VT Style IPA

I'm actually not sure if there is an official "VT" style of IPA but if there isn't there probably will be soon.  If you travel over/up that way and try any of a number of local breweries IPAs I think you will notice some similarities and an overarching trend.

Those Green Mountain guys and gals LOVE their big and bold punch you in your face floral citrusy hop bombs.  And bless them for it because some of the beer coming out of that region is seriously awesome.

I got the idea to do this batch while hanging out with my bros up at Grandpa Grunts in way northern VT.  I had been working on my gluten-free brew at the time as well as trying some commercial gluten-free beer that weekend.  I had a funny exchange with Dano after he had tried some of one of the gluten free beers I had (it was not very good, I think mine will be better).  Suffice it to say Dano DID NOT like it AT ALL and went on to comment that if he had to go gluten free and had to drink beer like that there was no way he could go on living.

I admired his dedication to the beer that he loves and he now has a reputation (at least with me) of always showing up to wherever hes going with some of the rarest most sought after VT craft brew around.

I crunched some numbers in my head and discovered that if I started another batch shortly after bottling my gluten free beer that I could have my own attempt at a beer Dano is willing to die for ready in time for July 4th and wouldn't you know it...Dano's wedding.

I doubt I'm quite on par with the Alchemist's and the Lawson's of the world but I think this should end up in the ball park.  The aroma and initial punch is certainly going to be serious.  2oz of Citra hops for 10mins at flame out and I'm going to dry hop with 1oz of Cascade and another 1oz of Citra.

Gluten be damned!

swirling wort galaxy. #homebrew

A video posted by @kevinorlowski on May 16, 2015 at 6:23am PDT

Gluten Free Homebrew

For those who don't know yet I'm experimenting with a gluten free existence (well 90/10 give or take if I'm being realistic).  Decided to give it a try based on a bunch of articles I had read of folks suggesting eliminating gluten in an effort to reduce RA symptoms.

I had tried and tried to find every reason to explain RA away since I have been dealing with my myriad of joint issues.  But the issues that have persisted are some of the most classic early warning signs for RA and a whole lot about how my issues have behaved screams of RA.  Looks like a duck, sounds like a duck.

Once I had finally decided to except that there was a decent chance I was dealing with RA the research began.  HOW DO I FIGHT?  Western medicine chooses to go after the immune system with some nasty drugs that won't be finding their way anywhere near my body.  Luckily the internet had some better more natural strategies the most common of which was eliminating gluten from your diet.  So back in December of last year I went for it.

Long story short its been going well so far. I've gotten to experiment with some new foods and it hasn't been too much of a struggle.

I haven't been avoiding beer entirely of late but I have certainly cut back quite a bit.  I've never actually researched how much gluten remains in beer after it is brewed...I probably should.  But gluten free beers are becoming a thing as gluten free diets become more and more trendy so I figured what the hell I'll make a stab at one.

This is actually the first time I've put together a recipe / kit myself choosing my extract and the individual hops and when to add them etc.  I've always just followed directions given up until now.  New territory for me.  Could be disastrous.  Time will tell.

I haven't decided what to call this batch yet.  I almost feel since this is my first truly custom creation I'll need to wait and taste it first.  Here is what I ended up going with:

• 6lbs White Sorghum Extract
• 1oz Warrior (60mins)
• 2oz Cascade (1oz at 15mins, 1oz at 5mins)
• 1oz Sweet Orange Peel (5mins)
• 1 cup Maple Syrup (0mins)

White Sorghum is the most common gluten free grain / extract to use with brewing.  At least from what I can tell based on availability.  When making the wort it had a 'unique' color and smell to it.  Not bad per se but different.  I went a bit heavy with higher alpha hops and tried to get strains that trend a bit citrusy.  I've read that sorghum can have a bit of an after taste and the best strategy is to try and hop it away, that is if you like hops.

I do, so I went with Warrior at 60mins to do the brunt of the bittering and then later additions of Cascade to round things out.  I also tried adding some sweet orange peel for some aroma and hopefully some masking of that aftertaste.  And just for shits and giggles a cup of Maple Syrup for a bit of color and body because #NEWENGLAND.  Also toying with adding some more syrup to secondary but that will be a game time decision.

