Monday, August 23, 2010
I don't know if the traditional blessing makes the beer taste any better, but it was enjoyed by all and that is a great satisfaction. If you are ever in the vicinity of southwestern Wisconsin near the Feast of the Assumption (August 15, ya know), then by all means come out and join us for the great time to honor our Lady and have a wonderful time together.
Tuesday, June 29, 2010
I have mentioned before on this blog that Fuller's London Porter is one of my all-time favorite beers. Just fabulous. So I have wanted for a while to try a homebrewed version of it. I found one on the 'Net, ostensibly adapted from the recipe provided by the Real Ale Almanac, by Roger Protz.
I actually brewed 11 gallons of this, but the recipe below is proportioned for the more common 5.5 gallon batch (accounting for some loss in the kettle and the fermenter, with 5 full gallons in the keg):
8 lbs. British 2-row pale malt (I used Crisp Maris Otter)
1 1/2 lbs. Brown malt (this is the essential ingredient for this beer)
1 1/4 lbs. 40L crystal malt
4 oz. Chocolate malt
1 1/2 oz. Fuggles hops, 4.5% aa at 60 minutes
1/2 oz. Fuggles hops, 4.5% aa at 15 minutes
Starting gravity is 1.056. Bittering is 30 IBUs.
Mash at 154 deg F for one hour.
I split this batch into two fermenters. I pitched Safale S04 dry yeast into one half. Into the other half I pitched some WYeast 1968 London ESB slurry I had saved from a previous batch. The S04 half took off right away. I don't know what happened, but after three days the London ESB half showed no activity, so I pitched a packet of Munton and Fison dry yeast. Then it took off within a few hours. I thought this part of the batch was going to suffer from the lengthy lag time before fermentation started, but it turned out that this was the award-winning beer. I really think that the WYeast 1968 did contribute to the final flavor and I think it's the right yeast for this recipe.
The final beer was lucious--rich caramel, slightly roasted, and with a subtle smokey flavor which really surprised me since there is no smoked malt in the recipe.
I will definitely be brewing this again.
Tuesday, June 8, 2010
Some batches started out okay, but turned nasty within a few weeks (I was oxidating the beer as I bottled it, by not siphoning carefully enough.) Others got infected through careless sanitation. Others—especially those featuring Cascades hops—had a distinctively soapy taste. This, I finally determined by way of a professional water analysis, was caused by my extremely hard well water. And even when I had things more or less figured out using malt extract and switched to all-grain brewing, I encountered harsh bittering in my pale ales, which was also caused by the very hard water.
Several of my friends thought for sure I would give up. But it just seemed to me that making beer was not rocket science, that others were successful and that there was no reason why I could not be successful as well. So I kept at it, correcting one problem at a time.
I have gotten to the point where I can pretty consistently make beer that I enjoy and that my friends tell me they enjoy (and some of them would indeed tell me straight up if it wasn't good.) But there's nothing like a homebrew competition, judged by certified judges, to see if your own perceptions are accurate.
I recently entered four brews in the Between the Bluffs Beer, Wine, and Cheese Festival in La Crosse, WI to compete against a total of 80 other entries. And one of them, which I called Tower of London Porter, won first place in the Dark Ales and went on to win Best of Show out of the other first place category winners.
I won a very nice prize package, including brewing grains and malted milk balls from Briess Malting Company, two beautiful stained glass picture frames from a local artisan, a giant planter, two VIP tickets to next year's event (a $100 value), and a very (ahem) interesting crown and sceptre as La Crosse brewmaster. But mostly, I took great satisfaction in having my beer evaluated and appreciated in such a venue.
So thanks to the judges, my fellow brewers, and to the intrepid martyrs who were held in that dark Tower, to whom this brew was dedicated. Sancti Ioannes Fisher et Thoma More, orate pro nobis.
Friday, February 19, 2010
Thanks for the nice ale. Last Saturday after a long week, I consumed the IPA you made. You’re in the big leagues now. The hop taste had a bit of a pine flavor, my favorite. I haven’t tasted the brown yet. All of a sudden Lent came; that great time of suffering with no ale. (what a wimp I am) . . . .
I hope you will try your hand at Russian Imperial Stout one of these years. I’m aware of how difficult good brew making is. I know you're busy enough. Don’t worry about a few early mistakes like the Palm's vintage apple wine that had a clear vinegar start with a hint of chlorine after taste. My Dad never knew the difference. I tolerated it too, during Lent a few years ago.
Hoo boy, apple wine with a vinegar start and chlorine finish. Now that's a Lenten sacrifice!