I'm not sure what a beer story is, but I thought I would share my latest brewing problem. In the last six months I have tried to brew some APA's and IPA's in the 5-6 SRM range. All of these beers have had a really harsh astringent aftertaste to them. I came to the conclusion that my mash and sparge PH was to high. This past week I brewed an IPA with a 5 SRM and experimented with adding lactic acid and acidulated malt to lower the mash PH. An early taste showed some promise, so I will know for sure how things end up in about 2 weeks. Cheers
Jesse made a good point, about learning what occurs during the process of make a batch of Home Brew...A lot of time first time brewers make what they consider inferior beers , but upon further discussion, it can be revealed what caused the beer to be "Bad"I have been there and done that with bad beers. They are going to happen and I think the reason they do is to encourage us to learn more of the process and understand what each function and ingredient does during the process.....Brew school has bee a learning experience for myself as well as other so called seasoned brewers, open discussions and encouragement from other's makes for a better brewer....I suggest that those iterested inn learning the art of Home Brewing hook up with a brewing pardner and others they can be called upon if confusion should happen. Those that are enrolled in the BJCP Class get the oppertunity to be surrounded by serious brewers who want to "Just Brew a Great Beer"It's not the difficult, with a little help from a friendKeep on BrewingButch
Well the harsh aftertaste is now gone,however now the beer tastes like band-aids. I think I over did it, back to the drawing board. Whats going on is everyone taking December off? Cheers
something to learn from.....Rudolph Red Ale goes south ugh !!!Anew learning experience for me as a 10 year brewer occured when I went to keg and bottle the Red Ale from the Nov. 13th beer school brewing ....all was going well with good indications tha this was gonna be one special brew, but upon opening the fermentation buckets, I was greeting with a foul smelling brew with islands of blue and gray mold...this is a first for me, I try especially hard to insure that everything is sterile and clean, but some where along the line ,a nasty fungus was allowed to enter the fermentation buckets, now this is really strange as there were two separate brews, one a all grain and one a extract, and they both had the same reaction, perhaps someone has a suggestion as to what went wrong...My remedy was to throughly clean and then sanitize with Star San, all my brewing equipment...something to remember is that there is a diference between cleaning and sanitizing, cleaning removes most visable remnants and sanitizing insures that your are truly germ free...you can not have one with out the other.Back to the brew hopuse with a Belgum Ale with hopes that this will not happen againButchPSany one out there have feed back on the Poor BoysPumpkin Ale ?I have had a few bottle's and the taste seems to be good, could use some mosre Pumpkin taste , but the head is good and it is drinkable
That really sucks about the Reindeer beer. Had to be something off the wall with both to get that infection. The grain didn't have something wrong with it. I haven't tried the pumpkin ale yet but figured I would take it to Colorado so my dad can try some also. Hopefully I can get out to your shop see you and talk about some beer here soon. I have been slacking on brewing right now but hopefully after Christmas. Talk to you later
Reinndeer Ale up date....further investigation leads me to believe that the fermemtation temps were to high in the ferm. chamber I use in a closet in the house. I curently have a Belgum Ale going and I have lowered the temp. to 68/70 degrees, It has been on a steady but constant low bubble since Monday, This is my first attempt at a Belgum anf the addition of two (2) pounds of cane sugar for the last 15 mins. of the boil should raise the alcohol content...we shall see.
Anyone happen to know what yeast strain Grand Teton uses? Over the holidays I cultured their yeast from a few bottles, and now almost have enough for a batch of beer. Hope we can all get together and brew again soon. Cheers
Well, with recovering from a great night at HDBA party. I got Diabolo brewed up Sunday mourning. It produced a very nice straw looking wort that was very clear already. OG was at 1.050 so not as high as I was hoping but figure it will be a good flavored beer.
Beer School Jan 22-2011Wow !! Just when you think you know about yeast, along comes Jesse Neff and his traveling Yeast Show. Rocky Mountain Home Brew supply , sponsored a work shop on yeast to explore the many uses and advantages of using a good quality yeast, as well as actually producing a yeast starter in the class.Some well seasoned brewers as well and some new commers gathered at the shop and had a very infoprmative work shop that included tasting various home brew , brought by the particapants.Thanks to Kirk Scott who could not make the clas, but did manage to drop off a wondeful Chocolate Stout from the U.K that was a big hit with everyone...Gery Barr , as usual managed to dazzel the group with his assortment of a wide variety of beer styles, Jesse brought some of his Oak infused Porter.New faces included Gary and Brad who seeded like they enjoyed the presentation and both were anxious to get more knowledge into the process. itch a. of the Three River Ranch, was there and there are rumours , that there might be a new Brew Pub in the future..we shall keep our eyes and ears finly tuned.Brad is a good example of how a simple gift can begin an interest in this hobby, turns out he regived a "Mr. Beer"for Christmas and upon visiting our friends at Idaho Brewing Co. he made contact with us here at the shop..Ty B. of Ucon brought alond a Cream Ale that was very good. Lot's of good discussion, Earlier in the day , I managed to brew up a wheat beer with eht fubious name of U F O Hefeweizenshort for Unidentifyed Floating Object ! remember Hefe is supposed to have some of those floaties !!! Jared H. , as usual added lot's of good feed back. Tom C. was there as well a is always an good additon to the mix, as he undestands the Judging process and has lot's of good feed back on taste and smell.Jared, Jesse, Tom and myself, are all enrolled in the Beer Judge Certification Program, are attending by-weekly classes in prep. for the "Big" exam to be a Beer Judge. Any one who thinks this is a walk in the park is uninformed, as each class brings on more knowledge and the seriousness that go's along with being a Judge...A special thanks to Jesse , for bringing his " Lab " with him and taking the time to teach us about Yeast...Keep an eye on the web site as the nest class at the shop will have to do with Bottling and Kegging.The Yest starter produce at the works hop was beginning to work by sunday morning and we awoke to that wondeful sound of bubbling activity in the carboy as the UFO commes alive.Butch
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