I made a bee run this morning, feed a few and finish setting boxes for the 6 NUC’s I will pick up on Thursday. Now it’s time for a brew. Next last stop on my route;
I added a third Langstroth box at the end of the stand. It is now ready to receive it’s NUC on Thursday.
Now, enjoying my SMaSH IPA! So, any guesses where I might be? City, county, state or state of mind? Search the photo for a hint!
Another beer note, my Amber ale should be ready to bottle this weekend. Yee Haw, at the Crawfish boil On May 12th I will have my Russian Imperial Stout, my SMaSH IPA and my Sugar T—s Amber Ale. Could be an excellent day!
Drink Local and Drink Responsibly,
This is a beer I make every couple of years and typically bottle in 22 ounce bombers. It usually comes in near 11% ABV, and is aged on toasted bourbon soaked white oak. It is what I call a “one and done” beer. Shared on special occasions with several friends. This batch…..well, it will be a little short on the ABV!
I will follow through on the aging process but my OG, original gravity was lower than expected. I had planned on something in the 1.090 range and wound up at 1.078. I just transferred the beer into my secondary fermenter and will add the oak shortly. I will say that the sample pulled for the gravity is tasty so, all is not lost. It now calculates out around 7.5% ABV.
Siphoning out of the primary fermentation bucket into the glass carboy for a little aging. Dark and yummy looking and yes, the sample was purty darned good!
Next up is a SMaSH IPA. Marris Otter malt and Mosaic hops. I will keep all y’all posted from my Kingwood, TX home brewery.
Drink Local and Drink Responsibly
Progress – about 6 days ago I transferred the beer from the primary tank to the secondary, the glass carboy, for the second of the two stage fermentation process. I am still disappointed with my measurement faux pas….I can only guess at my starting gravity. At transfer it was 1.015…a little lower than I had predicted but my predicted measurements were based on the absence of Murphy, as in Murphy’s Laws. see previous post – https://bishopsbeerblog.com/2014/10/22/the-brew-is-on/
I am happy to report that the sample I grabbed was very, very nice! In two days I will dry hop with an additional two ounces of Centennial hop pellets. I will hold the temperatures at 63 degrees F for 5 days after the hop additions and then crash it to 34 or 35 F to clear everything up. I still have some decisions to make. When finished – should I fill two of my 6 L Tap-a-Draft kegs and bottle the rest, fill one 6 L keg and bottle the rest or bottle all of it? So many choices! The best part of the decision – whatever I choose it will be drinkable and sharable!
Making the transfer – primary fermenter to the secondary. Mother Nature and gravity make the siphon move the beer!
Drink Local and Drink Responsibly
Last night I picked up some inspiration for a new batch of beer. I am in Bakersfield working this week. At dinner last night my workmate ordered Pumpkinhead Ale from Shipyard Brewing Co., Portland Maine. Although I didn’t drink it I did enjoy the aroma- wow! Instant inspiration. It seems a little late in the year to brew a pumpkin ale but I have a plan!
Others in our dinner party drank the 805 from Firestone Walker – Paso Robles CA brewery. Great easy drinking beer.
Last fall my wife decorated the house with several “Cinderella” pumpkins. They really are, Rouge Vif d’Estampes. variety. Great for decorating and excellent for cooking/eating and very difficult to carve. They store very well. Last December I cut up and roasted one such pumpkin. I had enough puréed pumpkin for multiple loaves of pumpkin bread and a batch of pumpkin ale! The puréed pumpkin also freezes well. The beer aged nicely and at 10 months the last few bottles were excellent!
I am inspired to repeat the effort. I took good notes, bought supplies from our local store so the follow-up effort should not be a problem. Brewing day will be post Thanksgiving but I promise to capture the effort!
Rouge Vif d’Estampes – makes a great pumpkin ale! Give it a try!
Drink local and drink responsibly
It has been a while since I last visited. Lengthwise is broadening their offerings and I am pleased with the efforts! I am an IPA fan and they have a Zeus Imperial IPA that looks awesome! Zeus hops in the boil and dry hopped with Citra. Sounds incredible! If you understand what I have just written you noticed that I did not quaff the beverage! I will have to return somewhere down the road!
If in Bakersfield try out their offerings, you won’t be disappointed!
I have sampled the Double Centennial on previous visits. It is one of my absolute favorites!
I am more than a thousand miles from my home brewed beer but I can’t stop thinking about the pleasures of lovingly hand crafted beers. I did a little search of Grand Junction, CO and asked the locals for some recommendations for good beer and a good meal.
Our second night in Grand Junction, Colorado found us in the Kannah Creek Brewing Company. Good food, nice pizzas and hand crafted beers. I had the Lands End Amber Ale. Here is a description from there webiste. A 2010 Gold Award winner.
“Kannah Creek Brewing Company was awarded a Gold Award in the German-Style Brown Ale/Dusseldorf category for our Lands End Amber Ale. This beer is light amber in color, with a medium malt sweetness and a light hoppy flavor.”
My work partner on this trip is Pat McAdoo, he is a wee bit Scottish so he sampled the Scottish Ale charged with nitrogen for a very nice creamy head. He gave it it a strong thumbs up. If you like Whiskey….. they offer up a nice list of choices but saddly I/we did not partake…..next trip fer sure!!! American Bourbons, Irish Whiskey and ouf course Scotch Whiskey. Locals can walk away with growlers full of craft beer as well. If you are in Grand Junction it would be worth a visit.
Tonight we are off to Naggy McGee’s Irish Pub….. or The Ale House or The Rockslide Restaurant and Brewery! So many choices and so little time. I may sample more than one or two….we fly home early tomorrow so I “should” behave! I will report back soon.