I've got a huge day of kegging and bottling today. I've got a Saison, Dry Stout, and Irish Red that I plan to keg and bottle this weekend. I normally would avoid bottling, but with competition season coming up, I want to be sure I've got something that I can send in.
I think that my next brew is going to be Mike Rogers' Wit. That thing was awesome.
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After spending the past year+ challenging myself to keep my fridge full at all times (3 kegs) and succeeding for the most part.... I've decided that my next personal challenge is quality rather than quantity.
ReplyDeleteI brewed a lot of different styles last year and most came out rather well. But I never took the time to perfect any one recipe. Starting this weekend I am going to make an American Pale Ale and just experiment with it over and over to see what small changes do for the characteristics. When I get it where I like it I will lock it in as one of my house beers.
The yeast starter is growing as I write this (using WLP001 California Ale yeast) and the weather looks like it will cooperate for a beautiful spring brew day tomorrow!
Cheers
Lee, Sounds like you better get Keggin & Bottlin. Kevin, I see you are in facebook and now here. It would be great to see you at the monthly meeting to sample your Beers.
ReplyDeleteMike's Wit was Awesome. So, was his IPA that he's making for his Father in law. Mike's trying to get close to a Two Hearted Ale.
I see where you're coming from, Kevin. I brew mostly three gallon batches now...it's hard to brew as often as I'd like at the five to ten gallon level. Don't get me wrong, I still like to knock out a ten gallon batch every now and then, but my ultimate goal is to perfect the recipe (as Kevin suggests) so that I can have 10 gallons of great beer rather than something drinkable.
ReplyDeleteAnd…ditto on Ron’s comment…we’d love to see you at a meeting sometime, Kevin.
I'm slowly gathering my equipment to get away from extract brewing and go all grain.I have thought several times to do what Kevin is saying and just work on one style at a time until I get it just the way I like. Right now I have an American Light Ale bottled that I brewed as an experiment for my family of light beer drinkers didn't turn out as good as i hoped, seems to have a slow fermentation. I also have an American Pale in the secondary, now came out pretty dark. I call it Chaos Pale Ale because of all the craziness that was going on during the brewing. We'll see how it turns out.
ReplyDeleteSteve and I knocked out 20 gallons Saturday. Brewed Jamil’s ESB and a bastard, kitchen sink beer with all of the extra grain we had in the house (26 lbs pale malt, 2 lbs rye malt, 3 lbs flaked rye, 2 lbs caramel wheat, pound of crystal 40) and the rest of last years homegrown hops (8 oz centennial, 1 oz nugget, 4 oz centennial). Both are bubbling away nicely.
ReplyDeleteJason...There's always craziness on brew day...embrace it!
ReplyDelete