Peace in the middle east?

With on going conflict and so much instability its really disheartening to wake up each day seeing the people of Africa and the middle east in so much turmoil. Its also very hard to pick sides when it always feels like the news media is cutting out half the story. There isn’t much doubt in my mind that Gaddafi is a dangerous and tyrannical leader. However with each new conflict and uprising it always makes you wonder if the people finally had enough, or if something else is going on that the westerners cant see. I am not a conspiracy nut, so I not going to dive into that mess. But I hope that this situation gets under control quickly for the sake of the innocent.

Its that damn backpack and magical map!

I was trolling through CNN this morning catching up on how Japan is doing and came across this article. Inside a long written response on how America is becoming more “Hispanic” than ever. I could not wrap my mind around the point the article was trying to make, and I did not see what it really mattered either way. I always have felt “America” was the ethnic melting pot of the world. A place of freedom and a chance to start a new life for people less fortunate around the globe of all backgrounds. I am aware of the overpopulation problem, and the “illegal” immigrant wars to the south smoldering. But to write up an article on a particular ethnic group seems utterly pointless to me when this country was suppose to be a forward thinking, free willed promise land. Of course I can’t tell if this was suppose to be a negative or positive article. Or maybe a warning of some kind of the impending doom that’s coming!?

New Direction! Rebirth!

Hello everyone, I have been pondering for awhile what to do with my old blog. Since it seems I don’t have the time or strength to dive into crafting anything as of late I have decided to go forth in a new direction. Everyday something is happening in the world, something horrible. I have a ton of built up frustration and feelings on world events and such and found face book isn’t the best medium to spill it since some of it may be insulting or controversial to those in my circle of friends and family. Not that I am afraid to state my opinions, rather this is more of a peace keeping effort and a way to vent without slamming heads with everyone around me. So sit back and enjoy and please leave a comment if you feel you need to do so.  Cheers.

Lazy.

Been away for awhile and have not spent enough time brewing with so much going on. The Irish Red has been all done and is 75% gone now as I gave many bottles away.  I still have everything hanging out reaching towards their experation date for the “American lager” so I am going to try and squeeze that in either tonight or thursday evening. Biggest challenge is my keezer needs to be transported and hooked up in the basement, and I have been as mentioned putting everything off. One good thing is my Wife and I have been venturing out more and have recently taken up biking.  So I guess trading off for something healthy isn’t such a bad decision. I have a bike ride planned for tonight and then a Katy trail expedition for Saturday.

Anyhow I have two competitions coming up as mentioned in a previous post, they are both HBT member driven events. Both casual in nature but I’m starting to run out of time.  I need to somehow get this Lager done then move onto a APA then IPA in the next month.  I took up spots for both as they limited entries so it would be crappy of me to fail to partake.

Something else that has been long left forgotten is the Dunkelweizen that was finished and ready a month ago. Dunkelweizen being a moderate gravity wheat beer doesn’t benefit from aging, so it really needs bottled ASAP!

I had some pictures to toss up of the Irish Red but they are at home still, will update this thread tomorrow with them.

Cheers

The Irish and the Apple.

I finally got chance last weekend to bottle the experimental Cider and Irish Red Ale.  I have been so busy / lazy the past month that I have not been on the ball with my brewing responsbilies. Luckily when bottling I had some help, my daughter really enjoyed helping wash and sanatize the bottles. Which is good to know, because as she gets older she will become a huge asset in the war of bottling.

Bottled about 80 bottles in total, since the Cider was only a 3 gallon batch. Good thing to because I am not sure how well this stuff is going to become. Just a fair warning, the recipe I posted was quoted as being a “Wood Chuck” clone, and after several people have made it everyone agrees its anything but. It has an upfront tart flavor, coupled with toasted malt on the back end. Very unique but not what I expected well see how it ages. Its defaintly drinkable though which is a big positive, just not something you want to run around and try to impress people with.

The Irish Red also got bottled, finished up around 1.015 started up at 1.060 so its ended up at 5.86% ABV so its got a little kick to it not really happy with the color, its not as Red as I wanted. But that’s what happens when you use a partial mash kit and don’t tweak it.

On deck: Dunkelweizen and an American Lager. I’m going to move my chest freezer to the basement and dedicating it 100% to lagering now, and will be moving my taps to my old fridge. Hope to crank out a few different lagers this year as I so far have only made one since kegged beer always took over the keezer.

