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Wednesday, May 7, 2014

Not Dead - Just Busy

The blog is not dead, just dead tired from work.  I've been doing a lot getting the new system up and running as well as inventing new style of beer.  I'll come up with a catch up post soon but in the meantime here's some picture of what I've been up to.  

Sour Seven Pellicle
SNB Brewing Workshirts
Controller for the Brewhouse v4
Speaking of Brewhouse v4 - here's the stand
11 gallon batches
Helping Shawn brew a Steinbier - Photos by BCT
Drinking awesome beer
Finally drank my 10 year vertical of Stone IRS (the best were the early years)

That's all for now, see you soon

Cheers

- SNB 


Tuesday, February 11, 2014

SNB Brewhouse v3.5

Brewhouse v3.5
I’m so far behind on posts that this one is going to really cover three topics.  The main topic will be the construction and testing of my flat brewing surface currently known as SNB Brewhouse v3.5.  The other topics that will be lightly touched on are BSS aka Bitter Sweet Symphony Remixed and 35ish my annual “birthday” brew based on Kate the Great.  Grouping all these together actually makes sense as they are really all part of figuring out how to brew on a flat surface.

It had been almost 6 months since I’ve brewed a beer at my own house.  This was mostly caused by me stripping my previous system for parts for a new system while waiting for a flat brutus style stand to be built for me.  Almost a month ago I got tired of not being able to brew at my house so I jerry-rigged together a brewing setup (dubbed Brewhouse 3.5) using my old headboard and pieces from my various set ups.

Helping to pull valves
It was pretty fun building a new manual flat surface brewhouse. I’d been playing with pumps before to move water and wort to different places but always had the ability to use gravity for certain steps. Going to a flat surface meant learning how to move liquid exclusively with pumps.  To do this I needed to upgrade my hoses and connections to make moving wort more efficient.  On the connection side I looked into the one handed quick disconnects and triclamps but decided to go with cam & groove fittings similar to the ones Shawn uses. The side benefit is when I brew with him I don’t have to worry about modifying either setup to get them to work together! For this setup I relied heavily on Brewers Hardware for a great selection of fitting, included the wide bore 1/2" Cam and Groove Coupler X High Flow 1/2" Hose Barb.

The other thing moving to a flat brewing setup meant that I would need to finally transition from batch sparging to fly sparging.  I’ve been batch sparging as long as I’ve been all-grain brewing mostly because I didn’t have a HLT, well I had one (which will make its debut as a mashtun in Brewhouse 3.75) cut and drilled I just didn’t have it setup with the hardware.

Part of both learning to use pumps more efficiently in brewing and fly sparging meant valves valves and valves.  Whereas before I only had 2 I now have valves of all shapes and sizes. Using them all really gives the feel of working in a larger scale brewery.  It was also fun to get my daughter to help open and close valves.  Part of learning to use valves was learning where to put them in reference to pumps. Basically you never want to restrict the flow of liquid into the pump which means only placing valves after the outflow.

34th while brewing 35ish
The one disappointment about moving to new hardware was that the chill plate Bonnie got me for my birthday the previous year won’t work anymore.  It was designed to work with a hose barbs and a garden hose neither of which I could really adapt in my new system as you’ll see from the pictures.  I ended up selling it and a pump I only used for cooling water to my mom and stepfather.  I used the proceeds to buy a new larger 40 plate heat exchanger straight from Duda Diesel with 1/2" Male NPT to attach new fittings and a ball valve directly to it.

I still have some work to do in calibrating the new equipment and entering the values into BeerSmith for more accurate brewing.  I have been coming up a little short on my preboil gravity but making up for it in my boil at the cost of being under my post boil volume.  It would also help to brew some session level beers to help determine my new efficiency instead of the large beers I’ve been brewing.  I don’t want to spend too much time right now as my new brew (probably Westbennetteren 12 b3) will be on Brewhouse 3.75 (stand without automation) and I have a pretty good feel for how it is preforming in its 3.5 configuration

Before I jet, let me briefly talk about the two “calibration” beers BSS and 35ish.  BSS is the codename for Bitter Sweet Symphony Remixed which is a rebrew and retool of Bitter Sweet Symphony from last year.  I wasn’t happy with how it turned out as a lager so I switched it to WLP007 and changed the rice to brewer’s sugar. Currently it’s on a strange journey that I right now don’t know how it will end up.  35ish is my annual birthday brew based on the Kate the Great recipe.  It gains the “ish” this year as even though everything was set and ready to go on my birthday I wasn’t “physically able” to brew that day getting around to it a few days later on the 1st of January.  It’s currently in a keg for a long cold secondary.

