Tasted: She Doesn’t Sweat Much For A Fat Girl

May 11th, 2017 by scot

Looking “fat” in the glass.

She Doesn’t Sweat Much For A Fat Girl is the latest stab at a North East India Pale Ale (NEIPA). Since I missed the original gravity but such a large amount, I was worried how the bitterness would be perceived. I was also worried about the potential for booziness. That one is a bit more difficult to explain; how would missing gravity on the low side create alcoholic flavors/aromas. I have used the hops in this beer in the past, even when they had different names, but never in this quantity or together. Therefore the aroma and flavor will be a new and, hopefully, welcomed experience.

Look: Typical NEIPA that I have been brewing over the past year: brilliant, light gold color. Slight haze, less than normal since I took the beer down to 37*F for 24+ hours. An inch of white foam. Slightly rocky as it begins to recede. Great retention and sticky lace.

Aroma: Huge banana. It jumps out before the glass comes to the nose. Mango, apricot, orange, and papaya. Hints of resin, floral and lime. Completely hop forward, minimal malt sweetness.

Taste: Banana is once again the star. Lots of mango, orange and papaya. As it has aged a taste of berries has began. Light malt for balance. Minimal to no bitterness.

Body: Light body. Medium carbonation. Dry and crisp.

Overall: Probably the best nose of any beer I have ever brewed. The banana mixed with other tropical fruits are over the top, making for an enticing aroma. In spite of the huge hop aroma and taste, bitterness is subdued. Easy to drink. Aroma is the star.

My worries were split: one came true, one could be ignored. The bitterness wasn’t an issue at all. The beer was hop forward without a hint of bitterness, still the beer was balanced. I did feel that there was a late bite of alcohol in the taste. Hypersensitivity, real perception or I wanted to find alcohol. Something to continue to think about. The banana hop aroma and flavor was quite surprising based on the profiles of the individual hops. The surprise was appreciated. Enjoy!

Useless Fact: Astronauts aboard the ISS change clothes near a filter that sucks up the skin particles that would otherwise float around.

Tasted: Black Doug

May 4th, 2017 by scot

This is the first beer I have ever dedicated to a movie. I might have to come up with one for each of the main characters in the Hangover series. It gives me more reason to have to watch one, two or all three of the movies again. Nothing for me to balk at.

Look: Pitch black. Opaque. Heaped helping of thick, tan foam covers. Froths as it recedes gently, leaving traces of past glory.

Aroma: A pleasant balance of maltiness and hops. Sweet caramel with traces of chocolate and rye. Orange, grapefruit, and pineapple aromas from the hops. Not overly hopped but pleasant and easy on the nose.

Taste: Like the nose, there is a good balance to the malt and hops. Generic base malt sweetness, chocolate and rye coexist. Orange and pineapple hops start in the middle, adding great balance and fullness to the beer. Minimal to no bitterness, possibly some from the touch of chocolate rye.

Body: Medium body. Tending towards the high end of carbonation. Clean but not crisp. Dries.

Overall: The most well balanced beer I brewed in a while, especially with the amount of hops used. Would brew this again without any changes. Solid beer.

Cascadian dark ale or black ale, which ever you prefer to call it, seems to have been a fad. I brewed one, since I hadn’t had one in a long time to see if I could revive the dying breed. As I mentioned, I would brew it again, but when? Friends don’t want to take it so having to hit up five gallons on my own in a timely manner is almost impossible. Enjoy!

Useless Fact: The poorest 5% of people in the U.S. are still richer than 68% of the world’s inhabitants.

Tasted: MaMoo

April 25th, 2017 by scot

MaMoo India pale ale was brewed with Vic Secret to not only try out the hop but because it is supposedly a replacement for Galaxy, which is hard to get and ridiculously expensive when it is available. I don’t want to lead you down the wrong path as Vic Secret is not cheap either. Damn southern hemisphere hops are ridiculously good but at a cost.

I have noticed that I am buying at least a pound of hops per month. At first I thought it was crazy to pick up that much hops but looking at recipes like MaMoo, I am tearing through a pound of hops, give or take, per brew day. Eventually I will have to buy multiple pounds as I will run out.

