Archive for January, 2018

Trade, Oregon edition

Wednesday, January 31st, 2018

So I never got around to Ohio, Fresh Hop part 2, but I had a new one to me last night from a friend named Phil who is a recent transplant to Oregon. He sent me a Pelican Brewing’s Mother of All Storms (which will be shared with a certain beer dude at some point), a bottle of Hair of the Dog’s Matt (for obvious reasons, a beer I’ve always wanted to try), and two cans of STICKY HANDS, an IPA from Block 15 out of Corvallis Oregon.

The first thing I can say about it is it was brewed December 19th, 2017, and I had the first one between January 10th and 14th, and it was amazing. The second thing I can say about it is it is not a beer to let age more than three to four weeks, as while it was amazing, it definitely wasn’t as good as it was when fresher. I guess that’s why the can reads “best before yesterday”.

Any way, it’s a fun looking beer. It’s a very cloudy gold orange with slight foam and lacing, plenty of particulates and carbonation. The smell is straight up danky hops, with a slight mild citrus presence. Taste starts with a dank bitterness than opens up into hoppiness and citrus and pine flavors. It’s not as crisp and booming as it was when fresher, but it still has plenty of hop presence and flavor. It’s a dry beer, but very mouth filling with a strong alcohol presence. It’s an easy sipper and a very good beer, and I’d look forward to trying it again, only this time finishing them all off right off the bat instead of letting any age too long.

Brewed: Loblolly

Saturday, January 27th, 2018

loblolly coffee oatmeal stout boil

Loblolly coffee oatmeal stout came about as I am constantly bombarded by the great aromas of specialty coffees at work. I am not a coffee drinker though, I am an appreciative stalker of the fantastic aromas that I waft each and every day.

It made me think back to my coffee experiment a couple of years ago. I found in that experiment that I appreciated the 1.0 ounce per gallon of coffee version the best. I knew that I had to add approximately this amount of coffee to the beer post fermentation.

Formulating the recipe for with the Loblolly Coffee Oatmeal Stout

I had to figure the best way to get coffee in the beer. Two processes crossed my mind:

  • Rack the beer on top of coffee juice into secondary.
  • Using a funnel, pour the coffee juice directly into primary, post fermentation.

The first option requires an extra step, racking to secondary, that I didn’t want to do. Lazy. I have grown accustom to making NEIPAs, dry hopping directly in primary, therefore secondary is no longer an option I prefer. Still, I know that pouring the coffee juice into primary, post fermentation, could and would introduce oxygen into the beer.

The aforementioned coffee juice was created via a simple process:

  • I had the coffee ground “normal”. Not fine and not coarse.
  • Place a coffee filter (large) into a bowl that was plenty big.
  • Put the coffee inside the filter.
  • Fill the bowl with enough vodka to cover the coffee grounds. Note: take into account that the filter will soak up liquid until is is saturated.
  • Place a plastic bag on top of the cold steeped coffee juice.
  • Steep for a few days.

This is the basic process that I use for most steeping. The vodka doesn’t add flavor or aroma but kills any microbes that may be hiding in the ingredients that are used to make the juice additive.

I hope this beer comes out well. Enjoy!

Recipe for Loblolly Coffee Oatmeal Stout

General Information:
Brew Date: Sunday, December 31, 2017
Recipe Type: All Grain
Yeast: S-04, not hydrated
Yeast Starter: none
Batch Size (Gallons): 5.5
Original Gravity: 1.061
Finishing Gravity: 1.010
IBU: 59.7
Color: 3.8 SRM
Boiling Time (Minutes): 60
Brewhouse Efficiency: 61.55%
Alcohol by Volume: 5.12%
Calories per ounce: ~16.5
Primary Fermentation: start @62*F, slow rise for 3 days @70*F

Grain Bill:
8.00 pounds Maris Otter
2.00 pounds Flaked Oats
1.00 pounds Roasted Barley
10.0 ounces Chocolate Malt
0.50 pounds Caramel 80L
0.50 pounds Cara Malt

Mash:
Saccharification @156.9*F

Hop Bill:
1.00 ounces 2015 Magnum @60 minutes

Extras:
1.0 tsp Irish Moss @15 minutes
1.0 tsp Yeast Nutrient @15 minutes
4.0 quarts of rice hulls

loblolly oatmeal stout used big shoulders uganda coffee

Updates:

  • 2018-01-27: @62.4*F, slow fermentation.
  • 2018-01-28 (morning): @60.9*F, faint fermentation.
  • 2018-01-28 (afternoon): @60.6*F, faint fermentation. Put on heat at 68.0*F.
  • 2018-01-29 (morning): @67.9*F, great fermentation.
  • 2018-01-29 (evening): @67.1*F, nary fermentation. Set heat at @70.0*F.
  • 2018-01-30 (evening): @70.1*F, fermentation finished.
  • 2018-02-04: took off heat.
  • 2018-02-07: @58.1*F, added juice from vodka and 4 ounces of coffee.
  • 2018-02-10: kegged.

Useless Fact: Standing anywhere in the state of Michigan a person is within 85 miles of one of the Great Lakes.

Home Brewing Keg Beer Line Cleaner

Monday, January 22nd, 2018

Being new to kegging my home brewing endeavors, each and every process I partake is new. Since I am a logical person, processes are always met with a why and how may I do it easier and cheaper. Sometimes, I even wonder if the step is necessary.

Cleaning the tap lines after use seemed to be one of those perfect processes for questioning:

  • How often does this need to be done?
  • What is the process for cleaning?
  • Is there only one way to clean?
  • Why should it be done?
  • What supplies/equipment is/are needed to clean the lines.