Cheers

-SNB

Thursday, January 9, 2014

#QuadFest2013

New Font for 2013 
Last December (of 2012) I wrote a recap of QuadFest 2012, a get-together tasting that my friends Daniel, Shawn and myself had a put together in order to try a series of quadruples that we had brewed at the start of that year.  We all felt that it was a very fun and successful event that we wanted to do again next year.  We also decided that we wanted to expand the field of participants by extending invitations to brewers whose beers we've enjoyed in the past and run it through our Fellowship of Tao Brewers Google group.    
We presented the idea of QuadFest 2 - the Quadening, along with a style presentation on brewing quadruples at the January meeting of Tao.  It was met with a lot of positive feedback and interest so I started a new discussion topic for QuadFest 2013 the next day.

The guidelines for new participants were very simple; brew a quad that quarter (sooner the better to give it time to age), bottle it in later summer, come to QuadFest 2013 and have a great time.  There was no set recipe to follow but I included the presentation on quads with some “tips” along with my recipe for Westbennetteren 12 b1.  I still think the recipe would be incredibly easy to convert to extract.  We used the thread all year as a place holder for recipe development, feedback, advice and planning.

The QuadFest 2013 Chalice!
As QuadFest 2013 approached I scrambled to finish some pretty slick participant shirts giving them free range over color and logo set (I had started over the summer but my new job zapped my time).  Daniel also had a set of chalices made with both the QuadFest 2013 logo and the Fellowship of Tao Brewers logo.  The chalices came out incredible taking the silly seriousness of QuadFest to the next level. Once more the Globe hosted us and ended up reserving front tables just to fit us all in as we ended up increase participation to 10 quads and expanded the number of people in attendance to 18 which for once included my wife which made me very happy.  We divided the quads into two flights; Classic (pils/2-row with candi syrup) and Belgian Dark Strong (inclusion of specially malts). Before each one Daniel presented a commercial example for calibration.

In the order presented
SNB Brewing - Westbennetteren 12 - 11.1% - Classic
Kitten Town Brewing - Fifteen Keys - 9.0% - Classic
Burlane Brewhaus - Red sQuadron - 9.5% - Classic
Dogface Brewing Co - Dark Bark 12 - 9.5% - Classic
Neice Brewing Co - Quadzilla II – 13.0% - Classic
Boyd Brewing - Father of Dead in the water – 10.0% - BDS
BreezeWay Brewing - Qua(d)regnon – 10.7% - BDS
Ølë Brewing – Fyrdübbel – 9.9% - BDS
Beadcurdturtle Brewing - BCT Quad 2013 – 10.3% - BDS
Edick Ale Works – Brandy Barrel Quad – 16.0% - BDS
The line up of 10 incredible beers
10 excellent quads from 10 excellent brewers, each one was nicely executed and delicious but still 10 quads… So where do QuadFests go from here?  I’m concerned that we might have outgrown the Globe for next year as we continue to expand. In addition sampling 10 quads is a tough job but I think with a more structured setup we can maybe handle about double that many next year.   

Next year I see QuadFest 2014 going through another expansion in its original format, but with a few slight changes: Early requirements for how much will be needed for QuadFest (3-4 x 750mls) for better planning come bottling. Set the date further in advance, possibly over the summer. Find a new venue to allow for a more focused event with better lighting, I’m hoping we can convince Brad over at Peace to both participate and host. QuadFest 2015 will happen but only time will tell what form it will take.

#QuadFest2014!

Cheers

-SNB

Sunday, December 29, 2013

Thomas Hardy’s Ale 1978

I was barely conceived when
 this beer was bottled
The road to this beer started several years ago when I first got heavily into beer. I can’t remember when I first learned of its existence but I right away knew I wanted one for my 35th birthday, which at the time was three plus years out.  I know a couple of guys who have acquired them for their 40ths but at the time it seemed like too much of a stretch, now however I would consider another bottle just for that occation.

Over the years I’d throw out an occasional ISO:FT but only got crickets.  I even tried eBay off and on when you could still find beer on it, but I never caught a 1978 when it was available and was outbid on some close vintages (I thought I might be able to trade a 77 or a 79 for a 78).

