I think we've closed for the summer.
Maybe.
Still debating getting a Flanders Pale going sometime in the next two weeks so that by next spring, it might be ready to sit on top of some fruit (maybe a third on top of cherries, a third on top of apricots, and a third simply bottled as is) for another year or so. At the same time, though, having it ready for fruit by the spring doesn't make a lot of sense, given that there is, essentially, no good fruit available at that point. Might as well brew it in the fall and get it sitting on fruit in the late summer or early fall of 2010 when I could get good fresh cherries, apricots, etc.
So, probably closed until the end of the summer and things are looking good at this point.
The two saisons made with Wyeast 3711 are good, but probably a touch undercarbonated. I tried to get them up around 3 volumes of CO2, but I suspect they came in a little under that. They don't pop and sparkle quite like they should. Maybe call these the Slightly Disappointing Saisons, not because they're truly disappointing, but because they might not live up to their tremendous potential. Thus, the SDS.
The saison-spiked-with-Orval tasted fantastic when I bottled it last week. Strong, but not overpowering, Brett-y flavor and aroma. As long as it carbonates well, it should be a good one and, as I gave it a little fresh yeast when I bottled it, I have high hopes. thanks to the bottling music, it's the Campaigner Saison ("where even Richard Nixon has got soul.")
The Orvalish thing I made with Wyeast 3789 (supposedly the Orval strain + Brettanomyces) didn't have quite enough sour-tang going into the bottles. And, as it was already pretty damn dry, I'm not sure how much more, if any, Brett flavor will develop. I gave this one extra yeast at bottling, too, and maybe that was a mistake. I probably should have just let any remaining Brettanomyces work on the priming sugar and get a little extra leather/spice/horse blanket flavor that way. We'll see. I'll bring a few bottles to Michigan and give them a shot with anyone who is around in late July or so. Might call this one the Banso Pale. (Not So Orval -> NSO -> Nso -> Banso. Makes sense to me).
Racked the Flanders Red onto almost an ounce of oak cubes; time to let it sit for nine months or so. Gestate, really. Let the Brettanomyces and the Lambicus and whatever else inhabits that Roeselare blend work some magic.
Kegged the pale ale. Once that's carbonated, I'll bottle up as much as I can and get it to Michigan. Incandenza's Pale Ale?
Brewed a rye IPA as what will probably be the last beer of the season. I purposely didn't make this as another version of "Denny's Rye IPA," which everyone makes. And, admittedly, that recipe makes a fantastic beer, but one that is essentially (you might argue purely) a showcase for Columbus hops, with Mt. Hood lurking in the background. I went for Centennial front and center for citrus and spice, Ahtanum for extra grapefruit, and Columbus hopefully providing some non-citrus earthiness in the background. I look forward to seeing how the Centennial might work with the spiciness of the rye.
Showing posts with label Beer. Show all posts
Showing posts with label Beer. Show all posts
Monday, June 15, 2009
Wednesday, June 3, 2009
Brewery Update
I'd like to brew one or two more batches before things shut down for the summer, so last week I picked up another package of Wyeast's Roeselare blend (a mix of a neutral ale yeast and a variety of lambic cultures) and a pack of US-05 (essentially a dry version of the ubiquitous California Ale (or Sierra Nevada) yeast). If time permits, I'll use the US-05 make an IPA (with rye) and hit it hard with Centennial and Amarillo hops for floral, spicy, citrusy goodness, and the Roeselare blend to start either a Flanders Red or some kind of Flanders Pale (with the other one put on the back burner until September).
Kinda still fermenting: an Oud Bruin (malty sour brown ale) that has soured nicely in the last month and a half but that still, I think, wants another six months or so before it's ready for packaging. At that point, I'll decide whether to bottle all of it, or split it and bottle half of it and put the other half on top of some cherries for another six months. I may do something similar with the Flanders Pale whenever that gets brewed.
Probably done, but still waiting to be bottled: the small batch of Saison spiked with Orval dregs and the Thing Made with Wyeast 3789 Trappist Ale Blend. With luck, the TMW3789TAB will wind up at least vaguely Orval-ish after sitting in bottles for a few months.