Look:Gold. Hazy, dirty cloudy. Beautiful inch of white foam covers. Above average retention while lacing is minimal.

Aroma: Hops jump from the bottle on opening, prior to the pour. Once poured, papaya, lime, orange, berry, traces of pine, and earthy. Minimal malt backbone.

Taste: Light malts up front: sweetness. Earthiness is probably the backbone of the hops, while tastes of orange, lime and pine mingle to create a pleasant flavor.

Body: Light-end of medium body. Light/Medium carbonation. Late bitterness but not sharp. Dries.

Overall: Another good beer, just not great. I need a bit more maltiness to my hoppy beers. Might have to up it a notch in the next few batches. Too bland.

Beer is really easy to drink. I was just expecting more from Vic Secret. After rereading the specs for Vic Secret seems like I would have been better off with earlier hop additions. Still the aroma, especially a couple weeks ago, was phenomenal. Beginning to think that north eastern ipas need a bit more malt to make them sexier. Enjoy!

Useless Fact: A single cigarette contains about 4,000 chemicals.

Brewed: She Doesn’t Sweat Much For A Fat Girl

April 15th, 2017 by scot

I have a get together with friends most Thursday nights (I have mentioned this before – I even brewed TNBC One for the group). We call it the Thursday Night Beer Club (TNBC). During TNBC, especially when there is a full group and after a few beers, our conversations may cover a wide range of topics. What do you expect from a bunch of buzzed guys winding down the week. Somehow, someway the conversation went to the dark side. Rich was on a roll with part of a sentence ending in “she doesn’t sweat much for a fat girl.”

Of course we all laughed. I immediately stated that I had to make a beer with that name: She Doesn’t Sweat Much For A Fat Girl. I even created a place holder in beersmith so I wouldn’t lose the name.

Coming up with a home brew recipe for a beer with that name seemed easy: make a big, juicy north east IPA. The recipe below was inspired by the vision of a bunch of morons.

Home Brewing For She Doesn’t Sweat Much For A Fat Girl

There was a major mistake while brewing this beer: missing my gravity by 20 points. I figure this will come out in bitterness. When I start tasting, I will find out for sure.

While writing this blog entry, thinking through my process and rereading my notes, I realized there was another issue: raising fermentation temperatures from ~61*F t ~66*F in less than 12 hours. I think that puts a lot of stress on the yeast. I use a heat blanket made for heating plant roots. The lowest temperature is 68*F on the blanket. It might be time to look into and invest in heating options that starts in the high 50s/low 60s. allowing me to bump up it up a degree at a time. Enjoy!

Recipe for For She Doesn’t Sweat Much For A Fat Girl

General Information:
Brew Date: Saturday, April 15, 2017
Recipe Type: All Grain
Yeast: S-04, not hydrated
Yeast Starter: none
Batch Size (Gallons): 5.50
Original Gravity: 1.070
Finishing Gravity: 1.008
IBU: 87.0
Color: 5.2 SRM
Boiling Time (Minutes): 60
Brewhouse Efficiency: 70%
Alcohol by Volume: 8.14%
Primary Fermentation: 10 days @68*F

Grain Bill:
7.00 pounds Pilsner
7.00 pounds Maris Otter
1.00 pounds Oats
1.00 pounds Red Wheat

Saccharification @150.4*F

Hop Bill:
1.00 ounces 2015 Azacca @ first wort
1.00 ounces 2016 Mandarina Bavaria @ first wort
1.00 ounces 2015 Azacca @20 minutes
1.00 ounces 2016 Mandarina Bavaria @15 minutes
1.00 ounces 2015 Azacca @10 minutes
1.00 ounces 2016 Mandarina Bavaria @5 minutes
3.00 ounces 2016 Rakau @whirlpool for 25 minutes
2.00 ounces 2015 Azacca @whirlpool for 25 minutes
4.00 ounces 2016 Wakatu @4 day dry hop
1.00 ounces 2016 Rakau @4 day dry hop
1.00 ounces 2016 Mandarina Bavaria @4 day dry hop

