Wednesday, March 26, 2008

The Brew Crew - Dr. Dougs Homebrew

What is the Brew Crew?
The Brew Crew is a celebration of the 1st & 21st amendments of the United States. The right to "free speech" and "to homebrew". The Brew Crew is a legion of extract, partial mash, and all-grain brewers who blog funny, witty and serious posts on a daily and not so daily basis. I will be asking these brewers a series of questions and postinig their answers on a weekly basis.

This week we go to the west coast and visit "oldschool" Dr. Doug in California. He seems to be a proud brewer preserving old styles and has high hopes for his hop garden. Although, he answered his questions quickly I am not sure that he is posting anymore.

Cheers and Welcome to the Brew Crew Dr. Doug!
We hope to hear more of your large hop garden.

1) When/Why did you start homebrewing?
Spring of 07', because I like good beer

2) When/Why did you start blogging?
17 October, to share my experiences

3) What is your favorite recipe/style to brew?
Irish Red Ale

4) What is your favorite brewing technique to use?
Brewing all-grain

5) What is your favorite brewing equipment to use?
My homemade Mash/Lauder tun with sparge arm

6) What brewing technique do you want to learn next?
Not sure what else there is

7) Do you brew self sustainable or organically?
I am planting 23 Organic Hop rhizomes this year

8) What is your favorite blog to read?
I have not found many

9) Are you a member of a brewing club or American HomeBrewing Association?
Not yet

10) What is your favorite brewery(s)?
St. James Gate, Dublin Ireland; Dr. Dougs homebrew

11) Do you want to turn pro or have you worked in a brewery?
I have thought about a brewpub.

Monday, March 24, 2008

Could be a Slow Post week...

There is alot happening at work this week, I will spare you the details, but there are a few treasures that I stumbled upon and pics will come soon. Also, this entire week I will be working in Carlsbad, CA which is where Pizza Port is located!!!! It will only be a few blocks away. I plan to make it there a few times this week, hopefully...

If you don't know?
They have won many GABF medals and are owned by The Lost Abbey & Port Brewing (same company/brewer). And, although I can't make it, they will be holding a Belgian Beer Fest this weekend. (I can now see the Bearded Brewer salivating!). And, don't forget about their bottle shop.

Saturday, March 22, 2008

Bottlin'


Last night was a crazy fun long night of hittin' the bottle. I mean bottling two batches of beer, which took ~3 hours. My roommate and I bottled the Exodus Porter and Conked Out Oatmeal Stout. I decided to split the two batches into four and create four flavors.


Here is a list of
what I did:
flavor = bottled with
Oatmeal Stout = corn sugar
Oatmeal Stout = molasses and licorice
Porter = corn sugar
Porter = molasses and licorice
I am very eager to see how they finish. As of now they both are very tasty, but the Stout w/molasses and licorice is "crazy good". In two weeks I will pour all four bottles side by side and compare/contrast. I brew small batches so 2 batches netted ~3 cases. Cheers!

Friday, March 21, 2008

Dirty Brown

Here is my version of an american brown ale I made at the end of 07'. I wanted it to be more chocolaty flavor, but it was more caramel and very hoppy. Today, I have many things to get done, and one of them is finally bottling two batches of: Oatmeal stout and Porter. Pics will be posted later today.
UPDATE: The American Brown Ale was surprisingly delicious. The beer had french oak chips in it for the last week in secondary. The aroma has a pungent hop smell, with some malt after notes. The taste initially has a musty, earthiness to it most likely from the french oak. There is also a caramel taste w/a faint chocolate taste. Finally, there is a serious hop kick at the end. Although it has a very interesting taste to it now, I think it would be better after it ages. The bottling session of two beers took 3 hours, but well worth it as the beers promise to be very delicious.

