The followup, the payoff. Tasting notes above, recipe below, pints all around. Continue reading
TMBR: Quotidian Pale Ale
11
Category Archives: homebrew
TMBR: sschemy’s Berliner Weisses
After posting about his process in the Berliner Weisse thread, reader Scott (sschemy) was kind enough to send me some samples to try – here they be, on camera.
And here are his comments excerpted from the above thread:
A buddy and I just “brewed” a Berliner-esque beer for a wort transformation challenge from a local brewery. The brewery provided 5 gallons of wort. The base wort was a wheat beer (don’t have the recipe in front of me) around an og of 1.050. We took that wort and split into two batches, we then mashed a 50/50 pilsner/wheat to dilute the original wort down to a gravity of 1.032. No boil, and pitched the Wyeast 3191 in one carboy, and a blend of NE wild yeast with sour dregs from various commercial brews (really have no idea, except there was some dregs from Trinity). We tasted and kegged these this weekend. The brew with the straight berliner yeast is a cleaner tartness, mildly sour now, but very refreshing. The NE wild/dregs beer is slightly funkier, a little less clean, but slightly more sour. This one had a really nice pellicle on it. Currently sitting under 30 psi, and will sample tomorrow. The contest calls for 6 bottles to be submitted. We have very high hopes with this one. Will let you know how it all turns out.
Weiße 4.1
I really wanted a half-liter of Hefeweizen the other night … but it’s not quite carbed. Here’s the recipe from the aforementioned brew day followed by some preliminary, unofficial tasting notes: Continue reading
movie night
Offgas and late MacGowan-era celtopunk Motown all up in my basement.
For the curious, it’s an imperial black rye (or some ordinal variation of those adjectives) IPA, and the 12″ single remix of Yeah Yeah Yeah Yeah.
overpitching in the time of isoamyl acetate
I went through a phase where I thought I didn’t like Bavarian Weissbier. I got over it. Continue reading
TMBR: Svetlé 12°
Remember that one time we talked about lager fermentation? Now here we are drinking it: full circle, citizens.
To clarify a couple points I should have gone over in those spare 14 seconds:
The beer was kegged 16 days after pitching; the kegs were then crash-cooled to 35F and held there for a couple weeks before force-carb … so roughly one month from brew day to beginning carbonation. Pretty speedy for a lager. And it would have been on tap sooner if not for a traffic jam in the keggerator.
Recipe and a bunch of blathering about decoction here.
QPA: update
Since we last talked about it, the main batch of Quotidian Pale Ale has been brewed, fermented, dry-hopped, and very recently packaged. What we’re looking at here is a glass of the little one gallon pilot/yeast starter. Continue reading
I’ll show you mine
Oh, what the search engines will make of that title …
A while back, a reader requested a buyer’s guide-type of piece on equipment – my gear, what I like and don’t like, etc. Here’s to wish fulfillment!
Because I live on disclaimers and hearing myself talk, two things before we start: Continue reading
[clever play on words “Berliner” and/or “Weisse” goes here]
Partly by reader request but mostly because it’s time: Berliner Weisse.
Tiny grain bill, no boil … this is easier than extract brewing! I should brew Berliner Weisse all the time. Continue reading
prep day: Quotidian Pale Ale
Back in my day, when we had a gold-to-amber colored hoppy ale that was about 4.5% abv, we didn’t call it Session IPA. We called it “pale ale.” It was bitter but balanced, reasonable about its alcohol content, and it smelled like grapefruit and pine trees and cat piss … and we liked it that way. Continue reading
the beer engine 