Preppin to brew

Tomorrow morning I will begin the brew of a, can we call it a rye?  It will be a rye and wheat hybrid but rye will be the predominant of the two grains.  I am anxious to get this one underway.  It isn't the first time I have used rye in a beer but it is the first time using as much as I will be using for this brew.

This will also be the first brew day of the new sparging set up.  All sorts of new toys to play with tomorrow, I kinda feel like a kid at Christmas. 

Without going into too much detail yet, I will say that I will be using German hops with this one.  But I am not using a German yeast strain.  I actually am set to use my old stand by of WLP 0013 London ale.  I am looking for the malt and the hops to outshine the effects of the yeast itself.  Should be an interesting beer when its done. 


Now, time for a pint...

It's shake'n'bake... And I helped...

I recently ran across this article.  There is a senior level capstone course taught at Arizona State University that embraces not only the craft beer movement but also the DIY nature of craft brewing.  When I was working on my bachelors degree I took a creative thinking class as part of my senior level work.  Sadly, that class had a prescribed way of presenting the information so you had to follow a pattern (takes away a bit of the creativeness ... blah). 

I was in Grand rapids yesterday.  My main purpose for going was to visit O'connor's home brew shop.  How does this tie in (I was wondering how I was gonna do that myself)?  The thing is, these guys are applying innovation to pretty much everything they do.  One of the first things I noticed was the portable kegerator they were working on.  It was a simple design of a food grade plastic trashcan with faucets sticking out the side.  The added bonus was the quick line disconnects so you can switch from corny keg connections to commercial keg connections.  

The craft beer movement is gaining a foothold.  If you are already part of it, I am preaching to the choir.  But for those who are just now starting to see it, a class that is outside an actual brewing curriculum that uses brewing as a teaching tool should be a key to the impact of what is going on. 


Enough of this... it's time for a pint...

First Video

Here it is in all its glory, the first of what I hope will be many videos that revolve around fermentation and food. 

In this first video I am making a beer bread, though it might not be what many consider a traditional beer bread.  The base recipe is of an Italian bread but instead of water I use an IPA.  This gives a unique bitterness to the finished bread that makes for some interesting sandwiches. 

And now I give the recipe;

Sponge

2 cups Beer

1.5 Tablespoons active dry yeast (2 packs if using those)

3 cups bread flour

Dough

3Tablespoons sugar

3 Tablespoons oil

2 teaspoons salt

2-3 cups all purpose flour

Method

Sponge

Allow the beer to come up to room temp and go flat.  I do find that it helps to warm the beer to roughly 100 degrees as well.

Add the yeast to the beer in a large mixing bowl and allow to soften (roughly 10 minutes)

Add the flour to the yeast slurry and mix until smooth

Allow this to rest for 30 to 45 minutes or doubled in bulk

Dough

Stir down the sponge then add the sugar, oil and salt and 2 cups of the additional flour.  Mix this till the dough comes away from the sides of the bowl. 

Turn out onto a floured surface and knead the mass incorporating additional flour as necessary until the dough feels smooth and elastic (roughly 8 to 10 minutes)

Transfer the dough to an oiled bowl turning the dough ball till lightly coated.  Cover and let rest for 30 to 45 minutes or the dough ball has doubled in bulk again. 

Divided the dough ball in half, reshape into balls, cover and then let rest for 10 minutes.

Form into loaves or place in bread pans. Again cover and allow to rise for 30 to 40 minutes again. 

Bake in a 400 degree oven using a pan of water for steam.  Bake till golden brown (roughly 20 to 30 minutes), if desired you can remove the bread from the pans and back directly on the oven rack for another 5 minutes to help build the outer crust. 

Sparge-arm testing...

I now have all the pieces for the sparge-arm and have run testing.  I dare say it should prove to be quite workable.  My next stage will be glueing the pieces together for final assembly.  And now for some pics...

This is a shot of the individual pieces.

As you can see it does work. 

And here is the current set up.

Once the weather warms up again (ie freedom from winter), I will be able to move the entire operation outside again.  Maybe even one day I can build an actual brew stand so I can look a bit more high tech. 