Thursday, March 20, 2008

The Brew Crew - Beer Bits 2

What is the Brew Crew?
The Brew Crew is a celebration of 1st and 21st Amendments of the United States. The right to "free speech" and to "homebrew". The Brew Crew is a legion of extract, partial mash, and all-grain brewers who blog funny, witty and serious posts on a daily and not so daily basis. I will be asking these brewers a series of questions and posting their answers on a weekly basis.

Next, Beer Bits 2 has the mash paddle and he is from PA. BB2 has a wicked site full with slide shows, music, sweet pics and helpful information. You can visit him at beerbits2.blogspot.com.

Cheers and Welcome to The Brew Crew!

1) When/Why did you start brewing?
In, 1994. Here is a link to a post I wrote about this at my first blog The Brew Lounge.

The Brewing Experience: Inspiration

Basically my father and grandfather made beer and wine and I wanted to follow in their footsteps. In the end it has brought me closer to my father :-)

2) When/Why did you start blogging?
August 2005 Here's a link to my first posts at The Brew Lounge in its early days...
The Brew Lounge Archives Aug 2005

Why? I wanted to share with people. Early in my career I was a computer programmer. That coupled with my interest in writing, teaching and home brewing provided me with the right skills and impetus. I truly believe that everybody should try to make their own beer and I would help them do it.

Also, when I get burned out on brewing I turn to developing the website for a while.

3) What is your favorite recipe/style to brew?
I brew ales for the most part. There are only a few recipes (literally) that I have brewed more than once. I'm always experimenting with new variations of recipes. Sometimes I stick with a particular yeast for several generations. Other times I just see what ingredients I have and see what styles I can brew with those ingredients. The most rewarding beer that I brew is a session beer for Thanksgiving. Part barley malt, part wheat malt with various yeasts. I empty a five gallon keg every year at our family's Thanksgiving party.

4) What is your favorite brewing technique to use?
Extract brewing is what I've landed on for now. The time commitments of all grain would take too much time away from family life.

5) What is your favorite piece of brewing equipment to use?
My soda kegs. I probably wouldn't brew if I couldn't keg.

6) What brewing technique do you want to learn next?
Mini mash would probably make the most sense. Either that or sour beers using brett and/or lacto. They take a very long time and lotsa patience to make.

7) Do you brew self-sustainable and/or organically?
I don't consciously make that choice yet. I do understand the value of organic foods and sustainable agriculture. I have considered buying organic malt extract from Norther Brewer. Perhaps my next purchase?

Bryan (from The Brew Lounge) and I have planted hops in our backyards without the use of pesticides :-) Again, not because it was organic though. This is an area I could explore more.

8) What is your favorite blog to read?
Another tough call ;-)
Homebrew - Ted's Homebrew Journal - Ted always has something interesting going on.
Beer - The Brew Lounge - Bryan does a great job of covering the Beer Scene locally and beyond (good friend too ;-)
Technology - Read Write Web - Richard MacManus writes about innovations and emerging technology

9) Are you a member of a brewing club or American Homebrew Association?
Yep since 2005 I think. All homebrewers should use their resources more.

10) What is your favorite brewery(s)?
World - Uerige Obergärige Hausbrauerei GmbH / Zum Uerige Germany
US - hard to choose...probably Victory or Three Floyds
BrewPub - US - Selins Grove in Selins Grove, PA

11) Do you want to turn pro or have you worked in a brewery? If so, which one(s).
I would love to, but, I don't think I could make enough money. Maybe someday :-) A hobby does not necessarily make a good profession.

12) In a perfect world which brewery would you like to be the brewmaster?
New Belgium, Dogfish Head, New Glarus and Ommegang....ok, ok...Ommegang. I love the location and they make good beer.

Tuesday, March 18, 2008

Conked Out Oatmeal Stout

Here is the recipe from my last stout. It will be bottled today or tomorrow. Pic's will follow during it's first pour (~2 weeks). Cheers!