Waiting to be kegged: a summer ale with the gravity and body of a pale ale, but hopped for flavor and aroma a little more like an IPA. A fair amount of that one will head to Michigan, I suspect.
In kegs: an amber ale (some of which, like the pale ale, will probably get bottled and carried to Michigan); another dozen or so pints of an English Bitter; a Dubbel from the fall that may get dumped if it doesn't come together relatively soon.
In bottles and heading to Michigan: two different Saisons, made with essentially identical grain bills and the seasonal 3711 yeast, but one with citrusy American and one with spicy European hops; an assortment of various Dubbels, Tripels, old barleywines, etc, to give to those who might want them.
Kinda still fermenting: an Oud Bruin (malty sour brown ale) that has soured nicely in the last month and a half but that still, I think, wants another six months or so before it's ready for packaging. At that point, I'll decide whether to bottle all of it, or split it and bottle half of it and put the other half on top of some cherries for another six months. I may do something similar with the Flanders Pale whenever that gets brewed.
Probably done, but still waiting to be bottled: the small batch of Saison spiked with Orval dregs and the Thing Made with Wyeast 3789 Trappist Ale Blend. With luck, the TMW3789TAB will wind up at least vaguely Orval-ish after sitting in bottles for a few months.
Waiting to be kegged: a summer ale with the gravity and body of a pale ale, but hopped for flavor and aroma a little more like an IPA. A fair amount of that one will head to Michigan, I suspect.
In kegs: an amber ale (some of which, like the pale ale, will probably get bottled and carried to Michigan); another dozen or so pints of an English Bitter; a Dubbel from the fall that may get dumped if it doesn't come together relatively soon.
In bottles and heading to Michigan: two different Saisons, made with essentially identical grain bills and the seasonal 3711 yeast, but one with citrusy American and one with spicy European hops; an assortment of various Dubbels, Tripels, old barleywines, etc, to give to those who might want them.
Wednesday, February 4, 2009
Kalamazoo Brewing
Bell's HopSlam has arrived, folks.
It's probably gone by now, too, for that matter, but it's still worth looking if you haven't yet done so.
The HopSlam. How do they get so much grapefruit goodness into the thing? That big ol' citrus face sitting on top of a bit of warming mojo? My sensibilities cannot compute; my metaphors get mixed.
It's probably gone by now, too, for that matter, but it's still worth looking if you haven't yet done so.
The HopSlam. How do they get so much grapefruit goodness into the thing? That big ol' citrus face sitting on top of a bit of warming mojo? My sensibilities cannot compute; my metaphors get mixed.
Tuesday, January 6, 2009
In the Brewery
It was a busy fall for brewing. From our return from Michigan in late August, here's what happened:
A Strong Golden Ale made with yeast from a Duvel bottle.
A Strong Golden Ale spiced with coriander, ginger, and grains of paradise, and made with yeast from a DT bottle.
An American Barleywine with Chinook, Centennial, and Amarillo hops.
An American Stout bittered with Magnum and flavored with Cascade hops.
An American Brown Ale with Amarillo hops.
An American Pale Ale with a whole mess of wild hops from the Upper Peninsula.
An English Mild.
An Ordinary Bitter.
A Robust Porter.
An Amber Ale with the remainder of the wild UP hops.
Another English Mild.
A Scottish 70 Shilling Ale.
A Dubbel with Wyeast 3787, supposedly sourced from Westmalle.
A Dubbel with Wyeast 1762, supposedly sourced from Rochefort.
A Tripel with Wyeast 3787.
An IPA with a lot of Columbus and Centennial hops.
I think that's all -- and sort of kind of almost in order. Some went into bottles, some into kegs. Three are still in fermenters: the second Dubbel and the Tripel need to be bottled; the IPA needs to go into a keg.
But it's 2009 and that means it's time to make more. Planned for the future, then:
Another English Mild. This is my new favorite style. It's small, but surprisingly rich and flavorful, a little caramelly, a little fruity, and fairly bready. Plus, I don't know of any bottled commercial examples, so not only do I have to make it if I want it, but I also don't have to worry about comparing what I make to anything else.
Another Robust Porter.
A Dry Stout, made small, maybe 3.5% or so.
An English Pale Ale -- maybe something like Fuller's ESB.
A Belgian Dark Strong Ale with the yeast from Rochefort.
