Sorry for the Delay

It's been a while since I've been able to write up a new post on the ol blog. Part of that has been due to the fact that my computer at home has crashed and I have to share SWMBO's laptop. It also hasn't happened just due to being very busy at work, home and everything in between.

But the main reason for the lapse in posting is due to the fact that I've got a new assistant brewer growing inside SWMBO's belly! In just six short months I'll have the great responsibility of showing the next generation how to take pictures, how to properly berate the 'Canes (and they've deserved it lately), and how to brew awesome beer (but not partake until legally of age!). Just getting prepared for it's arrival has kept me from posting on here as regularly.

Without SWMBO's help drinking my beer, my pipeline is a lot longer, therefor, I can't brew as often either.

Thankfully, she can still go with me to the Canes games and do some hefty cheering. Although, lately, there hasn't been much to really cheer for. As of right now, the Canes are 2-4-2 and the only wins have come in the Shootout against Tampa, and against a Florida team who had just gotten back from playing in Europe. We even gave the Islanders their first win of the season just last night.

If there is a picture that can sum up how the Canes are taking this season, it's this one right here:

On the beer front, the IPA has finished fermenting and gone through the secondary, been dry hopped with and ounce of Cascade and Centennial each. It's even already been bottled; last weekend! I did get a chance to sample a bit that wouldn't fit into the last bottle, and it was pure hoppy goodness. I'm excited for two weeks from now.

C-Ward-O Defies the Economy and Other News

Today, Cam Ward signed a six-year contract extension worth an average of 6.3 million a year. And then he promptly laughed in the economy's face.

"Who says it's hard to get a good paying job these days?" he asks. Certainly it's not for the now 3rd highest paid goalie in the league. Personally, I believe that's about half a mil too much per year, but in terms of superstars, not too big of a deal.

What this really says, as Bubba over on Canes Country puts it, is that the Canes are here to stay and here to be competitive. It's a message to other players that may not want to play so close to the Tropic of Cancer, that this team is willing to pay for its superstars, and it's not planning on putting its fans through limbo, a la Phoenix Coyotes.

In other, only slightly related news: HOCKEY SEASON STARTS TOMORROW! It's aboot time eh! Although the Canes don't start play until Friday (in which there will be loads of tailgaiting. 70F weather here we come!) I still can't wait to be able to watch some hockey tomorrow night. It's been a long off-season, although not nearly as long as most, but it's very exciting to see how the '09-'10 Canes will stack up against the rest of the NHL.

In terms of brews, I was able to get a bit done this weekend. I ended up making a new IPA that I believe will kick the crap out of my last attempt.

First, a bit of some background. A couple of weeks ago, I decided to make my hop purchasing a lot cheaper. Previously, I had been buying hops in the price range of 2-4 dollars per ounce. That can get pretty expensive when your favorite beer styles are IPA's that require several ounces of hops.

So I decided to buy in bulk. Hops Direct has a good reputation for fresh hops and very competitive prices. So I took the plunge and bought 1 pound of Centennial Leaf (it's the main hop for Bell's Two Hearted, so obviously my favorite hop), 1 pound of Cascade Lead, 1 pound of Czech Saaz, and 1 pound of Magnum pellets. For a whopping total of 50 bucks (including shipping), I've got enough hops to last for quite a bit. Now, I have hops that only cost roughly 80 cents an ounce. So, obviously it was time to throw some serious hops into this IPA.

Here's the recipe. So a total of 8 oz. of hops. I honestly can't wait to see how this one turns out. I did find out that leaf hops are pretty hard to mess with. They don't like to sink down to the bottom of the kettle and tend to hang out on the top, and need to be stirred in quite a bit.

You may notice that I'm trying something new out with the recipe. It's a bit of a gamble on my part. I tried some First-Wort Hopping for this brew. It's a technique that is usually only used when Mashing is done, but I've somewhat forced it upon my brew. It's a process where you steep some of your late hop additions in your kettle after collecting your first runnings. For some reason that appears to be unknown, the flavor and aroma of these hops are retained during the boil, and not driven off. In blind taste tests, 11 of 12 people apparently prefer the first-wort hopped beer over the other.

