I decided to search engine optimization orlando optimalseo.net seo companies web url search engine optimisation agency make a “company” page on Facebook for my homebrew. If you are a Facebook-ite, feel free to “like” it. I’ll add pictures and updates and post when I update this blog. Just click the nice picture below…
Posted by Jeff on May 27, 2010
Posted by Jeff on May 27, 2010
Last Saturday my local homebrew club, the Cane Island Alers (CIA), had our May meeting. We decided that this would be our (almost) annual club big brew meeting.
That’s where we bring out the big club mash tun (AKA: the “MEGATUN”), get a few sacks of base grain and some specialty grain and brew one gigantic batch of beer that we split and boil amongst our individual brewpots. This method usually american idol vote online http://insticator.com/american-idol-voting american idol voting system yields around 50+ gallons of beer of varying gravities (the first runnings are usually taken to make a strong beer, and subsequent runnings are used to make beers of varying strengths).
This time we decided to do wheat beers. Local up-and-coming brewery No Label Brewing Co. generously donated a 50 lb. bag of Two Row and a 50 lb. bag of Wheat Malt for our base grain (huge thanks!).
Water started heating inflatable dry slides rentals bounce house rentals in san diego inflatable water slides rentals san diego around 6:00AM.
The first two batches we pulled off were some high gravity Wheat Wines. High Gravity Beer Aficionado Chris Mittel pulled some as did brew day host, Jeff Royal. Chris added some specialty grains and rice to his whereas Jeff just went with what came out of the tun. I’m excited to try some from each!
Next, club member Keenan pulled off runnings and diluted down to make 2 five gallon batches in the 1.050 range. One was going to be a hefeweizen and one a wit.
Then came me. For my first batch I wanted to make an Amber Honey Wheat (American Wheat style). I took 4 gallons of runnings and diluted it down to the 1.040 range. To this I added some mini-mash of a pound of Crystal 55. At the end of my boil, I added about pound of honey (Texas Wildflower). For yeast, I went with California Ale yeast (WLP001).
As all that was boiling I snagged about 8 gallons of wort which I intended to split into two 4 gallon batches… but would have to boil later.
After my snags, the other Jeff was done with his wheat wine, so he went ahead and took enough (after dilution) for 10 gallons in the mid 1.040′s. Post-boil, this would be split into two fermenters with two different yeasts. One with a wit strain to make a wit bier that Jeff will add some orange peel and coriander during secondary fermentation. The other got some Wyeast 3056 to make a nice hefeweizen that we were brewing for Brian Royo (founder of No Label who donated the grain).
And finally, Chris went back and took some 1.040-ish runnings to make a nice dunkelweizen, including some specialty grains he picked up for the batch.
The brew day “ended” around 3:00. All in all we ended up brewing about 50 gallons of various wheat beers.
I say “ended” because I then took my 8 gallons home and boiled it (thus continuing brew day). I ended up with 7 gallons of post-boil wort, so instead of splitting that into two 3.5 gallon batches, I just decided to do one 6 gallon batch and sacrifice the rest. Pitched a nice healthy WLP570 yeast starter and we were good to go. I’ll add some orange peel, coriander and French lavender to the secondary to make a nice wit! (Wit recipe inspired by The Bruery’s Orchard White Ale).
It was a fine brewday and, needless to say, we should have plenty of beers to drink at the July meeting! The weather cooperated, until around 12:00… but it was nothing a bottle of water and a glass of homebrew couldn’t take care of!
Posted by Jeff on May 26, 2010
Last Friday I transferred my batch of Tasty’s Amber to a secondary/bright tank and added the 2 oz. of Centennial dry hops.
Gravity was looking good, down to around 1.010-12. Right where I wanted it.
As for the taste… not too bad at all! I was a little concerned about the hops in this one. There was no 60 minute hop addition, so all the bitterness had to come from flavor/aroma hops. The IBU’s were only in the twenties… which I wasn’t sure about for an American Amber. But, all in all, the bitterness was just perfect!
I’m excited to sample the aroma after kegging. I’ve never dry hopped with 2 ounces before (and especially not with hops as pungent as Centennial) so I’m curious about the hop aroma and what that will add to perceived bitterness.
It’s getting kegged on Saturday (5/29) so it should be ready to drink by next weekend! Cheers!
Posted by Jeff on May 7, 2010
Let me run down a situation for you…
I currently have five 5-gallon kegs that are all at least half full (if not more) as well as a myriad of commercial beers in my beer fridge. So, logically, what should I do? BREW MOAR BEER!!
I decided to go through my recipe log and find something I haven’t brewed but wanted to. I already have a Brown, APA, Dark Ale and Steam Beer on tap. I thought about doing an IPA, but I wasn’t feelin’ it. Then I came across a recipe from one of my most respected brewers, Mike “Tasty” McDole, for one of my most favorite styles, American Amber! (Hey, I already have a Brown and APA on tap… let’s complete the trifecta!)
