Beer, beer, beer!
Jan. 17th, 2010 09:34 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
spiderplanetToday has been a busy day.
We bottled the Mead, which is several months in the making now. It was one of the first recipes we did, and that was before I started making sure I had the brewing dates recorded. Anyhoo, it's bottled in some lovely blue bottles that were for sale cheap at Midwest. Four of the bottles are "still mead," which means they are not carbonated. A few of you are averse to carbonation, it will be ready sometime around Marscon and we will be bringing some with us.
Bottling frees up a secondary fermenter, so the Java Stout moved to the secondary. It has a really beautiful color, it's one of the prettiest beers I think I've seen.
Moving a beer to a secondary frees up a primary fermenter, so there was brewing. The plumber who put in the bathroom fixtures uses a small freezer to make lagers, he just keeps the thermostat set high enough so that the lager stays at around 45 degrees Farenheit, consequently, I assumed that was the right way to make lager. But then, see, It turns out that Minnesota is naturally cold in the winter, and we have a small closet in the basement that's underneath the outdoor steps and it gets quite cold in there. Hmmm.... Hmmm.... However would a person take advantage of such a feature? Hmmm....
The Wurtzberger Maibock will do very well in there I think.
The current inventory is:
Primary - Wurtzberger Maibock
Primary - Liberty Cream Ale/Butterbeer
Secondary - Java Stout
Secondary - Hex Nut Brown Ale
Secondary - Irish Red Ale
Bottled - Mead - ready 2/15
Bottled - Grand Cru - ready 1/28
Bottled - Taddy Porter - ready 1/20
And in the fridge, there's a tiny bit of Cream Stout left, and some Trappist.
All in all, there's around forty five gallons of beer in the house.
It is my humble opinion that both the Trappist and the Grand Cru are enjoyable Belgians, but the Grand Cru is a little better. Both are very good and neither one could be reasonably compared to anything that ends in "udweiser," or "chlitz," one is just a little more balanced, I think - though that might be a minor difference of preference.
You people should come by and socialize so that we can show off the awesomeness that is homemade beer.
We bottled the Mead, which is several months in the making now. It was one of the first recipes we did, and that was before I started making sure I had the brewing dates recorded. Anyhoo, it's bottled in some lovely blue bottles that were for sale cheap at Midwest. Four of the bottles are "still mead," which means they are not carbonated. A few of you are averse to carbonation, it will be ready sometime around Marscon and we will be bringing some with us.
Bottling frees up a secondary fermenter, so the Java Stout moved to the secondary. It has a really beautiful color, it's one of the prettiest beers I think I've seen.
Moving a beer to a secondary frees up a primary fermenter, so there was brewing. The plumber who put in the bathroom fixtures uses a small freezer to make lagers, he just keeps the thermostat set high enough so that the lager stays at around 45 degrees Farenheit, consequently, I assumed that was the right way to make lager. But then, see, It turns out that Minnesota is naturally cold in the winter, and we have a small closet in the basement that's underneath the outdoor steps and it gets quite cold in there. Hmmm.... Hmmm.... However would a person take advantage of such a feature? Hmmm....
The Wurtzberger Maibock will do very well in there I think.
The current inventory is:
Primary - Wurtzberger Maibock
Primary - Liberty Cream Ale/Butterbeer
Secondary - Java Stout
Secondary - Hex Nut Brown Ale
Secondary - Irish Red Ale
Bottled - Mead - ready 2/15
Bottled - Grand Cru - ready 1/28
Bottled - Taddy Porter - ready 1/20
And in the fridge, there's a tiny bit of Cream Stout left, and some Trappist.
All in all, there's around forty five gallons of beer in the house.
It is my humble opinion that both the Trappist and the Grand Cru are enjoyable Belgians, but the Grand Cru is a little better. Both are very good and neither one could be reasonably compared to anything that ends in "udweiser," or "chlitz," one is just a little more balanced, I think - though that might be a minor difference of preference.
You people should come by and socialize so that we can show off the awesomeness that is homemade beer.
