More pictures from the woods

This post isn't so much about brewing. Ok it isn't at all about brewing. Just thought I would share a couple more pictures with you.

Brewing & Deer Hunting

Every year I get the chance to hunt white tail deer with my Father and a bunch of other guys in my family. I've recently started taking some home brew with me. Do they like it? So far so good! I just wish I would have brought enough of the beer they like, 1620 Just in Time Ale. Ah well, next year I'll brew one for this side of the family too.

This post is about something else too. Recently I've been thinking about brewing with ingredients indigenous to my area. Perhaps these wild grapes would impart a pleasant flavor in the beer? I found them while walking through the woods today. In fact they were all over the place!

Anybody out there interested in trying to brew with indigenous ingredients?

Michigan Beer Buzz: Pilgrims, Beer Folklore and Budweiser

Sarah over at Michigan Beer Buzz posted more about Pilgrims, Beer Folklore and Budweiser and mentions Beer Bits 2 and the recent brewed 1620 Just in Time Ale. Thanks Sarah :-)

1620 Just in Time Ale: The Verdict

Well, the 4.75 gallon supply I brought with me is kicked! I'd call that a success :-) Wow, I can't believe it. I brewed and kegged a decent session beer, 3.6 % abv, in about nine days and people actually liked it! What was the key to doing this?

• low original gravity (1.041) (not 1.014 thanks for pointing out my typo Ted ;-)
• WLP002 English Ale Yeast (high flocculation helped the yeast fall out of suspension and make it more drinkable earlier
• I kegged instead of bottled (no need for secondary fermentation in the bottle)
• put it in the fridge for 48 hours
• The starter may have helped, but, it really wasn't rockin' when I pitched it. Given the age of the yeast, 10 months, this is one place I could have shaved some time. If I really wanted to get it fermenting faster I would need some more viable yeast at the ready.
• the recipe was simple, nothing too adventurous
• people who will drink anything you give them ;-) just kidding...I hope!

Speaking of which, I wonder how that Old English Style Ale is doing? You might remember that I started that one by racking the wort onto the yeast cake of the 1620. It was chugging away within an hour! Can you believe that? Due to the large amount of fermentables and fresh yeast the fermentation was pretty intense and there was a lot of blow off. After the first day the fermentation slowed enough for me to remove the blow off tube and affixed an airlock. More about this later.

Cheers!

1620 Just in Time Ale: First Impressions

The 1620 has been in the fridge on CO2 for 24 hours now. What does it taste like? Actually...not too bad. I'm impressed. Of course the stuffy head from my cold doesn't help the situation. It is light, malty and the hops are more present than I expected. Not in a bad way though. Next time I might mute them a bit more by adding them earlier in the boil or maybe not adding as much. There is yeast in suspension and you can taste it a bit. I don't think it will be a huge drawback.

Overall it tastes like some kind of English ale (mild, bitter, pale?). The yeast leaves behind just enough malt to give it some body. Watch, I'll taste it in a day or two after the cold is gone and say something completely different ;-)

Let's switch gears a bit here. I'm not one to reflect on Thanksgiving too much. I mean I've done my share of reflecting, just not on Thanksgiving. I am thankful for the people in my life and all the things I have. (ok not really in the mood, time to switch gears again) I'm especially thankful for the 5 lbs of hops pellets I bought a while back along with that 33 lb jug of light malt extract! ;-)

Happy Thanksgiving and remember there is no proof that the Pilgrims set anchor at Plymouth Rock because they ran out of beer. In fact the Mayflower's crew did have some beer left for the voyage home. After all who would want to be stuck out to sea without their liquid bread!?

~Peace~

Strong English Style Old Ale with Pumpkin

What do you do when you have left over yeast? Brew another batch of course! I have the day off tomorrow so I couldn't resist. My wife had some extra crooked neck pumpkin pulp and the yeast was just begging to be used. So I quickly searched forums, books and beer sites for a pumpkin extract recipe. I couldn't find just one that I liked, so I took the best advice from all sources.

