I've been seriously slacking off on my personal blog posts and I'm hoping to get back into posting a few entries a month. Here's an update on my recent homebrew batches. I've purchased a 3 gallon glass carboy, so I've increased my batch size from 1 gallon to about 2 to 2.5. My current kettles max out around 3 gallons, so I'm limited to the batch size based on the amount of grains used in my mash. I'm looking to upgrade my mash and boil kettles later this year (and possibly the rest of my tools), so I can more easily handle a full 3 gallon batch. Hopefully, I'll buy some small kegs and start kegging my beer, too.
I held off a bit on publishing the next few small batch homebrews, because I was entering them into the Green Mountain Masher's annual homebrew competition. The full competition results can be found at 5th Annual Greg Noonan Memorial Homebrew Competition results.
I really need to post more to my personal blog, so I'm going to try harder this spring and summer to get back to posting here. Here's an update on homebrew batches 14 and 15. I've brewed a couple more batches since then, but I'm holding off posting information about the newest beer since I'm trying to decide whether or not to enter them in the local homebrewing competition in May.
Small Batch Number 14
Cranberry Gose - I'm still on a Gose kick. I just can't get enough of that style and I totally blame Lost Nation Brewing. One of the things that I enjoy most about homebrewing is experimenting with new ideas and creations. I wanted to make another Gose, but use some sort of sour/tart fruit, so I realized we had some cranberries and so I made a Cranberry Gose. Overall, I think it tasted pretty good. HOWEVER, the beer was over carbonated and were gushers. I felt really bad, because I believe it would have been a good pairing since the cranberries would have given it a good tartness to compliment the already tart/sour taste of the Gose. After stopping by and talking with the brewer at Burlington Beer Company, he recommend adding fruit to the primary instead of the secondary. I believe I'll try that next time, since I believe it was over carbonated due to the introduction of sugar from the cranberries added into the secondary.
Small Batch Number 15
Chocolate & Peanut Butter Porter - I was really excited about this idea. I ordered some PB2 (peanut butter powder) for this idea and used some Chocolate from a local chocolate company. This was my first porter and I really enjoyed the roasted malts cooking in the mash. The final verdict on this one was that I used too much chocolate and not enough peanut butter. The beer came out a bit too bitter (assuming from the chocolate), so next time I'm doubling the PB2 and lowering the chocolate. I'll definitely work to improve and tweak this recipe.
I've still been a bit busy, but I've been able to continue my homebrewing. Here's a quick rundown of my last six completed small batches.
I've been busy of late, so I haven't had much time to post blog entries about my home brewing. Luckily, I've been able to continue brewing and learning about home brewing. Here's a quick run down of my next three completed small batches.
Part 10 of many. View the start of my Vermont Brewery Challenge here.
Hill Farmstead Brewery is located in Greensboro in the Northeast Kingdom of Vermont. Hill Farmstead was our original destination for driving this day, which we stopped at Rock Art Brewery on the way. I had never been to Hill Farmstead and based on beer
snobs enthusiasts, the brewery is a required pilgrimage for all beer connoisseurs. Shaun Hill, head brewmaster and founder, was featured in Vanity Fair last month and has been called the best brewer in America by several organizations and articles. While many of their beers are ranked in the top 1% of both US and World beers (by style), I've only sampled the few available on tap in Burlington (Edward, Abner, Anna).
Part 9 of many. View the start of my Vermont Brewery Challenge here.
Rock Art Brewery is located in Morrisville, just north of Stowe. We picked up a pair of free tasting coupons after donating some money towards the UVM Extension's Rollover Protection Structure (ROPS) Retrofit charity drive. Along with the free tastings, we got a free tour of the brewery, two glasses, and two beer cozies.
My fourth home brew was a Cranberry Wheat beer using fresh cranberries. I had hoped to make a seasonal beer using fresh, seasonal fruit, so I decided to try this recipe.
During my last batch, I missed by original and final gravities and I assumed it was related to my sparging process since I had a rather low mash efficiency. So this time, I increased the boiling, but... I later found out that wasn't my problem.
With home brewing and experiments, there's always a chance for the brewer to over compensate the wrong way and that's exactly what I did. I overcompensated in the wrong direction and on the wrong process.
After having mild success with my "easy to drink" single-hop Chinook IPA, I decided that I needed to increase the amount of hops and change the grain list. I've also been wanting to try a Honey IPA ever since I tasted Magic Hat Honey Wheat IPA at the Vermont Brewer's Festival 2012. Other than at the beer fest, the Magic Hat Honey Wheat IPA is only available on tap/growler at their South Burlington brewery.
My Vermont Brewery tours were delayed a bit due to spending most of our weekends doing home improvement projects and yard work. Also, during the last few months I did get a chance to launch http://www.vtbeer.org and develop a WordPress plug-in using RateBeer API. Finally, I got the chance to make another small batch (1 gallon) of beer.