Commemoration and Emergency Preparedness

So my wife has often encouraged me to brew something that she will enjoy. She has a very particular taste preferences for beers; she only likes a) light fruity beers or b) bourbon barrel stouts over 10%. Being that its Spring (kinda), I thought a light fruity beer would be best. She loves Blue Moon, so I found a couple of recipes that I merged in order to craft this SWMBO witbier (I recently that/s internet slang for "She Who Must Be Obeyed").

We are renting right now, so we have lived in two different places so far. We thought it would be fun to make a beer for each place we have lived in Richmond. Our first was a Brown Porter named after our road, "Old Nuckols" Taddy Porter. Our street now is Quarter Mill, so we decided to call this next one Quarter Milled Wit, which actually fits because most of the grains were not milled. Recipe is as follows:

Vital Stats:
Size: 5.04 gal                            Efficiency: 79.67%                        Attenuation: 78.0%
Original Gravity: 1.060              Terminal Gravity: 1.013                Alcohol: 6.15%
Bitterness: 20.4                         SRM 4.29
Ingredients
5 lb (41.2%) German 2-row Pils - added during mash
4.5 lb (37.1%) Wheat Flaked - added during mash
.25 lb (2.1%) Munich Malt - added during mash
1.0 lb (8.2%) Oats Flaked - added during mash
1.0 lb (8.2%) Rice Hulls - added during mash
6 oz (3.1%) Acidulated Malt - added during mash
1 oz (100.0%) East Kent Goldings (5.5%) - added during boil, boiled 60 m
.75 oz Corriander seeds - added during boil, boiled 5 m
.75 oz Orange Peel - added during boil, boiled 5 m
1 L White Labs WLP400 Belgian Wit Ale
Schedule:
Mash In - Liquor: 4.5 gal; Strike: 164.52 °F; Target: 154.0 °F
Rest - Rest: 60.0 m; Final: 154.0 °F
01:48:17 Batch Sparge - First Runnings: 0 gal sparge @ 168.0 °F, 15.0 m; Second Runnings: 3.71 gal sparge @ 185.0 °F, 15.0 m; Total Runoff: 7.0 gal

Brew Day
Everything went relatively good, with a few minor issues. My mash tun has been leaking since I got it. Luckily I discovered this problem before doughed in the grains. I messed with plastic spigot a few time and maybe said a few curse words. Finally, a quick trip to Original Gravity, my local homebrew shop, solved that problem for the most part.

The trip set my time back quite a bit (few hours)... the sun was pretty much gone when I was done. But eventually, I was mashing in with the grains. I had trouble getting a consistent mash temp, which is an issue I will have to solve for next time. The rice hull addition really helped prevent a stuck mash with all the unmalted wheat and oats, but the draining was still very sloooooow. Took a lot longer than expected. This was also my first beer with real water additions to maintain mash pH and correct for water flavor, so I did some acid malt, calcium chloride, and gypsum additions. I do not have a pH meter, so I will have to see how it turns out. Took my gravity reading at was close to target (little did I know...).



Finally I reached the long awaited boil; a time a relaxation and calmness. Probably one of my favorite parts of brewing, because I actually get to sit down and chill out. This boil was great, and I was able to chill down very quickly with my chiller (despite hotter than average ground water). Hit my volume numbers right on the money.

Then I took the hydrometer reading and got a whopping 1.060! Much higher than my targeted 1.054. Probably due to impatiently checking my refractometer too quickly (it has to cool down when you put hot wort on it). All in all, it just means more alcohol, so WOO! Just have to adjust for the next time.

Brewing seems to never be without minor crises and issues, but as my wife reminded me... its supposed to be fun. At least I got to have one of these after.

                                                      Old Ironsides California Common

AHA Best Beers of 2013... for me.

I recently received an email from the AHA regarding the Zymurgy's best beers of 2013. The email provided a link to pick your favorite 20 beers of the year. I have never done anything like this before, and have only really kept a mental list of my favorite beers. I decided to give it a try, and with much help from Untappd (https://untappd.com/), I was able to come up with a list a 20 of my favorites for the year.