Most people seem to use six or more pounds of pumpkin, but, I only had about a pound. Oh well 10 plus pounds of LME some briess caramel 120, a few ounces of molasses, 1 pound of crooked neck pumpkin, hallertauer hops and some spices. Well I'm not so sure about the spices yet. I have my mixture all set with cinnamon, ground ginger and nutmeg, but, I wonder if I should used them at all. If I don't, this would be a pumpkin beer that doesn't taste like pumpkin pie, but, I don't want to overdo it either. We'll see.

1620 Just in Time Ale: Almost at the target Final Gravity

In a recent comment Sarah over at Michigan Beer Buzz suggested a name for this beer, 1620 Pilgrim Ale. I kept the 1620 and called it 1620 Just in Time Ale.

Note: Check out this page from Author Bob Skilnik about Beer & The Pilgrims. Looks like the only beer they likely had, if any, would have been from the stores on the ship. In light of that little bit of history I'm apt to rename my beer. Hmmm...

By the way it is still slowly bubbling away. Much of the visible yeast has fallen out of suspension. I took a sample last night and the specific gravity is around 1.015. BeerSmith tells me the final gravity is supposed to be around 1.014 so it is pretty close.

How does it taste? Good question. I have a cold right now and my sense of taste and smell are shot. All I could tast was a mild beer with yeast. Oh well I guess I'll find out soon enough. Maybe Bryan or Jeremy would be willing to taste it for me tonight :-)

What's next? Here's the schedule...

• keg and force carbonate tonight
• let sit for 24 hours at room temp to finish fermentation (I assume the pressure and the carbonation won't prevent this)
• Wednesday night I'll put it in the fridge to see if I can settle the yeast out some more
• might try using gelatin to get the yeast to fall out of suspension (never did that before)

If you have any tips you would like to pass on, I'm all ears :-)

Cheers!

Thanksgiving English Ale: Proof of Fermentation Video

This video was taken Friday. Today it is chugging away even more.
Due to the time it took to have this video processed by Blogger
things have changed. It actually slowed down a bit recently.
Soon it will be time to rack to the keg! Tuesday probably.

All this while I enjoy some strong ale dry hopped with my home grown cascade hops. Ted over at Ted's Homebrew Journal is thinking about cost lately. Dig into the comments and you'll see he's feeling the pinch of the recent hops pinch that seems to be imminent.

Cheers!

Thanksgiving Beer is fermenting!

Whoohoo! I had to slosh it around every couple hours, but, it seems to be working :-) I saw the airlock blurp a few times. I hear a slow start is typical for the WLP002 English Ale yeast. I guess I was hoping to get a good starter going so that wasn't a problem. Oh well. Here is something from the FAQ section of the White Labs website.

Question: I have used White Labs Liquid yeast on two separate occasions. WLP002 for a brown ale and WLP004 for an Irish stout. Using one vial in 5 gallons of wort, the wort showed no signs of fermentation after 2-3 days. Then I added one packet of dry yeast, and within a few hours, fermentation began. I am wondering why the beer doesn't ferment with only the liquid yeast? I purchase it from homebrew store, and it is kept refrigerated until it is used. Also, to my knowledge, neither had expired.

Answer: Sometimes they just need some agitation, which is sort of what happened when the dry yeast was added. It gave nucleation sites for gas to escape and signs of fermentation to be evident. That happens a lot when fermentations don't start; you add another yeast, and soon you see fermentation. It isn't actually what was just added but the kick-start into the yeast. Both WLP002 and 004 are flocculent, and they can settle to the bottom after pitching. With flocculent strains it is even more important to stir the fermenter in the beginning. Either leaving a fish-pump type device with an air filter on for 1 hour post-pitching or stirring the fermenter a few times a day will keep the yeast in suspension and drive out CO2.

This is an extract recipe with Light Liquid Malt Extract, Briess Caramel 60L steeping grains , East Kent Goldings & Fuggles Hops and fermented with the WLP002 English Ale Yeast. The original gravity is around 1.041. I think the final abv. should be around 3.6 or so. I'm shooting for something low in alcohol with apparent malty sweetness and the characteristic hop aroma & taste of many English Ales. Not to mention something that brews quickly. We'll see how it turns out.