Since my brewing does not use any mashing, I added the first-wort hops while the brew was at about 150F after I had steeped the grains, and after I added my extract. Then with the hops in the wort, I slowly brought the brew to a boil. This technique may, or may not work, because when mashing is performed with grain, it lowers the pH of the wort and is able to use the hops better. I haven't really read anywhere that said that adding extract does or doesn't do this, but everywhere I've read about first-wort hopping doesn't know about using it with extract. If nothing else, I will have just increased the bitterness of the beer. Not a horrible thing to happen to an IPA.

As I'm writing this, I'm testing out the Milk Chocolate Porter (formerly Stout). The flavor of the beer actually came out pretty balanced and smooth. Very surprising. It's got a nice light malty and roasty smell to it, and a pretty sweet and lightly chocolatey flavor. It's very easy to drink. So I'm disappointed that it's not a Stout like I had aimed for, but I'm pleasantly surprised on how the beer came out itself. Easily one of my better tasting beers, even if I missed the mark on the style.

Next!

The Pale Ale is complete and bottled. I got it down to a SG of 1.014. I would've liked for it to have pushed 1.012, and gotten a bit more dry, but it will do just fine. I had a small bit left over to have a taste, and I was pleasantly surprised. There's quite a bit of hop flavor to it, although I don't think it will be unbalanced once it's conditioned for a bit.

Now that the IPA is done (for the most part) conditioning, it does taste a bit better. There is more hop flavor than there was 2 weeks ago, but it's still not quite enough. I'm going to stick to adding a lot more late additions to the next IPA to make sure it has the correct flavor I want.

The Witbier turned out really nice. Apart from just a small bit of extract twang, it tastes exactly like it should, and I think it may be the first beer I made to style that really resembles the style. That in itself makes me much prouder of that beer.

Weekend Recap

Twas a brew-filled weekend! Since there was no hockey this past weekend, it gave me plenty of time to move things around on the old pipeline.

To start things off, I needed to bottle The Schitze! Barleywine Friday night. I tried cold crashing it before bottling. With Cold Crashing, you basically chill the bulk beer down so that more yeast and sediment fall out of it. This supposedly helps clear the beer more effectively, so you'll have a clearer final product. Here's a picture, along with Boone helping out.


Once bottling was done, there was about half of a pint left that couldn't fit into a bottle. So I had my first taste test of The Schitze!! Holy Cow! That stuff will knock your socks off! The initial taste is pure goodness. Smooth, sweet, some hoppiness and velvety. Then the alcohol kicks you right in the mouth. It's harsh. It's like jet fuel. However, this is why this beer is going to be aged for almost a year. It's a super heavy beer. It's going to take some time for that alcohol heat to mellow out. That initial taste though... That is really going to picque my curiosity as this brew ages.


Since the Secondary was now empty, that meant I had room to rack my IPA to the secondary. I couldn't really get my hop bag to work, so I just dumped in my hop pellets. I ended up using an ounce of Cascade, and a quarter ounce of Centennial to dry hop. If nothing else, this brew should smell pretty good. Here's how the IPA looks today.




So, with the IPA out of the Primary Fermenter, it just meant I needed to brew something to fill it up. For a nice simple summer brew I decided to make a Belgian Witbier. Here's the recipe:

• 6.6 lbs of Malted Wheat Liquid Extract
• 4 oz of Flaked Wheat
• The Zest of 3 Oranges
• Some Crushed Coriander (I'm not sure how much, I only had seeds and crushed them by hand)
• .5 oz of Centennial at 60 minutes
• .25 oz. of Centennial at 20 minutes
• Wyeast Belgian Wit Yeast

Presently, the Wit is bubbling away at about 68 degrees F. I plan on trying to keep the temperature as regulated as possible for this brew. This Beer will only be in the Primary for about 2 weeks, and then it goes straight to the bottle. Wits are not clear beers (mostly) and don't stand up to long aging so there will be no reason to rack this beer to the Secondary.