Honestly, I found this pretty challenging. At time, my rank order is somewhat irrelevant. If anything, my list of more of an honorable mention of 20 different beers that I really enjoyed throughout the year. That being said. the top 5 is probably the closet to an actual rank ordered listing. I have put them in bold. Let me know what you think, I am curious to hear other's opinions and I encourage everyone to, first, join the AHA, and, second, do their top 20 list.

1. Ballast Point Sculpin IPA
2. Stone Espresso Imperial Russian Stout
3. Sierra Nevada Celebration
4. Sierra Nevada Narwhal
5. Selin's Grove Brewery Saint Fillian's Wee Heavy
6. Devils Backbone Schwarzbier
7. Lagunitas Little Sumpin' Sumpin'
8. Hardywood Park Gingerbread Stout
9. Midnight Brewery Purdy Mechanic IPA
10. Anchor Steam
11. Brooklyn Black Chocolate Stout
12. Foothills Peoples Porter
13. Lagunitas Pils
14. Legend Oktoberfest
15. Center of the Universe Slingshot Kolsch
16. Dogfish Head Craft Brewery 90 Minute IPA
17. Strangeways Brewing Blitzkrieg Bock
18. Troegs Troegenator Dopplebock
19. Victory Prima Pils
20. Midnight Brewery Rockville Red

As you can see, its been a great year for Virginia, and especially Richmond beer. Its good time for the city. I should include some honorable mentions such as:

Legend Golden IPA
Midnight Granite Oatmeal Stout
Lickinghole Creek Tripel
Apocalypse Ale Works Wet Hopped Hoppocalypse

Did I leave any out? Hit me up on Untappd! Username:Boitnottmk

Yeast Comparison: The Competition

As mentioned before, my local home brew shop (Weekend Brewer http://www.weekendbrewer.com/) held a competition for the different beers brewed for the ClusterBrew. My dad and I brewed a Smoked Oatmeal Porter for the competition. He used English Yeast and I used California Common Yeast. I listed the details of the beer and the tasting results in different posts. The next step was the competition and here are the results! (For a more detailed listing go here https://www.facebook.com/weekend.brewer.3)

1st Place: The smoked porter with the Cal Common yeast actually won first place! The judges scored the beers in typical BJCP fashion with a 44/50. All judges agreed on a pleasant smoky character that was well-balanced with the other malts. They also mentioned a creamy texture from the oatmeal. The first place prize was a Blichmann floor burner and a $50 gift card to the Weekend Brewer.

The actual burner shown here has unistrut attached to the side of it. This add-on was not included.

3rd Place: The other smoked porter (with English yeast) actually tied with four other beers for third place. All judges a agreed the beer was well-balanced with a light smoke character and specialty malt. 3rd place prize was a $25 gift card to the Weekend Brewer.


After weighing all the results from the taste tests, and most notably, the Competition. I would say this yeast comparison experiment went pretty well. I would also say the base recipe for the smoked porter is a great one. If you wanted to have a really interesting yeast, then go with the WLP810 (Cal Common), but typical English yeast will work as well.

Special thanks to the Weekend Brewer for hosting the Cluster Brew event!!

Yeast Comparison Results

Its been awhile but the results are in. Some of the results we found were quite interesting.

1. Fermentation: a big difference was the lag time for the yeasts. 002 started right away, after a few hours. 810 took a full day to really start, and then, built up slowly to high krausen.

- This may have been due to the hybrid/ale differences in the yeast. One vial is just about enough for a 2.5 gal batch with an ale, but is a bit short for a hybrid, so underpitching may be a culprit for 810.
- Both beers took about the same time to ferment completely, despite differing lag times, maybe a day difference. 810 = slow but steady 002 = fast and quick
- Both beers started at 1.071 and ended up at 1.020 (6.6%). I thought that was pretty crazy, but they are listed as having very similar attenuation rates.

