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The final tour installment brings us to the distillery next door: Stranahan’s Colorado Whiskey is a hybrid of scotch and bourbon styles. Stranny’s founder Jess Graber talks about Colorado Whiskey and shows us how to properly sample good booze.
A good entry beer and compliment to BBQ pizza
A good entry beer and compliment to BBQ pizza
A good entry beer and compliment to BBQ pizza
Time to start thinking about Pensacola! The Brewboard has had a table at the Emerald Coast Brewfest for two of the last three years. Last year Big Harry Deehl and I manned the table and had a great time. We also got to meet some fellow Brewboard members (thedude, LABrewer, threeputt, NavinJohnson, Jim) and drink some of their excellent beers. Huleeo hooked us up with the Brewboard banner, a cool computer tap tower and some homebrew.
The fest website is here. So far they haven’t mentioned if they’ll be using the same hotel on Pensacola beach or if there’s going to be a beach party on Saturday. Hopefully they’ll update.
I know it’s early, but I thought I’d get things started so folks can plan their brewing.
I hope we can do it again this year. Big Harry has said he’s up for it, how ’bout some other Southeast folks?
OK, gang, this is a test of your brewing belief system. Your mission is to predict the outcome of this beer. By outcome, I mean the same stuff beer judges look at, and the beer judge score. Of particular interest to me are clarity, DMS, and bitterness. Assume for evaluation purposes that this is an ESB.
Recipe: 5 lbs Maris Otter, 1 lb each of carapils, rye malt, crystal 60, Munich, 1/2 lb of flaked barley, three lbs amber DME, 2-1/2 pounds honey. FWH: 2 oz Kent Golding, 2 oz Northern Brewer. Late wort Hopping (LWH): 2oz Kent Golding. 6.8 gallon batch.
Process: June 12 — After mash (152F) and batch sparge, slowly heat kettle to 207F, turn off flame, let it sit for 45 minutes, remove FWH’s (in hop bag). Add LWH’s and extract, reheat kettle to 203F, seal kettle shut. Cool overnight, next day remove LWH’s, transfer wort to fermenter, pitch two packets of SO4 dry yeast and add honey. Ferment at 66F.
I recently started cold conditioning this beer, and took hydro today, ABV is about 7%. Will probably keg it next weekend or the following week. Then will prepare some bottles for entry in the Maryland State Agricultural Fair homebrew competition.
Sacred cows slain during the brewing of this beer: No long rolling boil to break up proteins, no quick cooling to coagulate proteins, No long rolling boil to drive off DMS, no boil to achieve desired bitterness qualities. In fact, just plain NO BOILl!
Accordingly, this beer should be crap in a bottle, right? Cloudy crap at that! Well, this is the chance of a lifetime for the religious right of home brewing rules to prove the worthiness of their faith. So lay it on me, tell me what to expect here, what will the judges say, and why will they say it?
After all that brave talk, I must admit I’m a bit nervous about this challenge to the rule makers. But it’s time, I’ve been working up to this for quite a whlie now, and besides it’s kinda fun… 
OF
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According to the original GBS theme, we include “good lagers”. That is what GBS 121 is all about. The first beer of the night was Christoffel Robertus. The second was Christoffel Blond which was voted the best beer in the Netherlands three years in a row. Speaking of three years […]
WLP862-Cry Havoc
This signature strain, licensed from Charlie Papazian, has the ability to ferment at both ale and lager temperatures allowing the brewer to produce diverse beer styles.
When fermented at ale temperatures, the yeast produces fruity esters reminiscent of berries and apples. Hop character comes through well with hop accented beers. Diacetyl production will be very low when proper fermentation techniques are used.
When fermented at lager temperatures, esters are low in high gravity beers and negligible in other beers. Pleasant baked bread-like yeast aroma is often perceived in malt accented lagers. Slightly extended fermentation times may be experienced compared to other lagers. Some fermentation circumstances may produce sulfur aroma compounds, but these will usually dissipate with time. Good yeast for bottle conditioning.
For Ales:
Attenuation: 66-70
Flocculation: M-L
Optimum Fermentation Temperature: 68-74?F
Optimum Cellaring Temperature: 50-55?F
+ Alt beers can be cellared as laagering temperatures
For Lagers:
Attenuation: 66-70
Flocculation: L
Optimum Fermentation Temperature: 55-58?F
Optimum Laagering Temperature: 32-37?F
Available to your LHBS sometime around mid-July
From the Clipper City Oxford Wheat Beers series
From the Clipper City Oxford Wheat Beers series
From the Clipper City Oxford Wheat Beers series
Hey Guys,
I pitched a one litre starter of this stuff onto my saison on Saturday (about 1:00 pm). It took off like rocket. I was seeing good activity within 4 hours. Temp has been a constant 78 degrees. Today, when I got home from work, it looked as though it dropped out already! No crazy foam on top! I haven’t taken an grav readings yet. I figured I’d wait at least a week.