Conked Out Oatmeal Stout

Late Winter 2008
OG: 1.060 IBU: 36 ABV: 6%
Mash at 150 for 60', Boil 60', Ferment 66-68F (7days)


GRAINS:
4.5# Maris Otter
3# 2-row
12oz Organic Oats
9.5oz Chocolate malt
9.5oz Victory malt
6.4oz Crystal 80
6.4oz Roasted barley 500L
HOPS: (using up my left over hops)
1/2oz Fuggles (4.2aau) (60')
1/2oz N. Brewer (4.2aau) (60')
1 oz Hallertauer (6.4aau) (60')
YEAST:
White Labs-Premium Bitter

This beer is aptly named due to having many problems during the brew session (luckily no problems during primary). Among the problems: during the run-off I had to leave to pick-up my girlfriend because her car broke down during rush hour, so as a result we named it "conked out oatmeal stout"! I had to let the run-off run, without anyone monitoring it, and as a result I only gathered ~3 1/4 gallons (I needed ~4). Once I got home I finished the beer cleaned up and passed out. 2 more weeks and I get to taste it!

Monday, March 17, 2008

The Brew Crew - Monday Night Brewery

What is the Brew Crew?
The Brew Crew is a celebration of the 1st and 21st Amendments of the United States. The right to "free speech" and to "Homebrew". The Brew Crew is a legion of extract, partial mash, and all -grain brewers who blog funny, witty and serious posts on a daily and not so daily basis. I will be asking these brewers a series of questions and posting their answers on a weekly basis.

This time on St. Patrick's Day we befittingly pass the mash paddle to Atlanta, Georgia where a group of southern dudes are on an arduous quest to start up their own brewery. They always invite all their friends over and brew on monday night. They call themselves Monday Night Brewery. Recently, they just had their 1st brew haha. You can read more about it at www.mondaynightbrewery.com

1) Why did you start brewing?
I was in a bible study with a bunch of guys. We wanted a way to get to know each other and connect outside of bible study, and we all liked beer, so it was a no-brainer. We obviously had to BREW beer... From There, three of us really started to enjoy it and it got way more serious than just hanging out.

2) When did you start blogging?
January 2007

3) What is your favorite recipe/style to brew?
Our Drafty Kilt Scotch Ale. It's a great beer and I love how challenging it is to get right. It's very sensitive to temperature and attenuation, but once that peaty, smoky flavor comes through it's all worth it.

4) What is your favorite technique to use?
One thing we like to do is to start to heat up the wort as we're sparging so that towards the end of the sparge we're already over 200 degrees. It makes it so much easier to get the boil going quickly.

5) What technique do you want to learn next?
More temperature control stuff during fermentation.

6) Do you brew self-sustainable?
Not yet, but we bought a bunch of organic ingredients and we've been growing our own hops for two years now.

7) What is your favorite blog to read?
Travis over at CNYbrew.com I just love how ignorant he is about everything and how he tries to totally slam us, but it always blows up in his face.

8) Are you a member of a brewing club?
Nope...Hmm...

9) What is your favorite brewery?
Dogfish Head Brewery

10) Do you want to turn pro?
Oh, most definitely. And we're planning on it.

Sunday, March 16, 2008

Results: I run for Beer!

The race went well, although it did hurt quite a bit. This was a popular race as there were ~1800 people running for beer. Although it was crowded cold (well, for San Diego), and way too early (7:00am start) I ran well, but no PR. The beer garden, was crowded with men and women dressed in St. Pat's clothing and beers in hand. Many were double fisting. I also double fisted with the Ballast Point Yellowtail Pale Ale (really a kolsch) and their Calico Amber Ale (an American Amber). Both very good and if you are in San Diego I recommend you try them.

Friday, March 14, 2008

I Run for Beer!


Yes, you heard (read) right. I will be running a 10k tomorrow morning at 7:30AM for BEER. That's 6.2 miles for those of you who can't convert kilometers. Although, the run will be hard I look forward to its beer garden. There will be 2 local breweries serving suds to those who complete the race. The breweries are Ballast Point Brewing and Stone Brewing. Yes, I said Stone. There may be an extra pint or two if I get a PR!

