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For all of you intending on going to the Great Taste of the Midwest this year, don’t forget that you mail in ticket orders must be sent in on May 1st. Early postmark (today for instance) will cause them to be thrown out, late post marks will probably leave you empty handed.
For number 75 we drink some sorta special beers to sorta mark the occasion, on this sorta great episode. This one was going to be called 4 Beers, but Jeff is a pansy lightweight who can’t take one for the show.
Beers:
Ranking:
Extras:
The GBS had the extreme pleasure of spotlighting Surly Brewery Company on show 114. This Minnesota brewery is making quite a splash on ratebeer with their canned beers. We sampled “Bender” which is a brown ale and “Furious” which is a 100 IBU IPA. Thank you Mr. Omar Ansari for the treat. […]
A few weeks ago I took a carboy of beer out of my chest freezer to
bottle. When I placed it on my counter, I smelled an awful smell and
noticed mold and bacteria haze was covering the OUTSIDE of my
carboy. I wiped down the carboy with a bleach solution and let it
set, but this scared me a little bit.
Does anyone else have a problem with condensation building up inside
their chest freezers or refrigerators when they are trying to
ferment their beer? At 65-70, this creates a warm, dark and wet
place where bacteria can grow nicely. Of course, the CO2 that builds
up will keep the growth low, but once fermentation has completed,
it’s fair game.
My solution; I had some of that Damp Rid crystals around my house.
You can buy this stuff cheap at Wal-Mart, Home Depot or Lowes. I put
a cup filled with that Damp Rid and it keeps the inside of my
freezer nice and dry so bacteria can’t grow.
Damp Rid Website:
http://www.damprid.dsiwebbuilder.com/index.asp?cat=40019
Anyway, just sharing an idea that worked for me.
I am proud to announce the arrival of my first grandchild. Her name is Mia Sue Meyer and she was born April 18. She was early, weighing in at 4 pounds 7 ounces. Mia and her mommy, Brooke are doing just fine.
Show 113 featured beers from Fort Collins Brewery in Fort Collins, […]
Looking for opinions on what temperature to ferment a German Alt Bier at. I’ve looked at many different recipes, and seen many different ways but just not sure what is the best.
Some of the things I’ve seen so far:
Ferment primary at 70deg, secondary at 45deg, and age in bottle at 35deg for 2-4 wks.
Ferment at 45-50 deg, age in bottle at 40 deg
Ferment at 70 deg, in bottle at 70 deg for 1 week, then 2-3 weeks at 40 deg.
Plus many others… any opinions on what the best method is?
Alright, you Perfectionists, every time the brewing episode of Good Eats comes on people slam it and I defend it. When it came on this last time, I decided to just brew it and see what really results. I will still do the really controversial steps. I will boil the crystal and I will use bottled water and ice straight from the store. I am going to brew it exactly as written using exactly the recommended techniques with the following exceptions:
1) I’m not going to use bleach. I think that any LHBS a new brewer visits to purchase the equipment and extract will automatically sell them a better, modern sanitizer.
2) I’m using Willamette instead of Cascade. They are similar in strength, I already have the willamette but I’d have to buy the cascade, and finally I just don’t like cascade. I don’t think this invalidates the experiment because the point is to test the procedures more than the recipe. Swapping a hop won’t make or break the beer.
3) I don’t have a fermenting bucket, so I’ll have to use a Better Bottle. The little neck means I will probably siphon the beer instead of pour it through a collander. I will still use the water and ice to chill.
4) I’m pitching an S-04 packet instead of a tube. This is primarily a cost-saving measure as I already have $25 in this experiment for the extract.
This came out excellent and has done well in a couple of competitions. Just thought I’d share. I posted an earlier version on the board a couple of years ago, but I think this one is a lot better.
Tarpon Rye Pale Ale
A ProMash Recipe Report
Recipe Specifics
—————-
Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 11.25
Anticipated OG: 1.055 Plato: 13.63
Anticipated SRM: 8.7
Anticipated IBU: 48.3
Brewhouse Efficiency: 75 %
Wort Boil Time: 75 Minutes
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
—————————————————————————–
62.2 7.00 lbs. Maris Otter Great Britain 1.038 3
17.8 2.00 lbs. Rye Malt America 1.030 4
8.9 1.00 lbs. Munich Malt Germany 1.037 8
4.4 0.50 lbs. Caramunich III Germany 1.034 58
4.4 0.50 lbs. Cara-Pils Dextrine Malt 1.033 2
2.2 0.25 lbs. Biscuit Malt Belgium 1.035 24
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
—————————————————————————–
0.50 oz. Magnum Whole 14.50 24.4 60 min.
0.25 oz. Amarillo Whole 9.80 6.3 30 min.
0.25 oz. Cascade Whole 6.60 4.3 30 min.
0.25 oz. Amarillo Whole 9.80 5.0 20 min.
0.25 oz. Cascade Whole 6.60 3.4 20 min.
0.25 oz. Amarillo Whole 9.80 3.0 10 min.
0.25 oz. Cascade Whole 6.60 2.0 10 min.
0.50 oz. Amarillo Whole 9.80 0.0 0 min.
0.50 oz. Cascade Whole 6.60 0.0 0 min.
1.00 oz. Amarillo Whole 9.80 0.0 Dry Hop
Extras
Amount Name Type Time
————————————————————————–
1.00 Unit(s)Whirlfloc Fining 15 Min.(boil)
1.00 Tsp Yeast Nutrient Other 15 Min.(boil)
Yeast
—–
WYeast 1272 American Ale II
Since our Studio A, The Heorot, gets its name from the mead hall in the old English text, Beowulf, we consumed mead. The mead came from Redstone Meadery out of Boulder, Colorado. We sampled both the “Sunshine Nectar” and their most popular “Black Raspberry Nectar“. We performed a little chemistry and transformed […]
