Skip navigation

Category Archives: Uncategorized

We broke out the hydrometer and took a look at the two different wheat beers that we are fermenting right now. The same base beer, 50% pilsner malt, 50% wheat malt, but two different yeast strains. We tossed in WLP 300 in one and WLP 400 in the other. That’s the beauty of always having to split your batches. We went with a lower than normal fermentation temp for the first week, 62 F, and that was fine for the WLP 300 which was sitting at 1.013 gravity after 10 days. The WLP 400 did not like the lower temp and was only at 1.022. We turned up the temp controler and bam! the whole place went nuts. bubbles from the WLP 400! Huge movement. We are going to brew a proper Wit tomorrow with spices, oats, and all. More updates from the brew kettle.

image

image

image

image

image

We are brewing an IPA using home grown hops.  Lots of hops. 

Home grown Magnum, Chinook, Cascade, Mt Hood, and Perle are featured.  We are also using some commercial Columbus and Amarillo.

Yeast selections are Safale 005 for 5 gallons and WLP041 for the other 5.

Also getting its first workout is our Blichmann Hop Rocket.  We are going to use it as a “hop-back” to push our wort through between boil kettle and chiller. 

Couple of challenges:
1)  A leaking boil kettle valve that forced us to empty the nearly full BK into our HLT to fix. 
2)  Another boil-over. 

We also racked our Oktoberfest into secondary for some lagering at 40°…

One keg of our latest saison is going on the gas to get ready for the long weekend. 

Not bad for a Friday night.

image

We received a package with a pleasant surprise, a HUGE blue ribbon from our Dunkelweiss victory.

We also got a blue pint glass etched and gold painted “First Place” and logo on its face.

We want to win more!

image

image

Double batch day. 

Our Kolsch has a really strong chlorophenolic (band-aid) flavor.  This not only is disappointing, but put us behind in our Oktoberfest party promise.

We decided to seek both catch-up and redemption.  We will brew both an Oktoberfest and re-brew our failed Saison.

First through the brewery was the saiaon. We did not dial up the malt this time and we are using a crop of yeast from Jeremy at Eagle Rock Brewery.

We are adding a pound of wheat and a pound of candi sugar to our Oktoberfest as a whim.

We got back from the AHA’s National Homebrewers Conference.

It was fun and informative. We learned a bunch, drank LOTS of beer and met many interesting people.

The seminar sessions were hugely informative. The Pro Brewers and Club Night events were fun. The Banquet was tasty and great to meet new people. The Hospitality Suite was serving good homebrew and had vendor tents with lots of good products on display.

Highlights of extra-conference frolics included great curry mussels, excellent beer and a tour of the Stone Brewery, an inside tour of a Rock Bottom Brewery, excellent hot wings and craft beer at Regal Beagle, meeting the brewer and getting an unfiltered Kolsh straight from the brite tank at Gordon Biersch.

Stone Anniversary Lauter

Stone Anniversary Lauter

Stone Bottling Line

Stone Bottling Line

Regal Begal Beer Spin

Regal Begal Beer Spin

Waiting for Pro Night Doors to Open

Waiting for Pro Night Doors to Open

Rock Bottom Brite Tanks

Rock Bottom Tanks

Club Night Creepiness

Club Night Creepiness

Banquet

Banquet

In a coincidence, we are planning on brewing tomorrow, which happens to be National Homebrew Day

We plan on making two beers:  An IPA with Citra Hops: 05.07.2011 J and L Citra IPA and a Belgian Special Saison  05.07.2011 Belgian Special Saison

We have a camera at the ready and will try to put together a good post.

Not a porn movie.

We tried our two blonde ale variants. They are GOOD!

The Belgian ale was first tapped. It tastes lightly hopped (as expected- we used half the hops after all). If it weren’t 6.5 alcohol I would call it a session beer. Easy to drink. Too easy.

The American really benefited from the additional dry hops. Wow. Great beer. Not a boast, but an assessment of what we like. We like.

Our American yeast IPA looks ready to move to secondary. We will toss in an ounce of Centennial to dry hop. If the hybrid yeast batch is ready too (still slowly bubbling as I type) it will get racked with the same.
We have another charity event to which we have ben asked to bring a keg. Hopefully one of the IPA’s are worthy.

An conceptual drawing of what our rig would look like.  Probably from February or March of 2010…

Brewed 10 gallons of Dunkelweiss. The efficiency seemed rather poor. Not sure what the problem is but we will look at mash temperatures and maybe ramp them up a bit.

Looking forward to trying this one.