Tag Archives: Homebrewing

“Coaching” Session at Boston Brewery

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One of the perks of winning last autumn’s Brooklyn Wort was a one on one coaching session with an employee of Boston Brewing. By the way, the next Brooklyn Wort is being held in Manhattan in October and entries start Aug 11 for the preliminary round.  Details are here. (http://www.brooklynwort.com/)

I was offered a bunch of options, like a phone conference with a marketing specialist, but I was really interested in speaking with a brewer that could help me out with some of the more experimental things I’m playing with in my kitchen, I mean brewery. I was hoping that one of the biggest Micros would be willing to let me take up an hour of time to really pick a pro brewers brain.

After months of failure trying to work out a date that I could make it up to Boston to actually get face time with someone, summer finally came to my rescue.  I grabbed two friends who happened to have a weekday off and drove up to Boston.

Rolling up to the “Boston Brewery” I was immediately taken back by how small the scale was.  It turns out that they only use a 10 barrel system up in Boston, be it a nice one, the vast majority of their beer is brewed at two other major breweries in other parts of the country.

that’s it?

The shock of that quickly wore off when I learned that the Boston Brewery is responsible for their cask room releases.  The brewery is all set up for nice tours and cool pictures with plenty of history about Sam Adams and lots of awards that they have won hung above.  I would recommend a visit for someone who hasn’t really toured breweries before, you get to smell hops, check out grains, and walk the floor of the brew house.

big barrels!

Luckily, the majority of my visit was spent with Grant,  a recent addition to Boston Brewing, who is one of the brewers there.  After a few minutes, Grant figured out that I wasn’t there for some fun chat about pitching rate, but that I had a few more in depth questions that I would like to discuss.

Grant dropping knowledge

The talk very quickly turned into a great coaching session with ideas being shared about wild yeast identification and pH adjustment, with a little bit of info about KMS and stabilizing bigger beers.  Having someone with this kind of brewing knowledge really explain some of the science behind my ideas essentially leapfrogged my experiments about 2 years forward.  On the way out, he even hit me up with a couple of online resources that are exactly what I was looking for.  Grant made the four hour drive worth it.

This experience really renewed my affection for Sam Adams.  Sam was one of the first Micros that I ever tasted and many times, it was their brew that was my first exposure to different styles of beer.  Having them treat me with such a high level of respect and openness really boosted this beer back to the top of the pile for me. I know what I’ll be drinking next time I’m at a normal bar.  Much more on the information that I learned about in the coming posts, I hope Sam Adams starts a beer school!

Many thanks must be said to both Michelle and Grant.

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Thai Tea Pale Ale (extract)

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A good friend of mine wanted to get one more batch of brewing in before he moves far far far away to Mississippi and becomes a father.  In a recent adventure, he stumbled upon a thai iced tea that was simply splendid.  He decided to brew an extract pale ale with the thai tea.  A pretty straight forward brew day, with only 1 hop addition of Galaxy at 60 min made this one of the easiest brew days I have had in a very long time.  The tea went directly into the secondary fermentation after we brewed a strong cup of the tea.  We brought it up to a camping trip and the keg went quickly.

Thai tea pale ale

appearance: a light orange brown color that is hazy. poor head

nose: a bunch of esters, but also a lot of tea and mint scents, kind of twangy

flavor: an earthy flavor that is a combination of the full flavored tea and the Galaxy hop bitterness, while dry, it is pleasant.

mouth feel: the tannin pushes the bitterness to a bit of astringency, but is still a very drinkable beer.  medium bodied and needs more carbonation.

overall: not bad for an extract brew. next time, I would like to dry out the beer, ease up on the tea, and hop with an english hop like Willamette. 6.0 / 10

How gose it. Weird beer tasting

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This beer is my first attempt at brewing a Gose beer, one of the few german beers that has ingredients outside of the Reinheitsgebot, the german beer purity law. It is a pleasant sour beer with salt and coriander, but I used Acid Malt for the first time. Kind of a weird flavor, but delicious for a sour that I brewed only a few months ago.

