Hello and thank you for being patient. What’s new? Quite a bit. As I have neglected posting any information we have been extremely busy in both brewing new types of beer, more on this later, upgrading equipment, and cultivating and watching the hops grow.
In the past month and a half one of the Brewbarons, the supposed founder of the Brewbarons, came into town to visit. With Jeffrey in for three weeks their was much drinking and some brewing. We brewed a Brewbaron 7 Day Best which is a complex beer that can be in your glass in seven days. We had a little of patience and waited 10 days and it was delicious but this beer definitely got better the longer it conditioned. We have since brewed it again. The beer is a light beer with a strong alcohol and hop bite at the end. One of the better lawnmower beers we have brewed.
Some other beers we brewed were a Belgian Tripel which blew the top off of the fermentor, a breakfast stout and a Kolsch. With in the mix we brewed the Innkeeper and finally drank the Irish Mild which was also a very smooth and enjoyable beer. All of thee beers have been brewed as extract kits and with yeast starters.
We are now ready to make the transition from extract to all grain brewing. What does this mean? The biggest difference is we now have more control over the recipe ad we can now brew beer and tweak the different variables. Since we have started using a yeast starter, which simply is a larger batch of yeast, the flavors are much more intense, I will tell you why in a future post, the beer is more complex and smooth. This is one of the biggest changes we have made along with ninety minute boils. These few changes along with using a wort chiller.
The equipment changes are all being made for all grain brewing with the exception of the two-stage wort chiller. We now have a 50 quart mash tun, a 15 gallon brew kettle and a two phase double wort chiller. We have purchased a larger and more powerful burner which should make the brewing more economical and much faster as we can bring the wort and water to a boil quicker than ever before. These are a few changes we have made to allow us to brew better and more tastier beer.
In the next post I will go over our first all grain brew day, give you some idea of our brewing schedule. I will also be adding a newsletter to the we4bsite. You will be able to sign up for the newsletter and it will automatically be sent to you. We will cover cooking with beer with recipes, history of beer including styles and general information on brewing. All we will need is your first name and your email address and you will start receiving the newsletter. So be patient and relax and have a homebrew!! JMB
