Wednesday, January 31, 2007
Tuesday, January 23, 2007
Going TOO far, or is it? And What About Cats?
Thanks to Stephen Klump for the tip!
Monday, January 15, 2007
Leftover Belgian Stout Update
This interesting concoction (recipe in previous post) has a nice, creamy head with small bubbles and a beautiful cascade! The taste is very difficult to describe, although the roast is evident. Verging on sour, but not getting there, tart and refreshing. Not too thick, but neither is this a thin draft. Some residual sweetness, close to wine like with chocolate overtones. The nose is somewhere between vanilla and root beer-like---overall, I'd do this one again!
Cheri and I have been on the South Beach diet for the last two weeks. At last, it's time for BEER! Anyway, I lost 9 pounds or so. It isn't really a bad diet, it just needs more snax. The Leftover Belgian Stout is in the keg and ready to be carbed, the Holiday Stout is ready for tasting after finishing its bottle conditioning, and the Studly Monk Belgian Tripel is still fermenting. The latter stuck for a bit, but I think rousing the yeast will get it back on track.
Saturday, January 06, 2007
Belgian Leftover Stout
I had this smack pack of Wyeast 1214 Belgian Abbey in the fridge, which I got free when Merchant of Vino closed in 2002. Also, I had some roast barley, some rye I got at a guild swap of unknown age, some Munich malt, and various hops one of which I forgot to label. Out of curiosity, I popped the smack pack about 10 days ago. Yesterday, it had swelled up to full size. Hmmm. Must be a Sign From God that it's time to brew again....so I decided to throw everything into the pot. I added 3 pounds of pilsener as the malt bill was a tad light for my taste. Anyway, here's the recipe:
1/2 pound Belgian 2 row
1/2 pound Belgian aromatic
9 ounces roast barley
3 pounds Durst Pils
3.75 pounds of Munich
1 pound flaked Rye
Boil, 1/2 oz. Challenger 7.2%
plus 1/2 ounce something (probably EKG 5.4%)
15 EOB 1/2 ounce Styrian Goldings 4.0%
60 minute mash, 60 minute boil, usual additions, BUT no make up water. Thus, a smaller batch than usual, giving a starting gravity of 1.056. I've had a Belgian Stout over at Jolly Pumpkin, it was pretty sour. I think Ron put extra bacteria in, just for fun. I expect mine to have some banana esters based on what it smelled like when I pitched it! More as it happens....
Friday, January 05, 2007
Holiday Stout Update
All is now bottled, for a spot of aging. It's very difficult to describe the taste, the cinnamon is there, but not very obtrusively. Almost a licorice sort of thing, except it tastes good and I hate licorice. Y'know, very very unusual. More updates on that in a couple of weeks.