I also have to come up with an APA and PA recipe for two competitions I signed up for, both over at the HBT forums. And since its summer I have to get a Hefe going, as its my favorite summertime style. So thats 5 batches that need to be made in the next month…

Lastweekend My Wife and two youngest attended the Annual Earthday celebration in Forest Park. Schlafly beer was the ONLY available brewer handing out some of the delicious offerings. The brought out their new “Organic Ale” and it was a very well rounded beverage. The also had their Kolsch and APA on tap also. I had the Organic and an APA while listening to some drumming at the grass stage.  It was a great day, plus I got to hear some people mumbling as they walked buy “where is the bud light” which gave me a chuckle.

This weekend we are attending the STL Microfest,

It will be the first time attending and from what I hear is one of the best beer fests STL has to offer, one that completely blows away the “Heritage Fest” put on by AB. I will be attending the afternoon session on Saturday and did pick up the VIP access as well. Its also for a good cause, so everyone should run over and pick up their tickets before its sold out. (and it will)

I will be posting pictures from the event next week!

One down, 3 to go.

Last weekend I had some extra time and I thought I would get the Cider on its way. It was a fairly painless and easy process that I highly recommend everyone trying out. I think one of the great things about Ciders and Meads is how little effort and time they take to get going. If you don’t have the time to setup for a full brewday you can always squeeze a batch in here and there. I think it took my about an hour from start to finish, mostly because I steeped some grains at the recommendation of the recipe author.

The one thing seen in the picture below that kind of threw me off was how little water was instructed to use to steep the grains.

This was just after placing the grains into the water, it was heated up to about 154′F.  I allowed them to steep for about 20minutes at this temp, then sparged with another quart of water at 170′F.  It seemed to end up working anyways and I after tasting the wort I noticed why using the grains was suggested in the first place. It really added a nice malty, faint toasty flavor to it. I am really excited that its going to help boost the body as the result, which will keep this from being as “watery” as my last batch of cider.

Apples, I know you like them.

Who doesn’t like apples? Well I actually do know a few people who don’t but for blogging purposes lets just say everyone does.  I know for one thing my wife absolutely loves apples, well at least the kind you have to be 21 to consume. Yes I am talking about hard cider, the delicious adult beverage that surprisingly has some very limited offerings.  If your to lazy to brew your own and have no idea what I’m talking about there are basically 3 offerings on the market. At least out here in the Midwest, You have  Hornsby’s, Woodchuck,  and  Hardcore Cider. Each has its own character and each is good in its own right. I happen to like Hornsbys Amber because its dry and my Wife loves Woodchucks granny smith just in case your wondering. Anyways the only thing apple that I have made so far is some apfelwein, which to me (correct me if I am wrong) is a high ABV, dry German version of our American “hard” cider (apple jack) in the states. Its pretty much Apples, and champagne or wine yeast, something that will allow the brew to reach a higher ABV state before getting scared quitting.  American versions tend to use a lower tolerant yeast which will leave a session able, usually sweeter beverage. I made something that was in between last year and it turned out pretty well.

Heres the recipe, I picked it up from JayHuff from the homebrewtalk forums, thanks Jay!

2 Gallon Juice / Cider – No Preservatives (except Vitamin c / asorbic acid)
8oz Crystal Malt 10L
4oz Chocolate Malt
Wyeast WLP300 Hefeweizen yeast

First thing you gotta do is steep the grains, bring 1qt of water up to 154′F. Using a muslin bag let the grains hang out in the pool for 20 minutes. While this is going on in a second pot bring another 1qt up to 170′f. After the 20 minutes is up gently pick up the bag and dunk it into the second pot. Dunk the bag gently up and down in this water for a full 5 minutes. This process is referred to as “sparging” however its a very down and dirty method to do so. You can of course steep and sparge the grains the standard way if you wish. After this is done, dump the apple juice / cider into a carboy and top off with both pots of water from earlier. Take a temp reading, if your down below 80′f you can pitch the yeast. I am thinking its going to be easier if I toss the juice in the fridge first. Add the yeast, nutrients if you bought any, pop on the air lock and let her go.

That’s pretty much it, its a very easy process and highly customizable. It should take a few weeks to ferment out, however do not even mess with it for a month. Apple juice / cider when fermented gives off a sulfur smell (rotten eggs) at first, if you let it sit a month it will go away.  Since this is a 2.5 gallon batch you will need about 1/2 cup of corn sugar to bottle carb it.

So I hear this stuff tastes VERY similar to Woodchuck granny smith. Since as mentioned its my Wife’s favorite she will be the best critic when its done. I will post the results as soon as they come in, in the mean time give it a try, its cheap and easy to make.

