Today's beer adventure...

[BikerDude]

I had a Shiner Bock when in Texas a number of years ago.  Tasty...

I learned about then in a song by Blackberry Smoke.
Who I saw a few weeks ago.
Waiting in line to go in people were talking about how you now could get Shiner beer at the local super markets. Well what do you know. Next time I made a beer run I noticed them.
Not bad. The Octoberfest was a bit like Sam Adams. Medium hops. Less than an IPA more than a Lager. Overall pretty quaffable.

[jgiffin]

Okay, so, update time. Sorry in advance for the length.

Named the home brewery "Caveat Emptor." Truth in advertising and whatnot. The wife is still pretty okay with not having a dining room anymore.

My first beer, "Ruby Red Slipper Rye IPA," is done. It's pretty good. The spicy rye character comes through strong and is nicely complemented by the additional hops I threw at the recipe. It's a bit more watery than I'd like - the final gravity is too low - but I'm not sure what (if anything) I did to contribute to that. If there's a round two, I'll probably add more malt and either some honey or cane sugar to thicken it up and raise the alcohol level.

The next brew, "Banana-Rama Oatmeal Stout," is a winner. I pureed and melted down about 12 bananas and added it to the primary fermenter once the oatmeal stout was through boiling. Research indicated more bananas should have been used so I added just a touch of banana extract (1/8 the recommended amount) into the secondary fermenter. It's creamy smooth and throws off a nice fruity, estery, aroma. Can't taste the banana yet, per se, but it ends with a sweet and fruity note. It's still improving so who knows where it goes from here.

"[Insert Name Here] Triple" is next down the pike. I made it gluten-free for the wife. It smells like it sloshed out the gutters of Bruges - perfume, candied sweetness, flowers, backed with a hit of alcohol. The taste is fine but nothing that knocks off your socks - disappointing after the aroma. I've read triples can/should age for months, not weeks. I'm cautiously sampling it once a week and can see slow but steady improvement. I'm thinking this may be ripe around Thanksgiving.

Lastly, we have "Dicken's Cider." My wife and I picked up farm fresh apple cider from a local orchard, threw in quite too much local wildflower honey, and let some ole English Cider Yeast do its business. Haven't tried it yet. The sulfur off-gassing was pronounced for ten days or so. I guess that means the yeast was happy. I racked it a couple times to improve the clarity and then bottled with fermenting sugar and lactose (non-fermentable, to back sweeten). I'm anxious to try it out. The wife is even more so.

Anyway...TLDR...brewing is mad addictive, yo. Watch yo damn self if you start.

[Hominid]

I'm hooked myself, using BIAB.  I'm up to 10 gallon (Imperial) batches, which is about 42 or so liters.  I keep dry hoping my ales, but the flavour and aroma dissipate after a week or two.  Any suggestions? 

[DigitalBuddha]

I have decided to start in the middle of your signiture pic and work both ways. 

Fuck, mangs; this was going to be my summer of breaking into home grown beer making, but slacked off the entire summer while going to a couple of favorite drinking holes to get drunk with a bud or two when my special lady friend was on business trips.

I need to get my shit together and achieve. 

[Hominid]

Cool dude!  Keep us posted.

[jgiffin]

I'm hooked myself, using BIAB.  I'm up to 10 gallon (Imperial) batches, which is about 42 or so liters.  I keep dry hoping my ales, but the flavour and aroma dissipate after a week or two.  Any suggestions?

Sorry, man, I'm still new to this thing. Only brewed the batches described above. I dry-hopped the Rye IPA, though, and it's holding the flavor/aroma nicely. I used more than the amount specified since I grew Centennials here. If you're brewing Imperial Ales, you may need to step up the hops considerably. From what I've heard, Imperial means you use about 2x-3x the base ingredients. (Unless you meant "Imperial" as a standard of measurement, then nevermind). I want to start doing higher-gravity stuff, myself. Sounds like there's a learning curve to it, though.

Only other thing I can think of is: Do you use pellets or whole hops? Not sure it matters but if one didn't work I'd try the other. I've used both. Not sure I can tell the difference yet.

[DigitalBuddha]

Cool dude!  Keep us posted.

Fuckin' eh!

[Hominid]

I'm hooked myself, using BIAB.  I'm up to 10 gallon (Imperial) batches, which is about 42 or so liters.  I keep dry hoping my ales, but the flavour and aroma dissipate after a week or two.  Any suggestions?