My fingers are crossed.  I think the cards are stacked against me a bit with sorghum but hopefully its at least tolerable.  Maybe serve it with an orange slice you can bite on after each sip in case it really sucks haha.

Hoppy Red

Can it be? *insert phoenix metaphor*

Yes its true.  I'm brewing again.  And just in time for #Squamtoberfest.  Gonna be cutting it close with this one, but I'm brewing on a weeknight just to make sure I've got a bit over 4 weeks into this batch before its time to drink.  Should be enough but I usually like to take a bit more time even with kits that claim they are good in 4.

I wanted something simple yet flavorful.  Simple to make the time constraints but flavorful because its basically Fall now and the time for Shandy's has passed (even though that makes me very sad. although in another few years I feel like I will just drink those year round because #yolo).

Sooo I ended up going with a basic Red Ale but with a recipe that is a bit more in the West Coast American tradition.  A bit more body with a nice citrusy hops finish.  Chinook, Perle, Centennial and Cascade hops in this one.  Pretty interesting mix, should make for a nice profile.

Even though its been a while I picked right back up with the process.  Contrary to somewhat popular belief I didn't take this hiatus due to my now accepted British Bitter dud of a batch but more due to hauling around large quantities of liquid and having to twist wrists to dump things out etc. wasn't really doable.

Home Brew Injured Reserve.  Its a thing. Its still not all that easy or pain free but its doable now.  Its good to be back.  I'm thinking about getting another IBA going for winter.  I love me some IBA's.

Double Rye Bacon Whiskey Stout

Yup. You read that right.

This batch was slated to be a pretty standard but most likely delicious Rye Stout, kinda like an oatmeal stout but a bit spicier due to the character of the Rye.  Then I got to thinking about how I added Rye whiskey to my last Rye ale to great affect.  Then I got to thinking about how a Thanksgiving or so ago my cousin and I made some bacon infused bourbon.  Then I got to thinking I wouldn't mind having to eat an entire package of bacon just so I could use the grease.  And so was born the Double Rye Bacon Whiskey Stout.

I tweeted my intentions before brew day and Pog made absolutely sure thats what I wanted to do.  No 'yes' men in the Blue Zoo, we call it how it is.  Pog could not overcome my dedication to bacon though so I powered forth.  Can't wait for the first taste to see who was more wise this time around.  I'm a bit concerned...Pog's palette is renowned, but so is my homebrew track record.  Hashtag Thunderdome.

I think this one's going to be real smooth.  On the malty side with only 1oz of mellow Warrior hops to balance things out.  Early fermentation was energetic.  Luckily I got up early today to meet dad for 9-holes and caught things just starting to get into the airlock and clog things up.  Had to quickly make some sanitizer and get a blow-off set up before I left.  Hopefully it wasn't too hasty and I got things cleaned up enough.

Saturday evening I decided I might as well also make the whiskey even though I won't need it for a week or so.  Pretty easy to make, just cook up a full package of bacon to ensure you get a good amount of the grease/fat.  Once its all cooked up, let the grease cool a bit and then add it to the whiskey.  Give it a few hours, periodically swirling it around so that it mixes up otherwise it separates pretty quickly and you don't get as much actual 'infusion'.

Then you put it in the freezer overnight so the grease solidifies/freezes while the whiskey stays liquid.  Then all you need to do is strain the whiskey back into a container.  I usually just use a coffee filter.  Its slow going but works the best I think.

This one will probably be ready mid/late Fall and depending on the timing I may just hold off on it and bottle it for Thanxmas since we'll be in Hawaii for half of November anyway.  Aloha.

British Bitter

Oy! Fancy a pint at the pub GOVNAH? No? Are you takin the piss?

Ok thats about the extent of my English...back to 'American'.  Yeah for those that didn't know, we actually speak American.  If you are overseas most Brits will yell at you to speak 'English', I've found that the best response is to try your best South London / cockney accent and let em have it.  Just make sure they aren't a Royal Marine first.

While it is fun to rib our allies on the Isles about our linguistic differences, one thing we can agree on I think is beer.  And that its good.  I've done a few UK brews over the years.  Its hard not to, they lay claim to so many distinct styles.  I've done some Scottish Wee Heavies, Irish Stout's & Reds but never a straight British Pub Ale.