Just wondering if anyone else noticed a quick ferm with this strain. All the other ale yeasts i’ve used took like a week and a half to drop.
OG was 1.050.
I hope I’m just being paranoid. This is my first “order” for a batch. I’m serving it at my bro’s big BBQ and just want it to go well.
Thanks.
The People’s Republic of Flying Dog is now in session.
It’s happy hour at Flying Dog Brewery, so here is your latest dose of irreverence. We recently had a visit from our good friend, Matt Mosley, who brought this HST mannequin that he had commissioned for his recent birthday party. This thing is scary real […]
GBS Tom came back to Muncie from Guam for a couple of days. While he was here we recorded this reunion show. The first beer of the night was Fantôme Printemps and was suppied by GBS Charlie.
Beer in Guam sucks. Lucky for Tom, there is a store called Stanley’s that gets its […]
Triple, Tripel, Trippel. No matter how you spell it, they are going to give you a lot to taste, and a lot of alcohol. If you like our strong beer shows, just wait to the end of this one.
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Here is one of my tried and true recipes I thought I would share with all of you. I think that this last batch was the best ever so I’ll give you that variation.
5 gallons
Grain:
13# Ida Pils
3# orange blossom honey
1# Clear Belgian candi sugar (sugar
1# Honey malt
.5# carapils
single infusion mash at 150 degrees for 1 hour
hops:
2 oz hallertauer 60 min =26 ibu’s
spices:
1.5oz. orange peel
1.25oz. corriander
.5oz. Ginger root
Irish moss
spices and moss added in the last 15 minutes of the boil
Add honey in while chilling at 180 degree mark (very important)
Yeast is wyeast 3787 with a starter. Have never used anything else on this beer so I cannot suggest any subs. I’m sure anyting belgianish would be fine.
Now you HAVE !!! to let this on set. Seems like 4-5 months at least. The longer it sets the smoother and more “stupid” it gets. Meaning it gets smoother and easier to drink, and will get you into trouble. On this last one I am down to the last couple of bottles. It is 8 months old and really hitting it’s prime.
Starting gravity will be around 1.090 and finish about 1.014-1.018. if you have any problems getting it to drop put in some champaigne yeast and watch it closely.
You may find this one to be a little “hot” (alcohol) at transfers. very normal, RDWHAHB.
Have fun Alpha Male 
Anyone else have any problems with their Barley Crusher just.. well.. not feeding properly? Sinceit’s not gear driven with the rollers together, it relies on the opposing roller to just kind of free wheel and work, and lately, mine hasn’t been operating so smoothly. Anyone else run into this? I’ve been having to open up the gap to like, 0.050 inch to run through once and then drop down to a proper gap for the final crush to get it to work decently. It’s as if the pieces are too big in size to properly pull through these days, but it’s all worked well in the past. Would a total tear down and cleaning fix something obvious I’m missing here?
A robust and maltilicious brew
A robust and maltilicious brew
A robust and maltilicious brew
Belgian Doubles, one of our favorite styles to pair with food. We run into a few spoiled ones, but we also hit a few gems.
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This show is a double header. The first part was recorded with the “Thin Fevers” out of Indy. We refreshed ourselves with Breckenridge Vanilla Porter and the best beer from Ohio, Thirsty Dog’s Siberian Night. The band’s website is here and the other website that was mentioned was Rockitbomb.
The Good Beer Show […]
Post pics of your home bars, or someone elses.
I did a comprehensive search and did not find such a thread which really surprised me.
I’ll start off by posting pictures of some I found during my search (none of these are mine).
My doctor has reccomended the Lap Band surgery due to the combination of my weight and other medical conditions. While researching the procedure one of the rules is no carbinated beverages for a year post surgery, no soda (not a big deal I don’t drink much) but no beer 
. What is a guy to do?
From the desk of Matt Brophy, Head Brewer at Flying Dog Brewery…
Idea of an American twist welcomed. Let’s find a well suited American grown bittering hop. Idea of late flavor addition up for consideration. What variety and when exactly added?
Malt selection, good input. Considering a straight infusion mash, the suggestion of using Melanoidin and Cara […]
John Maier celebrates big—with hops, heat, fancy bottle and price tag to match
