Thursday, November 25, 2010
Raspberry Porter, Cromwells IPA, and The Eric Stout
I've been a busy guy since the last time we saw each other. I've brewed several beers and there are three in the above photo. The other is a Marzen that isn't making me very happy. I know the reason why too and it's such a goofball maneuver that I don't want to share it. So I have 4 brews on tap at the "brewery" and 3 of them are awesome! I'm going to have to bottle some this week there are a couple competitions I'd like to throw my hat into. The "kegerator" is below.
Tuesday, September 7, 2010
Saturday, August 21, 2010
Saturday, August 14, 2010
Thursday, July 29, 2010
Tuesday, July 27, 2010
Monday, July 12, 2010
Friday, July 9, 2010
Friday, July 2, 2010
I'll also be posting some "live footage" from tonights event so take a peak occasionally if you're not heading down to the festivities. It should be an awesome afternoon and evening.
Sunday, June 27, 2010
Angelo - Nice roasty toasty with a hint of fruit, butterscotch and alcohol. 9 out of a possible 12
Jeff - Medium roasted malt, faint alcohol, fruity esters, and very low diacetyl (pleasant). 10/12
Appearance - I've never used to pay attention to appearance but in the last 6 or so months I've been introduced to the possibility. It's a nice addition to beer when I think about it. I want my stouts to be black as motor oil and my IPA's clear with hints of red in them. It's not huge in my opinion. Seeing as it's only worth 3 of the 50 possible points for a perfect score it doesn't matter to them that much either. I scored 3/3 with Angelo and Jeff. Angelo called it beautiful.
Flavor - Obviously one of the most important factors in any food product but sadly a lot of people miss out on the different flavors real craft beers can have.
Jeff - Medium roasty grainy malt, moderate bitterness balances (keyword is balance - Fred) without overpowering. Finishes dry from the dark malts or oatmeal (I used 12oz of real quaker oats). 17/20
Angelo - Alcohol evident - not buggin me though, graininess is present, like the balance (bingo again with the balance!) - good roasty coffee flavor not over done. 17/20
Mouthfeel - The body and carbonation of the beer. Is it light and watery? Heavy and syrup like? Too much or too little carbonation?
Angelo - wonderful, enticing, coats the tongue on all sides 4/5
Jeff - medium carbonation, medium body, creamy, slight warmth 5/5 (perfect!)
Overall Impression -
Jeff - very nice beer, hits all the right notes 8/10
Angelo - WELL DONE - might be too strong or alcoholic for the style but I like it (I like alcohol) 8/10
Jeff - 43/50
I'm very happy with my scores. With all the mishaps that happened with it's production I can't wait to make this again and have it come out perfect.
Sunday, June 13, 2010
Sent on the Sprint® Now Network from my BlackBerry®
Monday, June 7, 2010
Monday, May 24, 2010
On my first run of the upgrade I chilled the ambient air (68 degrees) inside the Hog to 50 degrees in about 3 hours. I was happy but needed to push it to 46. From past experience the wort inside the carboy is about 3 degrees warmer than the ambient air and I need the wort to be as close to 50 as possible. I went to bed hoping it would cool further. It did. I woke up to a 46 degree chiller. Outstanding.
I had to try it with a 68 degree carboy. My thought is it takes a lot more cooling to remove 18 degrees of heat from 5 gallons of wort than the ambient air. I was right. It took almost an entire day to bring the air to 51 degrees. It stopped chilling there. I need faster results and a colder chiller. I'm conducting my next "experiment" today. I'm putting 5 gallons of 68 degree water in a tub full of frozen juice bottles for 12 hours. It should give it a nice jump start. If I can pre-chill the carboy to the desired temperature and then put it in the chiller the unit should hold it there without a problem.
Wednesday, May 19, 2010
Tuesday, May 4, 2010
Saturday, March 27, 2010
This is the second beer in a series I am making in honor of the men who served above and beyond the call of duty while under the waves.
Another first with this beer. It's officially my 1st all grain India Pale Ale (IPA) and once again I am very happy with the results. Up front and very hopped with a citrus flavor it mellows after the first drink to a smooth malt finish. Decently strong, this comes close to 7% ABV. I've made stronger but this has the alcohol burn - or hotness - hidden better than most. This is the first time I've used simcoe hops. I've always wanted to try them ever since I had Great Lakes Barley Wine. Simcoe has a clean pine-like aroma with hints of citrus. It's mainly used for bittering but has a less astringent attribute so it can be added later on instead of early in the boil. I only used 4oz of hops in this recipe and I think using the simcoe makes one believe I used more.
- Grain Bill -
13 lbs 2 row
12 oz Munich
1 oz Crystal 20
4 oz Crystal 40
- Hops -
1oz Horizon (60min)
1oz Centennial (10min)
1oz Simcoe (5min)
1oz Amarillo (0min)
- Yeast -
Wyeast American Ale 1056
This was a tricky one. I needed the infusion temperature to be 150 and some bad calculations gave me 143 degrees which is very low for the 2 row I was using. I tried recirculating a gallon at 160, then 177, then finally I through caution out the window and sparged 1.5 gallons of 177 degree fresh water into the mash tun. This broght my temperature to the desired 150. I collected 6.5 gallons of wort from the infusion and began to boil.
During the infusion I usually get some time to relax, read, and maybe enjoy a stogie. Not this time. Running back and forth to the kitchen trying to heat the water/wort kept me busy for about the hour it's supposed to "soak". Just for the helluvit I let the mash go for another 30 minutes thiking I'd get a little more bang for my buck. I did. My attenuation turned out to be 81% - the highest I've ever had. Attenuation (use of the grains sugars for extracting wort).