Maybe a Double IPA for the early spring, round about the time that the cherry blossoms emerge, we get near spring break, and the HopSlam arrives.
And yet I want to get back into climbing shape, too. These goals may, in fact, be incompatible.
A Strong Golden Ale made with yeast from a Duvel bottle.
A Strong Golden Ale spiced with coriander, ginger, and grains of paradise, and made with yeast from a DT bottle.
An American Barleywine with Chinook, Centennial, and Amarillo hops.
An American Stout bittered with Magnum and flavored with Cascade hops.
An American Brown Ale with Amarillo hops.
An American Pale Ale with a whole mess of wild hops from the Upper Peninsula.
An English Mild.
An Ordinary Bitter.
A Robust Porter.
An Amber Ale with the remainder of the wild UP hops.
Another English Mild.
A Scottish 70 Shilling Ale.
A Dubbel with Wyeast 3787, supposedly sourced from Westmalle.
A Dubbel with Wyeast 1762, supposedly sourced from Rochefort.
A Tripel with Wyeast 3787.
An IPA with a lot of Columbus and Centennial hops.
I think that's all -- and sort of kind of almost in order. Some went into bottles, some into kegs. Three are still in fermenters: the second Dubbel and the Tripel need to be bottled; the IPA needs to go into a keg.
But it's 2009 and that means it's time to make more. Planned for the future, then:
Another English Mild. This is my new favorite style. It's small, but surprisingly rich and flavorful, a little caramelly, a little fruity, and fairly bready. Plus, I don't know of any bottled commercial examples, so not only do I have to make it if I want it, but I also don't have to worry about comparing what I make to anything else.
Another Robust Porter.
A Dry Stout, made small, maybe 3.5% or so.
An English Pale Ale -- maybe something like Fuller's ESB.
A Belgian Dark Strong Ale with the yeast from Rochefort.
Maybe a Double IPA for the early spring, round about the time that the cherry blossoms emerge, we get near spring break, and the HopSlam arrives.
And yet I want to get back into climbing shape, too. These goals may, in fact, be incompatible.
Friday, June 29, 2007
Book Reviews
Because why not hit it on more time.
Wild Brews, by Jeff Sparrow.
Two things make me happy about this book:
1. It's about crazy wild fermentation -- folks just letting yeast and bacteria float down into their grain-water-mash-stuff to ferment that stuff. Can you see that happening anywhere near the folks at Coors?
2. I bought it with a gift card given to me by a student at the end of the school year, extending my streak of using student money to buy me books about beer.
Wild Brews, by Jeff Sparrow.
Two things make me happy about this book:
1. It's about crazy wild fermentation -- folks just letting yeast and bacteria float down into their grain-water-mash-stuff to ferment that stuff. Can you see that happening anywhere near the folks at Coors?
2. I bought it with a gift card given to me by a student at the end of the school year, extending my streak of using student money to buy me books about beer.
Who Keeps Track of the Minutes?
Why is the New York Times writing about Ryan Adams? Why is anyone writing about Ryan Adams? Why does anyone care?
That's an obvious question, really, and I admit that, but, goddamn, so much of life is built on obvious experiences, obvious observations, and obvious questions, that I felt compelled to call it up as part of this spate of back-on-the-horse posts.
I mean, I understand why we care about the Spice Girls. Really. There's entertainment somewhere in there, even if you can't bring yourself to look for irony. Just like there's entertainment somewhere, somewhere, somewhere -- I trust -- in the Street Fighter movie, even if you ignore the Raul Julia irony, but I don't get the Ryan Adams thing.
Heartbreaker had its moments. I can't deny that. "To Be Young" is a great song, no matter the ensuing decade. But, after that?
Proof, I suppose, that everyone has one great something inside him/her. It might be one novel (Confederacy, right?), one album, one song, one fantastic night in a foreign city, one perfect comeback to a dick at the bar. And some have got dozens.
But not this kid. Not this kid.
But, here I am writing about him. Draw your own damn conclusions.
Unibroue is my new favorite Canadian brewery. And that, if nothing else, is a good thing.
That's an obvious question, really, and I admit that, but, goddamn, so much of life is built on obvious experiences, obvious observations, and obvious questions, that I felt compelled to call it up as part of this spate of back-on-the-horse posts.
