Author: stoutmaker

Its that time again!

stoutmakerLeave a comment

Its about the same time every year. Right about now I get the urge to be brewing again. I think its crunch time for the Titletown Open entries to be brewed, and the fact that our winter supply is draining fast.

I do have a few entries already. A two year old Old ale, the Halloween brown, a different brown for the special 20Plato category, an American stout, and a robust porter.

The last two I am concerned about. As they were bottled from the tap, and thats not something that I usually do. Plus my fridge went nutzo and froze them pretty good.  But I bottled a few extra of them for a last minute decision on them before I drop them off.

I am planning at least two more beers to be ready by the April contest. One I know will be a pale ale. (probably the hopburst version of the Duck Creek Pale) I dont recall ever putting one in this category, and this is usually has the most entries. I think this will be good to see where our recipe stacks up.

The second beer though is up in the air. I was thinking of putting in the Fogger again. (Slightly reworked from last year.) But that would make 3 beers in the same judging flight. I'll be making it regardless, so I guess if one of the tap filled ones dont measure up, I'll have something to take its place.

I was also considering either the blonde ale or the cream ale for the second. Both have been made and revised several times. And have been designed with the damn rules in mind. Both of the latest versions have my general approval. And I must say that I am a bit curious of how they would score. While I have spent the most time messing with the Cream ale,, I think its the Blonde that I would most like the feedback on.
 
In brewery news, Once again, our fridge was KIA. I had brought it downstairs this summer to get it out of the heat, but apparently it was to late. So we are at the moment, fridgeless. I am not as bothered by it as some would be. I kegged lots and lots of beer without having a fridge. But i am doing the Craigslist search.
 
And slowly piecing our mini pump together. I didnt think finding 1/2 thread to 3/8 hose barb would be such an ordeal. But we have them now and will be wiring up this week sometime for some testing.

Last minute updates

stoutmakerLeave a comment

I thought I posted a few things here since November.. Guess not. Lets do a quick catch up.

I got the Blackfeather stout kegged up already. Remember this was my revised American stout. And it came out fabulous. The changes I made were minimal, but came out rather drastic. I moved the mash temp down 6 degrees and mistakenly didnt add the chocolate malt. (only a 1/4 lb)

What came out of this was a beer so different from the original, I think a name change may be in order. So different, but so good. And did everything I wanted it to do. It dried it out quite a bit, and why it bittered up like it did I dont know, but it fits the category more I think. Am going to keep this version as is for a while.

To my horror one night, I discovered that I was out of beer. And Christmas and New Years is a coming. I needed something quick. I chose a recipe that I wrote out a while ago. A Southern Brown. Having never had one, and not knowing anyone else who had one either, I guessed, and used American style ingredients.
  • 7lbs 2 row
  • 1/2 80L
  • 1/2 lb 120
  • 1/4 roast barley
  • 1 oz fuggles @ 60
  • 05 yeast
I wanted a sweeter raisiny kind of beer. And I couldnt have been further off. I was sooo expecting to have one kind of beer, that when I got another,, I hated it. But after I relaxed and drank 4 or 5 of them I came to realise that this may be the best damn beer I drank in a long time! I’m not sure what it is yet. (will need to drink,, I mean research more). A mild brown? A mild stout? Not sure yet, but after all of the beers I’ve considered,, this may be the closest to becoming the “house” beer.
 
And finally a cider update. I have not bottled yet, but have had a few Hydrometer samples. And this cider is damn good. The 04 left it sweet and appley, but it with all of the sugar and molasses its coming in at a 8%.
This was only a half batch, so it will bottle quickly. Which is good, because the next batch of it will go in almost immediately.
 
Got the ingrediants for a Schwartz and could be brewing tomorrow, definatly within the next few days. Gotta dry hop the 20Plato brown for the TTO. And start bottling up the rest of the entries. I got a busy week coming up.
 
 

The Come to the Dark Cider

stoutmakerLeave a comment

Its getting cold out and i have no hard cider to drink. Lets fix that.

Slegar’s Dark Cider
2 1/2 gallons cider.. I used cheap ol Walmart stuff.
2 lbs dark brown sugar
1/2 bottle brer rabbits molasses (eyeballed that amount)
04 yeast

Mix everything,, done.
But i didnt wanna heat the juice to mix the sugar. But I didnt have to. Its dissolves pretty east on its own.

Same with the molasses. Just pout in 1 gallon of the cider then the molasses and shake the heck out of it. Take a look at the bottom and you’ll know when its done.
Thats it. Put an air lock on and stand back. 
OG was a brisk .082. That dark brown sugar and the molasses really darkens it up.