It’s been some time since my last post on this site. At the time of my last post I had just returned from vacation and jumped right back into a promotion at work which has kept me very busy. While I haven’t been posting a ton (like nothing at all in a month and a half) on this site, I’ve been very actively homebrewing. I thought that I would leave some notes below on my activities before getting back to beer reviews later this week.
My buddy and I split the cost of a whiskey barrel several months ago and we have produced a very nice Rye IPA and Belgian Tripel from it. The Rye IPA has passed its peak freshness in my eyes but the Tripel is firing on all cylinders. I expect that beer to age nicely and be around for some time. Currently to barrel has a Robust Porter in it (recipe coming soon) that hits some nice notes from the first tasting. It’s been in the barrel a little longer than what I would have liked and has become over-oaked as a result. I added some fresh beer to it a few weeks ago and that seems to have rounded it out nicely. I hope to bottle it this weekend. Going into the whiskey barrel will be a Belgian Dark Strong Ale that has been fermenting strong for three weeks now. I don’t know how it is doing it, but there are still bubbles coming out of the airlocks.
The kegged portion of the Rye IPA is in one of my kegs and the other one has a Fall Session Ale. It’s a nice beer that comes in at 4% ABV, but has a ton of flavor that makes it drink like a higher percentage beer. I have a keg of the Barrel Aged Tripel waiting to go on tap once the Rye kicks. I need to replace the O-rings on one of my empty kegs along with a new poppet valve.
All of my fermenters are currently full, which is not something that usually happens for me. Three of them are taken up by the Belgian Dark Strong Ale which will be put into the barrel this weekend. Another fermenter has an American Hoppy Wheat Ale in it that is hopped with a generous amount of Citra, but stays at 4.5% or so ABV. My only glass carboy has three gallons of the fresh Robust Porter that didn’t fit into the barrel. I am toying with the idea of fermenting a few gallons of cider and mixing the two before kegging but I have to let that idea rest for a bit. I also just got two new fermenters in the mail today thanks to Northern Brewer’s buy one get on free sale from last week.
I have a number of beers in my mind that I want to brew pretty soon. The first thing that I need to knockout is a Pumpkin Ale. The one that I brewed last year really hit the mark for me and I am only going to be making slight adjustments for this years batch. I also have a Winter Warmer in my mind that needs to be brewed in short order. Finally I have a bunch of NZ hops on hand so I want to make an over the top IPA and Pale Ale, but those may have to hold off a bit as I want to make sure that I can drink them fresh and I don’t have the keg space to put them in right now.
Reviews will be back later this week and I plan on posting more homebrewing articles as well as I have a lot going on right now with it.
I haven’t posted about homebrewing in a little while and I just wanted to give some updates. So far this year I have brewed 15 batches of beer for a total of 75 gallons. It’s crazy to think that I still have 125 gallons to go in order to meet my state allowed maximum. I’m still drinking some of the beer that I brewed during the summer. I have a Belgian IPA on tap right now along with my Pumpkin Ale. I’ll get a recipe up for my Belgian IPA shortly.
The pumpkin is pretty good and it is received some rave review from my friends. I want to dial back the spices a bit and give it a touch more body. I’ll probably end up rebrewing this one before the fall is over with a different yeast that doesn’t attenuate as well so that it can have a bit more body. The Belgian IPA is good, but not great. It is suffering from sitting in the keg too long. IPAs need to be drank quickly and this one sat in a keg for a month and a half. The hop freshness is wearing off and is nothing compared to what it was when it was fresher.
I recently brewed a third version of an IPA I have been working on. I changed up the yeast and the hops, but everything else is the same. I have magnum as the bittering hop and two additions of citra. The yeast change was more out of me being cheap than anything as the IPA was pitched on a yeast cake. I recently kegged, what I am calling, an American Bitter. It uses American malt and hops, but a bitter grain bill profile and an English yeast. It came in at about 4% and initial tasting has this one being drinkable in decent amounts. I’ll get a recipe up on here once I’ve had a chance to really test it out and make sure it meets my internal standards.
On the equipment front I bought 2 new kegs from Keg Connection. With shipping they came in at $78, you really can’t beat that. I also scored a deal from Northern Brewer for buy one get one Better Bottles. That brings me up to 4 Better Bottles and one glass carboy. I’m hoping to do a number of lagers this winter once the basement cools down and I should have no problem filling all of the carboys up. I haven’t ordered much in way of ingredients recently but I did get a bag of grain at the beginning of October from Midwest Supplies for $32. I had a coupon that took away shipping and then some. I can’t get grain for less than $45-$50 around my house so this was a good deal.
I have plenty of ideas that I want to try out in the coming months. I’ve also had the hankering to do a sour beer as well as a barrel aged beer since I just found out they sell used 5 gallon whiskey barrels. I’m going to hold off on the sour beer idea until it warms up and the barrel is a temporary dream. What I really want, and have wanted for awhile, is a fermentation chamber. I would love to make one myself and have it be able to hold two Better Bottles and two kegs. Time and budget will see if that idea comes to fruition. I’m going to start posting more homebrew updates as it’s an area of the site that I have really been slacking on. I generally try to post every even day, and I’m thinking that every third even day will be devoted to homebrew. Anyone else up to anything in the homebrew world?