My priorities have drifted away from home brewing lately.  Not really sure why, just one of those things that happens.  The outcry for me to get back into it has slowly grown over the last few months until it reached a point where it definitely felt silly constantly answering that I wasn't sure what or when I was going to brew next.  Figured I should start with something simple.  Remind myself how easy of a process it is.  Get something ready for Squamtoberfest in mid-October which was always the norm.  What better way to get back into brewing than the bedrock of most Brit's diets?  Simple to brew, simple to drink.

This will be a bit lower gravity but perfect after a Fall mountain bike shred or paired up with some Brandy and cider while chowing down on standard Fall eats.  Before too long I'm also going to be getting a Rye Stout going for late Fall / Winter that I'm pretty excited about.  Kinda digging on Rye right now.

Also going to be some homegrown / homemade apple sauce as well as our pickles, pickled beans, pickled kielbasa and even some pickled zucchini this year at Squamtoberfest.  Bring the whole family!

Brickwarmer Red

New England is nestled in its obligatory January thaw currently.  I had been thinking about hitting Cannon anyway but remembered that I had a few things around the house that needed doing, the most important of which was getting a batch of beer going with the kit Gina got me for Christmas.

I'm fairly certain she went with the "Brickwarmer" as a subtle hint that I keep the thermostat set too low. #sweaters.

I'm pretty excited about this one.  Seems like a stronger amber ale, with just enough hops to balance it out and some citrusy action in there for good measure.  It uses some dark grains as well which should make things interesting, English Dark Crystal, Pale Chocolate as well as some Baird's Carastan.

dark grains steeping

Things got a tad interesting with the hops.  They forgot to pack the 1oz of Styrian Goldings when they shipped everything but as luck would have it I had accidentally got an extra ounce of Summit for a previous batch and was able to substitute.  And all is now right and balanced in the world.  I don't think it will effect the end product too much, the alphas are similar and both are on the earthy / citrus side of things.

There was also an addition of sweet orange peel at the end of the boil that should add a little extra citrus aroma and kick in the aftertaste.

mmmm dog puke

This will probably be ready around late Feb early March, should be fairly ideal for some apres ski enjoyment.

**UPDATE**

Thar she blows!  I tweeted last night that I was getting some really aggressive early fermentation and I was fairly certain I was going to need a blow off tube based on where things were heading early.  Its a good thing I checked it last night because not only did it need a blow off setup but the first one I set up wasn't big enough and I had to size up this morning.

Originally I just had the tube venting into a cup full of sanitizer, but that cup runneth over a bit by this morning.  Good thing I had an empty murder juice container handy!  I might actually save it now just for this purpose.  I need this type of setup few and far between but this is fairly ideal.

Its interesting, Gina had mentioned that most reviewers of this kit were mentioning and recommending blow off setups from the get go, with several reporting their buckets blowing their tops.  Must be something about the mix of fermentables and the yeast strain that really get things fired up.  I believe I reacted in time and I don't think there should be any negative effect from this.  I was able to keep things sealed and sanitized throughout.

Whiskey Rye Ale

Man its been a long time since I used the 'Home Brew' tag!  Basically since last Fall/Winter give or take when I made the Black IPA / IBA. It's been a busy summer with great weather and home brewing has fallen by the wayside as a result.  It is what it is, this endeavor was always more of my crappy weather fallback and something I did when I couldn't be doing other stuff or I was injured.  Can't be shredding snow or dirt? Might as well make some beer.

Plus how can I in good conscious host Squamtoberfest without some home brew on offer?  Doesn't seem right.  But fear not!  I'm cutting it a bit close but I finally got the home brew gears turning again.  Going with a simple yet (hopefully) interesting recipe.  Base is just a Rye Ale using 6lbs of Rye malt and some Liberty hops with a late addition of some Sterling hops as well.  But I'm adding a little Crotchville Brewing twist, which would of course be adding some Rye Whiskey and some medium toast Oak cubes to the mix as well.

Unfortunately our local liquor store actually only really had one option for Rye, which seemed kind of odd but I guess it is nowhere near as popular as scotch and bourbon.  But I think Beam will work just fine even though its on the cheaper side it is usually pretty smooth and I think it will actually work pretty well for this application.

