Keeping busy around the family brewery....I thought I would give a run down on what's on tap these days.
The all grain summer blonde keg kicked a few days ago, which along with loaning my Oak Aged Yeti keg to my brother for a while freed up space in the kegerator for our latest creations. Along with our American Wheat and about 1 gallon of our awesome window well Oktoberfest we have two new beers on tap.
This year we went back to traditions forgoing our usual American Red for an Irish variant using the Guinness yeast and roasted barley. Being summer, we elected to make it more of a session beer at 4.3% ABV and 23 IBU of the finest English hops. It is roasty, deep ruby red, with a white tan head. This sucker was done fermenting in three days and in the keg in 5, and clear in 7. Needless to say, it is still changing with age.
The other beer on tap is a historical recipe. It is a Mild Ale from the late 19th/early 20th century. Back then, Mild referred to a young beer (not aged like an old ale) and not necessarily to a light brown or black session ale you would find today. This one clocks in at 4.5% ABV and 68 IBUs, using the Wyeast London Ale III (Boddington's) yeast. This one is murky orangy brown, smoky/tobacco flavored (from the hops), it hasn't cleared yet, but my higher hopped beers usually take a month or more to finally clear. I love this beer, but I don't think it would be popular with most beer fans. Even the hop rate isn't very bitter for 68 IBUs. Again, it is very malt forward, but so very different from the Irish. If it clears nicely, I would be proud to serve it.
Although the kegerator is full up, my Oktoberfest (and wheat) will kick soon, and I have two existing empty kegs. What is next? It being still summer, trying a re-brew of the blonde would be quick, or perhaps our well received Belgian Wit or another departure with a Steam Beer(TM) (ahem, I mean, California Common) might be in order. I wish I liked Saison/Farmhouse Ales...but alas, I have not yet acquired the taste for them. I would love to hear what you all think we should brew....
Also, although I think we have dialed in our brew day/process/set up, I think it is time to pack it up after this one and transfer the brewery back to Colorado Springs. It will be nice to have the space back in the beer cellar...for beer instead of equipment.
Monday, July 25, 2011
Wednesday, July 6, 2011
Sour Beer
I have been toying with the idea of creating a sour beer. Now that I have carboys I am not using, I could dedicate them to the 1 year process of making sour beer.....using all that bacteria like Brettanomyces Lactobacillus, and Pediococcus....kinda gives me the creeps...
just keep repeating the mantra:
" Nothing in beer can kill you,
nothing in beer can kill you,
nothing in beer can kill you....except beer".
just keep repeating the mantra:
" Nothing in beer can kill you,
nothing in beer can kill you,
nothing in beer can kill you....except beer".
Tuesday, July 5, 2011
Trappist Ale
I have a 750 ml Chimay Red Label in my fridge....this may not mean much to you, but it is killing me not to open it....The beer itself isn't rare (now, at least), the problem is that I can't drink 750 ml (well, I could, but shouldn't if I know what is good for me) of Belgian dubbel. I guess I am waiting for someone to pop by that would enjoy it as an excuse for myself.
Chimay is one of the seven brewing Trappist Monasteries in Europe (six in Belgium, one in the Netherlands), and standing there in the bottle shop, I realized I had never had Chimay (although I have become a dubbel fan). Chimay only brews three beers (I respect that, too) characterized by their label color. Red is their dubbel, yellow is their Trippel, and Blue is their Grand Reserve (Grand Cru or stronger dubbel). I think they used to put the Trippel in a white label....not sure.
The monks brew to raise money for their monastery....how's that for a fundraiser? What if Girl Scouts did the same?
Chimay is one of the seven brewing Trappist Monasteries in Europe (six in Belgium, one in the Netherlands), and standing there in the bottle shop, I realized I had never had Chimay (although I have become a dubbel fan). Chimay only brews three beers (I respect that, too) characterized by their label color. Red is their dubbel, yellow is their Trippel, and Blue is their Grand Reserve (Grand Cru or stronger dubbel). I think they used to put the Trippel in a white label....not sure.