2. Taste Test
- Both beers had a nice dark brown color, with a nicely formed head that persists. Carbonation was right on the money. I don’t have pictures yet, but I will. No real difference in the color, we will have to inspect it more.
- For our mini taste test, we had a few friends come by and try the beers. They don’t really know much about the difference yeasts, so their bias was limited. My dad and I also tried them as well. Initials reactions were that everyone generally preferred the 810. Both beers had tastes of mocha and roast, but to different degrees. The 002 did not express the malt as well, and even left a touch of esters, that do not really balance that well. The biggest difference was the smokiness, 002 having almost no smokiness and 810 having a bunch. The smokiness a nice rounded bitterness, and did not taste like bacon (which I prefer).

3. Results from others
- People have expressed many differing opinions on this beer. There has been about a 50/50 split for people who prefer one over the other. Only a handful of people have claimed that they do not taste the difference between the two.
- An interesting point when talking to others has been their description of the of the smokiness. Oftentimes, people claimed that the 002 beer had more of smoky character. From this, I would basically conclude that the expression of the smoked malt is neither more or less in either beer, but rather, different in both.

Yeast Comparison Experiment: Robust Porter

My local LHBS does an event called a Cluster Brew. Homebrewers around the area all bring their equipment to brew at the shop. Everyone brews a beer on their own system, and months later they do a mini-competition. Whoever wins gets the honorary trophy and bragging rights. The rules for this year’s competition were that you had to use a flaked adjunct.

Aaaaaaanyway, my dad and I thought this was a great opportunity to do some experimental brewing with two (count 'em TWO!) yeast strains. We also kept our recipe experimental as well. We used a 10 gal igloo single-infusion mash, mashed at 154 for 60 minutes, batch sparged. Had a bit of trouble hitting our mash temp, but a second infusion put us right on target at 154.

Here is the recipe

Fermentables
7.0 lb (48.4%) American 2-row - added during mash
2.7 lb (18.7%) Smoked Malt; Weyermann - added during mash
14.0 oz (6.1%) Munich Malt - added during mash
14.0 oz (6.1%) Crystal 40; Great Western - added during mash
14.0 oz (6.1%) Crystal 75; Great Western - added during mash
11 oz (4.8%) Chocolate Malt; Breiss - added during mash
7.0 oz (3.0%) British Black Patent - added during mash
1.0 lb (6.9%) Oats (Pregelatinized Flakes); Briess - added during mash

Hops
1.0 oz (40.0%) East Kent Goldings (5.0%) - added during boil, boiled 60 m
.5 oz (20.0%) Styrian Goldings (6.0%) - added during boil, boiled 30 m
.5 oz (20.0%) Styrian Goldings (6.0%) - added during boil, boiled 15 m
.25 oz (10.0%) East Kent Goldings (5.0%) - added during boil
.25 oz (10.0%) Styrian Goldings (6.0%) - added during boil

We used our immersion chiller to get down to 68F. We decided then to do a split batch (2.5 gallons each) with different yeasts. WLP810 - San Francisco Lager and WLP002 - English Ale Yeast

What we both did
-We each took home 2.5 gallons.
-Both pitched one vial of respective yeast.
-No starter (we entered at the last minute, didnt have time)
-Both held our beers at 62F for 5-7 days
-Both bottle conditioned with appropriate priming sugar rates, based on style

What we did differently
- Dad had WLP002, I had WLP810
- Dad cold crashed after fermentation ended. I did not
- I did a diacetyl rest at 70F, dad did not (i dont think this really had an effect at all)
The results will be a second post... this one got really long.

BrewPub vs Tasting Room

Recently, I visited Legend Brewing Company in Richmond. Legend is on the opposite side of the city for me, so I rarely go there.While I was enjoying some great beers of their's (Pilsner, Tripel, and Oktoberfest come to mind) I started thinking about the the pros and cons of brewpubs vs tasting rooms. Each model plays a key role in the craft beer community.

Virginia State Bill 604 (SB04), a law passed last year, basically allowed craft breweries to sell pints and pitchers without having to sell food. Traditionally, before that law, you had to have a restaurant with your brewery in order to sell beer by the glass. If you look at some the older breweries around Virginia, you can see this trend (i.e., Blue Mountain, Legend, Extra Billy's). However, many in the brewing community opposed this rule, and for good reason.