Two post friday!

I usually am content on posting once/day or every other day. My homebrew club is quite active on emailing each other. Today's subject was yeast and fermentation pathways. Along that subject came this website. You can read all you want about Saccharomyces all you want. Happy Hunting and have fun you chem geeks!

yeastgenome.org

&

www.expasy.ch/cgi-bin/show_thumbnails.pl

Thursday, March 13, 2008

The Brew Crew - CNYBrew

What is the Brew Crew?
The Brew Crew is a celebration of 1st and 21st Amendments of the United States. The right to "free speech" and to "homebrew". The Brew Crew is a legion of extract, partial mash, and all-grain brewers who blog funny, witty and serious posts on a daily and not so daily basis. I will be asking these brewers a series of questions and posting their answers on a weekly basis.Next, we will pass the mash paddle to the east coast in New York and visit Travis's an innovative brewer and blogger at CNYBrew.com. And, funny man!

1) When/Why did you start brewing?
About 4 years ago is the when, the why is a pretty funny story-I was in college visiting alumni from my fraternity in Rochester. One of the guys was named Spike. While I was over at Spikes place enjoying life after 10 Ugly Men (a local festival of good beer) and he took us into the basement where he had a poll table and a keg fridge with two taps. I was totally impressed. But then when he told me it was his beer on both taps, I realized this man had the world by the balls. From that point on I not only wanted to homebrew, but have my beer on tap.

2) When/Why did you start blogging?
I am in software and was doing a lot of reading about this new "blogging" phenomenon. Since I was pretty bad about keeping my beer log, I decided this might be a good medium to utilize for logging my beers and stats. So I started Beer Logging. The idea is that people can observe and comment on your brewing. I think it's working out pretty well. It's about the same 8-10 people that make comments, but it's developed into a community.

3) What is your favorite recipe/style to brew?
Doppelbock, I love to decoct. It's work but its so much fun and it's really rewarding when you get that roasty malt flavor out. I have also begun to love lagers a lot more. It requires patients and space in your fridge, but the results are well worth it.

4) What is your favorite brewing technique to use?
Whatever works, I guess single infusion because it's what we do most of the time, but like I said, I like recipes with decocts.

5) What is your favorite piece of brewing equipment to use?
Usually whatever is the newest in my arsenal. For example, I was in Home Depot yesterday and I saw this thing that's like an auger that you use like a long drill bit. It's meant for stirring and mixing paint, but it's going to be used for properly stirring mash. I have not been able to stop thinking about how damn cool it's going to be if it works like I want it to (even though it won't and it'll quickly lose favor with me, alas, the law of diminishing returns works its magic).

6) What brewing technique do you want to learn next?
Not sure, I usually get inspired every time BYO comes and there is something in there I have not tried. I guess doughing in has been on mind as of late. I have never done a 3 or 4 step mash with a long dough in. It we do a big beer, I might employ something like that.

7) Do you brew self-sustainable and/or organically?
Self-sustainable is a really cool idea and I am all about it where ever possible. I liken myself a bit of an enviro-geek so I like the idea. With that said, I haven't had luck so far with growing my own hops and roasting my own malt is a little over the top for me. Plus, I like to support Ed and EJ Wren, my LHBS. I want to give organic malt a try, but because I am not going to build new equipment for the sake of being truly organic, I will likely just mix it with some non-organic ingredients.

8) What is your favorite blog to read?
I have to five credit where credit is due, Ted writes a heck of a blog. He is a lot more thorough than I am and I like that. My least favorite to read is Monday Night Brewery, it angers the blood. That Bryan Adams, I just hate him so much.

9) Are you a member of a brewing club or American Homebrew Association?
I am a member of the Salt City Brew Club here in Syracuse. It's a great club with a really strong and knowledgeable membership. Any given meeting you'll have two or three master brewers and high ranking judges. I am not a member of the AHA, but I should join.

