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
Because it’s never not time for Hefeweizen after mowing the lawn.
Recipe, plus the link to JD’s fermenter geometry experiment, here.
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.
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.
A long time ago I brewed a Tripel – it’s well-aged and vintage now, coming up on 2 years old, laid down in cork-and-cage bottles. We broke out a bottle the other night, and tonight I’m going to break out some more and cook with it. Continue reading