Laguna Seca in Gran Turismo 2, and since I never got a later version of the game, that is still holding a soft spot in my heart..

If you look closely, you can see that this one was bottled a few months ago, on 4/20/07, but it is still tasting the same as it did in May. I am drinking it in my Javit Crystal Clipper Tankard (sounds fancy, doesn't it?). I got it from my Mom, she says it was from Newport in the '70s or something, and I like it because Mystic (where I live now) is all about boating. Plus a tankard is just more interesting than a pint glass.

Scores in each category are out of five. Overall is weighted average of all scores. Appearance is 20%, Smell is 20%, Taste is 40%, Mouthfeel is 10%, and Drinkability is 10%.

Appearance (4): Copper color, strong head, which lasts to the bottom of the glass. Not crystal clear, but fairly clear, especially considering I didn't use clarifying agents (e.g. Irish Moss) on this one. Beautifu color, and I impress myself with its clarity. And who doesn't love a good head?

Smell (2.5): Overwhelmingly fruity. Grapefruit, strawberry, and tangerine. This smells of citrusy American hops - BIG TIME. Really lacks balance from malt to counteract the hops.

Taste (2.5): Taste is again nothing but fruity hops. If I didn't KNOW (since I made it) that there was no fruit in it, I would INSIST that there was fruit in there. But there isn't. Just lots of Magnum and Cascade (and a few Willamette) hops in there. There is also a hops bitterness that is slightly grassy and earthy, which you can sometimes taste if you forget to notice the fruit. It almost tastes watery and extremely hoppy at the same time, which is an interesting combination. However, again, it lacks balance that it really needs. No alcohol or malty flavor to rein in that hop monstrosity. What do you expect when you double the hops, but nothing else?.

Mouthfeel (2.5): A bit too foamy in the mouth for what I'd think an IPA should have. Not that I don't like a foamy brew, but I believe it to be slightly out of style. Also the watery feel is not optimal.

Drinkability (3.5): I personally could drink this all night. It is not for everyone. The hopheads will like it. Those seeking balance may be disappointed. But the fruit flavor combines with bitterness to make a beer that I think is easy to drink.

Overall (2.9): I wish I could rate this higher, because I do like it, but it just isn't balanced like it should be. From what I've read, IBU above 70 (this is about 130) is not detectable by humans, so next time I make this, I'll probably scale up the malts to balance out the hops that are in there. Plus, I don't really use leaves any more - it's pellets for me... But if you live in CT and want to try it, I have about 3 left, so come and get it while you can!

Doree Forte Tasting!

2007-07-05T21:15:00.001-04:00

Yesterday while the 'rents were here for the 4th, I had to crack the bottle of Doree Forte that I made before I put it in secondary (where I also added 12 oz. of corn sugar). This bad boy is 10.6 ABV, but it was totally awesome. If I didn't know it was a homebrew, I might have thought it was from Belgium. I can only hope that the extra corn sugar didn't ruin this potentially delicate child I have here. I'll have to let you know in about two or three weeks, after I bottle and it conditions up.

GSX-R1.104 Update

2007-07-02T22:58:00.000-04:00

I just transferred GSX-R1.104 to secondary. The gravity dropped a few points to 1.028, which is only 1.003 above what BeerSmith predicted, so while it is high, it isn't outrageously high. It must have been that darn partial mash "steep" procedure leaving all the unfermentable sugars. Grrr!

Anyway, that makes it 10% ABV, and about 370 calories per bottle. Strong. But the flavor was still DOMINATED by alcohol, and it was also very sweet on top of that. It is more like Brandy or something than beer, but maybe that isn't a total disaster. I wonder if anyone would go for that type of thing? Probably. I should call it "BarleyBrandy", or more accurately "LiquidMaltExtractBrandy".

Tomorrow I bottle Big Slick. Another hot alcohol monster. It may have mellowed by now, since it is only 8.5%. We'll see... the bottle I made last week is almost ready to try. The bottle of Doree Forte has been ready since day three, but I will try it in two days. Tomorrow I taste Allagash Tripel, and then the next day, it's my own creation. Then I think the day after that would be a reasonable time to pop the Big Slick.

Which reminds me - I haven't been posting tastings on here so much. It's because I put them on www.beeradvocate.com now, so go there. It has a great tasting notes database. They are awesome. From now on, I may only post my own tastings here (that is, tastings of my own beers)... we'll see how it pans out.

Maudite

2007-06-28T20:51:00.000-04:00

Tonight I tasted Maudite, a Belgian Strong Dark from Canada. It was pretty good, a bit better I think than the Chimay I had last night, but nothing that really gets me going. I'm not sure how much it costs, it wasn't labelled, but I'm guessing about $2-$3 a bottle. For that, is it worth it, I don't know... I can get Duvel at about the same price, and I love the Strong Golden Ales. I have a photo I may post later...

Chimay Red

2007-06-27T20:42:00.000-04:00

I also tasted Chimay Red tonight. I have a picture downstairs on the digital camera, which I may upload later. But overall Chimay Red was pretty boring. It was dark, but not too sweet, which was nice. It gave my wife heartburn right away, even with only one sip. She also said it smelled and tasted like apple cider, which I didn't really pick up on. What's that, Diacetyl or something? Anyway, it was OK, but for $4 a bottle, nothing really special. I am really looking forward to the Cinq Cents (Chimay White).

Wine Tasting

2007-06-27T20:37:00.000-04:00

Last night, after brewing beer, I actually went to a wine tasting. Just to see what it was like.

It was interesting - everyone there seemed to know each other, like they were a pack of wine tasters who went to every tasting (they are held weekly at Riverwalk, a local bar/restaurant, plus there are a few wineries in the area).

As for the wine itself - one was actually a lambic that tasted just like Kriek Boon, which tastes just like a wine cooler. The bottle of this wine even said (in French) that it was spontaneously fermented. Hmmm. Except it was $18 for a 750 ml of 7.5% ABV. Kriek Boon was probably $5.00 for 330 ml, but I don't know the alcohol content. But the wine bottle was cooler than the beer bottle.

The other wines were OK I guess, there was one white, and three reds. The reds were all harsh - smoky, peppery, nasty. And I guess they were supposed to be, because most of the other people liked them. I liked the white the best - it wasn't too harsh, but it was a little boring.

I think for now I'll stick with beer, thanks.

Brew Day

2007-06-26T11:02:00.000-04:00

Today I am brewing Rev.2 of Stonington Memorial Summer Ale. SMSA was the first all grain beer I ever made, and it has been a crowd pleaser. So I decided to tackle it again, making some adjustments based on my experience. Right now it is mashing in.

I am of course tasting the yeast starter beer. This tastes pretty plain, but it does have a tangy finish to it, just like a wheat beer would. It is WY1010 American Wheat. I think it will also be fun to drink one of the original SMSA beers later, since every time I brew, I wish I could drink the finished beer right away. This will be pretty close to that!