1.0 tsp Irish Moss @15 minutes
1.0 tsp Yeast Nutrient @15 minutes
1.0 pounds table sugar @15 minutes
3.0 quarts of rice hulls
~6.0 gallons of reverse osmosis water used


  • 2017-04-16 (morning): @62.3*F, added S-04 yeast.
  • 2017-04-16 (evening): @62.3*F, fermentation slowly starting.
  • 2017-04-17 (morning): @61.1*F, slow fermentation, added heat blanket @68*F.
  • 2017-04-17 (evening): @66.6*F, great fermentation.
  • 2017-04-18: @66.0*F, great fermentation continues.
  • 2017-04-19: slowing fermentation, added dry hops.
  • 2017-04-22: added to freezer set @37.0*F.
  • 2017-04-23: Bottled with 3.50 ounces of priming sugar and 2.0 cups of water. 25, 22 ounce bottles. Bottle crown label: FAT.
  • 2017-05-11: Tasted.

Useless Fact: Dolphins and whales squeal to express delight.

Tasted: For the Little Woman

April 14th, 2017 by scot

Home brewed For the Little Woman enjoyed on the patio.

Tasting day for For the Little Woman. Home brewed almost two months ago, this beer is ready for an official write-up.

Each time I taste a home brew it gives me a chance to reminisce about the process of the brew day, handling, and packaging. For the Little Woman comes across as a easy home brew all the way around:

  • The brew day was rather simple as there was a smallish grain bill and minimal hop additions. There were no special steps. All-in-all nothing to worry about.
  • Handling of the beer was simple as well. Chill, add yeast, temperature control, and let he yeast feast. No extra additions of any kind.
  • Bottling was straight forward as also. No hop trub to cloud the beer or back up bottling gear. Just add to a sanitized bucket on top of the priming sugar liquid.

After I put my brain through the paces, I turn to the cost of brewing this beer to purchasing a similar craft beer. In this case, since it is inspired by Spotted Cow, it is an easy comparison. Spotted Cos is ~$9.00 a six pack, $36.00 a case, which amounts to $72.00+ for the amount of beer I brewed for this batch at retail cost. This beer cost me just under $20 in material cost to brew. Yes, my time is worth money, but it is a hobby. Therefore, if this thing tastes good, it is always the easier winner.

Let’s get started before I rant some more…

Look:Light gold, leaning towards straw. Hazy. Minimal white foam that is quick to leave doubt it ever existed. No lacing as expected from the initaial foam.

Aroma: Straight corn sweetness. Brings back distant memories of creamed corn that was highlighted the dinner table so often as a child. Light grains.

Taste: Follows the nose. Predominately corn sweetness. No sign of hops.

Body: Light body. Light/Medium carbonation. Surprisingly dry. Crisp.

Overall: A nice, light beer. Simple, one noted. Easy to drink. Somewhat lager like. See why so many people find this a cross over beer.

This beer did remind me of Spotted Cow but is definitely not a clone. Very similar with the inspiration coming through. I think there is a need for a few (3 – 5) IBUs to be added for more balance in the finish. Enjoy!

Useless Fact: Astronauts on the International Space Station exercise about 2 hours per day.

Brewed: Black Doug

March 11th, 2017 by scot

If you ever sit around with your friends making a list of movies that you would want on a deserted island, The Hangover is at the top of my list. And, unlike most, I enjoyed all three movies. Black Doug is an American black ale (or cascadian dark ale if you prefer) that pays homage to the Hangover and Mike Epps‘ character sharing the same name.

Black Doug takes inspiration from Wookey Jack by Firestone Walker Brewing Company, one of the smoothest and best black ales available.

The darkness to the beer is obtained by Carafa III, giving color without the astringency of other dark malts. A touch of chocolate rye adds some depth to the beer that can be obtained from the Carafa along.

Still, the question begs: why brew a beer that is more of a fad style? I like a good American black ale and I love hops. I needed some variety to all the east coast ipas that I have been brewing.

