Brewing outside in the spring - MUST HAVE!

When possible, we try to brew outside. You have to admit, it is usually rather pleasant to sit around in comfortable chairs, sipping homebrew and watching your beer in the fresh air. Plus if you are using a propane burner setup, you have to provide ventilation. Here is another tip:

If you are brewing outside in the spring-time, cover your brew pot with a wire-mesh lid. Normally you do not cover (or at least we do not cover) our pot when boiling. However, all day we were watching the sky as small seed pods of different trees came gliding down from the branches, perilously close to becoming part of our brews (think Apocalypse Now, with helicopter seeds and 'Ride of the Valkyries'). Easiest solution is to go to a cooking store and purchase a large mesh lid, which is usually used in the kitchen to cover a skillet when cooking greasy foods. It's also called a spatter guard. This will catch any seeds, but will also allow steam to escape. Good idea, Steve!

- Tom.

Brewing April 24, 2010

On Saturday we got together and brewed three batches of beer. The reasoning behind so much brewing, is that both Phil and I are preparing enough beer to last us through the next few delicate weeks, when both of our wives are expecting to give birth. Phil wanted his done and possibly kegged in the next two weeks, because Jen is due May 6. He brewed a specialty kit from Northern Brewer, the Twisted Enkel Blond. Mine... well, I would like to have it spend four weeks in the fermenter, two weeks in the bottle carbonating, and then at the end of June or early July, have a beer garden party with these two batches. Col is not expecting until mid-July.

So I brewed an American Amber Ale and an English Pale Ale (courtesy of Northern Brewer). Both fine summer ales, not too rich or filling, so that I should be able to enjoy them both through the end of August or September, when the weather starts to turn. As soon as they are bottled in June, I'll focus on making a late summer/early fall beer (a wheat or Scottish shilling) in one carboy, and reserve the other carboy for a heavy fall or early winter (like an Octoberfest or Stout).

The English Pale came in at a higher OG than expected, 1060. It was supposed to be around 1050, and some water was added prior to airlock to bring it up to a full five gallons, so we will do a gravity reading again at bottling. The American Amber came in at an OG of 1052, which was spot on. Both brews should be ready to bottle on June 5th, with quality tasting to occur on June 19. After that, it's bottom's up!

- Tom.

Preparing for the brewing

Cleaned out a lot of space in the garage for all of the empty bottles and brewing equipment. Moved a spare bookcase and desk into the garage, and got my carboys soaking with some cleaner so they are ready for the weekend.

We're going to try something different on the procedure this time. It always seems that when we get together, we have trouble remembering or deciding what steps need to be done, and at what times. We also have a problem of 'too many cooks in the kitchen,' and occasionally too many beers in the system (read: we drink too much when brewing). So this time, we are going to post on a large board the steps, times and what needs to happen, and mark things off as we go. This means a little more prep time than usual. Past brews have been slightly unorganized, with a lot of reading while we should be doing. We are also going to put one person in the 'Master Brewer' spot. Whomever is performing the brew, will become the Master Brewer, and make all final decisions. This will allow one person to dictate what happens to their own beer, regardless of the suggestions made by others. This will be helpful as we move into creating our own recipes for brewing, which I hope to do soon.

We'll see how this process goes, and how the two beers turn out.

- Tom.

Kits have arrived

Wouldn't you know it... the day that my two extract kits arrive from Northern Brewer, I get the weekly newsletter telling me that this week only, I can take 10% off my entire online order. You're about five days too late...

Now need to plan on which date to brew these two. I'm thinking about brewing both batches on Saturday, April 24, to be bottled on Saturday June 5, and carbonated and ready to drink on July 3. I will begin testing said brew on June 26 for flavor and carbonation.

- Tom.

Getting the beer flowing...

Recently I've been really getting into the blogging mood, and am currently working three (including this one) different blogs, that have nothing to do with each other. This one came to me just a few minutes ago after checking my Facebook account.

I had posted last night that I was ordering two extract kits to make and have ready two months from now. Col and were talking about having a tasting party at our house over the summer, and with the two beers that I already have, and two more, this should be a decent party. You see, I created my 'Year of Beer,' an organized plan to never be without the suds. This got me a little more focused on crafting a decent beer, along with a couple friends, Boone and Phil. I began rating more microbrews, keeping notes, purchasing equipment, and with Phil and Boone, started sharing all of our ideas, equipment and processes whenever we get together to brew.

A few people have replied to my Facebook post, and I'm realizing that there are many of my friends, or spouses of friends, who also homebrew. So my idea is that we are going to start a little club of homebrewers. I know there is already one in Lawrence, Kansas (where I am currently situated), but why not create one just among friends? To share our knowledge, equipment, and beer!

So here is the start of my blog on beer. Huzzah!

- Tom.