I brewed my Pilsner last Saturday, just as the snow ended. The snow setting made brewing a real treat compared to the normal blustery winter brew day. The recipe for this beer was pretty simple and the grain crush went quickly. Even though it was cold out, my mash water heated up quickly. My goal was to use a high water to grain ratio at low temperatures to get as much sugar out of the grain as possible, I ended up putting four gallons of water into ten pounds of grain. This gave me a 1.6:1 quart to pound of grain ratio. Typically this ratio is closer to 1.25:1. I have been doing these higher ratios recently and I have found that my efficiency has gone up, so I’m sticking with it.
I mashed for 90 minutes hitting my target of 151 °F through the whole mash. I then added my strike water at 175°F and let the whole thing rest for another ten minutes. Once everything was completed I began my boil. I went for a 75 minute boil this time around as I collected a bit more wort than I was anticipating. I added my whole leaf Hallertau hops at 60 minutes as you can see below.
I rarely use whole leaf hops, but they look awesome in the beer. For the next 45 minutes I read my book while waiting for the next hop addition. At 15 minutes I added the Sterling hops (pellets), my wort chiller, and the Irish moss. At 10 minutes I added a yeast nutrient that I have had good success with. Come fame out I turned on the wort chiller water. At this time I also begin transferring a different lager beer from the fermentor to the keg. Doing two things at once is nice, but also hectic.
I had to switch between checking on the beer transfer and stirring the wort to help it cool more quickly. As the completed beer finished its transfer, I put the airlock back on the fermentor in order to protect the yeast cake from the air. The wort cooled down to 60 °F in about 20 minutes and I decided to put it in the fermentor. The whole leaf hops tried to clog my auto-siphon but they did not succeed. After all of the wort was in the fermentor I shook it up to make sure that the yeast mixed with the beer and to make sure that it was properly oxygenated.
My target goal of 1.053 was hit dead on. I really love hitting my goals and I am going to continue to do a looser mash and longer mash time as the success that I have had with it continues to impress. Within six hours this beer was producing bubbles in the airlock. I plan on leaving it in my basement for a month at 55 °F. From there I will keg it and lager it at colder temperatures for two to four weeks. I’ll let you know how it turns out when I transfer it over to the keg. Continue reading →
Santa was nice enough to bring me a few things that will make me enjoy homebrewing a whole lot more. The big guy brought be a chest freezer, and a two keg setup! I’m pretty excited about it and I can’t wait to have my homebrew on draft. One of the biggest stumbling blocks I have with homebrewing is bottling. It takes forever, a lot can go wrong, and you have to wait till it carbonate to drink your beer. Bummer.
Soon enough I’ll have a fully functioning keezer with two taps and room for a third. The term keezer comes from the combination of kegorator and chest freezer. Some in the homebrew community dislike the name, I am indifferent. Anyway, I picked up a chest freezer off of Craig’s List for $80 and the thing looks beautiful. As a comparison a new model of the freezer runs for $150. I will be keeping a journal of my progress with the keezer along with anything that I find helpful. The project should me pretty quickly since it isn’t very complicated.
I currently live in an apartment and power tools are not abundant, so I am going to make this thing with the use of two tools; a drill and caulk gun. Happy New Year and I hope everyone had a few good beers over the holidays.
BeerTap TV has recently changed their “rating policy.” If you refer to my previous post on rating beer you will get a better idea of where this post is coming from and also why there are no ratings on this site. Anyway, BeerTap TV made a change where they are not rating the beers in the traditional manor, bur rather giving them a 1-5 scale in terms on your own walk in knowing and understanding craft beer. A one for example your be your basic Bud Light or dozens of other clones of that beer. Where a five might be Dogfish Head’s 120 Minute IPA. Basically as you taste more and more craft beer your taste buds evolve and beers that might of blown you away when you first started getting into the hobby, might not anymore.
For me personally, if I had half of the beers I am drinking now a few years ago, I would not of enjoyed them or appreciated them as I do today. The scale they are using a based on white water rafting and the different classes of rapids that you would experience. A newcomer to rafting should not be in rapids that have lots of rocks and other hazards because they will be eaten up by them. I think the crossover to craft beer is a good one.
In my previous post on beer ratings, Scott from The Brew Club talked about the ratings they make on their website. Essentially he pointed out that the ratings on their site are not meant to be the end all of a beer, but rather their own personal rating, more or less for them. Fair enough and I can totally understand that. In fact, when I first started this site I put a lot of thought into a ratings scale, but I never ended up using it for reasons I have already mentioned. I still don’t think that a ratings scale will ever be coming to Brewery Reviewery, but it is nice to see that some usable scales out there exist. Below is the ratings scale of what I originally come up with for this site, it is based on how much of this beer I would drink (goes from bad to great)
Taking seat at the brewery
I thought it was clever at the time and I am sure it has been used all over the place well before I thought of it. Well, I mainly just wanted to point out a few other thoughts on beer reviews and such. Again, nothing like this is coming to this site, but I am glad to see that there are ratings scales out there that don’t really judge the beer.