One of the main reasons probably centers around business and money. It is much easier to grow your brewing business if you do not have to worry about running a restaurant. Before SB604, if you did not want to open a restaurant with your brewery, then you were limited to small tastings at the brewery, growler fills, and keg/bottle distribution. Having the extra power to sell pints at your brewery, makes for a much easier sell for your beer. People are much more likely to purchase bottles from you after having a few (I know I've been there). Money for the pints and money for the additional bottles/growlers.

A smaller benefit, but still important, could be space. Brewpubs have to dedicate space and tables for restaurant seating. Unless they have unlimited money, it is hard to have areas that are solely dedicated to just enjoying the beer. Obviously, there would be a bar, but without a restaurant, you dedicate the entire space for enjoying the beer. This also free people to roam around more, meet people, and take their beers with them.

SB604 has also been great for another key small business, food trucks. I would guess that running a food truck is a lot about finding places where many people congregate. What better place than a brewery with some tipsy, hungry people? It seems that the tasting room breweries have a food truck at least once a week. Hardywood Park even hosts frequent events dedicated to food trucks. Of course, I have not looked up statistics about food truck popularity in Virginia, but I bet that it has risen after SB604.

No doubt SB604 has done a lot for craft breweries in Virginia, but the brewpub model still plays an important role in craft beer. Most of the differences in the two models comes down to ambiance or atmosphere. In a brewpub, customers have the option to sit down for dinner. Like all restaurants, there is a server, and customers can enjoy a pint while eating. They do not have to order food from another company. Seems like small difference, but if the goal is to go out with a few friends or family, then people do not want to run back and forth for food. They get to sit, relax, and have someone else bring you beer and food.

The brewpub will always have food. However, the tasting room might not. People feel a lot more tipsy with four beers on an empty stomach than on afull stomach. This also helps business because people probably stay longer if they have food. I volunteer at Midnight Brewery in Goochland, and I can guarantee that people stay longer when there is a food truck. If you have a restaurant, then your costumers can always order food. You also get that additional income on your food, the added benefit of people who are not drinking beer, but still getting food.

While each model has its own benefits, they are both unique and serve a key purpose in the growing craft beer market in VA. If I want a few beers, maybe some food, and plan to walk around and meet people, I'll find a  tasting room brewery. If I want to go somewhere, sit down and have everything brought to me, then I'll go to the brewpub. All comes down to preference.

Commemoration Beer

Recently, my dad and step-mom had to put down their Golden Retriever, Molson. I lived there for a little bit, and he was the best dog ever. Always excited to see you, not too rambunctious, and just an awesome companion.

His passing got me thinking about how to commemorate or remember someone. Some people might use artistic expression with poetry, writing, or art. As a homebrewer, what better way to commemorate someone than with a hand-crafted beer.

Beer is my art form. It allows me the same artistic expression as someone doing a painting or writing a poem. Beer even goes further, because of the repeatability. If I craft a beer to pay tribute to someone, then every time I brew it, I will remember that person.


A tribute beer should come with a great deal of consideration. I think the beer should have qualities that remind you of the person or animal. For Molson, he loved to hang out when we were outside making  beer, and he was also very calm and relaxed. I think a golden, low-hopped, session beer would be perfect for remembering Molson. Molson was not a fan of hops, so I wanted to keep the recipe malt forward. Here's what I drew up:

Recipe: Golden Molson

Batch size: 6 gal
OG: 1.054    
FG: 1.014
IBU: 20
ABV: 5.3%

Ingredients:
3 lbs Briess Golden Light DME
2.5 lbs Briess Wheat DME
1 lb Munich LME
1.5 lbs Crystal 15L (steeped)
1 oz Golding hops (60 min)

Safale US-05 dry yeast


I discussed this idea with my wife, and she mentioned a very important point. The commemoration beer should represent what YOU remember about the person or animal. You should try to generate a recipe that represents your relationship. Another person's beer may be completely different.

I plan to brew this pretty soon, and I will be sure to give a toast to Molson for every bottle.