Equipment: The Triumph and the Defeat

Last week, Jules and I decided that the time had come to bottle our beer.  This decision was based on the properties of the grains we were working with, and the flavors we were hoping to manifest in our finished product.  I lie-the decision was based on when we accrued enough bottles and had a couple hours free, and a sparkling kitchen to bottle in. For us, this was the Wednesday night before Thanksgiving after picking up pizza across the street for dinner.

Our ‘baby gate’ system for keeping our brewery/kitchen pet free!

Our newest acquisition is our auto siphon, and if I had the talent to do so, I would sing hymns in its honor.  Before, using our gravity siphon and our racking cane involved setting up an elaborate system consisting of our dining room chairs and a yoga block.  Getting it started caused agonies brought on by the specters of watered down beer and unsanitized thumbs. The auto siphon eliminated the need for all of this!

Our delightful siphon delivered in all of its usual glory in transferring the beer from our carboy to the bottling bucket, and we laughed about the psychological trauma we had suffered with our prior siphon as we set the bottling bucket on the counter and retrieved a sanitized bottle from the dishwasher.  Which was when things started to go downhill.

When we bought the autosiphon, we also bought new tubing to complete the setup.  The diameter of the tubing was slightly larger than our original tubing, but the staff at the homebrew store assured us all would be well, and sure enough, the new tubing was totally compatible with all of our equipment for the first two stages of the process.  When bottling, however, the tubing is too large to fit snugly around the spigot of the bottling bucket, or to create a seal on the bottle filler, which basically renders it useless.  Since we had transferred the beer before we checked our equipment (at 9pm. On a holiday weekend.), we didn’t really have any choice but to continue on as best we could.

While we were eventually successful, dear readers, learn from our mistakes! I was stuck sitting on the floor trying to create a seal with my hands on both ends of the tubing as I filled the bottles.  Since I don’t have a third hand, I had to leave the spigot open for the duration, which resulted in quite a bit of spilled beer. Our kitchen and my person were soaked. And since I was stuck on the ground, Julie had to retrieve sanitized bottles, leap over to me to exchange an empty bottle for a full one, cap the full bottle, and repeat- all in the time it took to fill a bottle, or else we had overflow due to my third arm problem.

It was a mess! I think a couple of the kitchen drawers are still stuck together. In the end though, we managed to capture 31 bottles and 4 bombers- which is pretty good considering.  The spiced beer smells great and I can’t wait to try it in another week!

Cheers to learning from experience- and always checking your equipment!!

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Election Day and some new discoveries

Happy Election Day, U.S. homebrewers!

A review/roundup post today- it’s a busy day, and a busy time of year for ALL of us, I’m sure!

In the fridge:  We’re drinking Deschutes brewery’s Jubelale currently.  We’re on our second six pack/week of it, if you’re looking for total honesty here.  Julie and I are both big fans of seasonal beers, and I’ve been looking forward to this one since last year!  Plus, they come in the type of bottles we need to save for our homebrew- bonus!

Homebrew Tip:  Have you trained all of your friends to save their (non twist off) bottles for you yet? We’ve been trying to put the word out since we started brewing, and it’s really paying off!  I made out like a bandit with empties from a friend’s birthday party this weekend (Thanks, Tessa and Kyle!).  It helps that this friend’s fiancée is a beer guy, so he gladly accepts homebrew in exchange for his empties.  Kyle also exposed me to some new beer this weekend…

Discoveries:  Kyle also gave me a glass of the New Belgium/ Alpine Brewing Company collaboration, the Super IPA.  I was a skeptic, because I’m not jumping on the hops for the sake of hopping it bandwagon.  To me, it’s like atomic chicken wings.  I can show how I’m totalllllly cool by downing something so spicy that there’s no flavor left, or I can dial it down a few notches and enjoy it.  Same with really really really hoppy beer.   I can drink it, but I don’t love it, and really, I like to taste all the flavors in my beer, as opposed to a hop scorcher.   In the end, I was glad Kyle persuaded me on the Super IPA because it was a delicious, smooth, complex IPA. I may or may not have procured my own bomber of it yesterday.  I’m giving a lot of credit to the presence of my much-adored Amarillo hops- I can’t wait to add some of that grapefruity goodness to our next batch of homebrew!

Ky also showed me his precious, single bottle (bottle- not bomber) of the Dogfish Head 120 minute IPA.  We didn’t open it this weekend (he’s waiting for the right moment) but I’m going to go ahead and hold on to my skepticism on this one.  15-20% ABV and 120 IBUs- phew!  I’ll get his review on it, when he finds the perfect moment. If you try it, let us know what you think too!

Here’s where you can learn more about the beers I’m rambling about, and find out how to get some of your own!

Deschutes’ Jubelale

New Belgium/ Alpine Brewing Company’s Super IPA

Dogfish Head’s 120 minute IPA

Finally- don’t forget to vote today.  And all you lady homebrewers remember, women weren’t ‘given’ the vote, a bunch of strong, courageous women fought for us to have that right.  Let’s get out there and use it!  Cheers to civil rights for all- and the beer all of us can use to make it through a contentious election day!

Experimenting

Wort, getting spicy!

When we started making our first beer, I knew we were going to go with a brown. I knew we were going to go with a kit, because I was too scared not to. We followed the clearly written, specific directions in the kit to the letter, and ended up with a fairly lovely beer.  The first sip of it is… strange.  It benefits from warming up a little, rather than being straight out of the fridge.  It is very low in alcohol content.   But from the third sip on, it’s pretty delicious.  Friends were surprised by it’s deliciousness, the compliments we received were incredulous and funny. Our neighbor texted me to say, “It tastes storebought!” and followed that up with “And I mean that in a good way!!!”

Emboldened by the success of Oliver’s City of Dreams Ale, we went in a new direction with our second batch. We tried a new store for supplies: Barley Haven in Lakewood.  It’s very different than the Bald Brewer.  It’s larger, and has a big chalkboard with changing suggested recipes, as opposed to boxed kits.  The center of the store is lined with bins of grains and add-ins, and it’s fun to open them up and smell the differences. When you’ve decided on a recipe, you just let a store employee know and he’ll bag up everything you need to complete it! Jules wanted something ‘spicy and fall’ this time around, and we’d been toying with a pumpkin beer.  However we’d been drinking Blue Moon’s seasonal sampler at home and their caramel apple beer very pleasantly surprised us. It wasn’t as sweet as we’d feared- the ‘caramel’ in the name referred to a caramel malt.  The gentleman at the store took this information, and Julie’s enthusiasm for the cider press in Barley Haven and suggested a spice beer.  We would take one of the store’s suggested fall beers (another Oktoberfest, but this one with different malt and a different hop schedule), and add some spices to the wort.

We did a partial mash this batch as opposed to extract brewing,  and it took longer, but I liked the process. We added a cinnamon stick and some cloves, and the sterilized peel of an orange to the end of the boil.  We strained out the spices when we put the wort into the primary, but left the orange peel.  I also replaced a half-gallon or so of water with apple cider.

We’re not sure yet how this experiment is going to pan out! This beer is still in the secondary.  My biggest concerns were if all of the extra sugar was going to make the beer more prone to spoilage, but it smelled like beer when I transferred it to the secondary. It also smells really spicy.  We’re going to let this one have a long aging process, in hopes that those flavors will…mature.  Yeah.

In the meantime, I’m adding some empties of Deschute’s Jubelale to our bottling collection, and hopefully we’ll get this baby bottled in the next week or so.  Keep your fingers crossed- cheers to exploring the unknown!