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| Bigfoot Ale |
Hope to be brewing soon.
Sunday, July 22, 2012
Too Busy to Brew
Here are a couple of pics from our Long Island vacation.
Sierra Nevada Bigfoot Ale is a barley-wine with a big hops. It competes with Dogfish Head 90 min IPA.
Hanging out in Uncle Marks Kitchen.Check out that nice amber-red color.
Seems that whenever two or more are gathered, lobsters or clams make their happy ending.
Hope to be brewing soon.
Hope to be brewing soon.
Tuesday, June 19, 2012
It's All About The Hops
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| Says It All |
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| Who Needs Filtering? |
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| That's What I'm Talking About |
It's a good thing we have a good buyer at the market in Roanoke.
After this one we tried one that had Caraway Seed in it. About an hour later I experienced Anaphylactic shock. I'll not be trying that one again because it wrecked my whole evening.
Tuesday, June 12, 2012
sTevo's Porter #17 Is A Hit
Randy said " How much does it cost?" Then said "That's what I'll be asking for, what do you call it?
John said "That's a man's beer." John likes Hefeweizens but I have seen him drink Guinness.
Walt said "Is there anymore of that stuff?" We killed six 24's.
I can't remember what Dan, Sam, & Kris said but all the bottles and glasses were empty.
Matt wouldn't try it, he drinks bud lite.
I guess I will be brewing more in a couple weeks.
John said "That's a man's beer." John likes Hefeweizens but I have seen him drink Guinness.
Walt said "Is there anymore of that stuff?" We killed six 24's.
I can't remember what Dan, Sam, & Kris said but all the bottles and glasses were empty.
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| sTevo's Porter #17 |
Matt wouldn't try it, he drinks bud lite.
I guess I will be brewing more in a couple weeks.
Saturday, June 9, 2012
Bottling Day #17
Porter gets bottled and it is good.
Recipe #17 is a keeper.
I tried some and I think it could be served without carbonation. So I added 1/3 of a cup of charging sugar instead of the usual 5/8 of a cup. I like a few bubbles but recent overcharging has given me some perspective. The last bud-rice that I poured was 99% foam for about ten minutes. Obviously there were some fermentables in that batch.
My next round is going to be an IPA with a medium level of hops and a hint of crystal.
It used to be that I peeled labels on recycled bottles. Not any more.
Recipe #17 is a keeper.
I tried some and I think it could be served without carbonation. So I added 1/3 of a cup of charging sugar instead of the usual 5/8 of a cup. I like a few bubbles but recent overcharging has given me some perspective. The last bud-rice that I poured was 99% foam for about ten minutes. Obviously there were some fermentables in that batch.
My next round is going to be an IPA with a medium level of hops and a hint of crystal.
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| She Caught Me On The Last Bottle |
Friday, June 1, 2012
Make Cold Beer Colder Quick
What to do when your beer isn't cold enough and you don't have and hour to wait. Wrap a napkin or paper towel around the bottle and wet it. Stick it in the freezer for 15 to 20 minutes and voila! Ice crystals in your beer.
It was about 90 deg F the other day and the icy wrap on the bottle lasted about 3 minutes.
It was about 90 deg F the other day and the icy wrap on the bottle lasted about 3 minutes.
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| Stand-in. Waiting on yeast again. |
Saturday, May 19, 2012
Brew #17 Porter
Brew Date: May 18th, 2012
No Friday night at the fights for me. Just domestic chores and kitchen duty.
I figured it's high time to develop a malty flavor and tone down the hoppiness. On-line you can find a range of recipes for Porters so, as the Command-in-Chiefs girlfriend that we read about is a composite, so is this recipe. Note: for economic reasons I start with 10lbs of 2 row to get the discount price.
sTevo's Porter:
10 lbs 2-row
3/4 lb crystal 80L
1/2 lb roasted barley 300L
1/4 lb chocolate wheat 500L
1 oz saaz @ 4.9%
1 oz tettnang @ 4.8%
1 oz kent golding @ 4.5%
Safale US#05 dry yeast
The other day PDB brewed his #2 batch using the full grain method, solo. I called to check on his progress and he was ten minutes or so into mashing. He had the mash going on in the boiling pot which was running over. His mash was sticky and hard to stir. I lent him my Igloo cooler and it skipped his mind so he forgot to mash in it. After a short conversation I convinced him to transfer the mash into the cooler in order to gain and extra 1/2 gallon of volume. From there I believe all when well.
He confessed to needing a wort chiller because he didn't like staying up to midnight waiting for his wort to cool down in the sink. I told him that it took 16 batches for me to come to Jesus on this piece of equipment. He said "Ah a Conversion Experience". Yes there is a conversion going on...PDB is becoming a Brewing Monk.
For the sake of being redundant, here are the steps to brew, using wifey's pots and pans:
Hop Addition Schedule:
Upon Boil after Skimming
1/2 oz saaz t=0
1/2 oz saaz t=20
1/3 oz tett t=40
1/3 oz tett t=60
1/3 oz tett t=80
1/3 oz Kent t=90
dry hop 2/3 kent after active fermententation settles down
No Friday night at the fights for me. Just domestic chores and kitchen duty.
I figured it's high time to develop a malty flavor and tone down the hoppiness. On-line you can find a range of recipes for Porters so, as the Command-in-Chiefs girlfriend that we read about is a composite, so is this recipe. Note: for economic reasons I start with 10lbs of 2 row to get the discount price.
sTevo's Porter:
10 lbs 2-row
3/4 lb crystal 80L
1/2 lb roasted barley 300L
1/4 lb chocolate wheat 500L
1 oz saaz @ 4.9%
1 oz tettnang @ 4.8%
1 oz kent golding @ 4.5%
Safale US#05 dry yeast
The other day PDB brewed his #2 batch using the full grain method, solo. I called to check on his progress and he was ten minutes or so into mashing. He had the mash going on in the boiling pot which was running over. His mash was sticky and hard to stir. I lent him my Igloo cooler and it skipped his mind so he forgot to mash in it. After a short conversation I convinced him to transfer the mash into the cooler in order to gain and extra 1/2 gallon of volume. From there I believe all when well.
He confessed to needing a wort chiller because he didn't like staying up to midnight waiting for his wort to cool down in the sink. I told him that it took 16 batches for me to come to Jesus on this piece of equipment. He said "Ah a Conversion Experience". Yes there is a conversion going on...PDB is becoming a Brewing Monk.
For the sake of being redundant, here are the steps to brew, using wifey's pots and pans:
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| Mash in the Juice Box |
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| Add Hops Per Sched |
Upon Boil after Skimming
1/2 oz saaz t=0
1/2 oz saaz t=20
1/3 oz tett t=40
1/3 oz tett t=60
1/3 oz tett t=80
1/3 oz Kent t=90
dry hop 2/3 kent after active fermententation settles down
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| Employ The Coveted Chiller |
Monday, May 14, 2012
Bottling Day #16
So I bottled the reformulated bud-rice. To ease the pain of the whole bottle wash and rinse routine I picked up a rinsing gismo that attaches to the sink faucet. What a life saver.
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| Bottle Rinser |
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