Taking some time off

I haven't posted in some time, simply because I got a little bummed out from the last brew session. I need to post some pictures of this awful day. Actually, the past three brews have not turned out, and I have ended up pitching all three. As mentioned in previous posts, the American Amber never carbonated. Since I did not have my Co2 system operational at the time (or still), the beer was left in the bottle for several months, and ended up not tasting good on trial.

Then the previous two batches, done the same day, had a security violation: something was not sanitized. This resulted in mold growth in the fermentation carboys.

After this, I decided to take a break for a while. I have spent my time tasting different and various beers, getting some ideas on what I would like to try next time I brew. The family is off at the in-laws for a couple days, and I'm thinking about doing a small batch Mr. Beer, just because I have one sitting around. I am hoping that this will kick-start my enjoyment of brewing once again. I certainly enjoyed BTV 26, what I think has been their finest episode to date (in a series of many fine episodes). That episode alone makes me want to jump back in, though I do have some cleaning and sanitizing to do before that happens. Thanks BTV!

Cheers!

- Tom.

Dual batch and bad yeast

A couple weeks back I ordered two kits from Northern Brewer with a bunch of kegs and supplies as well. Then my son was born, and we couldn't find a good weekend to get the brews started and completed. Three weeks later, we've got them in the carboys. However, there was a small problem with the yeasts. The night before we brought them out of the fridge, smacked them around... but they never expanded. So the wort is in the carboy, and I'm giving the yeast another day in the warmth, hopefully to excite the little guys a little. I am pitching it tonight regardless, and we'll see what happens.

These two brews will be the first in the new keg system, here in four and six weeks. The four week is the NB Breakfast Stout, to which I add some unsweetened chocolate to make a Chocolate Stout with. The six week is the NB Raspberry Wheat. Together they make a really nice black and tan. The Raspberry OG came in at 1046, the Stout at 1050. We'll update on these after I add the yeast.

- Tom.

Building the dream: kegging your homebrew

I am slowly beginning to piece together the parts necessary for kegging my homebrew. A couple weeks back I picked up four used kegs from Northern Brewer, along with a cO2 distribution system for the four kegs and a temperature regulator. Next week I will be purchasing the faucets, Co2 tank and dual distributor, then shopping for the freezer to turn into the dispensing unit. I have the next four weeks to get all of this put together before my next batch of beer is fermented and ready to carbonate. Col has been very much on board with this expedition, and the first batches ready should be a couple of her favorites. More to come with some pictures.

- Tom.