So, dudes, was at a favorite drinking hole by the beach with a buddy today and what did we see? ...a new beer to try! Way cool!!
Dudes "Blood Orange." 8)(http://dudeism.com/smf/Themes/default/images/post/thumbup.gif)
(http://img902.imageshack.us/img902/9318/HA5xGG.jpg)
Courtesy of...
(http://www.orchestratedbeer.com/sites/default/files/TheDudes-logo-web.png)
Can't tease like that. What's it like?
Quote from: Bullett00th on August 08, 2014, 05:39:15 AM
Can't tease like that. What's it like?
Personally, I liked it a lot, it's now on my list of beers to drink after having tried it. One review (and I can't say it better myself) said this (before ordering a pint, I Googled it and read up on it)...
Tastes like a Two Tone bar...but in a good way!!! not too creamy, not to orange-y.
Orange Amber in color. If you're not into fruit beer, this will not be your cup o tea...or mug o beer rather.
Mmm Beer. Wish I was there...
Quote from: Hominid on August 08, 2014, 09:50:48 PM
Mmm Beer. Wish I was there...
I bet you would have liked it!
(http://photos.huahinafterdark.com/main.php?g2_view=core.DownloadItem&g2_itemId=930&g2_serialNumber=3)
Quote from: DigitalBuddha on August 08, 2014, 03:03:40 PM
If you're not into fruit beer, this will not be your cup o tea...or mug o beer rather.
I don't know, I've tried fruit beer only once, it was apple flavored I think. I didn't like it but probably because it felt like they just pored apple syrup into light beer. tasted very artificial too, so a good one should taste better I imagine
Tried a few nice Belgian lambric's but my current fave would be chili beer or a good English chocolate stout.
I have an Oatmeal stout in the secondary fermenter right now. Threw in some bananas, too. Curious to see how it turns out.
Unless they're brewed together, though, KEEP YOUR DAMN FRUIT OUT OF MY BEER!
Had a very unique English Ale today brewed by a pico just a few miles down the road. Utterly delicious. My dry hopped blonde is tasting quite good right now.
You can get that banana aroma/flavour just by fermenting S04 at too high a temp as well. So I'm told...
Yep, is that the ole Hefewiezen method? I'm still trying to figure out the whole system but yeast strains and fermentation temps seem a miraculous thing.
Quote from: Hominid on August 31, 2014, 11:19:53 PM
Had a very unique English Ale today brewed by a pico just a few miles down the road. Utterly delicious. My dry hopped blonde is tasting quite good right now.
You can get that banana aroma/flavour just by fermenting S04 at too high a temp as well. So I'm told...
Dude! Sounds like a fine beer adventure. 8)(http://dudeism.com/smf/Themes/default/images/post/thumbup.gif)
Quote from: jgiffin on August 31, 2014, 11:34:49 PM
Yep, is that the ole Hefewiezen method? I'm still trying to figure out the whole system but yeast strains and fermentation temps seem a miraculous thing.
Ahh, the wonders of beer. Never ceases to amaze.
Beer is split into Lagers and Ales. Lager yeasts ferment at about 47F and sit at the bottom producing a clean and crisp taste, whereas ale yeasts do well at 70F and ferment at the top, yielding more complex flavours and aromas. Lagers (not surprisingly) take longer to ferment and require refrigeration, which is why ales are prominent in the craft beer industry: cheaper and easier to produce.
There's your lesson for today boys...
Drank Shiner Octoberfest over the weekend.
I hadn't tried Shiner before but I know that it's a household name down south.
I thought it was pretty good.
http://www.shiner.com/beer/oktoberfest (http://www.shiner.com/beer/oktoberfest)
I had a Shiner Bock when in Texas a number of years ago. Tasty...
Quote from: Hominid on September 02, 2014, 10:44:14 AM
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.
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.
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?
I have decided to start in the middle of your signiture pic and work both ways. ;D
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. 8)
Cool dude! Keep us posted.
Quote from: Hominid on September 19, 2014, 11:02:19 PM
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.
Quote from: jgiffin on September 19, 2014, 11:37:36 PM
Quote from: Hominid on September 19, 2014, 11:02:19 PM
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.
Quote from: Hominid on September 20, 2014, 08:00:16 AM
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.
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!
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 :)
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.
Quote from: Hominid on September 22, 2014, 06:58:43 PM
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.
Good luck, and keep us posted!
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 (http://www.innatcooperstown.com/package/bed-brew-package-with-brewery-ommegang)
Quote
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
I wish!
Apropos of a beer adventure, or perhaps in preparation for one, I just picked a batch of hops from my backyard garden. Centennials. Drying them at a very, very low temperature (i.e., 90-95) now using a food dehydrator. Considered making one of those box-fan doo-dads but it sounded exhausting. Also have some Nuggets coming on first year plants but they won't be strong enough in number or lupulin to use.
TLDR? T-Minus 60 days until I can make a Lebowski-themed Imperial IPA with 100% homegrown hops!
I'm jealous. I have 2 vines of 1st-year Cascade just now maturing; I'm debating when I should harvest them... any advice? Most of the cones are very fresh (i.e. moist; not drying out) and range from 1 to 1.5 inches long...
The longer you can wait, the better, Hominid. But don't plan on first-year hops being very strong or numerous. Pro brewers say lupulin levels double every year for the first three years. Focus on strong, sustained growth and a really hardy root system. If you keep them healthy, they will explode next year. You're only keeping 4-6 vines per plant, right? That focuses growth.
To your question, though, the cones are ready when they're dry, papery, somewhat brittle, and come off the vine easily. I pulled mine a bit early because of concerns over some suspicious growths at the bottom (downy mildew? I dunno). It's been super wet here this year. I'd have preferred to leave them be for another two or three weeks. But when I tear a cone in half, it is just plum full of the yellow powdery stuff you want to see - LUPULIN!
Thankie J-man!
So I was thinking that having a Brand of Dude Beer would be a righteous thing. Beer for the Slacking Lifestyle. Drink and Slack.
(http://blog.saatchigallery.com/wp-content/uploads/2014/05/mmw-the-big-lebowski-0711-440x304.jpg)
Righteous idea DB... aptly called "Dude's Oat Soda" or something like that...
Slackenbrau
Me likes.
(http://www.hammerfistclan.com/forum/attachments/f83/4624d1368418202-jay-join-neverwinter-05-12-2013-approved-beer-vacation-can-funny-retro-poster.jpg)
Quote from: Hominid on August 24, 2015, 10:30:07 PM
Righteous idea DB... aptly called "Dude's Oat Soda" or something like that...
"Dude's Oat Soda" ...fuckin' eh!! ;D(http://dudeism.com/smf/Themes/smf-curve_dude/images/post/thumbup.gif)
I heard it once said that drinking beer is like pouring smiles all over your brain!
Quote from: Hominid on August 25, 2015, 07:16:52 PM
I heard it once said that drinking beer is like pouring smiles all over your brain!
A very dude-like philosophy if you ask me! ;D(http://dudeism.com/smf/Themes/smf-curve_dude/images/post/thumbup.gif)