A key feature of this set up is the spicket on the bottling bucket.  It allows me to control the flow of water going to the mash tun.  This allows me to use a heavier hose for transfering (as opposed to a thinner hose that can use a flow control pinchy thing). 

Before I finish this, I want to put a plug in for the amazing utility of milk crates in the brewery.  As you can see they make great perches.  They also can hold a full case of brown 12oz bottles, great when bottling.  They are waterproof so when you wash off your bottles you don't have to worry about destroying the case.  They also make great carry-alls for various brewing paraphenalia (I keep my wort chiller and hoses in one). 

Well, I think its now time for a pint...

It must be fate...

Ended up going to a wild game dinner with my father tonight at his church.  Personally, I have a list of all the odd things I have eaten and am always looking to expand it.  I was hoping for some kangaroo to add to the list.  Sadly, there wasn't any this time.  So nothing new to add but I did run across some tasty morsels none the less.  Highlights of the evening include duck sausage with cherries, elk, goose, and venison sloppy joes (nice combo of meats for that one), elk and moose meatballs, and of course the all time favorite spicy alligator sausage. 

They do this dinner once a year and have a drawing for some nice prizes (well, if you are a hunter anyway).  Personally, I have never really been a hunter but I do enjoy eating animals.  My father had an opportunity to pick up a muzzle loading shotgun as a prize.  Granted, this would have been a pretty cool prize but honestly since neither of us hunt it would have been wasted on us.  Instead he ended up grabbing a turkey frier kit (stand and burner with pot... just needs a propane tank).  Again, something he most likely will never use, but for me, well this may be the second burner for my future brew stand.  Sometimes things just work out...

Well, now its time for a pint...

Mashtun update...

I made it out to Lowes earlier today and picked up the stuff for my new sparge arm.  The one thing I have found while building various components for my brewery, the people at Lowes tend to be some of the most helpful for plumbing issues (well outside of my local hardware store).  In fact I have even run across other home brewers while shopping for components. 

I have a just a bit more work to do on the spargearm now before it is ready for service (mainly drilling drip holes).  Tomorrow I will need a quick trip to exchange a hose barb that I bought too small (figures I forgot to bring stuff to ensure proper fit).  I will also be picking up some new high temp resistant hose for sparging with. 

Should I be worried that this project is actually going smoother than most should expect?

On that note, time for a pint...

The things that make you think ...

I ran across this in my nighttime reading and thought I should pass it on.  They make an interesting point in their post.  Too often we don't really try to engage each other, we spend more time trying to push our own agenda that we forget that interaction is really a two way street. 


With that to think about ... its time for a pint

Looking Back

I grew up in a time when we didn't have the mass influx of craft breweries that we have today.  We had the big two, Coors was almost like an import. Light (lite) beer was something that real men didn't drink.  And don't forget, who puts fruit in beer, such a thing would be considered ridiculous at best. 

When I was growing up, this was local beer.  Hamms had some great commercials.  This was a great one too.  Its funny how stuff like this replays in your mind.  Ever since the Martin Mull commercial I have always referenced thick necked people as Gunthers in my mind.  I would be remiss if I did not add in this one too.  It isn't even a question anymore about it being less filling; it's now all about not wanting those excess calories.  Then as now, gimmicky ads were used to sell beer.  But as you can see, after all this time they still stick with you. 

I will say though, the ads that stick with me more now are the ones like this.  The ads from Sam Adams actually talk realistically about the beer. 

Enough of this ... it's time for a pint...

Rereading stuff...

Recently I have been rereading John Palmer's "How to Brew."  I find that now that I have been brewing for a while, there is a bit that makes more sense now than it did the first time I read it.  Granted a good deal is based on the practical application of ideas presented, but ya know, it is one of those things that helps mark the info on your brain.  Sometimes you can glean a new spark from something you feel you might have surpassed. 

On that note Charlie Papazian posted a pic on Facebook recently that got me to thinkin.  For those who might not have seen it or might have forgotten it, it was of a makeshift gravity fed sparging system.  The wheels began spinning in my brain system.  I remembered seeing the sprinkler used for sparge water somewhere else.  Sure enough, digging through my "Brew Ware" book I find the same design in there. 