The monks brew to raise money for their monastery....how's that for a fundraiser? What if Girl Scouts did the same?
Monday, July 4, 2011
Coming Together
After another double brew day (2 consecutive batches), I sat with my brother in my biergarten/brewery sipping a West coastish red ale from Rock Bottom and asked him this question:
What went right? His answer: Everything.
He was right, most everything went according to plan, and a double brewday was completed in just about 7 hours (including lunch and more than a few tastings). Notably, we had no extra "help", we had pretty easy recipes, and we were unrushed. It certainly was a pleasure to brew.
That isn't to say we didn't have problems. We undershot on our gravities by a few points one by exceeding our volume, the other for no apparent reason. I formulate our recipes on an 80% efficiency, as our efficiency runs about 80%-85%...we agree, that we need better control of our kettle volumes and our evaporation rate....it shouldn't be difficult to accomplish....just another data point to focus on controlling.
When we started all grain brewing, we were just feeling lucky to get beer, as we got better, we started hitting gravities (in general), and then we made equipment upgrades to better track and control mash temperatures, added a mill to control our own milling (and save money by buying in bulk), and focused on getting our pitching temps lower quicker, and added a bunch of tools (pumps, mash paddle, etc.) that speed our brew day or make it safer (avoid lifting, retiring our carboys)....I think we are dialing our new equipment in, and can focus on our brewday processes again and making better beer.
A couple of items for us to ponder are how we can increase the efficiency of our pump (we had some trouble getting it going....maybe adding a bleeder valve on the pump out side), measuring our kettle volumes better (just by devising a system and paying attention), and standardizing our equipment so that we don't have to figure out how we have to change our hoses for each successive step.
We had talked about expanding our systems tri-clamp fittings (thus standardizing all of our fittings). Expensive, but might speed/make less confusing the processes between mash/sparging. We also talked about adding a second pump....which still feels excessive/expensive....but again, might improve processes.
Anyway, we brewed some different stuff. Our first batch was a Mild Ale, but it was a historical recipe (from 1909) when Mild Ale was the opposite of Old Ale, instead of low gravity. I call it a Throwback Mild (got the recipe from the Brewer's Publication Style Series on Mild Ale by David Sutula (1999)). We were looking for something different and this beer at about 5.7% ABV and 67 IBU....is something a little different for us....
Our second beer was supposed to be our Red Ale....but I decided to re-Irish it (it had been an American Red and recently a west coast style red)....and change what we used to redden it, and lightened it a tad....so....by the time I got done with it.....a totally different beer we have never brewed.....
Last night before bed, I went downstairs smelling beer.....not a great sign. I can usually smell the fermentation when entering the store room, not on the stairs.....our throwback mild ale (with London III yeast) was billowing clouds of yeast all over the floor....after damage control, I placed the billowing keg in a large plastic bin and finished cleaning it up this morning when the billowing subsided....it was a combination 1.060 beer with too much volume and using an English (top cropper type) strain.
Looking forward, I still need to fix a keg, and I am a keg shy for these two batches....and I am itching to brew again. Where are my friends when I need them?
What went right? His answer: Everything.
He was right, most everything went according to plan, and a double brewday was completed in just about 7 hours (including lunch and more than a few tastings). Notably, we had no extra "help", we had pretty easy recipes, and we were unrushed. It certainly was a pleasure to brew.
That isn't to say we didn't have problems. We undershot on our gravities by a few points one by exceeding our volume, the other for no apparent reason. I formulate our recipes on an 80% efficiency, as our efficiency runs about 80%-85%...we agree, that we need better control of our kettle volumes and our evaporation rate....it shouldn't be difficult to accomplish....just another data point to focus on controlling.
