Kegerator (6/23/2010)

Well, I am not sure what has inspired me, but I am back for another post. The big news is I'm building a kegerator. I plan to use a small chest freezer with a temp control unit for the basis of my project. The chest freezer and controller unit were order this evening and the expected delivery date is 7/3/2010. I will keep you post through the construction process!

(4/15/2010)

Gelatin finings are awesome!

(4/10/2010)

Double IPA

1.081-1.015
7.0 SRM 68.6 IBU
8.64 ABV

20.00 lb 2-row
1.67 lb crystal 15L
1.25 lb Munich malt
0.42 lb crystal 40L

75.00 grams Magnum 10% 60 min

24.00 grams Centennial 20 min
24.00 grams Cascade 20 min
24.00 grams Amarillo 20 min

24.00 grams Centennial 10 min
24.00 grams Cascade 10 min
24.00 grams Amarillo 10 min

24.00 grams Centennial flame out
24.00 grams Cascade flame out
24.00 grams Amarillo flame out

24.00 grams Centennial dry hopped
24.00 grams Cascade dry hopped
24.00 grams Amarillo dry hopped

(4/10/2010)

Long neglected blog...we meet again. Since the last update, my centennial plant has be growing slowly but surely. The three sprouts now stand about 4 inches tall with leaves that have drastically increased in size. Considering how the growing season went last year, I have come to realize I shouldn't expect too much of a harvest this year. I my only hope is that the plant becomes well established and is ready to deliver next year.

On a happier note, I have decided to brew a double IPA on Sunday. I still am not quite certain of the specifics, but I do know I will be using the hop bursting technique. I plan to get at least 50% of the total bitterness from the last 20 minutes or later of the boil. I know the base will be American 2-row with maybe a little light crystal. I find that too much caramel flavor isn't the best suited to my tastes. I might also mix in a bit of Munich malt for a biscuit/malty flavor with out the big addition of sweetness and some table sugar to dry the whole thing out. I have the initial recipe worked up in Beer Smith with an OG of 1.079 with 81 IBU. Once I have the whole thing sorted out, I will post the recipe.

(3/30/2010)

A lot has happened over the last week. I finally managed to brew the cream ale and I think it turned out as the best brew day on the system so far, and hopefully it will turn out to be my best brew to date. I (for the first time) hit all of my numbers within a one degree window and I hit all of my volumes to within a pint. With a final volume of 80 pints (10 gal), that's maintaining a margin of error of only 1.25%. My efficiency was a little higher than the expected 80% but only by 2 or 3%. The increase in efficiency was really a surprise considering I used an abbreviated cereal mash to save time.

On another front, my centennial rhizome is back to life and has sent up three shoots. Over the last two or three days the shoots have tripled in length and put out a total of 14 leaves. In the next day or two, I will be installing a trellis capable of holding a second centennial and I will be transplanting the rhizome from a large pot to the ground.

A little further down the road, I have been thinking about putting in some winter wheat at the end of the growing season. I think it would be great to try to make an organic witbier with all the wheat grown here. It's still just a thought for now...

(3/18/2010)

Well, I never got around to brewing the cream ale...but it is still on the agenda. My last week has been consumed with another activity I enjoy, gardening. Don't think for a second that the brewing is being neglected though...I have incorporated some herbs to be used in some belgian ales in the garden.

going along with the garden topic, my centennial rhizome (which I assumed was dead) has sent up 3 runners so far this year. I am going to build a trellis in the back yard against the house as soon as I have an opportunity.

3/10/2010

Since my last post, I have bottled my Mosse Drool clone, and I think I turned out excellent. From the 10 gallons, I was left with exactly 88 bottles. I plan on opening a bottke tonight possibly to see how it has been carbonating. The ESB I brewed is growing on me. At first I wasn't such a fan, but now I love it.

This Sunday, I will be brewing my cream ale. I have to make a starter first because I accidentally froze my yeast. Hopefully there is still some life in those little vials.

Cream Ale:

80% 2-row
10% rice
10% sugar

17 IBU Noble hops