Afterwards I boiled with no problems, added the hops when scheduled and my numbers turned out exactly the way I wanted them. OG = 1/065 and after 1 week at 68 degrees FG turned out to be 1.012.
It's sitting on tap right now and very very tasty! Sweet pine aroma from the simcoe hops, a citrusy stomping on the palette blends smoothly with a sweet yet dry malty finish.
I think the brewing and friendship spirits where present when I made this. Even though there were multiple undesirable events it still came out great. I may even enter it into the National Homebrewers Competition in April.
- Grain Bill -
10 lbs 2 Row
8 oz Roasted Barley
1 lb Crystal 120
12 oz Quaker Oats (not the minute oats, I used the original)
12 oz American Chocolate Malt
4 oz American Black Malt
- Hops -
.5 oz Cascade (90min)
.5 oz Willamette (90min)
.5 oz Cascade (30min)
.5 oz Willamette (15min)
Wyeast 1056 American Ale
My strike water was 165 and once the grain was added it brought it down to 149. Panic ensued - not really but I was concerned about the temp. I needed 153 (yes it makes a difference, I found out with last years Christmas Ale) so I drained off about a gallon and brought it to 177 degrees then sparged back into the grain bed. Miraculously it did the trick and the grain bed was brought up to 153. This is one of the problems I encounter with not having a recirculated mashing system but I'm slowly getting there. If the mash isn't exposed to a heating source then the possibility of low temperature exists.
After an hour of sitting at 153 degrees I "mashed out" with 170 degree water and extracted 6.5 gallons of wort.
Added the hops and brought the wort to a hard boil which boiled over once but was under control after that. In doing that I know I must've lost a bunch of the Cascade and Willamette in the beginning stages. Life goes on.
After a 90 minute boil and 2 hop additions I got ready for the cooling. I inserted my chiller and the damn thing ruptured inside the wort releasing a little hose water into the wort. After pulling the chiller out of the wort I threw the pot into a vat of ice water and salt. Salt? It was a whim. I read an article where it's possible to chill a can of soda in about 3 minutes submerging it in. ice water and salt. So I thought the same principle should apply here. It did. The wort cooled from 180 degrees to 70 degrees in about 15 minutes. Outstanding.
I took an initial gravity reading (1.056) and pitched the yeast starter at 64 degrees. Then placed it into the fermenter chiller where it sat at around 68 degrees for a couple hours until the unit chilled it to 62 degrees. Fermentation started in about 12 hours (ALWAYS MAKE A STARTER! It really helps.).
After fermentation was complete (FG 1.016) I took it out of the chiller unit and placed it in a vat of water and ice bottles for about two weeks. It sat at around 46 degrees (yeah I know it's lagering temperature folks) for the duration. This is called crashing the yeast I think but I'm not sure.
I kegged it and set the the psi to 30 for about 48 hours then dropped it to 5 psi. I'm not quite sure on the numbers but it feels great to me. The resulting brew is pictured above.
Wednesday, March 17, 2010
Friday, March 5, 2010
Friday, February 26, 2010
Tuesday, February 23, 2010
Thursday, February 18, 2010
I really have to wonder about Cormac. Some of the cannibalism goes a bit beyond obscure. Ha yeah I know...."some of the cannibalism". Does that say something about me? I'm glad the boy made it. I'd like to know a bit more about the state of the earth and how it became torched. I can assume a nuclear holocaust but could it also have been a meteor strike? Was this man made or nature?
Sunday, February 14, 2010
8oz Italian Sausage
1 medium onion, chopped
1 package (7oz) ready-cut spaghetti
1 can (14oz) diced tomatoes, don't drain
14oz Salsa (whatever temperature you want)
3/4 cup chopped green pepper
1 can (8 ounces) sliced mushrooms, drained
1 teaspoon chili powder
1 teaspoon Italian seasoning
1 teaspoon sugar
1 teaspoon salt
1 cup (8 ounces) shredded cheddar cheese
Saturday, February 6, 2010
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Thursday, February 4, 2010
Tuesday, February 2, 2010
Wednesday, January 6, 2010
Sunday, January 3, 2010
|From Blogger Pictures|
This is a staple for games and especially for the annual Zegerhaus Zegerfest.
8 oz. mild sausage (use hot if you'd like)
1/4 c. finely chopped onions
14 oz sauerkraut (squeeze dry and chop fine)
2 tbsp. plain bread crumbs
*5 oz cream cheese it helps to soften to room temperature
2 tsp. parsley
1 tsp. ground mustard
1/2 tsp. garlic salt
1/4 tsp. pepper
1/4 c. flour
2 beaten eggs
1 c. plain breadcrumbs
Cook sausage and onion until meat is brown; drain. Add sauerkraut and 2 tbsp. bread crumbs to the mixture. Combine cream cheese, parsley, mustard, garlic salt, and pepper. Add to sauerkraut mixture. Chill one hour. Form into small balls and coat with flour. Dip in egg mixture and roll in bread crumbs. Fry in deep fat until brown. Usually takes about 4 minutes at 375 degrees.
Note: The above picture is a doubled recipe. Depending on the amount of people you're serving you may need to double the ingredients.
Be sure to comment on how yours turned out. I'd love to hear it.
Happy New Year!
*EDIT: It's 4oz of cream cheese not 5. Sorry, Fred.