Belgian Ale Update

Very quick update...the Belgian was bottled tonight.  Rachael was kind enough to be convinced into capping and process went fairly smooth.  Got 11 - 22 oz. bottles and 24 - 12 oz. bottles.  Sampled a small amount that was left over and definitely has a good flavor and some kick.  Estimated at 8.92% ABV.  Hints of clove and the orange come through - but only in minor amounts so not overpowering.

Only disappointment with this one is that clearly I took too many gravity readings and samples out of the buckets during the fermenting process -- need to be more patient, leave along, and only take small, necessary samples in the future.  Seems like I lost 9 - 12 oz beers to gravity readings and samples.  Future batches intend to only take minimal amounts out and many fewer readings.  Definitely a learning process....

Beer #3 Preview

Quick trip to the Home Brew Supply Store while Rachael was getting groceries.

Bought ingredients for the next brew --- a Coffee/Chocolate Robust Porter - as well as bottling supplies for the Belgian.

Hopefully will be bottling the Belgian by Wednesday and begin the Porter later in the week or this coming weekend.

Belgian Strong Dark Ale Update

The BSDA has been moved into the secondary fermenter tonite.  Added in the spice mixture - which was finalized as 5 oz. of Jim Beam Bourbon, 1 oz. of diced fresh ginger, 3 cinnamon sticks, 4 cloves and the zest of 1 large orange.

Hopefully will sit there for about 10 days, and then be bottled on November 7th.  Going to be close to get it carbonated well for Christmas - didn't realize that "big beers" take longer to carbonate.  Might possibly add a small amount of yeast at bottling to expedite carbonation with hopes that can open a couple around the holidays, cellaring the majority into 2010.  Won't finalize the plan though until I talk to the guy at the home brew supply store this weekend for advice.

Belgian Ale Update

Have been concerned about the fermentation on the Belgian Ale as have only had minimal bubbles in the airlock, not the large foaming,blow-off like others do on the message boards that I have read. Airlock has mostly looked like this (not my image, similar one I found online).

Talked to Dave about it over the past two nights, and determined it could be due to yeast and not using a starter, so Friday evening determined I would pitch more yeast today.  However, I did not make it to the brew supply store as planned, and altered plan to checking the gravity tonite to see what activity if any had occurred.  Was pleasantly surprised when I removed lid and saw a great deal of "yeast foam" and it appeared fermentation was happening in earnest.

Quick call back to Dave, more discussion seemed to identify a very likely answer to the question of why so little airlock activity --- the lid is likely to be not airtight.  Thinking back to first batch while notching the lid I did notch too far in one place nearly up to the brim - after looking into it tonight it does appear that we do have some escape there -- fortunately, yeast is working -- unfortunately, notch could allow "undesirables" in as well - so time permitting will be hitting the store tomorrow for new lid.  While there I will also pick up the ingredients for the next batch --- a robust porter.

Now need to finalize the "winter/holiday flavorings" that I'm going to add to the Belgian as we will also be buying those at the grocery tomorrow in anticipation of moving the Belgian to secondary mid to late next week.

Brewing note:  Did take a gravity reading removing about a cup of wort tonite --- gravity is now at 1.050.
Tastes pretty good - much better than the brown ale did after a couple of fermenting days, heavy already!

Bier van Kerstmis --- Home Brew Batch #2

Tonight I started the second batch of home brew.  This attempt is a Strong Dark Belgian Ale that will be flavored with holiday/winter spices -- vanilla, cinnamon, ginger and clove --- to become Coonhound Cellars Winter Seasonal offering.

Brewing process was greatly improved by borrowing Dad's turkey fryer base.  Was much easier to bring the wort to temperature and maintain the boil throughout the brew process.

I guess this recipe is called a "partial mash" as rather than use a kit, I built the recipe using BrewmastersWarehouse.com's recipe builder.  Slight aside - to me www.brewmasterswarehouse.com is a great site - got to tool around, build a recipe and with one click order all the ingredients -- couple with $7 fed ex shipping - was a great deal I thought and very easy.

Anyway, back to the partial mash --- so I started by making a mash on the stove while Rachael cooked her dinner - using 1.5 gallons of water and 2 lbs. Dark Crystal malt.  Kept that at 155 degrees for 45 minutes, and then brought the grains out to the back deck where on the turkey fryer I had another 2 gallons of water at 155 degrees.  Wise folks (internet message boards) recommended "tea-bagging" (that word cracks me up ever since the conservative tea parties) the grain bag and then dumping the wort into the turkey fryer pot.