When we started all grain brewing, we were just feeling lucky to get beer, as we got better, we started hitting gravities (in general), and then we made equipment upgrades to better track and control mash temperatures, added a mill to control our own milling (and save money by buying in bulk), and focused on getting our pitching temps lower quicker, and added a bunch of tools (pumps, mash paddle, etc.) that speed our brew day or make it safer (avoid lifting, retiring our carboys)....I think we are dialing our new equipment in, and can focus on our brewday processes again and making better beer.
A couple of items for us to ponder are how we can increase the efficiency of our pump (we had some trouble getting it going....maybe adding a bleeder valve on the pump out side), measuring our kettle volumes better (just by devising a system and paying attention), and standardizing our equipment so that we don't have to figure out how we have to change our hoses for each successive step.
We had talked about expanding our systems tri-clamp fittings (thus standardizing all of our fittings). Expensive, but might speed/make less confusing the processes between mash/sparging. We also talked about adding a second pump....which still feels excessive/expensive....but again, might improve processes.
Anyway, we brewed some different stuff. Our first batch was a Mild Ale, but it was a historical recipe (from 1909) when Mild Ale was the opposite of Old Ale, instead of low gravity. I call it a Throwback Mild (got the recipe from the Brewer's Publication Style Series on Mild Ale by David Sutula (1999)). We were looking for something different and this beer at about 5.7% ABV and 67 IBU....is something a little different for us....
Our second beer was supposed to be our Red Ale....but I decided to re-Irish it (it had been an American Red and recently a west coast style red)....and change what we used to redden it, and lightened it a tad....so....by the time I got done with it.....a totally different beer we have never brewed.....
Last night before bed, I went downstairs smelling beer.....not a great sign. I can usually smell the fermentation when entering the store room, not on the stairs.....our throwback mild ale (with London III yeast) was billowing clouds of yeast all over the floor....after damage control, I placed the billowing keg in a large plastic bin and finished cleaning it up this morning when the billowing subsided....it was a combination 1.060 beer with too much volume and using an English (top cropper type) strain.
Looking forward, I still need to fix a keg, and I am a keg shy for these two batches....and I am itching to brew again. Where are my friends when I need them?
Sunday, June 26, 2011
Being One, but not the Same (to quote Bono)
It occurred to me on Father's Day that if I have a Doppleganger, he lives in Belgium. A Doppleganger is a body double (someone who looks just like me), but more like an evil twin. I imagine my Doppleganger as not so much evil as unwitting. Perhaps he is not my evil twin, but rather, I am his.
I imagine my twin living a quite provincial life amongst the farms in West Flanders or maybe a diamond merchant in Antwerp. He is probably, like me, a quite boring fellow, but I am certain he has a beautiful shock of hair....not that he is concerned with it in the least. He favors wine, you know, and considers himself quite a connoisseur. Living so close to France makes it easy. He speaks Dutch, but understands French, English, and German.
Yes, this little fellow is so similar, yet different. On this peculiar Sunday (Father's Day in the United States) we could find our hero in a quiet spot rediscovering a beverage from his past. Usually, on summer days like this, he would favor a Bordeaux but his mind was on Burgundy, but feeling somewhat misplaced, he instead settled on a nice beer from his home country. It was something that he was quite familiar with as he was raised on it, a specialty of his native Flanders, a somewhat sour beer with the flavor of dark fruits. It was this beer that introduced him to the mellower and rounder flavor of wine as this beer, made the old way, was so much like wine, almost like a Burgundy's Doppleganger....similar, similarly made, aged in oak for over a year and often blended for the right consistency, similarly complex, similarly flavorful, but different, almost evil in its attraction, and made with a blend of bacteria and yeast natural to this environment....so unlike beer, so like wine...so perfect on this end of Spring day.
As he sat thinking of this evil twin of a beer, a somewhat dim witted fellow in the States was considering his options for a special treat this Father's Day. He almost for no reason at all parted with almost $50 bucks for a four pack of Oud Bruin and another 4 pack of a beer demurely named The Duchess of Bourgonne, both beers of the Flemish Style (brown and red). An unusual choice for this self described beer guy. A guy who doesn't tend to like extreme beers, and tends to frown upon beers that don't taste like beer.