The plan is to soak the oak cubes in the whiskey (probably going to go with 16oz) for a day or two.  Then I'll add the cubes and the whiskey to secondary fermentation and let that all hang out for a week or two.  Should be all bottled up and conditioned just barely in time for Squamtoberfest.  I'm hoping the end product is a nice smooth/spicy Rye with a bit of smoky awesomeness.  Very much looking forward to enjoying one in front of a huge bonfire wearing overalls.

We're in secondary fermentation now, whiskey soaked oak cubes floating.

Dry Hopping 101

 Hops! Wet...dry...I don't care.  I've never actually done any dry hopping to date so this was a first.  Crudest way to accomplish this is to just dump the hops into the secondary fermentation loose but I'm better than that so I did some research and found a relatively easy and more refined approach.  And as a bonus this method involved marbles, or in my case some 'glass gems'.

 just don't drink them

Glass gems basically just act as sinkers to weigh the muslin bag down so that the hops remain fully submerged during the process so you get their full essence.  Lots of homebrewers claim that if they are floating on top you loose some of the goodness.  Took me about 10mins all told.  Just sanitize everything: gems, muslin bag, thread to tie it up.  Put the gems in the muslin bag or marble sack, whichever you prefer, followed by the hops.  Tie the bag off, tie on your thread or fishing line, jam into your carboy and VOILA! Dry Hopped.

 marble sack ready for deployment

fully submerged hops dry hopping away.

I'll let this chill out for at least another week.  Might bottle it next weekend depending on my schedule.  I think I'm going to need to pick up some more tall boys.  I think my inventory of bottles has finally depleted below one batches worth.

Black IPA...India Black Ale...Cascadian Dark

To date I had been calling my next homebrew endeavor a Black IPA but as I have done some of my due diligence to familiarize myself with the style I have found that there is still some contention in the upper echelons of the Brew World as to appropriate naming and characteristics.

I had heard lots of chatter lately about this somewhat newer style that was making the rounds and I was intrigued.  Seemed like a interesting mix of styles that I like.  Turns out this is still pretty cutting edge as far as brewing goes and the community appears to still be 'hashing this one out'.  Only analogy I can think of that more people might understand is dog breeds and the folks at Westminster.  Just about everyone knows that there are 'x' official dog breeds as far as the governing body is concerned and every other dog is just a 'mutt'.  Beer is kind of the same way.  People mix and match styles all the time but every now again some sort mix differentiates itself for whatever reason and those characteristics are deemed desirable enough to want to repeat and over time new breeds or brews are declared 'official'.  Its in that declaration that things get tricky.

Who mixed it/bred it first? What exactly should it be called? Should it be named by the founder or original brewer/breeder or by the governing body?  Who the hell governs beer?  Who really cares about any of this?

From what I can tell there is one camp who says a style that pretty much matches with this type of beer has been being brewed up in the Pacific Northwest for some time now which those folks have been calling a Cascadian Dark Ale.  Some people have gone with the simple Black IPA because most of the style adheres to IPA qualities with the main difference being that it is black and not pale.  Problem is the P in IPA stands for Pale.  So that obviously leads us to removing that P for Pale and inserting a B for Black...India Black Ale.  Seems the most logical thing to do to me.  And don't get me started on the folks who think all this hoo-haa is really just an Imperial Stout in a fancy dress.  So call it what you will...a rose by any other name right?  Bill Shakespeare knew what was up.

6oz of 4 different types of hops: Cascade, Summit, Centennial & Chinook

I can't wait to go through this whole tirade every time someone asks me what I'm brewing currently or when they ask me what they are drinking.  Maybe I'll just whip up some business cards with a QR Code that links to this post.  What do you think Shaun, does that jive with your inbound sensibilities?  Maybe yes, maybe no but I can guarantee it will be inbound to your stomach come Spring time.  Sneak some up to Cannon and toast one on the deck in early April?  See you there.

'Bout Damn Time Pumpkin Ale

Been throwing a fall festival at my house for years and never brewed a pumpkin ale.  Not sure what that's about.  Hopefully this batch will make up for things.