Home Brewing For Black Doug

The biggest thing I did to this beer to make it different from other American black ales, I decided to use east coast ipa hopping process: lots of late hops with dry hopping occurring as primary fermentation begins to slow. Otherwise the beer followed a normal brew day. Enjoy!

Recipe for For Black Doug

General Information:
Brew Date: Saturday, March 11, 2017
Recipe Type: All Grain
Yeast: S-05, not hydrated
Yeast Starter: none
Batch Size (Gallons): 5.50
Original Gravity: 1.068
Finishing Gravity: 1.014
IBU: 61.4
Color: 28.9 SRM
Boiling Time (Minutes): 60
Brewhouse Efficiency: 70%
Alcohol by Volume: 7.09%
Primary Fermentation: 10 days @68*F

Grain Bill:
12.00 pounds Maris Otter
2.00 pounds Red Wheat
1.00 pounds Rye
0.56 pounds Carafa III
0.50 pounds Caramel 60L
0.19 pounds Chocolate Rye

Saccharification @154.4*F

Hop Bill:
2.00 ounces 2015 Equinox @20 minutes
1.00 ounces 2015 Cascade @10 minutes
1.00 ounces 2015 Citra @5 minutes
2.00 ounces 2015 Cascade @whirlpool for 25 minutes
2.00 ounces 2015 Equinox @whirlpool for 25 minutes
1.00 ounces 2015 Citra @whirlpool for 25 minutes
2.00 ounces 2015 Cascade @4 day dry hop
2.00 ounces 2015 Citra @4 day dry hop
2.00 ounces 2015 Equinox @4 day dry hop

1.0 tsp Irish Moss @15 minutes
1.0 tsp Yeast Nutrient @15 minutes
3.0 quarts of rice hulls
~4.5 gallons of reverse osmosis water used


  • 2017-03-12 (morning): @63.0*F, slow fermentation.
  • 2017-03-12 (eveningg): @63.0*F, added heat blanket set to 68*F.
  • 2017-03-13: @66.0*F, hard fermentation.
  • 2017-03-14: Added dry hops.
  • 2017-03-18: Bottled with 3.75 ounces of priming sugar and 2.0 cups of water. 25, 22 ounce bottles. Bottle crown label: BD.

Useless Fact: It would take you 10 years to view all the photos shared on Snapchat in the last hour.

Brewed: MaMoo

March 11th, 2017 by scot

Equinox, Eureka and Vic Secret used in MaMoo.

MaMoo, an American India Pale Ale, pulls inspiration from my mother. My mom has always been a heavy set person. She likes to eat. I have inherited that trait. Since my mom was the only female in the family, she took the brunt of our chiding (there was enough for everyone). We had many nicknames for each other throughout the years. Of course nicknames should typically be based on the person that is receiving the nickname. Due to my mom’s size and shape, the nicknames typically could have been deemed as condescending. But Moo Cow eventually progressed into MaMoo. It rolls of the tongue better.

Some may possibly find it unbelievable that we called my mom, MaMoo, but you had to understand my family and that nicknames were always a part of my youth. I don’t find it condescending. I see it more as a indirect way of saying “I love you.”

My mom was the backbone of the family. She was a throw back mom. She did all the laundry, made dinner, cleaned house, made lunches to bring to school, cleaned up after the dog, gardened and more, all while working full time. She was selfless, always looking out for everyone else, making sure they were happy.

As I have become a parent, I really appreciate the sacrifices she has made. Even more I appreciate the time she likes spending with my kids, playing board games The kids really look forward to visiting with granny to play.

She is one in a million. They don’t make them like my mom anymore. I am thankful that my mom was always there to lend advice (even though I didn’t feel that way at the time). Enjoy!