Truth be told.....Flemish Red and Oud Bruin have been a favorite of mine for a while. I don't tend to get them (even when/where offered) as they are expensive, and don't satisfy my taste for beer. They are my un beer beverages of choice. They have a tartness from the bacteria but a fruitiness that make them refreshing. At 6-8% ABV coupled with the expense, it is difficult to keep them around. If you are not into sour beers, you may or may not enjoy them....I didn't immediately like them, but over time (approximately 5 years now) of hanging out at my local Belgian beer bar....I have begun to have an affair with the Duchess, and she introduced me to her Flemish cousin.
Now I dream of them at night....
Damn my Doppleganger....damn him to hell.
I imagine my twin living a quite provincial life amongst the farms in West Flanders or maybe a diamond merchant in Antwerp. He is probably, like me, a quite boring fellow, but I am certain he has a beautiful shock of hair....not that he is concerned with it in the least. He favors wine, you know, and considers himself quite a connoisseur. Living so close to France makes it easy. He speaks Dutch, but understands French, English, and German.
Yes, this little fellow is so similar, yet different. On this peculiar Sunday (Father's Day in the United States) we could find our hero in a quiet spot rediscovering a beverage from his past. Usually, on summer days like this, he would favor a Bordeaux but his mind was on Burgundy, but feeling somewhat misplaced, he instead settled on a nice beer from his home country. It was something that he was quite familiar with as he was raised on it, a specialty of his native Flanders, a somewhat sour beer with the flavor of dark fruits. It was this beer that introduced him to the mellower and rounder flavor of wine as this beer, made the old way, was so much like wine, almost like a Burgundy's Doppleganger....similar, similarly made, aged in oak for over a year and often blended for the right consistency, similarly complex, similarly flavorful, but different, almost evil in its attraction, and made with a blend of bacteria and yeast natural to this environment....so unlike beer, so like wine...so perfect on this end of Spring day.
As he sat thinking of this evil twin of a beer, a somewhat dim witted fellow in the States was considering his options for a special treat this Father's Day. He almost for no reason at all parted with almost $50 bucks for a four pack of Oud Bruin and another 4 pack of a beer demurely named The Duchess of Bourgonne, both beers of the Flemish Style (brown and red). An unusual choice for this self described beer guy. A guy who doesn't tend to like extreme beers, and tends to frown upon beers that don't taste like beer.
Truth be told.....Flemish Red and Oud Bruin have been a favorite of mine for a while. I don't tend to get them (even when/where offered) as they are expensive, and don't satisfy my taste for beer. They are my un beer beverages of choice. They have a tartness from the bacteria but a fruitiness that make them refreshing. At 6-8% ABV coupled with the expense, it is difficult to keep them around. If you are not into sour beers, you may or may not enjoy them....I didn't immediately like them, but over time (approximately 5 years now) of hanging out at my local Belgian beer bar....I have begun to have an affair with the Duchess, and she introduced me to her Flemish cousin.
Now I dream of them at night....
Damn my Doppleganger....damn him to hell.
Wednesday, June 15, 2011
Brewin' w/Bigfoot!
Tomorrow is the first day of the National Homebrewer's Conference in San Diego, California. I sit here, in my basement hideout sipping on an Oak Aged Yeti, feeling sorry for myself as I really, really, really, really wanted to go.....I should have. My brother was in. I have a job and money to do it....my wife might have not been crazy for the idea as our 18th wedding anniversary falls on Sunday, but it could have been a father's day present....by the way, I didn't think the whole wedding anniversary thing falling on Father's Day weekend through way back in 1993....I never thought I would be a father, I guess.....but this sucks (sort of). Don't get me wrong....it isn't the marriage or the kids....but it is like agreeing to have your birthday on December 25th.
Anyway, San Diego. I don't have much interest in the city, but I should have gone to the conference. I have never been to one....actually, this might sound funny. I have never been to any conference for any reason.