The coolest part of the pic was it showed that the system itself was super low tech.  At least two parts of the entire system were plastic buckets.  The sparge water was fed to the sprinkler via a syphon.  For me, that isn't quite as much control as I like.  I remembered that I have a bottling bucket that I rarely ever use with a spigot attachment.  I can attach a hose to that which connects to the sprinkler.   With the handy dandy use of milk crates (no brewery should ever be without them) I will now have a low tech gravity fed sparging system. 

And now of course, this gives me yet another project to work on.  I plan to get the sprinkler built within the next couple days and should have some pics ready to post before the end of the week.  If all goes well my next brew will be done with the new set up. 

Now, I must drink ... someone, find me a pint, stat...

Midnight...

As I sit here drinking a bottle of Saison, I ponder what new challenges I have in store for the future.  As always I have my ever growing list of brewery projects.  One I am pondering now I will hold for a future post. 

Of course there are always more beers to brew as well.  Mainly because it is now right in front of me and it is quite tasty, I am certain I will need to brew this Saison again sometime closer to summer.  But there is something a bit more, a beer that I have never brewed before.  We are coming on a time when I think a Cascadian IPA (or black IPA or any of the other names they go by now) is in order. 

The Cascadian will be an interesting challenge, midnight black without the overpowering bitter that comes from darker roast malts.  This may take a slight bit of preparation to decide what route I will take in its formulation.  This should be a fun brew when I get to work on it. 

And now... the pint is at hand...

The Coming Storm

Today was transfer day for the Rebellion.  So far its coming along great.  Gravity at transfer was approximately 1.013, giving me the roughly 6% alcohol I was expecting.  There is a nice spiciness in the initial flavor (from the Saaz).  I think that this will go nicely with the oak and rum that it will now sit on for 2 weeks. 

Coming soon...

I have not yet decided on the next brew in the line up.  But (and this is gonna be sweet) we have been getting set up to do some video.  My current plan is to do brew videos, brewery tours, and food and beer.  Hopefully soon I will be ready to post the first (I need to figure out the editing software and such still). 

Well enough of this for now, lets find a pint...

Flair...

I don't often do this, but there are times when I run across something that is so cool I just need to talk about it.  It wasn't to long ago that I had the pleasure of speaking with Brian Becker (well through IMs anyway) of http://www.bbbarfly.com/.  They recently updated their website and I want to say its pretty darn sweet. 

For bartenders the idea is pretty cool.  For the most part, most bartenders open bottles with a simple bottle opener or even the rare occasion...  with a lighter.  With the bbbarfly a bartender is able to add some super sweet flair and pizzass to opening a bottle.  Mind you, I don't bottle so much right now but I think I need one just to play around and pretend like I'm supercool. 

As always I am a strong supporter of small businesses.  The sad part of this one is they be in Canada (so not very close to me at all).  But I forgive them for that. 

Ya know, I could spend my time talking them up and down but I would rather let them speak for themselves.  The best part is, their new website does that quite well.  Check it out, the videos are awesome (so they be entertaining if nothing else). 

Now with that said... its still time for a pint...

Musings in a pint...

As I sit here looking at this blank computer screen I have this odd desire to post something poetic and philisophical about Valentine's day.  But to me the reality is, its just another day.  The sad thing is we as a group of people seem to need a special day to tell us to honor our loves.  Its like setting aside a special day to remember your dead or to commemorate your history.  Honestly, have we put ourselves in such a position that we are so busy in our lives that we take everything for granted?

 I ponder all this while I am drinking what I feel should be the national drink for VD, an IPA.  Why do I say this, you might ask?  IPA to me is bitter sweet, as all great loves should be.  There will always be tough times and tough decisions but at the same time you will run across that sweetness of love that balances it all out.  When all the dust has settled its a great time to sit back and ponder that bitter-sweetness that we call love and remember how it has touched our lives.

With that said, I am going to ponder the bottom of this glass of IPA... 

Rebellion the recipe

Rum Rebellion is fermenting just fine.  Although I was at work for the start, I am confident that as always the bubbles started within 12 hours of pitching the yeast.  The only time I get faster start ups is when I repitch yeast from batch to batch (which I will most likely be doing with the yeast from this beer).  And now the purpose of this post...

Here is the recipe for Rum Rebellion (at least the recipe I used to brew this batch)...

