So I'm sitting here in my sweet patchwork pj pants lamenting an absolutely awful night of boston sports. To cheer myself up, decided to think of a name for our forthcoming brew this weekend, and here's what I've got so far:
Evil Eye-P.A.
Other random name ideas...
Shamrock Stout
Dreamcatcher Dunkelweizen
Wishbone Wheat/Wild Ale
Thoughts? Questions? Queries? Comments? Concerns? Cookies?
Friday, October 9, 2009
Wednesday, October 7, 2009
What's next on tap?
During the kegging efforts, discussions on the next beer really got going, as well as us getting more into the mathematics of beer creation including expected IBU's, SRM (color), and expected ABV based upon the malt bill.
Brad and I have decided our next brew will be a crisp IPA. All of our beers to this point have been darker and maltier beers, so we figure it's time to jump into the hops world and get a golden IPA for our friends afraid of things with color. We have some great ideas to put a little bit of a twist on your typical IPA, and may even experiment a bit with some oak chips.
As a side note, ultimately for tasting purposes and brainstorming with friends, we will be serving our beers in black glasses (sommelier style) as so that people can't tell the color and pre-judge beer before it hits their palate. Once they decide if they like it or not... we'll look into some color.
Time to get interactive for the folks out there reading this! Feel free to throw out some ideas of what you think we should make in the comments section. Brad and I are brewing for us right now and brewing beers that we want to drink (which we will always do and is our main philosophy), but that said, we want to make sure they are what you want to drink too!
Brad and I have decided our next brew will be a crisp IPA. All of our beers to this point have been darker and maltier beers, so we figure it's time to jump into the hops world and get a golden IPA for our friends afraid of things with color. We have some great ideas to put a little bit of a twist on your typical IPA, and may even experiment a bit with some oak chips.
As a side note, ultimately for tasting purposes and brainstorming with friends, we will be serving our beers in black glasses (sommelier style) as so that people can't tell the color and pre-judge beer before it hits their palate. Once they decide if they like it or not... we'll look into some color.
Time to get interactive for the folks out there reading this! Feel free to throw out some ideas of what you think we should make in the comments section. Brad and I are brewing for us right now and brewing beers that we want to drink (which we will always do and is our main philosophy), but that said, we want to make sure they are what you want to drink too!
A Round of Applause for Brad
Just to give credit where credit is due, Mr. Cox has recently been spearheading the brewing efforts. I suppose it's just a tad bit a function of the fact that all of the equipment is at his house, but regardless, kid has been going non stop with the most recent 3 beers brewing 2 of them on his own and transferring all of them to secondary carbonation and kegging 2 of them.
And to think what he might be capable of if he wasn't in the midst of studying for boards to go be an acupuncturist. Let is also be known that he has yet to stick me with a needle.
And to think what he might be capable of if he wasn't in the midst of studying for boards to go be an acupuncturist. Let is also be known that he has yet to stick me with a needle.
HOORAH For New Yeast
Vindication is glorious.
After several batches of mediocre mouthfeel and an odd "wateriness" as our friends described it in our brews, we switched yeasts and it made one hell of a difference.
We spent yesterday afternoon cleaning a relatively insane amount of carboys and transferring from second fermentation to kegs all in the name of good beer. Currently, 3 beers are kegged are waiting for the CO2 to carbonate thoroughly to be chilled and served.
They are (cue drumroll....)
Rabbits Foot Red (V1) - 6 different malts, 3 different hop varieties with multiple boil times, and the new yeast. It's very red, and it's potentially very awesome coming in with an ABV of around
5.6%
Break a Leg Brown (V4) - A bit of a hybrid brown/amber ale that Brad has been working on since our first brew messing with the malt and hops bill. The new yeast appears to have made all the difference and brought out the coffee tones. ABV around 5.4%
Pragmatic Porter (V2) - New malt bill, and potentially a little lacking on hops, and sadly, definitively our last beer with the old yeast strain. We had these all side by side, and this one had that same wateriness we've experienced, but the taste is getting there...
After several batches of mediocre mouthfeel and an odd "wateriness" as our friends described it in our brews, we switched yeasts and it made one hell of a difference.
We spent yesterday afternoon cleaning a relatively insane amount of carboys and transferring from second fermentation to kegs all in the name of good beer. Currently, 3 beers are kegged are waiting for the CO2 to carbonate thoroughly to be chilled and served.
They are (cue drumroll....)
Rabbits Foot Red (V1) - 6 different malts, 3 different hop varieties with multiple boil times, and the new yeast. It's very red, and it's potentially very awesome coming in with an ABV of around
5.6%
Break a Leg Brown (V4) - A bit of a hybrid brown/amber ale that Brad has been working on since our first brew messing with the malt and hops bill. The new yeast appears to have made all the difference and brought out the coffee tones. ABV around 5.4%
Pragmatic Porter (V2) - New malt bill, and potentially a little lacking on hops, and sadly, definitively our last beer with the old yeast strain. We had these all side by side, and this one had that same wateriness we've experienced, but the taste is getting there...
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