Sorry, man, I'm still new to this thing. Only brewed the batches described above. I dry-hopped the Rye IPA, though, and it's holding the flavor/aroma nicely. I used more than the amount specified since I grew Centennials here. If you're brewing Imperial Ales, you may need to step up the hops considerably. From what I've heard, Imperial means you use about 2x-3x the base ingredients. (Unless you meant "Imperial" as a standard of measurement, then nevermind). I want to start doing higher-gravity stuff, myself. Sounds like there's a learning curve to it, though.

Only other thing I can think of is: Do you use pellets or whole hops? Not sure it matters but if one didn't work I'd try the other. I've used both. Not sure I can tell the difference yet.

I've used as much as three ounces of Cascade hops to dry hop (pellets), and the flavour & aroma are gone within 3 weeks.  I've tried both US-05 and SO4 yeast; doesn't matter.  I just bought a pound of Cascade whole leaf hops; it apparently is supposed to leave your beer clearer, as I find dry hopping clouds it up.

[jgiffin]

I just bought a pound of Cascade whole leaf hops; it apparently is supposed to leave your beer clearer, as I find dry hopping clouds it up.

Agreed. It takes me several rackings to clear up the mess from pellets.

Brewed "Jimmy Claus Christmas Ale" today. Kind of a light brown ale spiced up with cinnamon, vanilla, nutmeg, and clove. Only ran a 2.5 gallon batch since its seasonal and something new. Interested to see how prominent the spices are once its done.

[Judd Dude]

Personally not into fruit beers but I can share your enthusiasm on discovering a new beer.
I once tried leinenkugels "berry Weiss" ... After one sip I new fruit beers aren't for me. It was like drinking raspberry flavored beer. Nasty!

[The Daryl]

Any of you guys like Stone Breweries? Arrogant Bastard Ale is a favorite of mine. A tad pricey, but I get a bomber here and there. They also do anniversary brews, and strange things like a smoker porter with chipotle pepper...

As for brewing - I actually got a home kit, and some recipe cans a Christmas ago. Still haven't found the right time to "start". I researched a lot and it looks like it can get to be a pretty spendy hobby. But I admire all you guys that do home brew

[Hominid]

Actually Daryl, depending on what you spend on beer, it can save you money in the medium to long term.  You can do up 5 gallons for about $25, or less.  That, in addition to the fact that unlike home made wine, homebrew tastes better that most store bought macro crap, although your taste for the edgy stuff sounds quite interesting.

So, for less than 100 clams, you'd have all the equipment you'd need to get started.  Those that spend tons on more equipment are simply investing in a hobby.

[The Daryl]

Actually Daryl, depending on what you spend on beer, it can save you money in the medium to long term.  You can do up 5 gallons for about $25, or less.  That, in addition to the fact that unlike home made wine, homebrew tastes better that most store bought macro crap, although your taste for the edgy stuff sounds quite interesting.

So, for less than 100 clams, you'd have all the equipment you'd need to get started.  Those that spend tons on more equipment are simply investing in a hobby.

Fair point, about the investment saving money. Like I said I have one of those kits in a box... Maybe I'll take another look at it when the weather cools off a bit and see how the stuff tastes. I like strong/bold flavors but then on the other hand I still enjoy Mickey's Big Mouth (nostalgia) so if I can make stuff like that on the cheap seems a worthy endeavor.

[Hominid]

Good luck, and keep us posted!

[BikerDude]

This looks like a great escape for true beer enthusiasts.
I've had some of the Ommegang brews and they are very worthy.

http://www.innatcooperstown.com/package/bed-brew-package-with-brewery-ommegang

The Inn at Cooperstown in cooperation with Brewery Ommegang is proud to announce an exclusive, limited availability two night Bed & Brew for the ultimate beer enthusiast. If you love great beer and great food or just have an intense interest in quality craft beers, this package is a must attend event.

The Inn at Cooperstown is a beautifully restored 1874 historic hotel located in the heart of Cooperstown. Brewery Ommegang is an award winning Belgian styled brewery located in the idyllic countryside just outside the village of Cooperstown.
PACKAGE INCLUDES:

    2 nights lodging at The Inn at Cooperstown
    Transportation to/from Brewery Ommegang
    VIP guided tour and tasting at Brewery Ommegang with a brewer
    Multi-course, gourmet beer and food pairing dinner
    One rare, jeroboam of Ommegang beer, signed by the brewmaster ? limit 1 per reservation
    One Ommegang beer glass per person
    One Brewery Ommegang sweatshirt or two t-shirts
    Save 5% off the price of dinner at Nicoletta?s
    One free draft beer per person with each paid meal at ?The Pit? ? The Tunnicliff?s Underground Restaurant and Tavern