Base is a fairly run of the mill Amber Ale.  About 6lbs Amber malt extract and 1lb of Pilsen, 1oz of Cluster hops and 1oz of magic pumpkin powder added at the end of the boil.  There is something about those pumpkin pie flavorings (cinnamon, nutmeg, ginger, etc.) that go so well with beer.  The wort smelled so good while I was cooling it I wanted to drink the whole thing.

I also plan on adding a bit more of the pumpkin magic when I transfer it to secondary in a about a week or so.  Shouldn't change the flavor much but it should add a nice pumpkin pie aroma to the finished product.  I'm hoping the result is equal parts:

Sad to see Summer go, but I dig Fall real hard and I have a feeling this year is gonna be a good one.

**UPDATED**

Homebrewer's lesson #3,973: Be sure to count not only your bottles but also your caps.

I bought a big bag of caps eons ago that I have been using for a long time now.  Long enough that I just got used to them being there and figured they would just never run out.  So I'm just about to start sanitizing all the bottles when I remember I need to throw the caps in the sanitizer as well.  I pull the bag out and do the classic..'uh oh'.  I'm about 10 caps short of what I need, which with the big boy bottles is about 20 beers short.

Luckily I have a few flip top bottles that I could use to supplement but they aren't as big so I still needed to figure something out.  Didn't want to waste too much of the batch so it was scramble time.  Gina got home as I was pondering what to do and came up with a smashing idea:

Beer in Ball Jars...I'm OK with it

They may or may not seal but they have a sporting chance and they'll be guzzled down in about 2 weeks anyway.  And even if they don't really condition at all, beer in Ball jars is perfect for Squamtoberfest.

I tried a bit and I'm pleased.  The pumpkin aspect is subtle but there.  Its a bit more like a Long Trail Harvest than a really pumpkin'y ale like Shipyard's Pumpkinhead.  I think peeps will like it and if they don't I will.

Pinney's Pale Ale

Crotchville Beer LLC has reached new heights.  A milestone if you will.  Officially commissioned for three batches.  I have been entrusted to brew three batches of Pale Ale to be given out as gifts to guests at Shaun and Natalie's wedding.  No pressure or anything.

 tower of power

I'm not worried though my track record is pretty impeccable if I don't say so myself. (just jinxed it Shaun, youre welcome).  These batches are pretty basic but the simplicity was nice, I think I might try and get back in to always having something basic on hand.  Can't go wrong with Pale Ales and I can always start experimenting a bit here and there with tweaks etc.  These batches have 3oz of Cascade hops.  2oz at 60mins and the last ounce added in the last minute of the boil for that added hoppy/citrusy fragrance to the end product.  I think it was the right way to go for a mass audience (see what I did there? DOUBLE MEANING ho ho ho)

I also got to try out a new piece of gear I got for Christmas:

THE BREW HAULER

Way easier and safer to haul a full carboy than grabbing it by the neck and praying thats for sure.

I have to do some tricky scheduling to make sure all three batches get done on time.  My capacity is going to basically be maxed for the first time ever.  Which is good...why else do I have all this damn stuff?  Word on the street is Jen is working on a custom label for these batches.  Can't wait to see it.  I am also thinking about having my students make a label for this batch as a Photoshop assignment...should be good.  Stay tuned as Crotchville keeps pumping out batch after batch!

**UPDATE**
Phew! Have I been busy.  3 batches turned in to 4 and I have been going straight out.  I've worked things around so that I was able to do a few double sessions.  Bottled batches 1 and 2 and the same time as well as racking batches 3 and 4 to secondary tonight.  I will more than likely bottle both 3 and 4 together in about another week or so and then we will have a few weeks to get the labels on before game day.

I also got real awesome / lame and tried out my new tripod mount for the GoPro to make a quick racking to secondary vid.  Never thought I would be using my Homebrew AND GoPro tag on the same post...

**UPDATE**

I'm happy to report that this will be my first batch that will be dressed to impress.  Check out this label made by Jen O'Donnell.  Check out her work, its fun.

Caribou Slobber

Wasn't long after Crotchtoberfest wrapped up that I was right at it brewing an American Brown Ale for this year's Thanxmas.