I mean, I understand why we care about the Spice Girls. Really. There's entertainment somewhere in there, even if you can't bring yourself to look for irony. Just like there's entertainment somewhere, somewhere, somewhere -- I trust -- in the Street Fighter movie, even if you ignore the Raul Julia irony, but I don't get the Ryan Adams thing.
Heartbreaker had its moments. I can't deny that. "To Be Young" is a great song, no matter the ensuing decade. But, after that?
Proof, I suppose, that everyone has one great something inside him/her. It might be one novel (Confederacy, right?), one album, one song, one fantastic night in a foreign city, one perfect comeback to a dick at the bar. And some have got dozens.
But not this kid. Not this kid.
But, here I am writing about him. Draw your own damn conclusions.
Unibroue is my new favorite Canadian brewery. And that, if nothing else, is a good thing.
Tuesday, June 19, 2007
Honky Oberon
Checked the Honky Oberon last night and discovered that while it's essentially done fermenting and just about ready to bottle, it's also probably over-fermented. I left this one mashing while I attended graduation last week and I guess the extra time led to more easily fermented sugars.
Thus, the Honky Oberon is a bit thin.
And that wouldn't necessarily be a problem -- it is, after all, a summer beer -- except that it means that its bitterness is more pronounced, more noticeable. And the Oberon shouldn't be that bitter.
But, hell, maybe the Honky Oberon is. It would make sense, anyway.
Regardless, whenever I get around to bottling this, I'll have a huge batch of Kalamazoo yeast to split between an attempt at the Two Hearted Mojo and maybe some kind of lil' HopSlam thing.
And then I'll hide bottles of Lil' Wayne's HopSlam around Lansing in case anyone finds him or herself questing through the greater metro Lansing area for a bottle or two.
Thus, the Honky Oberon is a bit thin.
And that wouldn't necessarily be a problem -- it is, after all, a summer beer -- except that it means that its bitterness is more pronounced, more noticeable. And the Oberon shouldn't be that bitter.
But, hell, maybe the Honky Oberon is. It would make sense, anyway.
Regardless, whenever I get around to bottling this, I'll have a huge batch of Kalamazoo yeast to split between an attempt at the Two Hearted Mojo and maybe some kind of lil' HopSlam thing.
And then I'll hide bottles of Lil' Wayne's HopSlam around Lansing in case anyone finds him or herself questing through the greater metro Lansing area for a bottle or two.
Monday, June 18, 2007
Fermentation
Ass-Saison still smells a little bit like, well, ass. Saissasson? Dunno. But the stank is slowly dissipating, so maybe I'll still bottle it. I kind of hope so, because, aside from the whiteboy funk, it's got this sweet fruity peachy thing happening that the previous Saison didn't. Probably from fermenting at mad Virginia temperatures.
My attempt at making Oberon, complete with Bell's yeast, looks like it's about done fermenting. Maybe bottle it toward the end of the week and get ready to try for the Two Hearted Mojo.
And another amber ale ferments, too.
Half days of school are good for brewing, it turns out.
My attempt at making Oberon, complete with Bell's yeast, looks like it's about done fermenting. Maybe bottle it toward the end of the week and get ready to try for the Two Hearted Mojo.
And another amber ale ferments, too.
Half days of school are good for brewing, it turns out.
Monday, June 11, 2007
HAB Saison #3 -- Fermenting
Exam week has meant no new brewing, but there's a batch of Saison still fermenting that tasted fine going in with the yeast but has spent the last week smelling vaguely like ass as it bubbled away.
Huh.
On the more positive side of things, I just got an email back from the folks at Bell's in Kalamazoo. I had emailed to ask if they used the same yeast for Oberon as they do, say, for the HopSlam or the Two Hearted Ale. And they do. We'll see whether using yeast straight from Kalamazoo, as recovered from a bottle of Oberon, makes any difference in trying to catch a bit of the LB mojo.
Huh.
On the more positive side of things, I just got an email back from the folks at Bell's in Kalamazoo. I had emailed to ask if they used the same yeast for Oberon as they do, say, for the HopSlam or the Two Hearted Ale. And they do. We'll see whether using yeast straight from Kalamazoo, as recovered from a bottle of Oberon, makes any difference in trying to catch a bit of the LB mojo.