So after years of searching and with the 35th deadline quickly approaching I was finally able to set up a trade for one in exchange for a bottle of the recent release of Duck Duck Gueuze.  The only hang up was that the bottle was all the way in Australia of all places. He asked if I’d be willing to wait till December as his friend would be in California around that time and could bring the bottle over with him. Considering it was the closest I’d been I agreed and started the wait.   A lot happened to me in the interim time: I started a new job, got banned from BA despite never violating their terms of service (where the trade started), ate a lot of reubens, ordered a brewsystem, went on an incredible vacation with my wife to Maui, had the best Halloween ever with my daughter and drank hundreds of new beers.  In the end we met up at Noble for a pint and exchanged a beer I’d been waiting years to get my hands on.

From the label – 
Thomas Hardy’s Ale – In “The Trumpet – Major” Hardy wrote of Dorchester’s strong beer “It was the most beautiful colour that the eye of an artist in beer could desire; full in body, yet brisk as a volcano; piquant, yet without a twang; luminous as an autumn sunset; free from the streakiness of taste but finally, rather heady”
There is also a label on the back of the bottle not quite as eloquent as the one on the front.  It states that this beer will last for 25 year and should not be consumed for at least 10 as stated by “Do Not Open Before 1988”

The oldest beer I've ever had
Appearance: Poured very carefully from a 180 ml 6.34 fl oz bottle numbered G 8745 and dated 1 May 1978. Pours near flat into a Thomas Hardy’s Ale Snifter glass sent to me by my friend Dan Cowell.  Tiny little bubbles form on the surface of the beer some linger but most quickly vanish. Peering inside the bottle reveals that a black tarry sediment remains on the bottom.  All is to be expected from a beer older than I am.  It is crystal clear with a brilliant amber-garnet color.

Aroma: Wow, talk about sensory overload.  It smells hot (fusel), old and very musty probably from oxidation.  Very reminiscent of port with leather and aged stone fruit accompaniment.  There is some faint residual sweetness on the nose when I deeply inhaul.  Bonnie swore it was barrel aged when she first smelled it and I can agree it has the presence that it could have been aged in port barrels with some type of fruit.

Mouthfeel: Thin and very slippery with no carbonation detected, but I’m in no way surprised by this.  The slickness coats my entire mouth.

Taste:  Very odd, nothing like I've ever tasted before.  I get hints of port but it also has a very metallic taste to it like over ripe plums.  There is a distinct tartness to it.  There is so many things going on that I have never tasted before I have no frame of reference to compare it to.  It is nearly impossible to distinguish what’s going on in my mouth.  It gets crazy good as it warms and opens up you get used to what you’re experiencing.

Overall: You really have to approach a beer like this with a completely open mind.  It was like nothing I have ever smelled or tasted before. Some beers get top marks due to taste alone while for others it is the experience that make them unforgettable.  For this beer it is truly an experience I will not soon forget and a great way to toast my first 35 years on this planet.  I would love to try another in 5 more years and possible with a 1978 Westvleteren 12.

Cheers

-SNB

Saturday, November 30, 2013

The Pilz that Killz (Pilz Brothers Collaboration)

I know it's been a while since I've update the blog and there are a lot of reasons for that.  The biggest is my new job that has kept me a lot busier than I had been in the past.  The other big reason for the lack of posts has been a lack of brewing.  A couple months back I took the plunge to start construction of an all new brewhouse.  The project is taking slightly longer than I would like and since I stripped several pieces of my old set up for the new one the result has been an out of commission brewery.  Hopefully the project can get back on track in December...

Meanwhile, I've been having the itch to brew as the last time I actually produced a beer was the last time I brewed with my mentor and good friend Shawn O on the Same Grain, Same Style, Different Brewer group collaboration which produced my Sour Citra Saison. Shawn and I had been talking for several months about going a Bohemian Pilsner using decoction, I even bought a sack of grain in August time frame just for it. Unfortunately scheduling the actual collaboration proved to be about as easy as building a brewhouse.

When it was looking like we were going to brew in October I bought a vial of WLP800 (Pilsner Lager) to use seeing as how it had a mid November expiration, however by the time we nailed down a post Thanksgiving brewday I needed to buy another vial.  Stock issues lead me to grab a vial of WLP830 (German Lager).