You follow?

Then I brought to a boil, added the bittering hops - 1.5 oz of Sterling, US Pellets and boiled for 30 minutes.  At 30 minute point in boil I added 1 lb. of candi sugar and boiled for another 15 minutes.  For final 15 minutes of boil - I added 1 oz of Vanguard Plug Hops for flavoring and 1 tsp of Irish Moss.

Now comes the only problem in tonight's brewing saga.  Dropping the temperature of the boiling wort down to 70 degrees to pitch the yeast (White Labs Trappist Ale Yeast for the Record).  Started outside, as it was a brisk 36 degrees (no idea why I'm in shorts), then moved to icewater bath - however, realized ice water was only 44 degrees so back to the back deck we went to wait...and wait....now at approximately 78 degrees, have brought it inside as it is too damn cold outside and will be pitching yeast soon.

Hopefully this all works out well and we have  fine dark Christmas Ale right in time for the holidays.

Tomorrow I need to make the spice mixture and add that to the primary fermenter.

Update on First Batch of Homebrew...

So it has been 22 days since we bottled the Maple Brown Ale.  Recommendation on the kit was to wait one week before refrigeration, and then an additional three weeks before ready.

Because I'm an impatient person, I waited one week before refrigerating a bottle, then after a couple of hours chilling we poured it to sample while watching the Patriots.  Not too impressive, ok flavor - potential to be decent, but not quite carbonated right.

Then on October 11th, we tried another bottle.   Vast improvement on the carbonation, and flavor still good...we see some potential here.

Lastly, yesterday during the Patriots stomping of Tennessee, we tried the third bottle...great carbonation, poured nicely, good head of half-inch thick, nice aromoa, good coloring, good taste, until the after-taste - something going on here when it hits the back of the tongue, not sure if metallic or what, can't quite recall now 30 hours later how I'd describe the flavor.

Guess it is time to wait and see as the beer has changed weekly so far.  Hopefully next Sunday on its recomended first tasting date it all comes together as nice brown ale.  The perfect beverage for enjoying while watching the Patriots thump the Buccaneers in London.

Slipping on the Updates...Brown Ale is Bottled!

On 9/23 I decided to move the beer into a secondary fermenter and add maple syrup boiled in water to give it a little maple flavor and maybe boost the ABV a bit - as it was looking like a "near-beer" coming in around 3.4%.

After five days, and two consecutive gravity readings of 1.014, I decided to bottle it tonight.

Rachael assisted in the process - with me filling the bottles and she worked the capper.  Ended up with minimal spillage on the floor, 37 - 12 oz. bottles and 6 - 22 oz. bottles.  Hopefully they are not over-carbonated or filled to much resulting in a bottle bomb.  Put them in the basement just in case.

They will cellar for three or four weeks and be ready for sampling October 18th or 25th.

Had a small amount left in the bucket as bottling winded down so filled a glass as well.  Poured a nice dark brown, not too cloudy so think everything settled nicely.  Taste was obviously flat, but flavors were a pretty smooth brown ale -- not sure if I could pick up the maple or not.

Given that the status is now just 43 bottles sitting in a plastic tote in the cellar - I don't anticipate an update on this brew...however, the ingredients for the second batch have arrived - and I anticipate beginning that sometime this week possibly or at the latest the weekend.

May Have Figured Out What is Going On...

Think I may have not quite been using the hydrometer properly, and I still might be a tad off. However, tonight's reading was improved at 1.016 - giving us an ABV approaching 4%, which would make it a nice mild brown ale.

Drank the non-carbonated sample which had a decent flavor --- with no hints of the chili.

No Idea What Is Going On.....

Yesterday bubbles in airlock had greatly minimized and this morning non-existent, so decided to check the gravity.

Opened the lid and a great deal of foamy stuff high up the walls of the bucket, so it appears that yeast was doing its thing...

However, the gravity only read 1.020 --- if an accurate measurement (and I'm not certain it was) this would put it at around 2% ABV ---- apparently going for a "near beer" brown ale.

Will try again tomorrow and in an attempt to figure out what the hell is going on.

On the bright side, had a good flavor so maybe there's hope.

In other news, ordered ingredients for next batch, which will be a "partial mash" Strong Belgian Dark Ale - which I'm going to flavor with winter seasoning to make a holiday brew.