How Gose it

appearance: A golden straw yellow with a slight haze, but not cloudy. A big thick white head sits on top and hangs around for awhile

nose: Lemony and wheaty. a mild funkiness underneath

taste: A sweet wheat flavor is the foundation of a salty lemon character with a slight tartness. A definite funkiness underneath leaving the flavor a bit big for this style

mouthfeel: big bodied and very highly carbonated.  I would prefer this a little dryer.

Overall: not terrible for my first attempt of a weird beer. 4.5/ 10

The Arrival of Summer, Pineapple IPA Tasting

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This last month has been a hectic one.  The end of the school year is always a fun time and with the month of June comes a real urge to drink some awesome fruit beers.  Being a beach bum summer guy, I really enjoy a whole bunch of tropically influence beers, and this is my latest attempt at one.  This beer is a citrus hopped IPA with around 95 IBU’s of Warrior/Citra/Pacific Gem being added predominately in the last 15 min of the boil.  After fermentation, I chopped up a whole pineapple that I had let “ripen” for about 1 -2 weeks and put that into a keg with the IPA.  A month later, I transferred off the beer and tapped it, here is what it tasted like:

Pineapple IPA

Appearance: A honey/ straw color that is semi clear with just a slight cloudiness, poor head retention, but highly carbonated

Nose: A big citrus nose with the Pineapple shinning brightly.  Mango and apricot undertones.

Taste:  A light beginning with a slight hop bitterness coming forward, followed by a big tropical finish.  A bitter pith of grapefruit and tart pineapple end into a dry finish.

Mouthfeel: Balanced, but big.  The dryness causes the taste to linger.

Overall:  a bit too dry for what I was going for, but for a highly hopped IPA, it was pretty delicious.  This will go great at the beach or a BBQ.  7/10.  Add a lot more specialty grains next time.

New members to the family

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MORE CASKS!!!!

I must thank my friend’s Tom and Simon for these new friends.  Tom picked me up a virgin 2.5 cask with a really gnarly design on it

Dr. Deacon Brody

A mad scientist cask…. that’s gonna be something someday.  I’m planning on making some homemade wine to age this with. should be great!

I also picked up a 5 gallon bourbon cask from Kings Distillery with the help of my friend Simon. Its really surprising how much heavier a 5 gallon cask is when compared to a 2.5 gallon cask.

volume step up #1

This makes my total casks now 6, with two souring beers and four for straight (ish) beer.  The sour beers are in a rye cask and a bourbon cask.  The straight beers will go into a 5 gallon bourbon cask, 2.5 gallon scotch cask, and the hopeful red wine cask.

Congratulation Kolsch! a retirement gift for my Dad

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The one on the right is done with work!

My father recently retired from his job of 39 years and a congratulations are in order! As a gift, I brewed up a batch of Kolsch, which was my second, and much improved, stab at this style.  Here are the tasting that my father and I wrote with my muse of a girlfriend.

Kolsch 1.0 on the left, Congratulation Kolsch on the right

kolsch 1.0 (old write up)

Apperance: cloudy and straw yellow

Nose: corn with lemon citrus

Taste: an easy drinker with a lemon taste

Mouthfeel: smooth and low carbed. very light bodied

Overall: much nicer now, the lemon flavor is well muted and very easy to drink

Congratulation Kolsch 2.0

Appearance: Completely clear (I love using Whirfloc) light yellow color

Nose: Very light, with a slight sweetness in the background

Taste: nearly perfectly balanced, an easy round flavor

Mouthfeel: easy drinking summer time light beer

Overall: Really well done, but kinda boring beer.  This beer got it right! 8.9/10

Cheers to my Dad and anyone else who parents worked for too long!

Peat Smoked Vienna Lager aged in a Scotch Cask

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This was my first attempt at making a smokey scotch influence lager.  It was bottled October 16, 2011 and has aged wonderfully.

Scotch Cask Aged Peat Smoked Vienna Lager

Appearance: A honey brown color with a light tan head.  It is cloudy, but It seems that the cask aging does this to every beer.

