Sunday, November 22, 2015

Muggled Pale Ale

I have really been neglecting this blog lately. Not sure exactly what my problem is except I just don't feel like getting on the computer much.

As a result, I am very late with a brew-day blog post.

2 weeks ago, I brewed

Muggled was basically designed around a couple of packets of Chinook hops that I picked up at the last GABF. Of course, the fact that I have been neglecting this blog means that I never shared that I got these hops ... but ... well ... you know ...

I just thought it would be nice to have a nice hoppy pale ale on tap, and having the Chinook hops worked in nicely with the recipe.

Brew day was pretty non-eventful. Every thing went well as far as I remember.

There were a bunch of bees that started hanging around. Through the boil and during cooling. One of them committed suicide by jumping into the boil. I just took the little guy out and continued, but I did think it was sort of weird.

I did cool the wort under 60 degrees for pitching, and apparently the yeast I used (Danstar BRY-97 American West Coast Beer Yeast) didn't really like the cold temperature and the fermentation took over a day to get started. Probably won't use that yeast again.

I kegged the beer yesterday. The sample did taste like the yeast probably struggled a bit. The F.G. was about where I thought it should be, though. Not a bad beer, just not my best.

The dry hops are sitting in the keg at room temperature right now. Sometime in the next couple days, I'll refrigerate and carbonate. I might try some on Thanksgiving, but it will probably be the next weekend before I declare this beer officially ready to drink.

And ... I'm brewing today.

I am finally starting my 2015 X-Mas Ale. I really should have gotten this going sooner. I'm not sure it will be completely ready for Christmas, but I'll be able to drink it over the winter.

Anyway ...

I hope to let you know how that brew day goes ... sooner.

Go Bears!

Tuesday, October 20, 2015

G is for Great Frontier Brewing

You may remember that as I was composing the list of Denver breweries that I had not visited, it struck me that most of the letters of the alphabet were covered by the beginning letters of the brewery names.

I started with A ... A is for Alpine Dog Brewing Company

Next up was B ... B is for Baere Brewing Company

After B comes C ... C is for Comrade Brewing Company

Are you recognizing a pattern here? ... D is for Draw, Boggy (I took a little artistic licence to change Boggy Draw into Draw, Boggy)

And then, of course, E ... E is for Epic Brewing Company

After E, I predictably went to F ... F is for Factotum Brewhouse

And for G? What did I pick for G? G is for ...

Mike Plungis, Great Frontier’s Founder and Head Brewer, started out as a homebrewer. This is pretty standard for how the typical small brewery is born.

Tuesday, October 13, 2015

Brewing the 2015 Autumn Saison

This past Sunday, I brewed my Falling Leaves Autumn Saison.

Falling Leaves is, of course, the Autumn version of my Seasonal Saisons series of beers.

It is an amber, obviously, darker in color than my Spring and Summer Saisons, but lighter in color than my Winter Saison. Most of the color comes from a Dark Munich malt from Gambrinus Malting Corporation, so there isn't any caramel flavor typical of most amber beers. You can think of it as the Oktoberfest of Saisons.

It has a large late-hop addition of Saaz hops giving it a pleasant noble character in the finish.

It is designed to be about 6% ABV, and should finish fairly dry like all Saisons.

Thursday, October 01, 2015

My Wife's Pumpkin Ale

If you follow the SheppyBrew Facebook Page, or my twitter feed, you may have noticed that I posted another article to The Homebrew Academy. 

If you haven't seen it, go take a look. Please Please Please Leave a comment. I want Billy to think it is worth having me "on staff" at his blog.

In the article, I go a little more into detail about making a pie-spice tincture, and how I try to use it to spice the beer "to taste". Again, go read 

Currently, the Will-o-Wisp Pumpkin Ale is in its fermentor waiting to be transferred to secondary at which point I'll add some of the tincture, but most likely less than I'll think I need. After a few days, I'll keg the beer and add more of the spice tincture if I think it needs it.

Every few days I'll add more until we think it is where it should be.

I hope to get the beer into secondary over the next few days. I'm not sure when a keg will open up, but I do think  Chelsea Dagger Pre-Prohibition Lager is about finished.

Again, please go visit My Wife's Pumpkin Ale and leave comments. So far there are only 2. I want to see closer to 20.

Go Bears!

Saturday, September 26, 2015

#GABF Friday Night

The SheppyBrew Beer Model and I attended the Great American Beer Festival last night.

We have attended every year for the past several. Since 2010 I think. It is always fun.

This year, they added another pretty big hall, making it almost a totally new experience. Of course, they added more people so it was just as crowded, but we of course survived.

They also added a second entrance this year. I am always amazed how fast they are able to get people into the festival despite just a huge line. This year the second entrance made it even faster. I was even more amazed.

The new entrance brought us into the "meet the brewer" hall. The idea behind this area was that every brewery needed to have brewers on staff pouring beers at all times. There were a bunch of breweries here.

Friday, September 25, 2015

#GABF Begins Today

Actually, the 2015 Great American Beer Festival began last night for the public and earlier in the week for Breweries.

But tonight is when the 2015  Great American Beer Festival begins for me.

Usually, I have a pretty detailed "game plan" going into every GABF session. This time, I'm not sure I will. I may just follow my wife (whom I think has something of a plan) around and see what happens.

Maybe I'll get more organized for the Saturday Session.

This year, the physical area of the the event has increased quite a bit. This is nice, but of course they fill it with more breweries and more people, so I expect it will be just as crowded.

I will probably want to attend at least one session in the Beer & Food Pavilion. All of them look interesting for tonight:

6:30 pm - 7:00 pm  Old Beer and Stinky Cheese
7:30 pm - 8:00 pm  Sam Adams and Red Robin Burger Pairing
8:30 pm - 9:30 pm  Beer and Cheese Pairings: Ingredients and the American Way

I am less interested in the Brewers Studio Pavilion Schedule, but we may stop by one of these:

6:30 pm - 7:00 pm  Rogue Ales: The Grow-Your-Own Revolution
7:30 pm - 8:00 pm  Employee-Owned Breweries
8:30 pm - 9:30 pm  The Evolution of In-Process versus Finished Versions of Barrel-Aged Brews

Anyway, I guess I'll treat tonight as a reconnaissance mission and see what is up for Saturday's session.

I'm Excited.

If you want to look at any of my GABF beer posts (including this one), check out Sheppy's Blog: GABF

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