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I bottled my first beer of the season tonight, though I’m not sure what it is. It was an experiment to test the beer-in-a-bag process as seen in this post on The Brewing Network forums. The process worked great, but I didn’t bother putting together a recipe and just threw hops in all willy nilly. That was kind of dumb.

The final product is seven bottles of what I’m going to call a blonde ale. It dropped from 1.043 to 1.010, which gives it about 4.3% ABV. The hydrometer sample was a little more bitter than I had wanted (probably due to my low original gravity), but I’ll just let it sit and mellow out for a while before I make a final judgment. And I saved the yeast cake so I can make some more beer this weekend without running out on Friday to buy and overpriced vial of White Labs from the local shop. This time I’ll throw a recipe together beforehand, though.

The real point of this post, and most of my posts really, is to say that if you think you a) can’t brew beer or b) can’t brew all-grain beer, you’re wrong. It’s easy and you can do it in your kitchen in not much time and without that much space. So get to it.

I was away for a while but now I’m back. It doesn’t really matter why but here’s a quick summary for those who care (i.e., nobody): There were some ruined batches and some equipment failure at the beginning of the summer and then I didn’t feel like brewing and then I didn’t have time. This morning I had the urge and the time so I did. The end.

This tiny batch brewing was getting on my nerves. The tiny batches themselves are fine but my inability to hit my targets and brew a successful beer as planned is a real pisser. So I put together a new plan for mashing that simplifies the whole process (I think) and ran a test batch to see how it works.

Here’s the basic approach: I mashed in the kettle with the crushed grains tied up in a mesh bag and sitting on a metal steamer basket at he bottom of the pot (that kept the grains from scorching). Doughed in with all the pre-boil water needed. The grains absorbed some water so I poured boiling water over the grains after mashing until the water was back to the volume I needed (a tea kettle, wire mesh strainer to hold the bag of grains and a pre-marked metal ruler to gauge the wort volume worked perfectly for this). I used a candy thermometer to keep an eye on the mash temperature and hit the kettle with some flame whenever the temp dropped too low.

Easy right? No mash tun to worry about, no stuck runoffs, no juggling multiple pots of water at different temperatures for mashout and sparges and all that crap. I got this idea off one of the homebrew forums and adapted it to my stovetop brew. I think it’s something the Aussies call “brew in a bag” or something. I don’t remember and I don’t feel like looking it up right now. Point is, it was easy and it seemed to work. I used 2 pounds of 2-row for this just to see what kind of efficiency I’d get then picked out some hops based on the pre-boil gravity. Here’s a basic rundown (yes, I took notes, shut up):

2 lbs Domestic 2-row
0.5 oz Styrian Goldings (2%AA) @ 60 minutes
0.25 oz ” @ 30 minutes
0.25 oz ” @ 5 minutes
WLP001
Mash @ 155F for 60 minutes
Pre-boil volume = 6.75 qts
Pre-boil SG = 1.027 @ 60F
Post-boil volume = 4.5 qts
Post-boil SG = 1.043 @ 60F

As you can see, the post-boil volume is way higher than the 1.050 or so I was expecting based on the pre-boil SG. I guess I misjudged the boil-off rate. No big deal, really, because it still looks like a decent beer to me. The brewhouse efficiency is about 65%, which I’m fine with. I don’t really care what the number is as long as I can get that number each time, or close to it.

So that’s the method I’m going to use for the next batch and just try to dial in the boil-off to nail my SG. The whole thing took 4 hours from getting stuff out to putting everything away and was WAY easier than the way I’ve been doing things. I even cooled the wort down in a sink of ice water rather than use the immersion chiller. This may be the easiest way to brew all-grain I’ve ever come across. 3 liters on the stove mostly with equipment you have around the kitchen anyway. Awesome.

Conclusion: I’m brewing again and it looks like this might be a successful first beer of the season. Huzzah!

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A symbol of man’s hubris

I’ve been gone for a little while, but I’m back now.  I had some business trips and then I was sick and then I had to travel again.  But now that I’m back I have some funny stories for you all (both of you reading this).  Well, not so much funny as depressing.  See I’ve had some beer related failures lately and since I’m an honest guy I’m gonna tell you all about them.

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It’s not always pretty.

Some people will tell you that the most important things to get right when brewing are sanitation, pitching the correct amount of yeast and fermentation temperature control. I am not one of those people. Not because I disagree with it, but because I don’t like to tell people what to do. That’s not true. I rather enjoy telling people what to do. The truth is that I haven’t really done much regarding yeast or temperature control. Until now.

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Some updates on what’s brewing and what’s doing including, but not limited to:

Not-So-Old Ale Bottling!
Experimental Speed Ale Goes Into Secondary!
New Nano-Starter Experiments!
And I Co-Host Trivia Night At A Local Bar!

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Anyone who has ever tried all-grain homebrewing knows that brew day can last from 4 to 6 hours. Sometimes more. It doesn’t matter how big or, in my case, small the batch is it’s going to take some time. But wouldn’t it be nice to cut that down to a short enough time to do it on a week night after work? Without having to use extracts? Of course it would! So I did some reading.

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There is a man in Jersey City who really loves beer. This is his story.