Whirlwind Trips

So I had to make and emergency stop in Las Vegas this week. Yeah, what? Well, my SWMBO has family out there, so we had some stuff that needed to be taken care of.

Hockey update: The Canes win Games 7 of the Devils' series in Hollywood fashion. I missed the game completely (Traveste'!) but to score twice in the last 1:30 is pretty damn awesome. We're now on to playing the top team in the NHL, the Boston Bruins.

This was the matchup that I dreaded. I wanted New York to beat Washington, just so we didn't have to face the Bruins. I don't get warm fuzzies about this series. We lost last night by a margin of 4-1. We didn't look flat like we did against New Jersey in the first game when we lost 4-1, it's just that the 4 mistakes we made in the game, Boston capitalized on. You have to play perfect to beat Boston right now. They're that good.

Currently, I'm down at the beach trying to catch up on sleep and get a little bit of relaxing done after being out in the desert for all of the past week. Expect plenty of pictures of sunsets and waves coming later.

Brew update! I only spent about 8 hours at home in between trips but here's what's happened since my last post. The IPA started fermenting, and I believe I was able to keep it at a fairly good temperature. That being said, I couldn't do much while out in Vegas. However, for some reason, 4 days after it started fermenting, when I came back to it, it had stopped showing activity in the airlock; but had a massive krausen on it. What? So maybe there's a leak in my fermenter that's allowing the CO2 to escape somewhere other than the airlock. Plus, the krausen should have fallen by now. Not that I'm on any needed schedule for it right now. It's going to be in the primary for a while, but it still seemed strange that there was a big krausen on there 6 days after pitching. It can happen, I just figured it'd be with a heavier brew.

Welp, on to more relaxin down here at the beach!

Change in Plans

So I decided not to brew Jennifer's Cherry Wheat yesterday. Instead I went ahead and brewed up my American IPA. MMMM, hoppy goodness!

Here's the rundown on the ingredients:

• 8 oz. of Crystal 120L


• 4 oz. of Crystal 40L


• 2 oz. Flaked Wheat


• 5.5 lbs of Extra Pale DME


• 3.3 lbs of Pale LME


• 1 oz of Summit at 60 min


• .5 oz. of Cascade at 20 min


• .5 oz. of Centennial at 20 min


• .25 oz. of Centennial at 10 min
  
• .5 oz of Cascade at 7 min


• .25 oz of Centennial at 5 min


• The zest of 2 oranges at 5 min
  
• 1 package of Wyeast American Ale II

What a smell from those oranges when I was zesting them. It was absolutely awesome. One glitch in the process. It's been about 24 hours now, and I hadn't seen any activity in the primary fermenter. It's not that big of a deal yet, but if it goes a couple more days, I'm gonna have to run out and get some more yeast. Here's the process of anything I could think of that may have caused this.

1. I smacked the "Smack Pack" the day before brewing, but for some reason decided to put it back in the fridge after reading the pack and seeing to do that 3 hours before using. I let the pack re-warm up for at least 3 hours before pitching.
   
2. I just used my new wort chiller for the first time. It's awesome! It cooled my entire brew in about 10 minutes. Once I got the temp to around 90 degrees F, I dumped the wort into the fermenter and topped off with cool water. I assumed there was no way the temp of the brew could possibly still be above 90 after topping off, so I pitched the yeast pack.
   
3. Wanting to maintain proper fermentation temperatures, I placed the fermenter in a chest cooler and filled the cooler with some frozen water bottles and cool water. When I checked the temperature of the water in the cooler, it was slightly less than 60 degrees. Not too cold for the yeast, but maybe a bit cool?

So all three of those things may have contributed to a slow start, or maybe even a non-start. I don't know yet. I promise not to worry too much.

For some eye candy, here's a shot of my Irish Red while out camping.