Doing a search for tap lines cleaning quickly brought up the purchase our product and do it this way solution. In fact, the SEO for that process must be awesome as it was listed multiple times in the search engine results. I didn’t like the price tag. There had to be home made examples that would cost half as much or less.

Of course, finding them wasn’t hard. There were videos of the build and cleaning process. I liked the $20 for the solution. I decided to write about it to help get the word out, highlight the videos I used and give an actual part list.

Part list:

  1. Flo Master 56HD (~$6.99) – pick this up at home depot. It is in the lawn and garden section.
  2. 3/8″ brass flare tip connector (~$1.69) – pick this up at home depot as well.
  3. Firestone keg liquid post (~$14.99). There is a link in the first video to buy one on line but bring the brass flare time connector with you to the local home brew shop and you will have it immediately.
  4. Teflon tap. Come on, any DYI will have this laying around.

Three notes about the build:

  1. I had to use a wrench to fully get the flare tip connector into the Flo Master. Be careful as to not over tighten.
  2. The picture is a close up of how the pieces go together on the Flo Master. Somewhat hard to see in the videos.
  3. This should not leak!

Watch the videos on how to put it together: much easier than trying to explain. The two videos, that together combine to give the parts list, as well as how to assemble and use the beer line cleaner, are both included below.

Useless Fact: A giraffe can run faster then a horse, and can live without water longer than a camel.

Tasted: with the Afro Six-Nine

Sunday, January 14th, 2018

It is snowing outside, the temperatures are in the teens, no better time than the present for a home brew. with the Afro Six-Nine seems to be the prefect beer for the present moment. Of course this fits the bill of a North East India Pale Ale (NEIPA).

Look: Pours golden yellow. Somewhat hazy, could possibly call it cloudy. Nice white foam covers, about an inch thick. Retention is above average. Lacing is thick, coating and throughout.

Aroma: The nose is big on the hops. Passion fruit, peach and some berry mingles. Ripe! Gentle sweetness. The aroma is huge!

Taste: Light sweetness balances a huge hop flavor. Ripe passion fruit and peach are prevalent. The hops linger into finish along with a sidecar of sweetness.

Body: Medium body. Medium carbonation. Crisp and dry. Bitterness is minimal.

Overall: There is huge aroma on this beer. Definitely the star. Taste is solid. Overall a good example of the style. The hops work well together.

My first kegged NEIPA. Being able to get a small snort is so much more enjoyable than having to finish a 22 ounce bomber all the time. Enjoy!

Useless Fact: Most lipstick contains fish scales.

Brewed: Leaner Saison (d)

Saturday, January 6th, 2018

Leaner saison has been a go home brew of mine for quite some time. Unfortunately I only blogged about in 2016, when I made a version of leaner saison with mosiac hops.

Blogging on version d of leaner saison is more of an exercise than it is to log the beer. Four iterations of the beer with minimal changes (yeast and hop), leave little to document.

Formulating the recipe for Leaner Saison (d)

The reason I decided to brew leaner saison: I had another satchel of Lallemand Belle Saison yeast that needed using before expiration. It had been sitting for at least four months, from the late summer, with thoughts that it would have been used rather quickly.

I could have decided on other saison recipe I have on hand or formulated a new one. I chose leaner saison as it’s versatility lends itself to small tweaks:

  1. rye, as I enjoy the profile in a beer.
  2. left over Azacca hops needed to be used.
  3. been wanting a home brewed saison since the summer.

Let’s hope the first beer of 2018 will be fantastic. Enjoy!

Recipe for with the Leaner Saison (d)

General Information:
Brew Date: Saturday, January 06, 2018
Recipe Type: All Grain
Yeast: Lallemand Belle Saison, hydrated
Yeast Starter: none
Batch Size (Gallons): 5.5
Original Gravity: 1.062
Finishing Gravity: N/A
IBU: 40.6
Color: 4.8 SRM
Boiling Time (Minutes): 60
Brewhouse Efficiency: 70.41%
Alcohol by Volume: N/A
Calories per ounce: N/A
Primary Fermentation: 1/2 day @66*F, slow rise for 2 days to 78*F

Grain Bill:
10.00 pounds Pilsner
3.00 pounds Rye Malt
0.25 pounds Oats

Mash:
Saccharification @149.2*F

Hop Bill:
1.00 ounces 2015 Azacca @20 minutes
1.00 ounces 2015 Azacca @10 minutes
2.00 ounces 2015 Azacca whirlpool, 20 minutes, started at flameout

Extras:
1.0 tsp Irish Moss @15 minutes
1.0 tsp Yeast Nutrient @15 minutes
4.0 quarts of rice hulls

Updates:

  • 2018-01-06 @6:00pm: @65.6*F, little fermentation. Added heat at 68.0*F.
  • 2018-01-07 @7:30am: @66.5*F. Moved heat up to 71.0*F.
  • 2018-01-07 @1:00pm: @70.2*F. Moved heat up to 73.0*F.
  • 2018-01-07 @6:00pm: @71.9*F. Moved heat up to 75.0*F.
  • 2018-01-08 @6:30am: @73.4*F. Moved heat up to 78.0*F.
  • 2018-01-08 @7:30pm: @77.8*F. Great fermentation.
  • 2018-01-10 @7:15pm: turned off heat.
  • 2018-01-20: kegged.

Useless Fact: In the movie “Ocean’s 11,” Brad Pitt’s character is eating something at the beginning of each scene.

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