Recipe for For the MaMoo

General Information:
Brew Date: Saturday, March 11, 2017
Recipe Type: All Grain
Yeast: S-05, not hydrated
Yeast Starter: none
Batch Size (Gallons): 5.50
Original Gravity: 1.056
Finishing Gravity: 1.008
IBU: 30.0
Color: 5.5 SRM
Boiling Time (Minutes): 60
Brewhouse Efficiency: 70%
Alcohol by Volume: 6.30%
Primary Fermentation: 10 days @68*F

Grain Bill:
10.00 pounds Maris Otter
1.50 pounds Oats
0.50 pounds Caramalt

Saccharification @150.3*F

Hop Bill:
2.00 ounces 2015 Equinox @5 minutes
1.00 ounces 2015 Eureka @5 minutes
4.00 ounces 2015 Vic Secret @whirlpool for 25 minutes
4.00 ounces 2015 Vic Secret @4 day dry hop

1.0 tsp Irish Moss @15 minutes
1.0 tsp Yeast Nutrient @15 minutes
3.0 quarts of rice hulls
~4.5 gallons of reverse osmosis water used


  • 2017-03-12 (morning): @62.4*F, slow fermentation, placed on heat blanket set at 68.0*F.
  • 2017-03-12 (evening): @90.3*F, fantastic fermentation. Thermometer fell off. Removed from heat.
  • 2017-03-13: @66.1*F, hard fermentation.
  • 2017-03-15: Added dry hops.
  • 2017-03-18: Bottled with 3.5 ounces of priming sugar and 2.0 cups of water. 26, 22 ounce bottles. Bottle crown label: Ma.
  • 2017-04-25: Tasted

Useless Fact: 8 billion chickens are consumed in the U.S. each year.

Brewed: For the Little Woman

February 19th, 2017 by scot

For the Little Woman is a home brewed beer with a ton of inspiration from Spotted Cow, by New Glarus Brewing Company; one of my wife’s, Little Woman, favorite craft beers. I home brew two other beers that are mainly hers: Grass Cutter and Honey Pale Ale, but For the Little Woman is the first that was inspired by an actual craft beer.

I couldn’t find a definitive clone recipe for Spotted Cow, even after talking/researching at the local home brew shop. I did gather enough to know what I needed outside of the norm:

  • Flaked corn
  • Custer hops

Base malt, cara-pils, and S-05 yeast are always on hand. Some of the recipes also called for flaked barley. I decided to drop that for a bit more flaked corn. The only concern I have for 12.0 ounces of flaked corn: too much corn, yielding an almost popped corn and/or corn cereal flavor/aroma.

The total of the flaked corn used in this recipe was less than any total of flaked corn and barley combined as well as, there were a couple of recipes approaching this much flaked corn as well. Still concerned. It will be a simple fix if the corn is too strong: use less corn.

Home Brewing For the Little Woman

This is a rather simple beer to brew based on my recipe formulation. Using a single ounce of hops in a beer is something I rarely do and brings back memories of when I was brewing many wild/sour beers.

This was one of the most successful/easy days of home brewing I have had in quite some time. Gravity readings were higher than expected. I think I finally have the grain mill dialed in. Thanks to Fred Francis, at monster mill, for his patience with his assistance. Rich joined in to make the time pass quickly as our conversation centered on craft beer, home brewing, and anything similar. Enjoy!

Recipe for For the Little Woman

General Information:
Brew Date: Sunday, February 19, 2017
Recipe Type: All Grain
Yeast: S-05, not hydrated
Yeast Starter: none
Batch Size (Gallons): 5.50
Original Gravity: 1.052
Finishing Gravity: 1.006
IBU: 14.6
Color: 3.1 SRM
Boiling Time (Minutes): 60
Brewhouse Efficiency: 70%
Alcohol by Volume: 6.04%
Primary Fermentation: 21 days @68*F

Grain Bill:
8.00 pounds 2-Row
0.75 pounds Flaked Corn
0.50 pounds Cara-pils

Saccharification @153.3*F

Hop Bill:
0.50 ounces 2016 Cluster @60 minutes
0.50 ounces 2016 Cluster @5 minutes

1.0 tsp Irish Moss @15 minutes
1.0 tsp Yeast Nutrient @15 minutes
3.0 quarts of rice hulls
~4.5 gallons of reverse osmosis water used


  • 2017-02-20: @63.5*F, moderate fermentation, placed on heat blanket set at 68.0*F.
  • 2017-02-21: @67.3*F, fantastic fermentation.
  • 2017-02-23: @66.8*F, slow fermentation, placed heat blanket temperature to 70.0*F
  • 2017-03-05: Bottled with 3.5 ounces of priming sugar and 2.0 cups of water. 25, 22 ounce bottles. Bottle crown label: LW.
  • 2017-04-14: Tasted.

