So tonight at the Pavilion in Mt. Adams, the Christian Moerlein Brewing Company will be tapping its new Emancipator Doppelbock. Can't wait.
Formerly brewed/owned by the Hudepohl Brewing Company, the Moerlein series of super-premium German lagers are quite a local historical delicacy. Viewed by some as local swill, it was named after a local pre-Prohibition brewer/blacksmith. The Moerlein family immigrated to the US in 1841 during one of the largest immigrations in US history that brought many rich, well-educated Germans. Christian opened the Christian Moerlein Brewing Company of Cincinnati, Ohio in 1853, and it became one of the most successful in the US, pre-Prohibition. Once that 20th century Dark Age was over, the brewery did not survive. Hudepohl brought the name back in 1981. After a few more ownership changes, it's finally owned by a Cincinnatian again, Gregory Hardman, and it's known as the Christian Moerlein Brewing Company.
Another interesting tidbit - the house that is known as Christy's in Clifton was a wedding present for Christian's daughter and is known as the Moerlein Mansion.
Now, I'm not a fan of most of their beers, but I still want to support local breweries. And I do love me some doppelbock. My favorite is Leinenkugel's Big Butt, though not the perfect example of the style.
My doppel (Galactic Senator) is about ready for secondary.Once I do that, I'll be lagering both the Spaz Back and the Senator for about a month.
Thursday, January 31, 2008
Thursday, January 24, 2008
Immersion Wort Chiller Project
So, with this new house, I get to learn/teach myself some new skills.
One that I want to learn is copper working.
I hate the utility sink in our basement. I wanna replace it with a double basin stainless sink, AND the friggin' hot and cold taps are switched. It's only like 15 feet from the hot water heater so whoever installed it was a goddam genius.
Last brewday, I was chilling the Galactic Senator down to pitching temps, and I realized a pre-chiller might come in handy. I mean the hose water was cold, but in the summer....
So I looked up how much copper I'd need, what size, etc., etc.
Here's my parts list:
- 50' of 3/8" Type L copper refrigeration tubing.
- 40' 3/8" ID vinyl tubing.
- 2 female hose connectors.
- 10 stainless Steel hose clamps.
Total Cost of these supplies < $80.
I also got a new blowtorch, some flux, lead-free solder, etc. And I learned a new skill.
I made two 25' wort chillers, similiar to the one I already owned. I used a corny keg to wrap the already coiled coil around and get the shape right. I used my older chiller as a guide for the bends. Then I lightly sanded, fluxed, and sweated the copper along the long edge where the in and the out touch. The idea is that water will come up the hose, into the prechiller sitting in a cooler full of ice water, the chilled water will then run into the immersion chiller in the wort, cooling it faster and more. Sweet.
One that I want to learn is copper working.
I hate the utility sink in our basement. I wanna replace it with a double basin stainless sink, AND the friggin' hot and cold taps are switched. It's only like 15 feet from the hot water heater so whoever installed it was a goddam genius.
Last brewday, I was chilling the Galactic Senator down to pitching temps, and I realized a pre-chiller might come in handy. I mean the hose water was cold, but in the summer....
So I looked up how much copper I'd need, what size, etc., etc.
Here's my parts list:
- 50' of 3/8" Type L copper refrigeration tubing.
- 40' 3/8" ID vinyl tubing.
- 2 female hose connectors.
- 10 stainless Steel hose clamps.
Total Cost of these supplies < $80.
I also got a new blowtorch, some flux, lead-free solder, etc. And I learned a new skill.
I made two 25' wort chillers, similiar to the one I already owned. I used a corny keg to wrap the already coiled coil around and get the shape right. I used my older chiller as a guide for the bends. Then I lightly sanded, fluxed, and sweated the copper along the long edge where the in and the out touch. The idea is that water will come up the hose, into the prechiller sitting in a cooler full of ice water, the chilled water will then run into the immersion chiller in the wort, cooling it faster and more. Sweet.
Monday, January 21, 2008
Bell's Hopslam Ale
... and it's here.
Each year, Bell's releases this yumminess upon us.
Hopslam is available in Cincy at finer beer stores (IGA has it), it costs $15 per 6 pack.
It's been compared to a super Two-Hearted Ale, but I'd say it's on its own. THA uses Centennial, HS uses comething else. I've read that it uses Simcoe as a dry hop.
With an Original Gravity of 1.087, it starts as a high gravity wort, and ends at 10% alcohol by volume with a Final Gravity of 1.014. That FG results in a nice malty sweetness that balances the crazy alcohol content.
For a double/imperial IPA such as this, you KNOW to expect hoppiness. But with a name like Hopslam, you get it. I wasn't able to find a good clone recipe on any of the boards I frequent. But once I find one, and hops aren't so ridiculously priced, I'mma make it. Hoppiness.
Each year, Bell's releases this yumminess upon us.
Hopslam is available in Cincy at finer beer stores (IGA has it), it costs $15 per 6 pack.
It's been compared to a super Two-Hearted Ale, but I'd say it's on its own. THA uses Centennial, HS uses comething else. I've read that it uses Simcoe as a dry hop.
With an Original Gravity of 1.087, it starts as a high gravity wort, and ends at 10% alcohol by volume with a Final Gravity of 1.014. That FG results in a nice malty sweetness that balances the crazy alcohol content.
For a double/imperial IPA such as this, you KNOW to expect hoppiness. But with a name like Hopslam, you get it. I wasn't able to find a good clone recipe on any of the boards I frequent. But once I find one, and hops aren't so ridiculously priced, I'mma make it. Hoppiness.
