Friday, January 1, 2016

New Year’s Lambic Brewday

Time to start out the New Year right, and get back to massively over-producing lambic. In part, this is because I am thinking ahead to the first pull off of the Barrel Lambic Solera, which should happen in a month or so. But also because I am ridiculously intent on building up a massive reservoir of lambic and gueuze, and that requires having plenty on hand. We’re getting there. Happy New Years, everyone. 

221. New Year’s Lambic
Mash:
7 lbs. Best Malz Pilsen
5 lbs. unmalted wheat

Mash @ 58° F for 90 minutes w/ 4 gallons RO water, 4 g. gypsum, and 4 g. CaCl; collected 2 ½ gallons @ 1.070
Batch sparge @ 170° F for 20 minutes w/ 4 gallons RO water; collected 4 gallons @ 1.024

Topped off to 7 gallons; brought to a boil (90 minutes), & added:
w/60 to go: 1 oz. Choice debittered hops 

w/10 to go: 5 g. Wyeast yeast nutrient

Chilled and racked onto ECY Bug County yeast cake from 201. Post-Barrel Lambic 

Brewed: 1/1/2016 @ 64° F
Secondary: 
Bottle:

OG: 1.050
FG:

Tasting Notes: 

Sunday, December 27, 2015

Iron Brewer Honey Tripel Brewday

In an effort to get more club members brewing, my local homebrew club, DRAFT, stole and re-packaged the Rockit Cup as the club Iron Brewer competition. The Rockit Cup had a three year run, so I can’t really complain. Plus, less to be in charge of, honestly. Anywhoo, I decided on taking a stab at a tripel using honey instead of table sugar to dry out the body. Yes, the late hopping is a bit aggressive, but, well, too bad. Felt like it. Here’s to honey. I’m coming for you, Joe Harrington. 

220. Iron Brewer Honey Tripel
Mash:
10 lbs. Best Malz Pilsen
½ lb. MFB Vienna 
½ lb. MFB Pale

Mash @ 149° F for 90 minutes w/ 3 ½ gallons RO water, 4 g. gypsum, and 3 g. CaCl; collected 2 ¾ gallons @ 1.064
Batch sparge @ 162° F for 20 minutes w/ 4 gallons RO water; collected 4 gallons @ 1.024

Collected 6 ¾ gallons; brought to a boil (90 minutes), & added:
w/60 to go: 1 ¼ oz. Styrian Golding pellet 2.0% AA
¾ oz. Azacca leaf 9.9% AA

w/10 to go: 5 g. Wyeast yeast nutrient

w/0 to go: 2 oz. Azacca leaf 9.9% AA
3 (or so) lbs. Bob Irwin honey
2 g. coriander
1 g. cumin
1 g. grains of paradise 

Let stand for 20 minutes, chilled, & pitched mason jar of Iron Brewer yeast from 218. Iron Brewer Cider

Brewed: 12/27/2015 @ 64° F
Secondary: 
Bottle:

OG: 1.076
FG:

Tasting Notes: 

Tuesday, December 15, 2015

Alan McLeod’s 2015 Yuletide Photo Contest

Welcome to my yearly (or almost yearly) attempt at being arty and shit. For your viewing pleasure, these are the photos I entered into Alan McLeod’s Xmas Hogmanay 2015 Photo Contest. Bit last minute, really, but that is how things go around these here parts. Anyway, if youd like to see all the photos from this year, go here and here and here. Oh, and maybe here too. 

I missed entering last year because, well, I don’t rightly recall. I just did. Things happen around the holidays. See above. But here are the photos I sent in, along with a quick run down of each. The first picture came on the way to a early morning beer judging competition in Zanesville. Some one forgot to fill up the tank before we left, so we got to hoof it for gas part way through the trip. Nothing says good times like early morning walking along I-70. I thought the YSB sweatshirt was a nice touch, so I took a picture to entertain myself on our walk. Even with running out of gas, we were only ten minutes late. Yes, there might have been some speeding involved. 

The next picture is from Brugge Brasserie in Indianapolis; we stop in at Brugge pretty regularly after cyclocross races for beer and fries before driving home. I took the picture from underneath the table through the hole for french fries. I love the Christmas lights in the background, the matching colors between beer, copper, and wood, and the warm light on the glass reflecting the slightly hazy beer. 