Here’s the recipe:
90 Minute Boil
Est OG – 1.056
11.0 Lbs – Two Row
1.5 Lbs – CaraPils
1.5 Lbs – Crystal 40
0.5 Lb – Wheat Malt
0.125 lb – Roasted Barley
0.5 oz. – Northern Brewer – 30 min
0.5 oz. – Northern Brewer – 15 min
0.5 oz. – Cascade – 15 min
0.5 oz. – Cascade – 5 min
2.0 oz. – Cascade – 1 min
2.0 oz. – Centennial – Dry Hop
Yeast: WLP001 – California Ale
Mash: Single Infusion at 153F for 60 min.
(Note: Tasty’s actual recipe also calls for 0.5 oz. Northern Brewer for mash hops, but I decided to omit them as I don’t think mash hopping does anything. I could be wrong and probably am… but I didn’t feel like buying an additional ounce of hops only to use half of it and feel like it did nothing.)
So, brew day went well as can be. I had better than expected efficiency, so I came out to an OG of 1.060. And I forgot to make my starter. (And, of course, by “forgot” I mean I was too lazy). So we’ll see how well this beer ferments with just one vial of White Labs.
I was a bit concerned about the fact that there are no 60 minute hops in this recipe. The recipe only has estimated IBUs of 29, so, we’ll see. I trust Tasty.
Posted by Jeff on March 30, 2010
Another year of Frontier Fiesta is in the books… thank God.
So, as luck would have it, my Frontier Fiesta Amber actually turned out really nice! I guess it just needed a week to let the flavors meld a bit. I’ll bet that after a week or two more it would have been even better, but this beer was born for a purpose… and it’s purpose was served.
Originally I thought the beer was thin and watery… but, once again, I have to remind myself that you can’t judge a beer immediately after fermentation! It was a very nice smooth drinking beer. Aroma was fairly neutral with some sweetness. Visually, the beer was a murky amber orange color. I think the yeast I used didn’t flocculate out very well, but whereas it was murky, I think the suspended yeast gave it a hint of character and mouthfeel.
As for the taste… I thought it was a fine beer. Very unassuming and very crowd pleasing. There wasn’t any residual sweetness (great for a beer you are drinking during a warm day at a BBQ cookoff) and the hops were just enough to keep the beer in balance, but not come through on the flavor too much. There was a small hop bitterness lingering on the back of the tounge in the aftertaste that one person said was reminiscent of lime.
All in all, the beer was just what I wanted it to be. A very easy drinking, well balanced crowd pleasing beer that you could enjoy multiple pints of. I didn’t want to shock anyone with hops or blow their minds with caramel/toffee flavors.
Everyone who drank it (except the one guy who made the comment about the lime flavor) really enjoyed it! Looks like I may keep that recipe on hand for future Frontier Fiestas!
Posted by Jeff on March 22, 2010
I’ve decided to dub my pale ale just that… mine. Jeff’s Pale Ale! It’s not super catchy, but this pale ale is exactly what I want out of a pale, so it makes sense.
Ok, so I transferred off the carboy and into a keg today and poured a little sample for me…
Sweet baby Jesus this beer is good!
First thing I get is the strong Cascade hops in the aroma. I added an ounce to secondary and it REALLY came through nicely!
Secondly, the tasting. This beer is fan-freaking-tastic! This is my idea of the perfect pale ale! A very balanced and easy to drink beer with just the right amount of hop bitterness (not too much like some over-hopped commercial pale ales) from the Chinook hops (my favorite hop). Coming in at a nice 5%ABV, this is one of the better beers I have right now.
Now… since my Fiesta amber came out so blah, I was thinking of bring this pale as a lifeline. But after sampling it… I don’t know if I WANT to share with the masses! Oh decisions… pride or greed…
In any case, I’ve brewed a damn good beer! I definitely think I may bottle a few for competition.
Posted by Jeff on March 22, 2010
Just kegged it tonight. Going to try to carbonate it in 6 days.
Final gravity came out well… but this beer tastes really thin. I’m not impressed at all. Then again, 2 lbs of corn in the grain bill, a low mash temp and having to add water before fermentation to bring down the gravity all probably played a part in it.
Looks like it rings it at 6% ABV.
I’m debating whether or not to take it to Fiesta. On the one hand, it’s fairly bland, so it may go over well with the masses. On the other hand… it’s a piss poor representation of my brewing. (So maybe I just bust it out around 1AM…)
I’ll carbonate it and check on it on Friday.
On the plus side, this is the first beer I’ve made in my conical since replacing the gaskets (I had a bad off flavor coming from all of my conical fermented beers which I hypothesised was probably the 3 year old gaskets). The beer came out withOUT the specific off-flavor I’ve been getting in my beers… so that’s good.
Here’s hoping… check back in a week and see how it went.
Posted by Jeff on March 10, 2010
In part 2 of my two week update, last weekend I brewed a beer for the upcoming Frontier Fiesta!