Useless Fact: Farts have been clocked at a speed of 10 feet per second (7 mph).

Tasted: Carrot Top

January 24th, 2017 by scot

A small amount of chocolate malt gives this beer a solid amber, almost mahogany color.

Carrot Top took a few weeks bottling condition in order to round out the flavor and aroma. The first taste, a week to ten days in the bottle, made me fret what this beer was going to be. As always patience won out, allowing for this to become more of what I was envisioning when developing the recipe.

Each time I enjoy this beer, I think back to those grade school days, the 70s, and all the other memories of my youth. I wasn’t drinking beer back then, lol, I didn’t care for the aroma of my uncles Buckhorn and I thought I would never be a beer lover. I am sure glad that Samuel Adams found its’ way to my coffers as I couldn’t stand too much more cheap lagers. Nostalgic.

Look:Deep amber, almost brown in color. Half inch of off-white, creamy foam covers. Retention is above average, eventually leaving a thin blanket on top. Lacing it thick and sticky. Good looking in the glass.

Aroma: Papaya, tangerine, citrus, grass and hints of spice are first. Clean sweetness and caramel bring up the malt end.

Taste: Slightly sweet, caramel throughout. Hops are above normal level for an amber but not overbearing. Papaya, citrus, grass and spice carry from the middle to the end. Some bitterness but on the balanced side.

Body: Medium body, almost creamy. Medium carbonation. Dry at the end, in spite of the creamy body.

Overall: A nice beer. Maybe a bit too dry for an amber. Maybe not enough malt profile as well. The hops are solid for the style. Otherwise a solid beer.

I liked the beer but not as much as The Dude. Possibly style difference, lack of reverse osmosis water, or that I feel it needs more malt. If and when I brew this one again, I will would want to change several things: maltier, higher mash temperature, and reverse osmosis water split 50/50 with tap water. Enjoy!

Useless Fact: The seats and curtains in theatres are red because red is the first colour that is lost to our sight in low-light conditions, which thus makes the surroundings seem black and unobtrusive when watching a movie or performance.

Tasted: The Dude

January 22nd, 2017 by scot

The Dude is the first NEIPA (New England India Pale Ale) that I used some reverse osmosis water. It also marks the largest number of different hops, seven, and the first time I used all 2015 hops.

I don’t know if the combination of water profile and fresh(er) hops lead to a solid home brew or the combination of both. I will say, that going forward, I will be using 50% reverse osmosis water or more when making any IPA.

Fresher hops also makes sense. I still have seven pounds of 2015 hops to blow through before I even think about 2016 hops. At the rate of hop usage that will be another 6 – 8 IPAs. My taste buds are waters. Time to get another recipe ready.

Look:Pale gold in color. Covered by full inch of snow white foam; thin but somewhat frothy on top. Great retention, leaving behind immediate and coating lacing before even titling the glass for a sip. Good looking beer in the glass.

Aroma: A light, sweet malt backbone isn’t supposed to be the center of the aroma; it isn’t. Ripe fruits abound: mango, pineapple, apricot, citrus, and pine.

Taste: The taste follows the nose. Big hops and minimal sweet malt backbone. Citrus (orange) and tropical fruits foremost. Hints of grapefruit and pine. Nary much bitterness.

Body: Medium body. Medium carbonation. Dry body.

Overall: One-upped myself as I believe this is the another quality NEIPA. The mix of hops goes well together as well as providing depth of aroma and flavor. Still trending to the high end of the carbonation profile. Might need a bit more body as well,

Used a full breath of hops in this beer. It paid. Peeking at the three week in the bottle range. Need to drink quickly. Someone has to sacrifice. Enjoy!

Useless Fact: Caodaism is a Vietnamese religion that worships Joan of Arc, Shakespeare, and Muhammad.

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