I’m just about to sod off to the GABF for the rest of the week (times change, citizens) but before I go, a quick update on the last batch: Continue reading
I’m drinking hydrometer samples
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Category Archives: homebrew
German IPA, Polaris, 1217, process, self-righteousness – must be an October brew day
There I was, citizens: I was enjoying the last gasps of Minnesota summer while brewing outside, I was drinking something from Maine Brewing Co., I was trying out some new hops and new yeast, I was smelling the roast happening at the coffee shop downwind, I was gristing some malt and heating some water and ruminating on a recent conversation with friends. Continue reading
reader question: desert island yeast strain
Sorry to do this two posts in a row, citizens, but this one is a stumper (and worthy of debate). Andrew writes:
I have recently moved to China. I will be in the US to see some friends in a couple of weeks and intend to bring a supply of hops and yeast back to China.
My question is, “what yeast would you take to China for a years worth of brewing?” Is there a strain that you absolutely couldn’t live without?
First off – unfair question!
I’ll do what I always do when I inevitably get asked what my favorite beer is, and give multiple answers. So secondly, yes – several strains.
Here’s my highly subjective and somewhat evasive, possibly unhelpful in narrowing it down, desert island list for broad categories I brew within at least a couple times a year:
- for American-style ales: 1056 ‘merican
- for Weizens: 3068 Weihenstephan
- for Belgian-style ales: 3787 Trappist … or maybe 3522 Ardennes
- for Bavarian lagers: 2487 Hella Bock
- for Czech lagers: 2782 Staro Prague
- for British ales: 1275 Thames Valley … or maybe 1469 West Yorkshire
And yours?
First Gold IPA
Or, Need a Bigger Boat Bitter.
tasting notes: Boat Bitter
We met the deadline for Chip’s block party and have also imbibed it in a boat. At the time of this writing it is coming up on 8 weeks old and my half of the batch is down to its last couple pints. Although it drank pretty well at under two weeks, I’ll allow as how it looked prettier about a week later, once the finings really took hold and the chill haze resolved. Let’s taste the Boat Bitter before it’s gone: Continue reading
test day: BDSA 2013
I try to brew with the weather, harnessing the ambient temps in my unfinished basement for primary fermentation. Late summer means low to mid 70s, so it’s Belgian time; it’s also a good time to use up odds and ends to make room for hop harvest and restocks for the fall brewing roster, so last week’s brew session was a bin-cleaner Belgian Dark Strong Ale. Continue reading
study in blonde
On the left, Helles (90% Pils, 6% Bohemian dark, 4% Carafoam – multi-temp step mash); on the right, Czech pils (97.5% Pils, 2.5% Acid malt – triple decoction).
reader question: boosting mouthfeel
Reader Andrew posted this question earlier in the week:
I was wondering if you could give me some tips on increasing mouthfeel on my lower abv brews. Is there a way to get a nice low abv beer without it being sweet due to high mash temps/ increased specialty malt?
… and I thought it was a substantial enough topic to warrant its own post.
Substantial! Mouthfeel! #BeerJudgeJokes Continue reading
TMBR: Weiße 4.1
Because it’s never not time for Hefeweizen after mowing the lawn.
Recipe, plus the link to JD’s fermenter geometry experiment, here.
Boat Bitter
After grinding over easily-avoidable rocks and missing hooksets due to the effects of 7% American IPAs, fly fishermen in central Minnesota invented the ordinary bitter as a more temperate all-day beer with which to fill their drift boat coolers [citation needed]. Continue reading
the beer engine 