The third picture is an old wall advertisement from a local Dayton brewery, Sachs-Prudens’ Brewing Company, featuring Diamond Brand Pale Ale, amongst other things. The mural is on the side of a house at 101 McClure in the Saint Anne’s Hill neighborhood in downtown Dayton (it was formerly a saloon and grocery store). For more on the house and the neighborhood, see hereSachs-Prudens’ opened in 1881; in 1895, Sachs-Prudens’ was sold to the Dayton Brewing Company. The building that originally housed the brewery on Wyandot was for a long time the Hauer Music building, and now houses the Dayton Metro Library Operation Center. 

The fourth picture was from a beer tasting in my kitchen with long time friend of the blog Jeff Fortney. I believe this was the night I tricked him into drinking through a complete run of the beers from the Great Brett Yeast Experiment on a work night. Im not sure how old the beers were at that point, but I think it was something like a little over a year in the bottle, and I had been hankering to see where everything was at. So Jeff was willing to help out. You know, for science and all. For the record, custersianus is still the best single strain to work work, although the claussenii performed well this night. There are notes somewhere. But not here. The light through the glasses with the bottles and Jeff in the background creates a nice overall image. 

The final picture is from Blue Stallion Brewing Company in Lexington, KY. They were a very pleasant discovery when I was in Lexington for the Craft Writing: Beer, the Digital, and Craft Culture conference in February 2014. They focus mainly on lagers, and do an excellent job at it. and their brewery is gorgeous: almost all copper. Anyway, this was from a later visit after another cyclocross race, where lunch and a couple of crisp clean beers were in order. The open doorway behind the glass helps illuminate the light, and I was happy that I actually successfully made the glass the focus so that the background was blurry—I love the contrast between the beads of condensation on the bright, in-focus glass, and the gloomier, darker, hazy background. 

So there you have it: a quick rundown of my entries for this year’s Xmas Hogmanay! 

(12/15/2015)

Sunday, October 4, 2015

Table Saison w/ ADHA 529 Brewday

Another small, light, and eminently drinkable saison. Again, the perfect excuse to experiment with new hop varieties. Again, this beer will be excellent and so so drinkable. Again, I find myself talking to myself. Well, at least I have beer to drink while doing so.

219. Table Saison w/ ADHA 529
Mash:
4 lbs. Best Malz Pilsen
2 lbs. Best Malz Wheat
1 lb. MFB Vienna
½ lb. Acidulated 

Mash @ 150° F for 80 minutes w/ 3 gallons RO water, 4 g. gypsum, and 4 g. CaCl; collected 2 gallons @ 1.062
Batch sparge @ 168° F for 20 minutes w/ 4 gallons RO water; collected 4 ¼ @ 1.012

Collected 6 ¼ gallons; topped off to 7 gallons, brought to a boil (70 minutes), & added:
w/60 to go: ½ oz. ADHA 529 10.6% AA

w/20 to go: ½ oz. ADHA 529 10.6% AA
w/10 to go: ½ oz. ADHA 529 10.6% AA
5 g. Wyeast yeast nutrient

w/5 to go: ½ oz. ADHA 529 10.6% AA

w/0 to go: ½ oz. ADHA 529 10.6% AA

Let stand for 20 minutes, chilled, & racked onto 3276 yeast cake from 216. Table Saison w/ ADHA 484

Brewed: 10/4//2015
Secondary: 12/26/2015 @ 1.000; 219a. bottled 3 gallons w/ 3.0 oz. table sugar; 219b. dry-hopped 3 gallons w/ ½ oz. each of Pekko, Jarrylo, and Comet
Bottle: 12/31/2015 w/ 2.55 oz. table sugar (219b.)

OG: 1.036
FG: 1.000

Tasting Notes: When you dont carefully label your carboys, this is what happens: you confuse a table saison and a cider and swap the plans for the secondary for each. Which is why this got split and dry-hopped with something besides ADHA 529, while 218. Iron Brewer Cider got dry-hopped with ADHA 529. Classy, yo. Yes, the taste should have given it away, but that assumes that I tasted them, doesnt it? 

Saturday, October 3, 2015

Iron Brewer Cider Brewday

Time for the yearly cider. Especially since I need to bottle the second half of the Barrel Cider from last year (the one sitting on a half pound of maltodextrin). As with my last one, I scored my cider at Peifer Orchards in Yellow Springs. Somebody got a new website.