Thursday, June 7, 2007
Fermentables During Exam Week
Okay, it's exam week. It's final paper week. It's portfolio week. It's a week of late nights, a lot of music, a lot of stiff necks, a lot of "Dear Lord, can we just hold the graduation ceremony right now and be done with it?"
But those midnight grading binges are also a great time to continue to sample both HonkyBrew and non-HonkyBrew.
So, here's what I got, with the Non-HonkyBrew up first:
Stone IPA: Good. Bitter. I probably would've liked it with more citrus-y goodness, but I have no complaints, really. I'd certainly take the 2-Hearted Ale over this, but, then, I'd take the 2-Hearted Ale over just about any other IPA.
Green Flash IPA: Except maybe this one. I like. It's full-bodied, bitter up front, and then piney in the middle, and all citrus at the end.
Bell's Oberon: The new crop showed up down here in Virginia a month a month ago. This is a better beer at 6:00 in the evening than it is at 11:30. But that probably should go without saying. One fun thing: thanks to that little yeasty condo development at the bottom of the bottle, I'm now growing my own Bell's yeast. We'll see what happens with that.
North Coast Old Rasputin Russian Imperial Stout: That's a long name. And a great beer. And it's a slow beer, too -- an excellent, excellent way to work through an hour of grading late at night.
And the HonkyBrew:
Belgian Funkness: Getting better. Still has sort of a harsh thing upfront, but it seems to be working it's way through that. When it's cold, it's mediocre. As it warms up, it gets tastier.
New Stout: Came out more like a porter, but that's okay. It's got like a chocolate, coffee, cola thing happening. And, hidden somewhere in there, way in the background, is something a lot like Bell's Double Cream Stout. And I think I can bring that way up to the front in a future batch.
Saison #1: Okay. Not quite dry enough. Too heavy.
Hot as Balls Saison (#2): Much better. Dry, a little fruity, and light.
HAB Saison (#3): Still fermenting, but it tasted good going in to the fermenter.
Amber Ale: It's an amber ale.
Grapefruit Pale Ale: This one continues to get better. Some of the overwhelming grapefruit has receeded, and that's good.
Gorthon's Barleywine: A couple of months old now and it's still too young. Sharp. This thing, to paraphrase one of Professor Nobis' students, is to a plaid suitcase what the racetrack was to Bukowski. Whatever that means.
Not Quite Two Hearted Ale: See, there's a reason why I buy Bell's stuff. They just do it better. Much better.
But those midnight grading binges are also a great time to continue to sample both HonkyBrew and non-HonkyBrew.
So, here's what I got, with the Non-HonkyBrew up first:
Stone IPA: Good. Bitter. I probably would've liked it with more citrus-y goodness, but I have no complaints, really. I'd certainly take the 2-Hearted Ale over this, but, then, I'd take the 2-Hearted Ale over just about any other IPA.
Green Flash IPA: Except maybe this one. I like. It's full-bodied, bitter up front, and then piney in the middle, and all citrus at the end.
Bell's Oberon: The new crop showed up down here in Virginia a month a month ago. This is a better beer at 6:00 in the evening than it is at 11:30. But that probably should go without saying. One fun thing: thanks to that little yeasty condo development at the bottom of the bottle, I'm now growing my own Bell's yeast. We'll see what happens with that.
North Coast Old Rasputin Russian Imperial Stout: That's a long name. And a great beer. And it's a slow beer, too -- an excellent, excellent way to work through an hour of grading late at night.
And the HonkyBrew:
Belgian Funkness: Getting better. Still has sort of a harsh thing upfront, but it seems to be working it's way through that. When it's cold, it's mediocre. As it warms up, it gets tastier.
New Stout: Came out more like a porter, but that's okay. It's got like a chocolate, coffee, cola thing happening. And, hidden somewhere in there, way in the background, is something a lot like Bell's Double Cream Stout. And I think I can bring that way up to the front in a future batch.
Saison #1: Okay. Not quite dry enough. Too heavy.
Hot as Balls Saison (#2): Much better. Dry, a little fruity, and light.
HAB Saison (#3): Still fermenting, but it tasted good going in to the fermenter.