10) What is your favorite brewery(s)?
Locally it's Saranac. They don't get enough respect for what they do. Great beer at a great price. Also, Landmark brewing company is an up and coming local brewery with some good beers. Nationally, it's New Belgium. I was SO impressed with their brewery and their company vibe, it's really a thing to behold.

11) Do you want to turn pro or have you worked in a brewery? If so, which one(s).
No and no. This is a hobby and that's how I want it to stay. When I was young I was a really good snowboarder and started to pursue sponsorship. It sucked. I couldn't do what I wanted anymore, because I had to get footage and spend all day trying to make a video. I think the same thing with brewing. I brew what I want, how I want and that's the way I like it.

12) In a perfect world which brewery would you like to be the brewmaster?
It is a perfect world. I am the co-brewmaster at Look Kinney Cir Brewing. Honestly, I couldn't ask for more.

Wednesday, March 12, 2008

Hoptrade.com

Recently, someone in my homebrew club (1) started a website called www.hoptrade.com.
The website is to be used for hop trades and hop sales, although it is not meant to be used for ebay style selling. So what do you think about the website? Will you find yourself parusing the site to find what you need or selling what you have? (2)

I am not sure that it will work as I feel that the hop crises was overhyped. As I look closer into my homebrew store's hop selection, and talk to my homebrew peers I am starting to feel that the hop crises was not really a crises (3). Let me explain, as of right now my homebrew store (4) (5) still carries a full line of hops, aside from lacking a few varieties. Although, they do expect to get them once this past year's crop is shipped. I do agree that there is a shortage, but I believe that the market took advantage of the situation.

On the flip side, I feel that the poor farmer has been getting screwed for the past forever. I don't mind supporting the farmer by paying a higher price so that they can make a decent living wage, so they can support my hobby.

So what do you think?

(1) QUAFF.org
(2) I'm not sure that I will
(3) Overhyped
(4) www.homebrewmart.com
(5) The store is much better then their website. The store is located inside of Ballast Point Brewery

Tuesday, March 11, 2008

(Belated) Session #13: Organic Beer

Stay Organic, Stay healthy, Stay strong
Purchase locally,Think globally, Patronize a local farmers market
Reuse, Reduce, Recycle
Increase endurance, Improve muscular strength, Educate yourself
What are you doing?
Stay organic, Stay healthy, Stay strong
-Final Gravity

Naturally, when I (belatedly) found out about this month's session being about Organic beers I was excited not only to post mine, but to read the other posts. Some might say that I am an exercise enthusiast/nut job. I say endorphin junky. Yes, I try to exercise everyday (it keeps the beer belly away) and I try to eat as healthy as I can, which includes drinking organic beer. recently, I also have decided to begin brewing organically, but I still have to fully commit due to it being expensive and its counter productivity of using more fossil fuels to bring me a single batch of ingredients. So, instead I have decided to order a 50lb. sack of organic 2-row from 7 Bridges and a small amount of specialty grains. This will be my first step towards the journey of organic brewing and I hope that it will be a sustainable one.

Stay organic, stay healthy, stay strong, purchase locally,

Books I recommend to read about the Organic Industry:

"The Omnivore's Dilemma"by Michael Pollan - It breaks down the difference between "boutique" and sustainable organics, both in the stores and on the farm. Educate yourself and read it. www.michaelpollan.com

"In Defence of Food" by Michael Pollan - Most of what we are consuming today it not food, and how we are consuming it - in the car, in front of the T.V. and increasingly alone.

Fermenting Revolution - Visit his site to learn more: http://beeractivist.wordpress.com

Monday, March 10, 2008

The Brew Crew - Bearded Brewer

What is the Brew Crew?
The Brew Crew is a celebration of the 1st and 21st Amendment of the United States. The right to "Free Speech" and to "Homebrew". The Brew Crew is a legion of extract, partial mash and all grain brewers who blog funny, witty and serious posts on a daily and not so daily basis. I will be asking these brewers a series of questions and posting their answers on a weekly basis.