For hops I went out on a limb and used two New Zealand hops one of which I'd never heard of.  For bittering and half of my flavor charge I went with Pacific Gem. For the other half of flavor and a larger whirlpool of Aroma I selected Wakatu.  Here are the descriptors

Pacific Gem - New Zealand 
Alpha: 15.00 % Beta: 8.20 %
Usage: Bittering 
High alpha smoothcone cross developed at DSIR in 1987.
Used for: Bittering - produces a cask-oak woody flavor.
Aroma: Pleasant - some blackberry aroma.
Wakatu - New Zealand 
Alpha: 9.00 % Beta: 8.50 %  
Usage: Dual
Characterized by restrained floral notes atop freshly zested lime Description: Formerly called Hallertau Aroma. Similar to German Hallertau but Higher alpha. Excellent Dual Purpose hop, rounded floral aroma with hints of lime.
Typical Beer Styles: Lager, Pils, Bock, Wheat, Kolsch, Helles, Belgian Ales.
The one thing I really wanted to use was my new 15 Gallon Boil Kettle with Tangential Inlet I bought from Brewers Hardware back in October.  The thing was an absolute beast!  Once we sparged into Shawn's kettle we drained off half of it into mine and started heating.  I was amazed at how fast it came to a solid boil. The tangential inlet also worked better than I could have imagined and after a 30 minute whirlpool had created a wonderful island of trub in the center of the kettle.

I'm really looking forward to trying this one in a couple of months and can't wait till my brewhouse is completed.  For our next collaboration / Scott education project we are looking at doing a turbid mash to brew some lambics.  Until next time.

Cheers

-SNB

Wednesday, October 9, 2013

Westbennetteren 12 b(2)ottling

That time of year for Zombies
For the most part I don't bottle condition my beers and opt instead to carbonate the beer in the keg to a volume I am happy with then BeerGun it into a bottle when I need it in a bottle. I have really only one exception to this and that is for when bottle conditioning is a very integral part of the of finished beer, such is the case for my "fancy beer with a fancy name" Westbennetteren 12. Even in these exceptions I still like to utilize the BeerGun in loo of a bottling bucket as it allows for a nice sealed O2 free environment and it's so much easy to use the controls on the Beer Gun.

So when it came time to bottle up Westbennneteren 12 b2 I moved the beer from it's long secondary to a flushed keg. I then added 5.5 oz of Candi Syrup Inc Simplicity and a fresh vial of WLP500 (I couldn't get any fresh WLP530 in time). Finally I shook and rolled the keg to get everything to blend together.

For this round I wanted to use as many genuine Belgian bottles as I could (especially Westmalle / Westveleteren trappist bottles) so I asked my friend Michael, who owns the incredible Belgian GastroPub The Globe, if I could have at some of his empty bottles. He said yes allowing me to secure just about a case of Westmalle, Rochefort, Orval and Straffe Hendrik bottles. Added to the Belgian bottles I had on hand allowed me to bottle over a case of Westbennetteren 12 in Belgian bottles.

The final key to this years batch occurred just as I was ready to order this years caps from Bottlemark.  Just as I was about to place my order for the same cap I used last year, they came out with a new line of colored crowns including a gold oxygen-barrier cap which is the perfect cap for Westbennetteren 12. I have to tell you the new caps are incredible, not only do they look great but they are incredibly durable.

Now that the beer is bottled up it has about a month or room temperature conditioning ahead of it before it's debut at Quad-Fest 2013!

À votre santé

-SNB

Monday, September 30, 2013

Town Hall Brewery - Masala Mama

Pulled off of BA in light of the Great Banning of 2013
look: 4.5 | smell: 4 | taste: 4.5 | feel: 4 | overall: 4.5

Until tonight I had issues completing the Top 5 as number 2 Masala Mama from Town Hall Brewery was draft or growler only.

I was unsuccessful in my last trip to Minnesota as it was "too late and far" to go with my brother, never mind that we ended up waiting over 40 minutes where we went.

So special thanks to chixdighops for the growler of Masala Mama for a growler of Knucklesandwich.

It arrived tonight and thanks to the cold temperatures was pretty cold. an hour in the fridge while I worked on the keezer was plenty of time to get it to IPA enjoying temperature.

Appearance: Pours a beautiful amber color with a fluffy cloud of head (I'm actually pretty impressed as it was fill on Monday) into my Squatters Imperial Pint. Solid head retention with very nice lacing.

Aroma: I'm a little stuffy but the hop aroma blasts through but in no way over powering, I would guess it is little dry hopped.

Taste: Yup this is a solid IPA, not overly bitter and well balanced. Bonnie says that is is "ooh smooth" and for the most part I agree. It reminds me a lot of Furious in taste and appearance which is not a bad thing.

Mouthfeel: Beautiful

Drinkability: Awesome, at around 6 this is a prefect multiglass IPA!

Now that I have creaked the Top 5 its time to work on both filling the top 20 and getting reviews in place for all

Serving type: growler

01-08-2011 02:34:28
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