I carbed and tapped the 090701 Geordie Ale tonight. The flavor is pretty good, but I can taste the influence of that roasted barley in the brew. I'm not sure it's totally what I want in this brew but we'll see how it matures. So far it hasn't stopped me from having a few pints.
This brings me to another issue, one having to do with the sophistication of my palate. (Or lack of same.) As I was tasting this batch and trying to put my finger on what was different in my perception of it versus the previous two batches, I found it hard to pinpoint the flavor I was trying to identify. Eventually I settled on the roasted barley because frankly there's an overtone of "burnt" to it that I recall from handling that barley yesterday.
It's not a bad taste, it's just there to experience and I don't recall it being there before. I think I am going to have to get some sort of training for identifying the flavors in the various brews I'm experiencing. I believe there are some hop-tasting kits out there, maybe something like that that also provides the "malty" and "roasted" tastes as well.
Monday, July 27, 2009
Geordie-Boy: Up with the sun
On my way out the door this morning, I checked on 090702 Geordie-Boy and the krausen was in full swing, so evidently pitching onto the 090701 yeast cake is working just fine.
Sunday, July 26, 2009
"Good night, Geordie-Boy"
Today was a day of experimentation in the brewing process.
Kegged: 090701 Geordie Ale
I tried something different with the 090701 batch of Geordie Ale. Both previous batches were 7 day primary/4 day secondary (or so) with a gelatin addition at secondary for clarification. This batch went into primary back on July 11, which means it has been a 15 day primary. I decided to take it straight to keg without fining, partly because the tap is empty but also because I want to see if the gelatin makes a difference to me.
The FG came in at 1.019. That is much higher than the recipe prediction, which is 1.013. The flavor of the sample was good though, and remembering that this batch started at 1.046 instead of 1.043 as planned, I think it will be fine. I wonder if not racking to secondary contributed to a stop in fermentation. It's in the keg cooling now, and I'll carb it tomorrow and see what we have.
Brewed: 090702 Geordie-Boy Ale
While we were in Gatlinburg last weekend, there was some discussion of the F&H recipe database and what innovations might be planned as the brewery matures. Amy made an offhand comment about using unusual ingredients as a way of making Fork and Hay a little different. Somehow, that line of conversation resulted in the idea of using grits in a brew. Yes, grits.
I did a little research (read: I Googled it) and found that the idea wasn't very far-fetched at all. Early American brewers used corn grits as a grain in their beer and evidently Yuengling still does. In most homebrew recipes, grits have been replaced by flaked corn, mostly for simplicity's sake: flaked corn is already gelatinized, meaning the starches have been made available for conversion, whereas grits require cooking before they are ready for use in a mash. Some brewers recommended that it would be possible to use instant grits (as they are also gelatinized), but as I was reminded repeatedly, no self-respecting Southerner uses instant grits (even if he is a "yute.") I figured that "quick grits" would be a reasonable compromise between authenticity and convenience, since they pass the "Amy test" of grit acceptability.
The original Geordie Ale recipe calls for 1 pound of flaked corn, so I created a variant of it and substituted 1 pound of quick grits. Something about this idea reminded me of The Waltons, so I named the variant "Geordie-Boy."
I weighed them dry and then added about 6 cups of water to hydrate them. I microwaved the mix for about 6 minutes to get everything going, then added the gelatinous goop to the mash tun before the remaining grain bill:
If this works out and I decide to do it again, I need to add considerably more water to the grits when preparing them. Even after adding them to the 170 F strike water, there were pretty sizable clumps (or maybe "clods" would describe them better) that I struggled to break apart. I got them mostly separated and added the remaining grain as usual. The mash lost about 2 degrees over the hour interval, so there was no unusual thermodynamic impact from the grit usage vis-a-vis flaked corn. In fact I have to believe it was a net positive, since the dry grain went in at ambient, about 78 F, while the goop went in at about 160 F.
Once again I tried to pay more attention to water volumes. I didn't adjust the volumes suggested by BeerSmith based on the experience from my last batch though, because I wanted to see if I got the same behavior. I did. Actually I started the boil with 7 gallons, a little more than the last batch, probably because of the volume of liquid introduced by the prepared grits. I boiled in a similar manner as before, waiting until I was down to the predicted pre-boil volume before starting the clock and adding the hops.
I repeated the wort cooling experiment from the previous batch as well, with even better results. This time I went from flame-out to under 80 F in only 9 minutes. I think the difference was that I agitated the wort with the immersion chiller pretty well constantly, which served to put more wort in contact with the heat exchanger during any interval, while also aerating the wort somewhat. (I really got after it - swirling clockwise then counterclockwise, bouncing the IC up and down, etc.)
Once the wort was around the same temperature as the hose water (78 F) I dumped about a pound of ice into the large pot in which the boil pot was floating. This rapidly took the wort down to below 72 F and made it suitable for pitching. I didn't time it but it wasn't more than about 5 minutes to get there.
