|Fair head retention and lacing. I had to have a sip before snapping the picture.|
Tuesday, March 31, 2015
Friday, March 27, 2015
Pa's Video Board Lager is a beer Andy and I have brewed the last two years in his memory around his birthday on November 1 to serve at our family Christmas party. This year I also brewed a beginner version for Learn to Homebrew Day which fell on Pa Chalifour's birthday. I have been waiting to do a side-by-side tasting to compare the two beers.
|Extract ale version the left, all grain on the right.|
The version I brewed with Andy used an all-grain brewing method with no malt extract. We milled and mashed the Belgian barley, converting the starches in the grain to the fermentable sugars that became the alcohol in the beer. We used WY2112 California Lager liquid yeast, and I made a large yeast starter to make sure there were more than enough yeast cells to give the beer a clean and crisp lager taste. I also adjusted the water chemistry of the water we used to mash and sparge. After fermentation was complete the beer was kegged and force carbonated with CO2 from a tank.
Tuesday, March 24, 2015
The second major festival run by BeerAdvocate, Extreme Beer Fest (EBF) features beers that Beer Advocate describes as:
"Extreme Beer Fest is the ultimate throwdown of craft beer creativity. Join us as we celebrate brewers who push the boundaries of brewing and raise a fist at the norm. Minds will be blown. Palates will be inspired. Prepare for epicness."
Wednesday, March 18, 2015
| Three hop additions, 60 minutes for bitterness, 10 minutes for flavor, and at flame-out for aroma.|
Monday, March 16, 2015
The beer poured copper in color; much too dark for a pale ale. There was no discernible hop aroma from what was supposed to be a hoppy beer. The taste was overly metallic. It was like licking an Easton. Brewed in late November, the beer shouldn't have spoiled. The likely culprit is old malt. Specifically, the crystal malt I steeped. Before I bought my grain mill, I ordered my malts pre-milled, and once grains are milled their shelf-life decreases dramatically. In hindsight swapping out un-milled Special B for old pre-milled Caramel 120 malt saved my Irish Red.
Thursday, March 12, 2015
|Checking out the color of the wort after the mash.|
Andy's Cabot Street Red RIPA had a fair amount of flaked rye. From what I recall the spiciness of the rye worked nicely with the sweet caramel malts which gave the beer it's red color. Anticipating that Andy would design a hop forward beer, I sought to make a more balanced brew as a counterpoint. For Curt's Red Sock IPA I used English Pearl base malt, similar specialty malts that I had used in a previous Irish red, and London Ale 1318 yeast to give the beer a fruity finish.
Sunday, March 8, 2015
|Really impressive clarity.|
The beer pours medium copper in color with a small, mousy white head. The low carbonation level contributes to the small head. To compensate this is a beer that benefits by being poured a little more violently. Instead of pouring along the side of the glass, pouring the beer in the middle causes the head to rouse. Not unlike how real ale is almost sprayed out of a beer engine. The beer has brilliant clarity for a beer that was unfiltered and is quite bright. The S-33 dry yeast gave the beer a perfect appearance.