Let's begin by passing the mash paddle to the Bearded Brewer in Minnesota. His website is a great read, entertaining and has a creative line of brews and logos. Visit him at www.beardedbrewing.org and I recommend you link his blog to yours!Cheers to the Bearded Brewer and welcome to the Brew Crew!

1) Why did you start brewing?
I started brewing after buying my dad a kit for Christmas about 6 years ago. I watched him make a lot of good beers, and once I moved into a space that I could do it in, I started brewing.

2) When did you start blogging?
Last year after my first Bearded Brewfest, my friends were interested in buying my beer and knowing what I had coming up. So with a lot of help from my friend Jeff, a computer guy, we started a website. I bought the domain beardedbrewing.com and that worked for awhile. This past summer there was a software problem and we couldn't update the site. So I played around with blogger.com to see how it worked and decided to just make the switch. I could do everything I wanted as the website and then I found this world of other people doing the same thing as me, and it kind of took off from there. Its been so cool to find other people who are just as big of dorks as me about beer! My friends didn't really get into it the way that people in the beer "blogosphere" do.

3) What is your favorite recipe/style to brew?
I really like brewing a lot of styles of beer, but I'd have to say white beers. I think they are really accessible to alot of people, yet you can really play around with the flavors. My two most popular beers amongst my friends are the Bangy Tangy and my Inky's White Ale. Both are white ales, but very different from one another. I brewed a porter this year that I thought was really good and a lot of people that don't like dark beers liked it. I'm excited to brew more porters, because I think its another style you can play with a lot.

4) What is your favorite technique to use?
Right now, I'm doing a partial mashing. I really like what I can do (or not need to do) with that technique. I've never tried all-grain.

5) What technique do you want to learn next?
Probably all-grain. Also, I'm interested in learning more about decoction mashes.

6) Do you brew self-sustainable?
I try to. I currently am collecting the water from my wort chiller during cool down and reusing it for cleaning and other things. I collect it in 2 7-gallon picnic water jugs. I'm also going to continue to attempt to grow hops. Last summer didn't turn out the I expected, but I'm hoping they come back. I'm really good about reusing my bottles and have trained my friends well to keep the empties. I'm slowly moving into kegging. I also use tap-a-drafts, which limits the amount of bottles.

7) What is your favorite blog to read?
There's a lot of great ones out there. I like reading Monday Night Brewery, Ted's Homebrew Blog, Bob Woodshed aka BW Beer Blog, Final Gravity. I'm always finding new ones.

8) Are you a member of a brewing club?
I'm not. No reason really, I'd like to start a sort of cyber-homebrew club where a bunch of us send each other beers when we can, and supporting each other's efforts. Especially, if some choose to go pro (like Monday Night Brewery), then there's a built in consumer base to support each other.

9) What is your favorite brewery?
There's so many I like, mostly mid western since they're the one I have the easiest access to. I'd say, New Glarus, Rogue, Summit, Bells, New Belgium. There's so much good craft beer out there. The couple of beers I've had from Stone Brewing Company have been excellent.

10) Do you want to turn pro?
I think every home brewer thinks about it at some point. Of'course there are times that I think it would be really awesome, but the truth is that I'm not really at the point that I would want to make that leap. Nor do I think I am anywhere near capable of making that leap.

Friday, March 07, 2008

My Mistress

Ahhh, the aroma of brew-day is so authentic, rich, and delicious it's (part of) why I homebrew. Ohh, homebrew you are my mistress!
video
**Beware: camera man is drunk! Not really, being sober is the problem.