So, as I sit feeling sorry for myself, I checked the web to see where the 2012 conference will be held. The 2012 34th Annual NHC will be June 21-23rd in Bellevue, Washington near Seattle. If your name is David, are a Red Wing fan, have a security clearance, and hair....your mission is to join the AHA. If you don't....I ain't buying you tickets....your other mission is to sell this to my wife. If you are some random homebrewer or beer lover (or my brother in law)....feel free to join me in Seattle.
After 16 years of this hobby, I think I deserve it. Skeptical Brewing Company is Brewin' with Bigfoot in 2012!
Anyway, San Diego. I don't have much interest in the city, but I should have gone to the conference. I have never been to one....actually, this might sound funny. I have never been to any conference for any reason.
So, as I sit feeling sorry for myself, I checked the web to see where the 2012 conference will be held. The 2012 34th Annual NHC will be June 21-23rd in Bellevue, Washington near Seattle. If your name is David, are a Red Wing fan, have a security clearance, and hair....your mission is to join the AHA. If you don't....I ain't buying you tickets....your other mission is to sell this to my wife. If you are some random homebrewer or beer lover (or my brother in law)....feel free to join me in Seattle.
After 16 years of this hobby, I think I deserve it. Skeptical Brewing Company is Brewin' with Bigfoot in 2012!
Sunday, June 12, 2011
neither here nor there
I have been tinkering with my keggerator since I replaced my gas. I have learned some valuable and one expensive lesson.
I spilled all but 1 gallon of my prized oktoberfest into the bottom of my freezer.....but drank every last drop of my not so good brown ale. If that isn't the definition of ironic.....I don't know what is. The real lesson is, to tighten all of your fittings, and check the inside of your keggerator often. It might be worth putting a moisture sensor in the bottom for a fail safe....but for now, I will tighten and double check.
I have tapped into my summer beers...(wheat and blonde), and have decided that they are too similar to serve at the same time. I actually prefer the blonde, which is simpler and cheaper to brew. I could abandon the wheat for awhile....maybe altogether.
I have a wicked chill haze problem with the blonde. A chill haze is a haze that is more pronounced (or only evident) when the beer is cold. It clears as it warms. It degrades the enjoyment of the beer somewhat, as you drink with your eyes....I was having the same problem (with haze) on our West Coast Red ale...I surmised at the time that it was from the hops, but I am not sure if it is something in our process (perhaps coupled with our yeast). The Oktoberfest cleared after about 3 weeks.....I still have hope for the blonde, but need to do more research.
Next beer looks like something a little different....I have my eye on a couple of historical brews.....one from the 1800's one from the revolutionary war (except that I will use hops). More about these later.
I spilled all but 1 gallon of my prized oktoberfest into the bottom of my freezer.....but drank every last drop of my not so good brown ale. If that isn't the definition of ironic.....I don't know what is. The real lesson is, to tighten all of your fittings, and check the inside of your keggerator often. It might be worth putting a moisture sensor in the bottom for a fail safe....but for now, I will tighten and double check.
I have tapped into my summer beers...(wheat and blonde), and have decided that they are too similar to serve at the same time. I actually prefer the blonde, which is simpler and cheaper to brew. I could abandon the wheat for awhile....maybe altogether.
I have a wicked chill haze problem with the blonde. A chill haze is a haze that is more pronounced (or only evident) when the beer is cold. It clears as it warms. It degrades the enjoyment of the beer somewhat, as you drink with your eyes....I was having the same problem (with haze) on our West Coast Red ale...I surmised at the time that it was from the hops, but I am not sure if it is something in our process (perhaps coupled with our yeast). The Oktoberfest cleared after about 3 weeks.....I still have hope for the blonde, but need to do more research.
Next beer looks like something a little different....I have my eye on a couple of historical brews.....one from the 1800's one from the revolutionary war (except that I will use hops). More about these later.
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