The other experiment for 090702 was that instead of using a new yeast smack pack, I pitched directly onto the yeast cake I had remaining from 090701. In fact, I poured the wort directly into the same carboy without washing the yeast or anything. There are conflicting opinions on the best way to reuse yeast, and the method I used is recommended if you're going to make the same recipe again or a darker beer. It's supposed to result in quicker and more vigorous fermentation so I will be keeping a close eye on things this evening.
Kegged: 090701 Geordie Ale
I tried something different with the 090701 batch of Geordie Ale. Both previous batches were 7 day primary/4 day secondary (or so) with a gelatin addition at secondary for clarification. This batch went into primary back on July 11, which means it has been a 15 day primary. I decided to take it straight to keg without fining, partly because the tap is empty but also because I want to see if the gelatin makes a difference to me.
The FG came in at 1.019. That is much higher than the recipe prediction, which is 1.013. The flavor of the sample was good though, and remembering that this batch started at 1.046 instead of 1.043 as planned, I think it will be fine. I wonder if not racking to secondary contributed to a stop in fermentation. It's in the keg cooling now, and I'll carb it tomorrow and see what we have.
Brewed: 090702 Geordie-Boy Ale
While we were in Gatlinburg last weekend, there was some discussion of the F&H recipe database and what innovations might be planned as the brewery matures. Amy made an offhand comment about using unusual ingredients as a way of making Fork and Hay a little different. Somehow, that line of conversation resulted in the idea of using grits in a brew. Yes, grits.
I did a little research (read: I Googled it) and found that the idea wasn't very far-fetched at all. Early American brewers used corn grits as a grain in their beer and evidently Yuengling still does. In most homebrew recipes, grits have been replaced by flaked corn, mostly for simplicity's sake: flaked corn is already gelatinized, meaning the starches have been made available for conversion, whereas grits require cooking before they are ready for use in a mash. Some brewers recommended that it would be possible to use instant grits (as they are also gelatinized), but as I was reminded repeatedly, no self-respecting Southerner uses instant grits (even if he is a "yute.") I figured that "quick grits" would be a reasonable compromise between authenticity and convenience, since they pass the "Amy test" of grit acceptability.
The original Geordie Ale recipe calls for 1 pound of flaked corn, so I created a variant of it and substituted 1 pound of quick grits. Something about this idea reminded me of The Waltons, so I named the variant "Geordie-Boy."
I weighed them dry and then added about 6 cups of water to hydrate them. I microwaved the mix for about 6 minutes to get everything going, then added the gelatinous goop to the mash tun before the remaining grain bill:
If this works out and I decide to do it again, I need to add considerably more water to the grits when preparing them. Even after adding them to the 170 F strike water, there were pretty sizable clumps (or maybe "clods" would describe them better) that I struggled to break apart. I got them mostly separated and added the remaining grain as usual. The mash lost about 2 degrees over the hour interval, so there was no unusual thermodynamic impact from the grit usage vis-a-vis flaked corn. In fact I have to believe it was a net positive, since the dry grain went in at ambient, about 78 F, while the goop went in at about 160 F.
Once again I tried to pay more attention to water volumes. I didn't adjust the volumes suggested by BeerSmith based on the experience from my last batch though, because I wanted to see if I got the same behavior. I did. Actually I started the boil with 7 gallons, a little more than the last batch, probably because of the volume of liquid introduced by the prepared grits. I boiled in a similar manner as before, waiting until I was down to the predicted pre-boil volume before starting the clock and adding the hops.
I repeated the wort cooling experiment from the previous batch as well, with even better results. This time I went from flame-out to under 80 F in only 9 minutes. I think the difference was that I agitated the wort with the immersion chiller pretty well constantly, which served to put more wort in contact with the heat exchanger during any interval, while also aerating the wort somewhat. (I really got after it - swirling clockwise then counterclockwise, bouncing the IC up and down, etc.)
Once the wort was around the same temperature as the hose water (78 F) I dumped about a pound of ice into the large pot in which the boil pot was floating. This rapidly took the wort down to below 72 F and made it suitable for pitching. I didn't time it but it wasn't more than about 5 minutes to get there.
The other experiment for 090702 was that instead of using a new yeast smack pack, I pitched directly onto the yeast cake I had remaining from 090701. In fact, I poured the wort directly into the same carboy without washing the yeast or anything. There are conflicting opinions on the best way to reuse yeast, and the method I used is recommended if you're going to make the same recipe again or a darker beer. It's supposed to result in quicker and more vigorous fermentation so I will be keeping a close eye on things this evening.
Thursday, July 23, 2009
To Wit, or Rock Bottom Part Deux
Tonight's sponsored dinner was held at the same Rock Bottom location I ate at on Sunday. My choice of entree was made before I even set foot inside - a cheeseburger (albeit with guacamole and pico de gallo). I spent a little more time studying the beer menu and eventually selected the "nitwit" (sic), which proclaimed itself to be a witbier with lemongrass and other overtones, but no coriander.
Wow, was that good!
The witbier base was just obvious enough to make its presence known, while the additives provided some subtle flavors without being overpowering in the least. I wish I could take some of this back home and try to duplicate it using the Half Wit recipe as a starting point.
Wow, was that good!