Exodus Porter during Hot Break
The Exodus Porter brewday was as smooth as Bob Marley's jams playing in the background. There were no major problems to speak of. I was just above the original gravity of 1.054, I hit 1.056. And, my unique (actually ghetto) aeration method always wears me out, but I swear by it. It's cheap, no extra quipment is needed, and you get a work out in for the day. (I will explain it another time) I had krausen within 12 hours and the beer is fermenting well today. The temperature is stable, this always comes back to bite me in the a*#!

"Conked Out Oatmeal Stout"
(in primary)

Also, wednesday I racked my "Conked Out Oatmeal Stout" to the secondary. Although there were many problems with that beer, the fermentation went extremly well. In about 2 weeks it will get bottled, 1/2 with priming sugar and 1/2 with molasses. I plan to do the same with the porter.

Have a great weekend.
Cheers,
Marcus

Thursday, March 06, 2008

Hump Day Brew Day Pictorial:

Brewing "Exodus" a Robust Porter
(named after the Great - Bob Marley)
My 5 gallon (graivty fed) brewing set-up
Collecting wort from mash/lauter-tun

Sparging

My 2 pot kettle system
(lets me do interesting experiments)
4-gallons of porter deliciousness
(15 hours later w/a nice krausen)
Next Post:
Brewday thoughts and video(s)

Wednesday, March 05, 2008

Hump Day Brew Day!

I have the today and I will celebrate by going on a 2 hr bike ride followed by a 30' run, followed by a Brew session. Which will most likely end with a nice long nap.

I will be brewing a robust porter (I love Porters). Here is the recipe:
4 gallons - OG:1.054 IBU:46 ABV:5.2

GRAINS:
6.2# 2-row
1.6# munich 10L
6oz crystal 40L
4oz crystal 60L
5oz chocolate malt
4oz black patent
2oz roast barley 500L

HOPS:
12 IBU's Nugget (60)
1/2oz East Kent Golding (15)
1/2oz East Kent Golding (0)

YEAST:
White Labs - Premium Bitter

Mash 154 for 50', mash out 168. Boil 90'. Ferment 68F

Tuesday, March 04, 2008

Pliny's Bellow

Humulus Lupulus
(from Hopunion)

CZECH SAAZ

Aroma: Mild with pleasant hoppy notes

Flavor: Very mild with pleasant hoppy notes, earthy, spicy and herbal

Alpha Acids: 3-4.5%

Storageability: 45-55% aau's remain after 6 months at 20C
Trade Perception: The classical noble aroma hop with long and strong traditions. Associated with the renowned Pilsner lager.

Possible Substitutions: US Saas, Polish Lubulin, US Sterling

Typical Beer Styles: Pilsner, Lagers, Belgian style-ales, Lambic, sometimes Bitter

Monday, March 03, 2008

Roggenbier

Today, I helped a friend brew a roggenbier. This is a new style for me so I was not sure what to expect from rye, as this was the first time I had worked with it. Everything went well, except at run-off. There was a small problem as "my makeshift" false bottom ended up not being very secure which allowed some grain to get underneath and eventually into the run-off valve. That caused some problems and really slowed down the run-off process. Eventually, enough was collected and we turned to the boil and the first hop additions (Liberty). I had to leave mid-boil as I had already made other plans, so I will update you later on how the rest of the brew day went. The beer had the correct color and aroma, and now it is up to the fermentation gods!

Recipe will be up soon.

UPDATE:
Sounds like we collected about 5 1/2 gallons of collected wort and at end boil we had 5g. O.G. was 1.040 we were shooting for 1.044. Now fermentation is going well and will update once we get to taste.

Funny brewday story, DO NOT try to use a trashbag to empty your grains into. We did and the bag "popped"! We had grains all over the ground, HAHAHA! Yeah, it looked like...

Saturday, March 01, 2008

Support Your (my old) Homebrew Club

You should always support your homebrew club so support my old club (Dukes of Ale) and enter in their contest:

Enchanted Brewing contest: entries due 5/10

Annual State Fair Pro-Am: entries due 8/7

Find out more at: www.dukesofale.com