218. Iron Brewer Cider
6 gallons Peifer Orchards cider

Dumped on top of yeast cake from 217. Iron Brewer Saison

Carboy: 10/3/2015
Barrel: 12/26/2015 @ .98; dry hopped w/ 1 ¼ oz. ADHA 529
Bottled: 12/31/15 w/ 3 ¼ oz. table sugar

OG: 1.060
FG: 0.98

Tasting Notes: When you dont carefully label your carboys, this is what happens: you confuse a table saison and a cider and swap the plans for the secondary for each. Which is why this got dry-hopped with ADHA 529, and 219. Table Saison w/ ADHA 529 got split and dry-hopped with something besides ADHA 529. Yes, the taste should have given it away, but that assumes that I tasted them, doesnt it? 

Saturday, September 19, 2015

Iron Brewer Saison Brewday

More table saison brewing, this time with the ADHA hops that have already acquired themselves names, namely Pekko (ADHA 871) and Jarrylo (ADHA 881). You know, the cool kids on the block. Azacca already got some play recently around these parts, so it will have to wait its turn to get an ADHA shout out. Not sure what is going on with the Jarrylo logo (the hop is named after Jarilo, the Slavic god of fertility and springtime), but I do know that is less offensive than the Pekko logo, so I went with this one. And no, I won’t provide you a link to the Pekko logo. Go find it your damn self.

217. Iron Brewer Saison
Mash:
4 lbs. Best Malz Pilsen
2 lbs. Best Malz Wheat
1 lb. MFB Vienna
½ lb. Acidulated 

Mash @ 152° F for 80 minutes w/ 3 gallons RO water, 4 g. gypsum, and 4 g. CaCl; collected 2 gallons @ 1.058
Batch sparge @ 163° F for 20 minutes w/ 4 gallons RO water; collected 4 @ 1.020

Collected 6 gallons; topped off to 7 gallons, brought to a boil (70 minutes), & added:
w/60 to go: .4 oz. each of Pekko (15.4% AA) and Jarrylo (13.9% AA) pellet

w/20 to go: ½ oz. each of Pekko (15.4% AA) and Jarrylo (13.9% AA) pellet

w/10 to go: ½ oz. each of Pekko (15.4% AA) and Jarrylo (13.9% AA) pellet
5 g. Wyeast yeast nutrient

w/5 to go: ½ oz. each of Pekko (15.4% AA) and Jarrylo (13.9% AA) pellet

w/0 to go: ½ oz. each of Pekko (15.4% AA) and Jarrylo (13.9% AA) pellet

Let stand for 20 minutes, chilled, & pitched Iron Brewer yeast cake from 215b. Fresh Hop Iron Brewer

Brewed: 9/19/2015
Secondary: 10/4/2015 @ 1.004; dry-hopped w/ 1 oz. each of Pekko and Jarrylo pellet
Bottle: 10/9/2015 w/ 3 ¼ oz. table sugar

OG: 1.036
FG: 1.000

Tasting Notes: 

Sunday, August 30, 2015

Table Saison w/ ADHA 484 Brewday

Now that the fresh hop beers have grown the yeast up, time to churn out some small, easy-drinking saisons. And nothing serves as a more perfect excuse to experiment with new hop varieties than a table saison. Learning never tasted so good. Plus, the dwarf hops are so gosh-darned cute!

216. Table Saison w/ ADHA 529
Mash:
4 lbs. Best Malz Pilsen
2 lbs. Best Malz Wheat
1 lb. MFB Vienna
½ lb. Acidulated 

Mash @ 150° F for 80 minutes w/ 3 gallons RO water, 4 g. gypsum, and 4 g. CaCl; collected 2 gallons @ 1.058
Batch sparge @ 163° F for 20 minutes w/ 4 gallons RO water; collected 4 ¼ @ 1.016

Collected 6 ¼ gallons; topped off to 7 gallons, brought to a boil (70 minutes), & added:
w/60 to go: ½ oz. ADHA 484 10.6% AA

w/20 to go: ½ oz. ADHA 484 10.6% AA

w/10 to go: ½ oz. ADHA 484 10.6% AA
5 g. Wyeast yeast nutrient

w/5 to go: ½ oz. ADHA 484 10.6% AA

w/0 to go: ½ oz. ADHA 484 10.6% AA

Let stand for 20 minutes, chilled, & racked to carboy and pitched Wyeast 3276 yeast cake from 215a. Fresh Hop Saison

Brewed: 8/30/2015
Secondary: 10/4/2015 @ 1.002; dry-hopped w/ 1 ¼ oz. ADHA 484 10.6% AA
Bottle: 10/9/2015 w/ 3 ¼ oz. table sugar

OG: 1.036
FG: 1.002

Tasting Notes: