Been a While

Wow, family life gets crazy quickly.  However, after a few weeks off the grid, I'm going to try and breathe new life into my brewing.  I haven't brewed in over a month and just bottled a batch yesterday.  That batch was long overdue, I might add.  So, here's hoping I can get back in the saddle, albeit slowly.

Rolled Up Irish Red - this beer is finally coming into its own.  Because of the high alcohol content (8.5), it's taking a bit longer to finish.  It's carbed up well, but still has a slight alcohol burn which I'm hoping will go down with more conditioning time.  Over all, though, it's a pretty good beer.  Not a Jeremiah Red, which is what I was shooting for, but a good beer nonetheless.

Bottom Number Blonde - since I screwed up the heat on the fermentation, I was worried that this beer would suck.  It does, but not as bad as I thought it would.  It's drinkable, but doesn't have the flavor I was hoping for.  A little too bready/yeasty for my taste.  Hopefully I'll be re-brewing this in the next few weeks and I can pull it off like it's supposed to be.

Nuts 'N Butts Brown Ale - this beer is tasting good.  I should have bottled it a week or two ago, but I'll get to it soon.  Hopefully by the end of this week.  It's a good brown, but not quite as tasty as I was hoping.  I'll have to tweak it slightly and see what happens.  I'd like it to be a good session ale if I can get the recipe right.

Hard Cider - still fermenting.  I haven't checked the SG, but I need to.  This should be up around 6% by now, I would think.  I'm going to rack it to a secondary and add a bit more honey and some more apple juice to sweeten it up from the dry mead taste it has now.  I really like it, but the gal I'm making it for doesn't want it too dry.

MJ14 Special Dark - just bottled this - again, overdue.  I was dry-hopping it with oak chips and let it sit at least a week longer than the recipe called for.  Still tastes good, though, albeit kind of like a Dogfish Head mated with a Guiness. . . still, it's a pretty good beer.  Can't wait to see how it tastes out of the bottle.

Vienna Lager - I plan on brewing this one before Christmas, if things work out.  If so, it won't be ready until June or so.

Barleywine - I've had this recipe sitting on my computer for a couple of months just waiting for the right time to make it.  I'm hoping before the New Year, which would bring it in around mid spring or so.  We'll see.

Overall, my brewing/bottling has definitely slowed down.  I'm in the process of rethinking my pace, which was a bit brutal in Sept/Oct, but I was trying to get all the beer I wanted for Christmas done.  Anyway, I'm looking forward to getting back into it, even if it is at a reduced rate.  Salud.

Bottom Number Blonde: First Brew

Well, I tried my first all-grain batch using the BIAB method.  And I failed.  I was raising the temperature in the brewpot with all the grains in it and I flamed out at 158 degrees, the temperature for my mash.  Little did I suspect that the temperature would continue to rise.  So, after stirring and putting the lid on, I answered nature's call and grabbed a homebrew.  Imagine my surprise when I came back 8 minutes later to find the temperature at around 175 or so.  I added some cold water and got it down to 160, but the damage was done.  My efficiency ended up being 63% and I missed my OG by 7 points.  Oh, well.  Live and learn, I guess.

As far as the recipe goes, it's a variation of BierMuncher's Centennial Blonde recipe on homebrewtalk.com.  The only thing I did was add a little more Vienna and Caramel/Crystal malts.

Recipe: Bottom Number Blonde
Brewer: Dechert
Style: Blonde Ale
TYPE: All Grain

Recipe Specifications
--------------------------
Batch Size: 5.25 gal
Boil Size: 6.01 gal
Estimated OG: 1.047 SG
Estimated Color: 4.4 SRM
Estimated IBU: 19.9 IBU
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
7.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 75.68 %
0.75 lb Cara-Pils/Dextrine (2.0 SRM) Grain 8.11 %
0.75 lb Caramel/Crystal Malt - 10L (10.0 SRM) Grain 8.11 %
0.75 lb Vienna Malt (3.5 SRM) Grain 8.11 %
0.25 oz Centennial [10.00 %] (55 min) Hops 8.7 IBU
0.25 oz Centennial [10.00 %] (35 min) Hops 7.3 IBU
0.25 oz Cascade [5.50 %] (20 min) Hops 2.9 IBU
0.25 oz Cascade [5.50 %] (5 min) Hops 1.0 IBU
0.26 tsp Irish Moss (Boil 10.0 min) Misc
1 Pkgs Nottingham (Danstar #-) Yeast-Ale

Notes:
------
BIAB

Four gallons of water in primary brew kettle. Heat. As water heats, put the bag in and add the grain. Stir until water temp rises to 158. Lid kettle and allow to mash for 60 min, stirring every 5 min for first 20 min, then every 10 min for last 40. Keep water at 158.

Bring other two gallons of water in secondary kettle to 178 degrees. At 60 min, add water into grain bag/primary kettle. Stir, lid, and let sit for 10 min. Lift bag and let drain and begin to heat for full boil. Boil and hop per recipe.

My OG actually came it at 1.040 rather than 1.047.  If the starches in the grain didn't convert right, my FG will probably be high, too.  I guess I can chalk it up to a learning experience and move on, then.  We'll know in 7 days or so.

Edit: After a quick, hard beginning to fermentation, it died out and the SG is 1.020.  Tastes like a loaf of bitter bread.  If the SG doesn't drop within the next few days, this batch is going to make a nice addition to the compost pile.

Edit 11/1/10:  Actually fermented down to 1.012 or so.  Tastes better, though only about 3.5%.  Racked to secondary with gelatin and will bottle on the weekend.  We'll see how it turns out, but it looks like it's going to actually work.  Who knew?

Weekly Update, 10/23/2010

This week marked the first in a while that I didn't brew.  But only because all my buckets and carboys are full of beer - which is a good thing.  However, I will be brewing in the next day or two as I have just transferred my Contraband Chocolate Stout to the secondary.  So, here's what's going on as of now:

Ad-Seg IPA - bottle conditioning.  Popped one and the taste is great - a tad cloying, but I'm hoping that fades with carbonation.

Over-the-Fence Wiessbier - mostly gone due to an Oktoberfest party last night.  Need to make more, though - it was a hit with a lot of people, particularly the ladies.

Contraband Chocolate Stout - transferred to secondary today.  Added Belgian chocolate as I did.  Smells great.  Can't wait to taste it.  Only about 7% ABV, which means it should be ready for Christmas.

Brevis Bock - still lagering.  Still has a funny taste to it.  Hope it's nothing.

Bottom Number Blonde - ready to be brewed within the next 48 hours.  Can't wait.

Rolled Up Irish Red - primary fermentation is almost non-existent after a very furious beginning.  Lost about 1/2 gallon of beer to fermentation.  Thank God for blowoff hoses.

Weekly Update, 10/14/10

I haven't had much time to post my impressions on all the beers I have going right now, so here's an aggregate of what's happening:

Ad-Seg IPA - still stuck at 1.040.  Cold crashed it and the sediment settled out, but no change in SG.  Plan on bottling within the next couple of days.  Taste is dead-on to Dogfish Head 90.

Off Paper Lager - conditioning in the bottle, though first tests show good carbonation and OK head retention.  I'll probably throw in a heading powder next time.  Taste is good, but less fruity than Dos Equis Lager.  The fruity esters seems to have mellowed in the lagering/bottle conditioning.  Still decent, for what it is.

Contraband Chocolate Stout - in the primary and fermenting like crazy.  Still trying to decide how much cocoa to add to the secondary - 1oz, 2oz, 3oz, or more?

Brevis Bock - lagering away at 38 degrees.  Check yesterday still had an odd grainy flavor to it.  Should (hopefully) mellow out in lagering/conditioning.

Over-the-Fence Weissbier - carbed up super fast.  Tasty with good head.  Could be a new favorite.

Rolled Up Irish Red - just tried making this one again today after the last disaster with yeast.  Did a full boil this time.  Went well, OG came in higher than expected.  Should be pretty tasty, if all continues well.

On deck is Bottom Number Blonde, my first attempt at all-grain brewing using the BIAB (brew in a bag) method.  After that, a Guiness inspired Dry Stout, though not a Guiness clone.

Over all, the brewing thing seems to be going well.  I like it, I'm learning a lot, and I'm going to have some great beers to give away for Christmas.  Besides that, I'll have a lot of great beers to enjoy myself throughout the holidays.  Cheers!