As of this post, I’m at 992 posts. That’s….a lot. A lot more than I would have imagined I would post when I started this blog.
I should do something noteworthy for Post #1000.
2014 Call for Presentations -
The 2014 AHA National Homebrewers Conference is June 12-14 in Grand Rapids, MI. The American Homebrewers Association welcomes presentation submissions for educational seminars and poster presentations at the conference. The deadline for proposal submissions is December 13, 2013. This year’s conference, Mashing in Michigan, is meant to present ideas to keep the modern brewer at […]
In case any of you folks would like to present at the 2014 National Homebrewer’s Conference, presentation proposal deadline is looming…
I’m hoping to attend again this year, but that’ll depend on how my club is able to handle it. I won’t be able to afford to do it all alone. And I won’t be presenting in any event. Hah.
CASK Virginia Beer Blitz winners are posted... -
Don’t know my scores yet, but I took two medals out of 5 entries, a Gold for my Saison and a Bronze for my Lambic. The Belgian/French category had 23 entries, one of the bigger categories in the comp, so I’m ecstatic about a 1st place finisher in it.
My Tripel and Milk Stout I didn’t think they’d medal- the Tripel is still on the young side, and the Milk Stout is bottom end of the style (typically beers on the higher end of the style will do better than the lower end), both in very high traffic categories with lots of competition, often very good competition.
My Mild, on the other hand, I thought was a perfect example of the style. I did have maybe 3 or 4 off bottles (oxidized) out of the batch, so that may have been what happened. It wasn’t a big category, so perhaps my competition was just fantastic.
In any event, I’m pleased with the outcome, and looking forward to my scoresheets.
lifeasamusical said:I’ve never used gelatin when bottling. Do you add yeast back in at bottling time?
Nope. I only use it on hybrid beers (I’ve only done it on my Kolsch, California Common, and soon my Altbier), which I’ve brewed a few times, but not many, so take that for what it’s worth.
But I hit it with gelatin while it’s already cold (it works better that way), and then bottle about a week later. It strips out the visible yeast, but leaves enough behind that I’ve never had a problem getting carbonation. And it really does make for clear beer. The last round of my Kolsch, I think the only way I could have gotten a clearer beer was filtration. Plus it makes for a VERY small sediment layer in the bottles, to the point where you can almost pour every last drop.
From what I understand, chemically it’s not as effective when it comes to chill haze as something like Isinglass or PVPP, but in my experience the stuff even strips out chill haze if it’s cold enough when you add it.
Dusseldorf Altbier, is at 1.012 at almost two weeks into primary fermentation. Puts me at 5% ABV, and well within style range. Airlock stopped last weekend, but the krausen is still up (however, the German Kolsch and Alt strains are very powdery yeasts and notoriously bad flocculators, so that may not mean much), so it may still drop a point or two. I’ve allowed to it warm to about 65°F from its 58°F fermentation to facilitate any further drop in gravity and clean up any diacetyl (which there isn’t, at least not that I’m tasting).
This is clean. Very, very clean. Little to no esters. Tastes like a fucking lager. Which I suppose is kind of the idea. It’s got the toasty bready malty nutty character I expect from the style. I went a little crazy on the late hops (by style standards, it’s nowhere near IPA) so it’s got more hop flavor and aroma than it probably should, but I think it’s very well rounded and I like it. Then again, there’s probably some age on any true Dusseldorf Alt that I’ve tried, so the hop character may be spot on. I’d call the flavor and aroma “moderate”, which the BJCP guidelines allow for, so it may well be spot on.
It’ll sit in primary for another few weeks, then I’ll rack it to secondary for lagering (where it’ll get a month or so at 40°F), and harvest from the yeast to brew its bigger brother and sister, the slightly larger Sticke Altbier (going for 5.5-6% ABV) and the big guy, the Doppelsticke Altbier (which should be in the 8-9% ABV range). I’ll also hit it with gelatin about a week before bottling. When I brew a Kolsch or California Common, it does wonders to strip the yeast and leave me a VERY clear beer.
On the whole, even if it’s not perfectly to style, it’s definitely heading in the right direction and tastes good as hell. Not bad for my first crack at an Altbier.
The Alchemist tipped off authorities to Craigslist seller, feels ‘really bad’ about situation | BeerPulse -
In this case, Goggins said it was the maker of Heady Topper, The Alchemist brewery, that tipped off the Department. Investigators then found the Craigslist
21 Geeky Facts You Might Not Know About Beer, Explained By Physics -
The Institute of Physics is running a campaign showing how physics affects your beer . Take notes, there will be an exam in the pub on Friday.
Since it’s Repeal Day today, I opened the 3rd bottle of my Lambic (the other two sent down to the 2013 Virginia Beer Blitz competition)
I’d planned on opening it on judging day to see what the judges were tasting. Judging will be tomorrow and Saturday, so it’s close enough.
This was the first time I’ve tried it chilled, for the record. Every other time has been at fermenter temps.
I was (slightly) worried about oxidation from a lack of priming and my method of transfer. Seems that won’t be an issue.
Put simply, this beer is fantastic. Going from a batch I almost dumped to this elegant sour beer blows me away. And entrenches me further in the “never dump a beer unless you absolutely have to” camp. And I’ve never dumped a batch until after it had time to age in the bottles to make sure I couldn’t make it better.
With this, the aroma is acidic and funky. It smells like Lambic should smell. Lactic acid, barnyard aromas, and a little fruity. Tastes like it too, sour up front. Quite sour. Moreso than many commercial lambics (although not on the level of Cantillon or Drei Fonteinen, which in my experience are the most sour of the pack). It doesn’t have QUITE as much Brett character as I would like, but it’s got enough. However, it’s still middle aged (at ~20 months old) for a Lambic, so that’s not surprising. It’s got the fruity character I’d expect from an older version.
And then on the back, a grainy malt character I hadn’t tasted before and didn’t expect. If I get knocked in competition, that might be where. Not because it tastes bad (in fact, I think it rounds out the balance beautifully), but rather because it’s out of place for the style. It’s also going to lack the barrel character, so I may get knocked there too.
But on the whole I think it’s a great example of the style, and up there with the best homebrewed sours I can recall. So long story short, I think (at least hope) this will do well.
Pat's Backcountry Beverages — Drink Resourcefully! -
Pat’s Backcountry Beverages has developed a micro portable carbonator that works with their proprietary line of gourmet soda concentrates and beer concentrates. Pat’s products are specially designed to be ultra light weight and portable for backpacking and backcountry adventures.
For you hikers, backpackers, and campers out there…
(which I would be if I still had the time and gear and didn’t live in the city, and used to be when I lived in the PNW)
Of special interest is the “Brew Concentrate”. I’m not sure exactly what the process is, I would assume taking one of “eised” super beers and diluting it back down. But the idea is reduced water weight, to make taking beer out into the woods easier.
They offer other products as well.