Nose: A slight smoke and malt nose.  Very light and pleasant

Taste:  A bread/malty beginning fading into smoke and malt.  A very crisp finish with a smooth and distinct flavor.  At about 6% ABV, this is a beer that can be easily drunk and well as sipped

Mouthfeel: High carbonation but very smooth

Overall: A great balanced beer with a very nice light body and just the right amount of smoke

8.9/10

Blanton’s Cask Brown Ale

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I knew this day would come…..

Blanton’s Brown Ale

After the better part of a year dealing/working with casks, I think I finally made a great beer.  Everything seemed to work just right with this batch.  The brew was a collaboration with my friend Simon, the cask was finally calming down with flavor profile, and it was January and Feb, perfect months for barrel aging in a Brooklyn apartment.

Here it goes, one of my favorite beers to date, even had a  hard time bottling it up to save for aging.

Appearance:  a huge thick tan head.  The color is completely black with a dark brown hue

Nose: A pleasant blend of oak, vanilla, and roastiness. A full dark chocolate flavor undertone

Flavor:  a smooth rise of chocolate with a complex creaminess, it all tasted kinda like a chocolate bourbon oak milkshake, but still had a brown ale taste.  Just a tad sharp from carbonation. totally nice beer to drink

mouthfeel: a big but balanced beer with a complicated mouth, finishes nicely with an oak and chocolate memory

overall: yeessss. make. this. again. but….. WHAT IS THE RECIPE?! time to dig up my brew log

9.4/ 10 : best beer so far on the blog

Peat Smoked Vienna Lager Tasting

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Peat Smoked Vienna Lager

This is my second time brewing up this beer.  I only use about 3 ounces of peat smoked malt and the rest of the grains is 100% Vienna malt.  The sweetness from the malt and the richness of the smoke go hand in hand very nicely.  I would try to dry this out just a bit more to really feel like this beer is perfect, but a damn good beer already!

Appearance: A yellowish head that hangs around for awhile.  Perfectly clear with an amber copper color.

Nose: A sweet malty nose with only a trace smoke.

Flavor: A malty sweetness comes in the beginning of the taste and stays up front, with the smoke being present but restrained.  A brown sugar taste underneath all the other flavors. Kind of hot from the high alcohol, which was above 8 %

Mouthfeel: A smooth, round flavor that leaves a smoke flavor sitting on the tongue

Overall: This was very nice, I am making this my official Rauch! 8.7/10

The sour beer experiment cometh..

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Recently I have begun souring beer, which is a simple process of inoculating (infecting) beer with specific micro organisms that like living in beer.  So far, I have soured left over beer that was less than perfect, like my earl wit that had a bit too much gypsum and a poor fermentation. I decided to repurpose this beer into a Lambic.  I have also started souring my casks, starting with quad/ homemade wine into a rye cask with Roeselare Blend from Wyeast.

Now, repurposing beer is cool, and a great way to start souring beers, but I have way too many questions about the variables in souring to just use my leftovers for this.  It was time to brew a 10 gallon batch of Flanders Brown Ale. The brew day was easy for this beer, all until I transferred the cooled wort into all the different fermentors.

So, what am I going to do with all this beer to sour!? that’s right, use up every one gallon jug i can find.  To start off I took 5 gallons and put it into a normal 6 gallon better bottle carboy, which I pitched American Ale  yeast . This 5 gallon fermentor will be inoculated with Roeselare Blend after fermentation is complete.

VARIABLES!

The rest of the batch left plenty of room to play with, so I split up the beer into 1 gallon jugs and labeled them 1,2,3 and X, Y.  Y is the clean fermented beer that will act as the baseline for comparison (control).  1 was only Brett L, 2 was only Brett B, 3 was yeast and Brett B pitched simultaneously, and X will be Brett L added after regular yeast fermentation.  I also used a growler for my wild yeast, which will have US05 added after 3 weeks fermenting.

The beers with only Brett fermentation was very interesting to watch.  Brett L seems to be the same micro that infected my Earl Wit.  The Brett B fermentation looked crazy for about a week, then everything flocculated.

Brett L infection

Brett B infection

1L : brett L 2B: brett B

Now it’s a long wait to start bottling/ blending. which will take about a year!