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Archive for February, 2007

Roeselare Blend Options

Saturday, February 24th, 2007

As many of you all are aware, Wyeast has the Roselare blend available one again! I am very excited about this opportunity to try my hand at another sour ale. My first experiment was a super saison which was soured with a bottle of Orval’s brett and it is fantastic. Now I know that the classic Rodenbach-style Flemish red ale or an Oud Bruin would be the standard go-to options for this yeast, but I thought it may be fun to throw some ideas around about some different alternatives for the blend. IIRC, alcohol tolerance is around 9% and it will take 18 months to fully mature. Sour beer seems to be the next major trend in craft brewing, perhaps we could throw some ideas around and do a group brew with some different ideas and share our results when we are done. Anyone in?

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They’re talking about us…

Saturday, February 24th, 2007

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A Call For Submissions

Thursday, February 22nd, 2007

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Opinions & Introductions

Thursday, February 22nd, 2007

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Brooklyn Brewery

Monday, February 19th, 2007

We warmed up with a beer tasting and food pairing for show 108. Studio A celebrated the fact that Brooklyn Brewery is now available in Indiana. We picked 3 beers from the tasting, grabbed Sean Harless from World Class Beverage and recorded a show. The show features Brooklyn’s IPA, Winter Ale and […]

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Dark Mild

Wednesday, February 14th, 2007

Can I get some thoughts on my Mild Ale recipe? I’m making a dark mild, like a bunch of folks on the BB seem to be doing. Here’s the recipe:

Recipe Type: Partial Mash (-ish, more like extract plus grains)
Batch Size: 10 gallons

Fermentables:
8.5lbs Munton’s Light LME
1lb Pale 2-row Malt
1lb Brown Malt
1lb Crystal 150L
1lb Torrified Wheat
.5 Chocolate Malt

Hops:
1.75oz 6.2%AA East Kent Goldings at 60min (for 26.7 IBU according to Pro-Mash)

Yeast:
Wyeast 1318 London Ale III

Target O.G. (65% eff assumed): 1.038

I’m considering Williamette instead of the EKG, or possibly mixing it in equal amounts with the EKG and adding a flavor addition …. dunno, many of my beers lately have been grassy in how hoppy they were, so I wouldn’t mind at all if I made something with a low hop flavor/aroma.

Thanks!

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The Holy Sprit

Wednesday, February 7th, 2007

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Blistering cold day here (low of -4, high of 9 -20-something windchill) so I decided to hunker down for the day. I brought in a mountain of firewood, watched some b-ball, and did some projects. One of my projects was to work on my Therminator. My typical routine is after the brew day, I fill my boil kettle with 3-4 gallons of hot water, dump in some cleaner and pump a loop through my pump and chiller. A couple times I did an acid rinse for beer stone, but that’s it. I figured that should take care of whatever was produced from the brew day.

First step is I let it soak in hot cleaner for an hour or so. (local PBW substitute — non-caustic alkaline cleaner). I moved it around good to make sure all the channels got some cleaner. Flushed that out with hot water. Some crud came out. Figured lets get medieval — I put it in the pressure cooker for a half our. Water was copper-ish with some floaties. Figure what the hey, MSU is losing, lets to it again. Water still a little discolored, but better, figured I was good to go, lets make some soup for dinner. Then tonight, decided to do it right and hit it up with caustic cleaner then an acid rinse. I boiled up some water, added caustic and soaked it in there for 15 minutes. When I pulled it out, all kinds of floaties came out. Interesting. Lets put it back in for another 15. Pulled it out, more floaties. Well, lets flush it. What a mess! It filled the sink with swamp crud. I couldn’t believe it. It was absolutely disgusting.

I highly recommend anyone with a Therminator or Shiron plate chiller find some caustic and do this. Be very careful, wear goggles and elbow chemical gloves. That crud can’t be left in there.

The good news is I pulled my pump heads apart that they were clean as a whistle.

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