In January 2007 I did a coffee beer experiment which tried three different methods of infusing coffee into an oatmeal stout. My wishful-thinking goal was to reproduce Bell’s Java Stout, my favorite coffee-flavored beer. The methodology was to make a base oatmeal stout to then add coffee in secondary. The end results were pretty good.… Continue reading Coffee Beer Experiment
Once you realize StarSan foam isn’t going to hurt your beer you welcome sights like these. This is from racking into a foamy carboy and the pushed-out foam coiling around the tube. I see it as a protective blanket over the beer!
In the summer of 2006 I tried to replicate J.W. Lee’s Barrel-Aged Harvest Ale Series by soaking wood chips in alcohol and then blending with a barley wine. The Harvest Ales are truly wonderful beers and I was hoping to recreate the cohesive set of pure, clean flavors that these beers have (try them for… Continue reading Barrel Simulation Experiment
Made a third batch of ginger ale today; used 5oz in 6L, a more ginger bit is never a bad thing. This this photo you can see the pureed ginger and how I filter it out from the batch; a fine strainer plus cheesecloth. The blue bottle is a 6L bottle that comes with the… Continue reading Ginger Ale Version Three
I put together a spreadsheet showing hop varieties and who carries them. Fresh Hops is the big winner with ~20 varieties! Also, check out the 30 year old cascade hop crowns FreshHops is auctioning off; I thought you were supposed to keep these things pruned?
During the winter I use a cheap space heater inside my chest freezer for a temperature-controlled fermentation chamber; I keep my house pretty cold (60F), too cold for ale fermentations. I figure I already paid for a big insulated box so I might as well make use of it! To power the space heater I… Continue reading Fermentation Heater
I’ve been tinkering with a ginger ale recipe on Jack Schmidling’s site. It’s nice having something other than water or beer to drink at home; here’s my current version for 2.25 gallons: 5oz ginger root (2.2oz per gal) 4.25 cups unrefined cane sugar (1.9c per gal) 2.25T vanilla extract (1T per gal) 1/4t champagne yeast,… Continue reading Ginger Ale
Gummi Bears are made of sugar and have flavor, right? Sounds like just barley malt. In March of 2007 I tried making a fermented beverage entirely out of gummi bears. I don’t remember the exact proportions but it had around 6 pounds of bears to 3 gallons of water for an OG of about 1.080.… Continue reading Gummi Brew
Yesterday we made a Weizenbock whose grain bill was made from 50% wheat malt. The bed compacted so badly that we didn’t even finish the first vorlauf when the trickled to a halt. Because we had no hulls or other clever additive our solution was to reset the mash and re-vorlauf. There’s a window of… Continue reading Don’t Forget the Rice Hulls
Picked up a bottle of Wardley’s Chlor Out today from Wally World to try to get rid of the (slight) chlorine taste in our water. Milwaukee now uses chloramines so one can’t simply leave their brewing water out overnight for the chlorine to dissipate. I’m doing a taste test with plain water and the results… Continue reading Wardley’s Chlor Out