I'm crossing my fingers :-)

Cheers!

Thanksgiving Hurry Up and Brew...

Well I brewed last night. It will be an English Ale. The yeast starter wasn't exactly um ready. I pitched it anyway. What have I done?!!! Now I either have to go get some more yeast or I need to be patient.

More details coming soon...

BYO - Speed Brewing

I'm finding this article very useful in my quest for a quick brew.

BYO - Speed Brewing

Cheers!

Bryan @ TBL has something brewing...

Besides the IPA he just bottled, Bryan over at The Brew Lounge has a great idea brewing. He is working on a list of beers available on tap in Northern Chester County here in the Delaware Valley. Stay tuned to The Brew Lounge to see this list posted tomorrow.

The Brew Lounge : Beer Tasting Brewing and Culture: Wanna Know What's Coming?

Cheers!

Wild Game Dinner @ Union Barrel Works

I attended a wild game dinner at Union Barrel Works last night with a few good friends and a new one :-) Bryan at The Brew Lounge posted the original menu which was revised. Had a great time. The Maibock and Lager were my favorite beers. Tom Rupp likes his lager. The Pumpkin Creme Brulee, Blackberry Maibock Sorbet and Wild Boar Sausage were my favorite courses. How many other brewpubs out there are doing dinners with just their beer? I like it. I hope to attend the next one. Watch the The Brew Lounge for more info. Bryan does a good job of covering that neck of the woods.

Union Barrel Works

Prost!

Seen Through a Glass: Beer-In-A-Box

Not exactly homebrew, however, it could be someday I guess. Lew Bryson talks up this new packaging option for beer. Think cask ale in a box. I like the idea.

Seen Through a Glass: Beer-In-A-Box

Cheers!

Thanksgiving Beer: Status & Yeast Starter

The saga of my Thanksgiving beer continues. I'm not sure if I can get it done in time. Finally getting the yeast starter going. Hope to brew in two nights. That gives me almost 7 days of fermentation if necessary. Let's see...starter in two days, ferment for four in primary, over the next few days keg it, express force carb it ;-), chill it and serve. It is gonna be close. Back to creating the starter.

The WLP002 is almost 10 months old. This means that it may not have enough viable yeast cells to ferment my 5 gallon batch properly. To help increase the yeast colony I'll pitch it into 2 pints of starter wort and wait a day or two. Then I'll brew and pitch the starter into the 5 gal. wort. Here are the ingredients I used and the steps I went through.

First the short version.

• gather equipment
• sterilize equipment
• measure ingredients
• boil wort
• cool wort
• transfer to fermenter
• pitch yeast
• store at room temp
• wait a day or two
• pitch into 5 gal wort

Now the long version...

Ingredients

• 4 oz. liquid malt extract (Northern Brewer Pilsen)
• 2 pints of tap water
• 2 pellets of fuggles (not necessary, but, I like to think it helps keep bad bacteria away)

Equipment

• soft spatula - to help get the LME out
• small saucepan - boil the starter wort
• Beer Brite - to clean/sanitize
• growler - to ferment the starter - my flask broke :-(
• lighter - to sterilize the lip of the growler (again not really necessary, but, I'm paranoid)
• bung & bubbler airlock - affix to the growler
• scale - weigh the LME
• measuring cup - measure the water

Steps

• put stopper & bung into bowl of sanitizer
  
• add 2 pints (946 ml) water to the saucepan
• add 4 ounces of LME to the saucepan (DME is easier, no scraping involved)
• optional - add three hop pellets (I think it has an antiseptic effect {shrug})
• pour some of the sanitizer into the growler and shake also wipe down outside of growler - let sit until after boil
  
• boil for 15 minutes
• cool down in sink with cold tap water bath - I guess at the temp - should be in pitching range for that yeast
  
• pour sanitizer out of growler
• optional - use lighter to sterilize the lip of the growler
  
• pour cooled wort into growler - no funnel just agility
  
• pitch yeast
• attach bung
  
• aerate by shaking growler and holding finger over bung
  
• Yikes! Almost dropped the growler while aerating! Holy crap! Wet hands and glass do not mix. My heart is still racing. Sticky wort all over the kitchen. :-(
• affix the airlock
• clean up mess
  
• 
• store at room temp with towel around it so no sunlight gets in
• wait
• pitch in 5 gallons of wort
  

Well there you have it. The long version.