And lastly, because it seems like everybody on the brewing forums names their "brewery," and Rachael believes making the labels will be a creative adventure for her...we proudly introduce --- Coonhound Cellars Brewing Co. An image for an early logo:

Opening Night...Nut Brown Ale

After getting home from work, I decided I would begin the beer making process, assuring Rachael that this first step would only be an hour or so.

Around 6 p.m. I followed the advice of Trisha Pete and began to "sanitize, sanitize, sanitize." All equipment and fermenting bucket went in the bath tub and were cleansed with hot water and some magical chemical packet. To the kitchen we went, and the brew making process commenced. (Note the importance of enjoying a beer while working).




Clearly, the old wives tale of "a watched pot never boils" is very accurate. As evidence I present the following picture, taking 45 minutes after the pot was placed on the stove....clearly, I wasn't going to make my hour prediction.



So I waited, and waited, and finally we ate the chili that was heating behind the pot. (Note the proximity of the chili pot and spoon --- is this foreshadowing or something?)


So finally the wort (fancy brewer term meaning sweetened water and barley liquid --- yes, I'm a brewer dammit) resumed boiling and the clock was on. Even being mindful of all the sanitation warnings, this is the point where I might have screwed up the virgin batch of brew or developed a secret recipe. In a slip of the hand, I am 99% certain that I grabbed the wrong spoon and gave the wort a couple of stirs with the chili spoon rather than the sanitized utensil. Who knows if it will just be a nut brown with a little kick or a batch of shit (if the later, perhaps I can sell to Budweiser?) Nonetheless, after a brief 30 minute boil, the wort was united with some cool water in the fermenting bucket to begin their relationship.





After a brief cooling off period they needed some yeast to make the magic begin --- with the yeast probably being the most important ingredient in beer as it is able to perform some witchcraft science manuevers and change the glucose in the wort to sweet alcohol.


Final step of opening night was to seal up the fermenting bucket and let the waiting begin. In approximately 7 days I will decide whether to do a second fermentation or go right to bottling. Beer making store guy says he always does two fermentations. And then after three weeks of in bottle conditioning I will have some homemade brew to drink or dump down the drain if tainted by the evil chili spoon.




So 2 hours and 30 minutes after later, the fermenting bucket was put to rest in the corner of the dining room --- which I believe compliments the primitive decor perfectly --- after all Sam Adams and many other Patriots were home brewers.

The Beginning...

I like beer. Actually, I love beer. Probably only loses out to the wife and son. Though I might drop down on the wife's list with this new adventure and the fact that I'd rank beer above the dog.

I'm not a beer snob, but most of the stuff I buy costs more than five bucks a six pack and is not made by one of the big three -- Miller, Coors or Bud. But I still believe that there is nothing like an ice cold (as the Rockies?) Coors Light after mowing the lawn. After all you need to replenish the water that you lost working up a sweat. Then again, I don't mow the lawn much, so I don't end up drinking Coors Light much.

A few years ago I was given a Mr. Beer kit as a gift. Never had thought much about brewing my own beer but I tried it. It was kind of a simplistic operation --- sanitize equipment, boil some water, dump it all in a plastic keg and wait. It was an ale and drinkable. Drank the product and retired the plastic keg to the basement. A few other Mr. Beer kits arrived under the Christmas tree and found a home in the basement.

Then a friend got into more involved home brewing --- the glass carboys, messing up the kitchen, plastic bins, etc. Intriguing but seemed like a lot of work. Then I tried his beer and was pleasantly surprised. Same friend ended up giving me a more advanced ingredient kit, which I tucked away with Mr. Beer and never bought the equipment to make it. Until this weekend....

Something, maybe the beginning of football season, maybe the number of breweries that Rachael and I visited this summer, I had an urge to make that and more beer this fall/winter. So I took a quick trip to Kennebec Home Brew in Farmingdale, talked to the proprietor, who was a great guy and passionate about homebrewing and full of info, and invested in the next stage equipment.

So hopefully tomorrow, I will begin brewing my own beer. Sunday evening, just for kicks, I dusted off and then sanitized the old Mr. Beer and started an Irish Stout kit. It's fermenting now in the dinning room. But tomorrow, the real adventure will begin.

For no other reason then my own personal journal, I will hopefully be chronicling the process and many future adventures on this blog. I suspect a readership of one --- but maybe I will get vain like the rest of the blogosphere and believe that people really give a shit what I have to say and post beer reviews, brewery tour reports and other things here that no one in their right mind will care about.