Amber Ale: It's an amber ale.
Grapefruit Pale Ale: This one continues to get better. Some of the overwhelming grapefruit has receeded, and that's good.
Gorthon's Barleywine: A couple of months old now and it's still too young. Sharp. This thing, to paraphrase one of Professor Nobis' students, is to a plaid suitcase what the racetrack was to Bukowski. Whatever that means.
Not Quite Two Hearted Ale: See, there's a reason why I buy Bell's stuff. They just do it better. Much better.
Thursday, May 31, 2007
Good Things: Fermentables
Earlier this spring, I started experimenting with small batches of beer -- 2, maybe 2 1/2 gallons instead of 5 gallons at a time -- and with making each batch from scratch, from grain, with no canned malt syrup.
And they've been great. I don't know if it's the size or whatever magic you get when you make something from scratch instead of with a bunch of pre-packaged stuff or if I've just gotten lucky with the recipes I've made up, but they've been, almost without exception, really, really tastey.
The best? I don't know. Right now, given how hot and humid it is in Virginia, I might vote for the Saison, which is light and sort of fruity and spicey. Or maybe the Tiny Hop Slam, which is my attempt to make a smaller, less alcohol-y version of the Bell's supermojo.
And they've been great. I don't know if it's the size or whatever magic you get when you make something from scratch instead of with a bunch of pre-packaged stuff or if I've just gotten lucky with the recipes I've made up, but they've been, almost without exception, really, really tastey.
The best? I don't know. Right now, given how hot and humid it is in Virginia, I might vote for the Saison, which is light and sort of fruity and spicey. Or maybe the Tiny Hop Slam, which is my attempt to make a smaller, less alcohol-y version of the Bell's supermojo.
Monday, May 7, 2007
Bob Talbert Had a Name for This
More good things, in no particular order:
1. The beating that Detroit put on Chicago on Saturday night: Billups getting Gordon into foul trouble in the first quarter; no one losing it on questionable calls; focus, focus, and more focus; all of those forced Chicago turnovers, etc.
2. Sly Stone’s album Fresh. It’s like Stone trying to bounce back from the darkness and paranoia of There’s a Riot Goin’ On and only making it halfway. The songs are elastic, his vocals are amazing, and it has, in “If You Want Me to Stay,” one of the best singles Stone released. And that’s saying a lot.
3. Joe Henry’s cover of Sly Stone’s “Let Me Have It All” on Henry’s album Trampoline.
4. Harper, two weeks beyond his second birthday, reminding me, throughout the first quarter of Saturday’s game, that “Chauncey Billups is bald.” And then insisting, as we watched a couple of minutes of the Suns-Spurs game, that every bald player he saw was, in fact, Chauncey Billups.
5. A pale ale that I made a month or so ago. It’s hopped only with Amarillo hops and it’s dry and incredibly citrusy. Like grapefruit beer, kind of. Or like Squirt with less sweet and more bitter. I dunno. But it’s good.
6. Just over a month of school remaining.
7. I've been married for seven years today.
1. The beating that Detroit put on Chicago on Saturday night: Billups getting Gordon into foul trouble in the first quarter; no one losing it on questionable calls; focus, focus, and more focus; all of those forced Chicago turnovers, etc.
2. Sly Stone’s album Fresh. It’s like Stone trying to bounce back from the darkness and paranoia of There’s a Riot Goin’ On and only making it halfway. The songs are elastic, his vocals are amazing, and it has, in “If You Want Me to Stay,” one of the best singles Stone released. And that’s saying a lot.
3. Joe Henry’s cover of Sly Stone’s “Let Me Have It All” on Henry’s album Trampoline.
4. Harper, two weeks beyond his second birthday, reminding me, throughout the first quarter of Saturday’s game, that “Chauncey Billups is bald.” And then insisting, as we watched a couple of minutes of the Suns-Spurs game, that every bald player he saw was, in fact, Chauncey Billups.
5. A pale ale that I made a month or so ago. It’s hopped only with Amarillo hops and it’s dry and incredibly citrusy. Like grapefruit beer, kind of. Or like Squirt with less sweet and more bitter. I dunno. But it’s good.
6. Just over a month of school remaining.
7. I've been married for seven years today.
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