Springs on the way.

Now that winter is over (well not actually but lets just pretend) its time to start thinking about good times. This is the time of year where you have to start planning out how your spring / summer is going to unfold in the world of brewing. Since we got a little back this year on taxes my lovely wife and I decided on two things, one pay off some debt, and secondly order some beer ingredients. Well maybe I decided on the second, but I will admit she did give me the thumbs up. So I decided on three things to get going, 2 that will be ready by the real spring season, and the other around June, just in time for summer.  And here they are,

Irish Red

Dunkelweizen

Orange Blossom Mead

I have had great success with Irish reds in the past, and its by far the most favorite of my friends. A few good things about an Irish red; its easy as hell to make, will be ready very quickly and is easy on young palates. This will be a great brew to drag along to festivals and share with the masses.  As far as the Dunkel, well I have never made one but I have some commercial versions and really liked the style. They are German, dark and hazy, although very easy going down. Its a wheat beer, and usually at the low end of the IBU scale. Lastly a Mead, yes I will be making a mead only for the second time. My first shot at this was a down and dirty quick mead, lighter ABV although I believe it hit around 8% and fairly dry. This one will be sweater, although higher ABV (11%) so it should sneak up on you. Its going to be made with Orange Blossom honey, so it will have a nice interesting character to it. I am excited as its more of a tradition mead, and should take about 4-5 months to ferment. And will age well so it should only improve over the rest of 2009.

My biggest hangup now is the bottling situation, should I or shouldn’t I? I really should take advantage of my keg setup however I like how easy it is to send bottles home with people. Most parks and events wont allow glass bottles either, however I might be able to get away with a couple growlers. Then again I could bring a keg on ice to a gathering and really be a hero. Luckily I have a month or so to make up my mind, its going to be a tough choice.

Stay tuned I will post some pictures up of the next round of brewing, hoping next weekend we will have good weather!

EPIC FAIL – But hey the ciders good.

Well I got to try out my Wee Heavy over the weekend to see if it had any hope at all for making the grade for this weekends competition. I had my doubts so I wasn’t shocked, the yeast just didn’t seem to finish up and with my recent move I had to skip the secondary or possible re pitch and just bottle the batch. It looks great, but that’s pretty much where it ends, since the yeast crapped out at about 1.030FG its overly, well … sickening sweet. Which 1.030 is acceptable for the style, however the SG is usually much higher then 1.094.  So I got this great looking pancake syrup, with a 8% ABV kick. Now what? Well there is a slight chance, (although slight might even be pushing it) that aging with help smooth things out. However once the yeast stop, they stop. So the sweetness has almost no chance to chill out. So I am just going to leave it in the basement conditioning for a year or so and give it one more taste. If there is no change I got the suggestion to use the stuff in a BBQ sauce, or meat marinade. Which actually might make the loss easier to handle.

On the lighter note the hard cider turned out fairly well. Its a touch over carbonated, which is causing the apple flavor to hide even more, but its light and bubbly and has a small kick after a few glasses. This stuff will be really tasty on a hot summers day, that is if any makes it that long. The great thing about it is how easy it is to make, so I will be making a new batch and will change up the yeast type to try for a slightly different flavor profile.

So I am a little bummed but sometimes you just get bad batches, it happens. Now I have as with most winters a lull in my brewing ambition, but I know it will come surging back once the temps climb out of the teens. So I have plenty of time to try and nail my next adventure and as of today I am having a hard time deciding on what to make.  I most likely will get my kegerator going again and toss a few lighter session brews on tap for the spring season.

Cheers!

Wee Heavy.

Category one complete, now all I have to do is be patient and hope that the yeast work their asses off! OG = 1.091 its got some work to do! The day did not go over without any problems though, I have never used this much malt before. After the additions of the malt I was near run over on my pot, and this was before I fired it up. Luckily a co-worker had hooked me up with a keggle over the summer. However I had never used it out of laziness. So after my friends and I gave it a quick thought I went down and dragged it out. Scrubbing and washing it the best I could.

This was “before” the malt additions!

Much better!

After disaster was averted things went pretty smooth, the garage smelled awesome although our wives didn’t agree. I had to make some small adjustments however to get the immersion chiller to fit, but it ended up working out as well.

The Competition is 2 months away, I’m just going to cross my fingers and hope for the best! Now I have to decide on whats next, German Alt or American Amber. I have never made either style, but both take much less time then the Wee Heavy.

 

Thanks Brad and Chris for hanging out and helping with the transfers. I would of made a huge mess with out the extra hands!