Cheers!

Found my high flocculating yeast! WLP002 English Ale Yeast

What do you know? I have some yeast that will fit the bill :-) It is about 9 months old so I'll definitely have to make a starter to "proof it". From the White Labs website.

WLP002 English Ale Yeast

A classic ESB strain from one of England's largest independent breweries. This yeast is best suited for English style ales including milds, bitters, porters, and English style stouts. This yeast will leave a beer very clear, and will leave some residual sweetness.

Attenuation: 63-70%

Flocculation: Very High

Optimum Fermentation Temperature: 65-68°F

Alcohol Tolerance: Medium

All I need now is a recipe. I'll probably just use the same recipe I always use for the Thanksgiving beer and substitute the yeast.

Cheers!

How to Make the Best Beer in the World for Under a Buck a Bottle - SavingAdvice.com Blog

I didn't read the whole post yet, but, looks promising. I'll follow up later.

How to Make the Best Beer in the World for Under a Buck a Bottle - SavingAdvice.com Blog

Prost!

Some help from the Beer Blogosphere :-)

Life is getting the way of brewing. I need to brew soon for Thanksgiving. I liked this idea from Ted over at Ted's Homebrew Journal.

I'd be a challenge to have something ready by Turkey Day. You could brew a quick fermenting beer (lower gravity and freshly late hopped) with a high flocculating yeast strain. Then as the fermentation is winding down, plan on bottling straight from the primary after it is started to clear and when you still see some (very-few) bubbles rising. Don't prime it, and you should have a nice bubbly glass of beer. You could even procrastinate all they way until about 5 days before the day. Just an idea.

Thanks Ted! I just might try this. Gotta go find a yeast...

Wrapping up the Homer beer image poll.

Is the Homer character good for the image of beer?

14 votes were cast as follows...

• Yes, he shows macro beer for what it really is. 5 (35%)
  
• Yes any attention is good attention. 3 (21%)
  
• No he portrays an idiot. 3 (21%)
  
• Yes, he makes us think about why we drink beer. 2 (14%)
  
• Other - I left a comment 1 (7%)
  
• No people don't think. They just watch, laugh and drink more Duff like beer. 0 (0%)
  

Out of the people who participated only three thought Homer was an idiot and is not good for the image of beer. I'll leave it at that for now. Please take time to read the comments posted. There are some very interesting points raised. (and I'm just not up for complete summary post right now)

I also learned of the Homer vs. The Eighteenth Amendment episode from Travis' :-) Cool. Thank you for participating everybody!

Cheers!

Mr. Dunderbaks in Tampa, FL

You have to understand. I'm not the kinda guy who enjoys Florida that much. Amusement parks are not my thing. The beach is just a place to get sand in places it shouldn't be. Alas, my wife and children love it and well I'll put aside my gripes for them. (and maybe I have exaggerated these gripes here a bit) After all there's nuthin' like seeing your wife and kids happy :-)

That doesn't mean I can't look for other bright spots of my own. For example Mr. Dunderbak's (BA Profile) is a stone's throw from Busch Gardens. So when we take the trip to see my in-laws and Busch Gardens I'll be able to suggest a place to eat dinner!

Dunderbaks (website) seems to be one of those places that just exudes beer fun. A bunch of German beer on tap, 25o bottled beers, German style cuisine and to top it all off the local home brew club, Tampa Bay BEERS, meets there. (see I even have a homebrew tie in ;-) What else could you ask for? Well the BAers out there seem to think the folks who run the place are swell too. I guess I'll find out soon enough.

Prost!

Healing Beers

In his archive Ted talks about this book called Sacred Herbal and Healing Beers. Interesting, I didn't think anybody cared that much about this stuff. This is one of those things I would love to read about. Perhaps I'll pick this book up or get it as a gift (A little hint for my wife ;-)

Ted's Homebrew Journal: Healing Beers

To your health!