Posts Tagged ‘Beer Names’

Summer Blues

Jul 12, 2010

Just like my last post, I have the blues.  Only now it’s the middle of summer.  The beer closet is all but empty.  I brewed a summer beer and an IPA around March and I am down to just a few bottles of each.  I still have several Old Ales, Imperial Stouts, and three or four of the Number 8 aging.  I brewed a summer Saison a month ago and I have yet to bottle it.  I know, the adequate brewer has turned into the lazy and depressed brewer.

The summer beer from March was an interesting brew and one that I really am proud of because I made up the recipe once again, and once again it is good.  I used flaked wheat, oats, barley, and corn as steeping grains and all my fermentables came from extract.  The flaked grains came out of the steep looking like gruel and smelled like they would be good with a little salt and butter.  The resulting beer is super-hazy, highly carbonated, and light, much like a Belgian Wit.  I used the Wyeast French Saison yeast and gave it plenty of sugar for carbonation.  While bottling it, I started thinking of what to call it and the words Gruel Summer came to mind in the form of the song Cruel Summer by Bananarama.  Yep, that tells my age right there.  I laugh every time I think of it.

The IPA that I made in March is dark and hoppy.  I wanted to make a dark-colored IPA and little did I know at the time that the Cascadian Dark Ale or whatever they are calling this “new” style would be all the rage.  I haven’t followed many of the brewing podcasts or publications lately.  I mentioned that I am now the lazy and depressed brewer, right?  Anyway, the dark IPA idea worked great in theory, but the resulting beer is not all that good.  I used all extract, as it was too cold out and I was just plain lazy by not at least doing a partial mash.  I used a whole bunch of hops that I don’t remember and the Safale US-05 yeast.  The beer is darker than most IPAs and quite bitter with a good hop aroma, but overall it’s just not that good.  I’ve drunk most of them, but that’s typical and not indicative of flavor in my house.

So okay, I have boo-hooed enough for today.  I’ll try to post more… when I brew more.

The Adequate Lazy and Depressed Brewer

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All-Grain Brew Review

Jul 14, 2009

My first two all-grain batches have turned out well and the verdict is still out on a third.  There are some things I will change, but all in all, I have enjoyed all-grain brewing.

The main things I wish I could change about the process are location and chilling the wort.  I don’t have a covered patio so I am at the mercy of the unpredictable KY weather.  I am tempted to move to the garage but I’ve been spooked by stories of carbon monoxide poisoning even with the garage door open, so I may not try this.  Maybe I’ll get a carbon monoxide detector.  Chilling the wort is another thing that I need to reevaluate.  Right now I am using a big metal wash tub and lots of ice.  In the fall or early spring it works okay, but in the heat of summer it takes a very long time… and a lot of ice.  I plan to get an immersion chiller before the next batch but I need to get new hoses.  My garden hoses are in poor shape and the connections leak.  The last thing I need is garden hose water spraying into my kettle as it cools.

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Old 49er

Jul 6, 2009

Almost three weeks ago I brewed a recipe for an Old Ale from Jamil Zainasheff’s book Brewing Classic Styles.  I had to substitute the hops and I had to supplement the grains with some dry malt extract (DME) because my mash tun cannot hold all the grain to make such a big beer.  But, I did get my hands on some black treacle.

I used the Wyeast #9097 Old Ale Blend with a big starter and man, this thing went off like a rocket the next day.  I really thought it was going to blow out the blow-off tube.  I have to admit that I did let it get a little warm (78 F) during fermentation, as I was lazy and didn’t set up any kind of cooler. 

The Old Ale Blend has as Wyeast says on their website, “an attenuative ale strain and a Brettanomyces strain” so I am excited to see how this one develops over time.  I will have to try a few along the way to see what changes as the Brett eats away at the sugars that regular ale yeast cannot eat.  I was somewhat concerned about introducing Brett into my brewery and I considered buying new plastic parts as I have read that Brett can be hard to get out of some plastics.  But in the end, I’m just going to continue brewing as usual, using all the same equipment for all batches, with the exception of marking the fermenter that was used.  I think I’ll mark a “B” on this fermenter, just in case something does come back to haunt me.

Oh, and the name of this post and the name of the beer come from the batch number.  I have brewed 49 batches of beer since 2005.  It seems a lot of Old Ales have the word old in the name so it was either Old 49er or something silly like Old Something or Other.

The Adequate Brewer

An English Valentine

Feb 23, 2009

 This Valentine’s Day I brewed yet another English bitter.  This time it was planned to be a Premium or Best bitter and it actually turned out to fit the style.  There’s the style dilemma again, but I wanted to make something along the lines of Fuller’s London Pride and from what I’ve read, that’s the style in which Fuller’s places the beer.  At least it’s a good place to start. 

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Beer for Christmas

Dec 31, 2008

My wife and I decided to give baskets of homemade or locally-made items this year for Christmas.  We both believe that small businesses need the patronage any time of year, but especially these days.  Plus there is nearly always a certain connection made when you can shop and purchase items directly from the person that made the item. bourbonbarrelstout

For the baskets to give to my sisters and in-laws, my wife made crocheted wash cloths to go with locally, handmade soaps.  We added locally made salsa and chips, and of course, my beer.  I included my Heartbreak Motor Oil stout which I simply renamed Bourbon Barrel Stout so as to not really freak out the in-laws with the name.  Some might not understand.

All was well received and of course everyone had to ask who made what, how was this made, and where to get more of such and such, so this is also a great part of handmade gifts.  I hope to continue this type of gift-giving in the future…

The Adequate Brewer