On tap is a clone kit of Big Sky Brewing's Moose Drool.  Seemed interesting and I am a big fan of brown ales.  The American versions are a bit more hoppy than the English counterpart and this batch has an interesting mix of 3 different variates: Goldings, Liberty and Willamette.  Lots of interesting specialty grains too, Black Malt, Briess Caramel and Fawcett Pale Chcolate.  Drooling yet?  I am.  Hard to believe its less than two months until Thanxmas.  Where did '10 go?

I had my students whip up some labels for this batch as part of an exercise in photoshop.  Figured I would share some of my favorites:

**UPDATE**:

Primary fermentation is going swimmingly.  Everything is right on schedule.  Probably transfer things to secondary this weekend or so for about 3 weeks then bottling just before Turkey day for two weeks of bottle conditioning before Thanxmas.  Gonna be a busy end to 2010 at Kaulback Farm!

Gina's Old Fashioned Draft

Crotchville Beer has diversified!  We are expanding into new markets, trying to elbow in and snag all those straight edge kids.  THIS IS A WAAAAAAAAAR!  That's right Mike...ROOT BEER.

Making soda is actually really easy and I'm kinda surprised I haven't gotten around to it yet but other things have just taken priority I guess.  I got some extract from Gina's mom for this past x-mas and bought the additional gear needed recently and went to it.

 This is basically all you need

The additional stuff I needed was another bottling bucket, the extract is so strong that basically whatever it touches becomes 'root beer for life' so you can't use a bottling bucket that you intend to also use for beer again.  I also needed plastic bottles.  Due to the high amounts of sugar the natural carbonation process happens faster and can carbonate much more than beer usually does and glass bottles have a tendency to 'fail' spectacularly if you don't keep a close eye on them.  Plastic has more give and it also gives you a tactile way to know when carbonation is done...when the bottles harden up.  Also needed some dry champagne yeast for the natural carbonation.  Not sure what that does to flavor but I was told by the local homebrew store manager that the extract is strong enough to cover any residual flavors.  And judging by its smell I think we should be fine.

Gina loves her some root beer

The actual process is a snap.  Warm water, extract, sugar, yeast all go in the bucket.  Stir it up to mix/dissolve.  And then bottle it.  That's it.  Makes 4 gallons and took us maybe 30mins.  Needs to 'ferment' / carbonate at room temperature for 3-4 days then to a slightly cooler basement type locale for another 3-4 or so and then to the fridge and then your stomach, with maybe another week in the basement to refine the flavors a bit before drinking if you want.

And yes, I know that its not Draft because its in bottles but I don't care.  I'm running this show.

Whoa Sweet Stout

Holy crap its been a long time since I have brewed some beer!  My last batch was the Wee Heavy I made for Thanxmas which was probably almost 8 months ago.  Weird.

Hadn't done a stout since the Irish I made a winter or two ago so I went with a sweet stout, also sometimes called a cream stout of milk stout.  English brewers used to make them as a nourishing drink for nursing women...that's probably not true but it definitely is awesome.  And I read it somewhere so it has to be at least partially based in fact with the rest based in lies.

 seriously though, no turtle shit. it messes with the flavor.

The main difference between this and other stouts is a pound of Lactose is added during the boil.  Lactose is a milk based sugar that is unfermentable (i.e. the yeast won't eat it) so it remains in the final product to add a twinge of sweetness and malty flavor.

I got up earlier this morning to start things off and was able to brew and catch the Amstel Gold Race on a live feed from Holland.

Biking Watched, Beers Made

I also need to get a 'lawnmower beer' in the works pretty soon.  Its damn near summer and I will be mowing my lawn before I know it.  Gonna have to start searching around for my next go of it.  I have done wheat beers in the spring in the past and I do like a good wheat but I also kind of want to mix it up...suggestions?

**UPDATE**
My incredibly wise and lovely mother has informed me that nursing mothers are indeed told to drink some beer for the B vitamins from the hops, it helps relax the mother and also assists in the "let down" of the milk.  So this batch is legit, based in 0% lies.  Thanks Mom!

oh and this batch fermented just fine and I will probably be moving it over to secondary this evening to hang out for a bit while I gather my bottles.

**UPDATE**
This batch is bottled and this time around I primed it with brown sugar instead of dextrose which I usually use.  I had brown sugar on hand and after a bit of research I think brown sugar might add a nice touch and should work just as well.  Figuring out how much to use was a bit tricky but I went with about 2/3 cup packed down.  Hopefully I converted right.