Wednesday, January 16, 2008
Norwood Punch Update
Alias - Norhooch.
Racked to secondary this yummy treat. Also dissolved 3 Campden tablets (potassium metabisulfite) in hot water and added that to the punch. That'll keep it from fermenting further, so it keeps its sugar.
Campden tabs are used 1 tab per gallon to sanitize water, wine, cider, beer, etc.
You can use it to sanitize must to kill off wild yeasts. But you must wait 24 hours for the silfites to dissipate before pitching fresh yeast, lest it dies too.
Should be ready to bottle soon. Will remain still (flat).
Racked to secondary this yummy treat. Also dissolved 3 Campden tablets (potassium metabisulfite) in hot water and added that to the punch. That'll keep it from fermenting further, so it keeps its sugar.
Campden tabs are used 1 tab per gallon to sanitize water, wine, cider, beer, etc.
You can use it to sanitize must to kill off wild yeasts. But you must wait 24 hours for the silfites to dissipate before pitching fresh yeast, lest it dies too.
Should be ready to bottle soon. Will remain still (flat).
Thursday, January 10, 2008
Bock, Bock Bock
Last Sunday, I brewed up a doppelbock (Galactic Senator) with my new 10 gal kettle that Mrs. Santa brought me.
Hit my gravities (OG = 1.094) and my temps.
Racked my Spaz Bock (Empire Strikes Bock) into a corny keg, for secondarying.
And I racked the doppelbock wort onto the Spaz's yeast cake, Wyeast Bavarian Lager 2206. They're oth chugging at 46F right now.
Realized I could've dropped my wort a lil faster and a lot lower with a second wort chiller dunked in ice water, placed in line with the WC in the wort itself.
So I made one. Cost about $40 from Home Depot. (I HATE that place, but they had copper cheaper than Lowes.) I'll post pics sometime.
Link of the Month:
LOL Cats
Racked the Norwood Punch to secondary, on top of 3 crushed Campden tablets (sodium metabisulfite) dissolved in cooled, boiled water. Gravity dropped a touch since last time I'd checked, but it shouldn't drop anymore, that's what the Campden's fer.
Hit my gravities (OG = 1.094) and my temps.
Racked my Spaz Bock (Empire Strikes Bock) into a corny keg, for secondarying.
And I racked the doppelbock wort onto the Spaz's yeast cake, Wyeast Bavarian Lager 2206. They're oth chugging at 46F right now.
Realized I could've dropped my wort a lil faster and a lot lower with a second wort chiller dunked in ice water, placed in line with the WC in the wort itself.
So I made one. Cost about $40 from Home Depot. (I HATE that place, but they had copper cheaper than Lowes.) I'll post pics sometime.
Link of the Month:
LOL Cats
Racked the Norwood Punch to secondary, on top of 3 crushed Campden tablets (sodium metabisulfite) dissolved in cooled, boiled water. Gravity dropped a touch since last time I'd checked, but it shouldn't drop anymore, that's what the Campden's fer.
Thursday, January 3, 2008
Anchor Brewing's Christmas Ale 2007
Christmas Ale 2007
ABV = Varies
Details = Top Secret
Too funny.
This is the 33rd year for this seasonal brew. It's only sold in January.
The pour revleas a dark, Coca Cola colored body and a nice head.
Sweet aroma slides into a complex flavor of citrus, spice, apples, clove?
Good and yummy. But did not go well with my taco soup. Once that stopsbloating my belly, I'm gonna have at least one more.
ABV = Varies
Details = Top Secret
Too funny.
This is the 33rd year for this seasonal brew. It's only sold in January.
The pour revleas a dark, Coca Cola colored body and a nice head.
Sweet aroma slides into a complex flavor of citrus, spice, apples, clove?
Good and yummy. But did not go well with my taco soup. Once that stopsbloating my belly, I'm gonna have at least one more.
Wednesday, January 2, 2008
Let's Review, Shall We?
It's time to review the gravity of the Norwood Punch.
1.021
Still pretty sweet.
It started out at 1.052, so it's at 4.00% ABV. Hm. Maybe I wanna stop it fermenting soon.
Starts off with a sharp cidery bite, which as far as I can tell is just CO2, b/c once it settles down a bit, it's not too in-yer-face.
This over some ice cubes on a back porch in the summer. In Norwood. Can't wait.
Then there's the latest Centennium Falcon IPA. Now, this time, I used 0.75 ounce of Yakima Magnum hops as my bittering addition. And I used one packet of Safale US-05 instead of Wyeast 1084 Irish Ale yeast. I still get a bit of an off taste. Don't know if it's the Yakima Magnum or what. Maybe more dry or aroma hops. Think I could use a second opinion. Yep. Same taste.
1.021
Still pretty sweet.
It started out at 1.052, so it's at 4.00% ABV. Hm. Maybe I wanna stop it fermenting soon.
Starts off with a sharp cidery bite, which as far as I can tell is just CO2, b/c once it settles down a bit, it's not too in-yer-face.
This over some ice cubes on a back porch in the summer. In Norwood. Can't wait.
Then there's the latest Centennium Falcon IPA. Now, this time, I used 0.75 ounce of Yakima Magnum hops as my bittering addition. And I used one packet of Safale US-05 instead of Wyeast 1084 Irish Ale yeast. I still get a bit of an off taste. Don't know if it's the Yakima Magnum or what. Maybe more dry or aroma hops. Think I could use a second opinion. Yep. Same taste.
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