I went into the homebrew shop without a recipe, so I decided to browse some of their shop recipes. I wanted something with an OG in the mid 40′s and something that everyone would like. Also, since I only had about 4 weeks until Fiesta, I wanted the beer to have a low enough OG that a long ferment/aging process wouldn’t be needed.
I came across one for a “Texas Bock”, which looked like it was trying to mimic Shiner Bock. I know Shiner is a crowd pleaser, so I thought that would be a good place to start. Unfortunately, since Fiesta is less than a month away, I didn’t have time to make it as a lager, so I figured I’d try it as an ale. At the very least, it should be interesting! Here’s the recipe:
Frontier Fiesta Amber
5 Gallons, 60 Min Boil
Est. OG – 1.045
4.5 lbs – Two Row Pale Malt
2.0 lbs – Flaked Maize
2.0 lbs – Munich (light) – 9L
0.5 lb – CaraVienne – 25L
0.5 lb – Medium Crystal – 55L
.025 lb – Carafa II (uncrushed – added to mash in sparge only)
1.0 oz. – Tettnanger – 60 min
0.5 oz. – Crystal – 30 min
0.5 oz – Crystal – 1 min
Yeast: White Labs WLP011 – European Ale
Mash: Single Infusion – 150F for 60 min
Originally I was calling this a brown ale, as the Carafa II was supposed to add enough color to darken it. The homebrew shop employee advised me not to crush it, however, after my mash was complete, I really don’t think I got much of any color (or any flavor) from the uncrushed Carafa. Next time I may try at least a light crush.
Once again, I had trouble with my OG. This time I overshot (somehow). I came in around 1.048-1.050… and that was after I added water to the post-boil. Like I said, I had hoped for 1.045, but what can you do. I did mash low, so that should help fermentability.
I don’t think I’ve ever used European Ale yeast before… and I’ve never brewed with corn. So I’m interested to see how this one turns out. Worst case scenario, I’ll bring it out later in the evening at Fiesta when everyone is getting drunk and won’t know the difference anyways…
Posted by Jeff on March 10, 2010
In an unprecidented move, I actually brewed two weekends in a row! Free time is a glorious thing…
So, for the first analysis… two weeks ago, I brewed an American Pale Ale. As the weather is starting to warm here, I like to have a crisp and refressing beer on tap. None fits the bill better than a nice pale ale! The recipe is a clone of one of my favorites, BJ’s Brewhouse – Piranha Pale Ale. I got the recipe from someone who claims to have brewed for BJ’s in the past. Last time I brewed it it was pretty fantastic, so I’m looking forward to having it on tap again. Here’s the recipe (this is the recipe I made, which is a little different than what I have written down as the actual clone… due to availability of ingredients when I bought them):
BJ’s Brewhouse – PIRANHA PALE ALE Clone
5 Gallons, 60 min Boil, All-Grain
Est O.G. – 1.052
8 lb. – Two Row Pale Malt
1 lb. – Wheat Malt – German (LHBS was out of Domestic Wheat)
0.5 lb – British Medium Crystal – 55L (recipe calls for 60)
0.5 lb – Light Crystal – 10L (recipe calls for 15)
0.75 oz. – Chinook – 60 min
0.75 oz. – Chinook – 30 min
1.0 oz. – Cascade – 10 min
1.0 oz. – Cascade – Dry Hop
Yeast: White Labs WLP001 – California Ale
Mash: Single-Infusion at 154F for 60 min.
Brew day went well. Ended up a little low on the OG though, at 1.049. Mashed a little low too, at 149F, which should make the beer more fermentable so it will end up dryer. May knock the hops out of balance, but I think it will be alright.
It’s two weeks into fermentation and smelling great! I’ll be transferring to secondary and dry hopping this weekend. I’ll update after.
Posted by Jeff on February 9, 2010
One of the biggest events at UH in the Spring, Frontier Fiesta, is fast approaching. I brought a few kegs of homebrew a few years back that everyone LOVED. Which is great, but now every Fiesta I get requests for homebrew from everyone. Every year I say I’ll brew some next year… well, maybe this year I live up to it. So… what to brew?
Fiesta is March 25-27. I’ll probably only bring homebrew out on Saturday, 3/27, so that gives me approximately 6 weeks as of this Saturday to get something brewed, fermented, aged and carbonated.
So, here are some options:
- Wheat beer – I can do a traditional hefe or a Blue Moon style wheat.
- Amber Ale – Simple and easy
- Chili Beer – Would go GREAT with the BBQ… not sure what base beer would be, though
- Scottish Ale – Easy to drink
- Pale Ale – A nice classic, although not sure how the hops will go over
- IPA – See above
- ESB - A nice style, although not everyone appreciates a British beer
So those are a few options. I think I’ll definitely do a wheat, just because they are crowd pleasers.
I’ll update as soon as I decide. In the meantime, feel free to offer suggestions via comments.