Scottish Wee Heavy

As the temps drop I have once again ventured back in to the realm of higher gravity brew. Such is the way of the world. As I try more and more different types of beer I am finding that I am partial to a good English Brown or any type of Scottish Ale. Union Jack knows his stuff, what can I say.

The Wee Heavy is a standard Scottish Ale at its core but it's trumped up a bit...kinda like the batch of New Old Ale I made a while back, which was a brown on steroids. I figured this would be a good beer for the holiday season and Thanxmas in particular. Oh man, Thanxmas? Can't wait. 7 years strong and I still get giddy every year around Sept when we start laying the ground work for yet another magical get together.

This batch is rocking a full on 12lbs of malt extract, which is about twice as much as many of the batches I make.

Power Burner


It was only a matter of time before manarea went recursive. Don't look at this for too long. Trying to comprehend the implications of this photo could make your head explode...kinda like this video:
http://www.youtube.com/watch?v=JkxieS-6WuA
I dare you to watch it.

*UPDATE*: And now for the Thanxmas Brew Beer Label Vote, brought to you by my section of Web Expressions. Vote for the one you want to see on your bottle of Thanxmas homebrew in the comments. I might actually look into getting the winner printed off and the bottles labeled in time for the big day.

California Common, AKA Steam Beer

WOW its been a long time since I've brewed a batch of beer!

Not really sure how that happened...just a combination of events with higher priority that made brewing not optimal. But we are basically settled in the new house, work on the furnace in the basement is done and brewing can commence.

I ordered two kits a LONG time ago and have been sitting on them waiting until I could find time to brew. At the time I thought I would get around to them much sooner. As such I am a tad worried about the yeast for this batch. It has been sitting dormant in the fridge for months and it didnt really come around when I busted the nutrient packet to wake it back up. Usually after a few hours the packet is swollen quite a bit as the yeast eats and expels gas....this time not so much. Not 100% sure the yeast is even viable at this point, but I went for it anyway. Worst case I will have to swing by Fermentation Station in Meredith and get the same strain or something similar and repitch if the fermentation doesnt kick off.

So yeah this batch is a 'California Common' or sometimes more commonly called a Steam Beer. Funny though, steam doesnt and never has had any thing to do with the brewing of this beer. It was concocted by some dudes in old San Fran who wanted lager but had no means of refrigeration, to hit the lower temps needed for fermentation of lager yeast. So they magically figured out a way to get lager yeast to ferment at more ale like temps and viola, Steam Beer (no steam).

Chill

Crotchville setup is very similar to the Squamy setup.
If it aint broke...

**UPDATE**: The first batch of Crotchville Beer has been bottled. Feels like it has been ages since I had homebrew bottled almost ready to drink hanging out in my basement. If I felt like it I could look back through the manarea archives and tell you exactly how long but I don't feel like it right now (bonus points for whoever does feel like it).

I may have taken an extended hiatus but I am back with a vengeance. I think this batch is going to get great reviews and will probably be up there with my best. I have been so busy lately that this batch has had plenty of time to figure itself out. And once again I have to sing the praises of my high capacity siphon. Saves me so much time. That and my new kitchen's island adds some much needed gravitational assistance.

Look Ma, No Hands!

Racked to my bottling bucket in around 4 minutes and the entire bottling process including clean up only took me 1hr and 19mins. Down from an average of about 2hrs in the past. Data Nerd? Perhaps. But that's EFFICIENT data nerd to you.

Irish Red Bread

Beer Bread is like my new 'thang'. And why not? It's ridiculously easy to make and delicious. This time around I used one of my Squamy Commie Reds (i.e. Irish Red) with a bread kit by Rabbit Creek that my mom got me for Christmas...Thanks Mom! And for the record my mom bought the kit before she had heard about my first batch of beer bread, but she's always ahead of the game so that isn't too surprising.



This bread came out real hearty. The kit included a bag with the flour mix and another bag full of course grains that you mixed in. I like how the beer reacts a bit when mixed with the flour...it foams quite a bit at first then settles down as you mix it in.


I melted some butter on top like I did with the last batch, that is definitely the way to go. Adds a nice flavor to the end product. It smelled great baking and came out perfectly.

Mmmmmmmm.