Friday, March 26, 2010
Monday, March 22, 2010
Blood Red Beet Beer/ Pinot Brown
I brewed last Sunday, so this Sunday I went to the brew shop to share some Willava IPA with the folks at the shop and to ask about adding beets and wine-soaked oak chips.
I brewed a brown ale, but was aiming for a red. I added too much roasted barley although the recipe called for that amount.
Since I brew 10 gallons at a time, I have two carboys of 5-6 gallons each. When I rack into a secondary, I want to add beet juice to one carboy and add a measured amount of oak chips which I will soak in wine, first I was thinking Chardonnay, but now I think Pinot Noir.
The reason I brewed this beer is so that I could add a Russian Imperial Stout to the English Dry Ale Yeast when I brew next weekend. I read online that it is important to add your RIS to a yeast slurry because there are so many fermentable sugars. The sugars will beat up the yeast too quickly if I add a vial of White Labs.
My IPA was well received at the brew shop and I tried a Tripel and a Smoked Porter that were fantastic. I bought some French Oak Chips that will be soaked in wine for a couple days then go into the secondary along with some of the wine. The beets are a little trickier. Canned beets may be the way to go, but I am not sure how to juice them. I am thinking I will blend them, boil them with some water, strain them, and bring them back to a boil. Let it cool and add to my beer.
I brewed a brown ale, but was aiming for a red. I added too much roasted barley although the recipe called for that amount.
Since I brew 10 gallons at a time, I have two carboys of 5-6 gallons each. When I rack into a secondary, I want to add beet juice to one carboy and add a measured amount of oak chips which I will soak in wine, first I was thinking Chardonnay, but now I think Pinot Noir.
The reason I brewed this beer is so that I could add a Russian Imperial Stout to the English Dry Ale Yeast when I brew next weekend. I read online that it is important to add your RIS to a yeast slurry because there are so many fermentable sugars. The sugars will beat up the yeast too quickly if I add a vial of White Labs.
My IPA was well received at the brew shop and I tried a Tripel and a Smoked Porter that were fantastic. I bought some French Oak Chips that will be soaked in wine for a couple days then go into the secondary along with some of the wine. The beets are a little trickier. Canned beets may be the way to go, but I am not sure how to juice them. I am thinking I will blend them, boil them with some water, strain them, and bring them back to a boil. Let it cool and add to my beer.
Tuesday, March 9, 2010
http://ocdeals.freedomblogging.com/files/2010/02/OCMarketplaceAdmission-Coupon1.pdf
Use this website to get into the OC Market Place for free.
Tuesday, March 2, 2010
Pete's Woodworking Blog-- Skills to Pay the BIlls (My skills won't pay anyone's bills)
My friend Pete of Pete Records formerly of Sea Monsters formerly of Crankcase and current Math Teacher has a new occupation/ hobby. He does custom furniture in the modern style of West Elm and Room and Board, but he will do whatever you want and he will work with you. Check out his blog: http://furniturebypete.blogspot.com. There are a bunch of pictures and you can see what a craftsmen he is. In honor of Pete the only person who even lays eyes on my blog. Here are pictures of the woodworking I did this weekend. Next project, which will include lumber that has not been left out in the rain for three years or found on a corner, will be to make a beer brewing rack that will support my kettles and the liquid they hold. Keep up the good work Pete. I obviously need to keep trying.
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