The witbier base was just obvious enough to make its presence known, while the additives provided some subtle flavors without being overpowering in the least. I wish I could take some of this back home and try to duplicate it using the Half Wit recipe as a starting point.
Monday, July 20, 2009
I confess...
...I like Samuel Adams Summer Ale. For the most part I haven't cared about Sam Adams all that much. I remember being really excited to get one in a hotel in DC - and it was served to me right about the time Bill Buckner let that grounder go through his legs in 1986. I haven't willingly purchased a Sam Adams product since then.
However, I have now had the opportunity to sample the Summer Ale seasonal offering twice. My conclusion is that it's pretty good - which means to the craft beer aficionado it must really suck, because it doesn't have 10 kg of hops per ounce or whatever the appropriate Dogfish Head unit of measure is. It's smooth and it has a good flavor, and that's all I ask.
Dinner tonight was a group affair sponsored by our host. We ate at Buca di Beppo, which is pretty good eatin' for a chain, and that's saying a lot because I'm not a big fan of Italian in general. I'm sure that there are lots of Italian restaurants here that are more authentic, but Buca di Beppo had two overriding advantages today: 1) it was close to the hotel and 2) I didn't have to pay.
However, I have now had the opportunity to sample the Summer Ale seasonal offering twice. My conclusion is that it's pretty good - which means to the craft beer aficionado it must really suck, because it doesn't have 10 kg of hops per ounce or whatever the appropriate Dogfish Head unit of measure is. It's smooth and it has a good flavor, and that's all I ask.
Dinner tonight was a group affair sponsored by our host. We ate at Buca di Beppo, which is pretty good eatin' for a chain, and that's saying a lot because I'm not a big fan of Italian in general. I'm sure that there are lots of Italian restaurants here that are more authentic, but Buca di Beppo had two overriding advantages today: 1) it was close to the hotel and 2) I didn't have to pay.
Traveling
I'm traveling this week in the Chicago area. What beer adventures may await?
090701 Geordie Ale - fermenting away
I checked on the Geordie batch before I left and it looked like the most active fermentation phase was over. Most of the krausen had fallen back into solution and there was a ring of stuff on the side of the carboy. I gave it a swirl.
Rock Bottom Brewery and Restaurant
I had supper last night at Rock Bottom Brewery and Restaurant. They are a nationwide chain of brewpubs, and they offered a pretty decent list of craft beers produced on premises. I chose the Argus, a brown India Pale Ale (if I recall correctly). It was stronger (at 8.9% ABV) than what I'm accustomed to and was a little hoppy for my normal taste, but it had a good, complex flavor and on the whole I liked it.
090701 Geordie Ale - fermenting away
I checked on the Geordie batch before I left and it looked like the most active fermentation phase was over. Most of the krausen had fallen back into solution and there was a ring of stuff on the side of the carboy. I gave it a swirl.
Rock Bottom Brewery and Restaurant
I had supper last night at Rock Bottom Brewery and Restaurant. They are a nationwide chain of brewpubs, and they offered a pretty decent list of craft beers produced on premises. I chose the Argus, a brown India Pale Ale (if I recall correctly). It was stronger (at 8.9% ABV) than what I'm accustomed to and was a little hoppy for my normal taste, but it had a good, complex flavor and on the whole I liked it.
Wednesday, July 15, 2009
RIP 5 Gallon Glass Carboy ("Secondary")
The peace and tranquility of the F&H brewhouse was shattered last night by the untimely demise of Secondary Carboy in a tragic workplace accident.
Secondary, who had been with Fork and Hay since its inception, suffered multiple fractures in a fall to the floor during a facility reconfiguration and was pronounced dead at the scene. Witnesses reported that just prior to Secondary's death, the work table on which he had been leaning was moved (for purposes as yet unexplained). Secondary subsequently lost his balance and toppled off his stand to the concrete below.
"Secondary was a major contributor to Fork and Hay's success," according to brewmaster Mike DePriest. "He worked on all but one of our batches since we started up, and we were counting on him for a lot of upcoming work. It's all so senseless. I'm still not sure why the facility move was going on, but those decisions are made at a level above my pay grade. I'm sure that nobody expected such a horrible accident, of course, but I can't help but think it could all have been avoided by better communication and planning."
Secondary is survived by his brother, Primary Carboy, also employed by Fork and Hay Brewing.
Secondary, who had been with Fork and Hay since its inception, suffered multiple fractures in a fall to the floor during a facility reconfiguration and was pronounced dead at the scene. Witnesses reported that just prior to Secondary's death, the work table on which he had been leaning was moved (for purposes as yet unexplained). Secondary subsequently lost his balance and toppled off his stand to the concrete below.
"Secondary was a major contributor to Fork and Hay's success," according to brewmaster Mike DePriest. "He worked on all but one of our batches since we started up, and we were counting on him for a lot of upcoming work. It's all so senseless. I'm still not sure why the facility move was going on, but those decisions are made at a level above my pay grade. I'm sure that nobody expected such a horrible accident, of course, but I can't help but think it could all have been avoided by better communication and planning."
Secondary is survived by his brother, Primary Carboy, also employed by Fork and Hay Brewing.
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