10 lbs Marris Otter
2 lbs Vienna
.5 lbs Wheat malt
2 oz Roasted barley

1oz EK Goldings 5.8AA (60 min)
1 oz Czech Saaz 3AA (20 min)
1 oz Czech Saaz 3 AA(5 min)
1 liter of WLP 013 London ale yeast from white labs.

Mash Schedule:
110 degrees for 30 min
148 degrees for 45 min
156 degrees for 15 min

When I go to secondary I will be using .5 oz of oak chips that have been soaked in Capt Morgan's spiced rum for 1 week.  The beer will sit on these for 2 weeks. 

There have been a few changes from the time I originally brewed this beer, but this gives me an opportunity to evaluate different ways this beer can be improved. 

Rum Rebellion... the beginning

Working on the sparge for Rum Rebellion as we speak.  Earlier today I prepped the oak chips that will go into secondary.  I did a three step infusion for this one and hit every hit rest almost perfectly.  Its one of those things that just makes ya happy.  Mind you I am also enjoying some New Year IPA while I work on this. 

As I watch the sparge in action I find that I really do want to set up the brew stand soon.  Using my kitchen counter for gravity feed just seems so hobbyist.  Of course, since the garage isn't heated I would still need to do the mash and sparge in the house anyway. 

I transfered the bock(ish) to secondary earlier today as well.  I am happy to say that it is now sitting at roughly 9% alcohol.  It will be slightly dry for a dopplebock but I am quite happy with how it finished out percentagely speaking.  I won't even be thinking of kegging it till may now. 

The Bock has worked out much nicer than the first one I brewed.  It's interesting to see the change that using actual lager yeast has on the beer.  When I opened the fermenter I was smacked in the face by the sharp bite of the alcohol.  It's looking to be a nice beer when it is finally done.

Well now, back to work, or at least it's now time for a pint...

Getting ready...

I picked up some supplies earlier today.  The plan is to brew Rum Rebellion on Saturday.  This is an ESB that is aged on Capt. Morgan infused oak chips (gives it the feel of aging in a rum barrel).  I will be making a few changes to the original recipe.  The biggest change will be within the hops.  I am still using East Kent Goldings as the bittering but I will be using Saaz for aroma and flavor instead of Fuggles.  As always I am living within a science lab and I have new experiments to play with all the time. 

I will be bottling the cider (finally) this weekend.  As always just not enough hours in the day to get everything done.  At the same time I also plan to move the bock to secondary.  The long wait will begin soon.  I plan to lager this one till May.  Can't wait to get a sample of the Bock considering it will be just chilling for a few more months. 

On that note I am about to do a quick sample of the cider.  I imagine it will still be super tart but I can live with that.  I am hoping that the oak comes out.  It seems that I have been playing with oak quite a bit lately. 

Well, enough of this for now.  Time to do some sampling...

The Quest

Lately I find myself running an old commercial through the video of my mind on a continuous loop.  I think it was an 80s commercial for the peace corpes but that is slightly irrelevant currently.  The importance of the commercial was the message "How can I find a job without experience; how can I get experience without a job?" 

The craft brewing industry is growing up.  It is getting to the point where most of the breweries that are looking for employees seem to be looking solely for people with professional brewing experience.  This is even to the point where it seems you have no chance of being taken seriously if you haven't at least gotten formal training at one of the very few brewing schools (with mile long waiting lists).  A far cry from where we started with people working in their garage and basing their success solely on a dream. 

I have spent the past few years working towards a dream.  Although I have not gotten a formal brewing education, I have spent quite a bit of my time working on brewing theory.  Brewing chemistry holds a fascination for me.  I run my home brewery as a production brewery.  Even though I do not have the equipment that a production brewery has, I strive to maintain every aspect of my brewery as a commercial brewery should be. 

Other than in this blog, I have made it no secret that I am looking for work in the brewing industry.  So now I am moving my search to hopefully a place where more will see my intentions.  At least with this writing some of what I have been working on can be seen. 

So now, I am going to put myself out there.  I declare my intentions here and now.  I am looking for someone out there willing to give me a shot.  I have a dream, passion, and more than just a passing knowledge that I am putting on the table.   Well, here it is, world, its in your court.


Time for a pint...