Probably didn't need to mill those flaked oats... |
Kurt Brews Beer
Follow my exploits as I brew, taste, and talk about beer and related beverages! Brew days, DIY projects, tasting notes, information, and (humble) opinions.
Tuesday, September 1, 2015
Mild Mannered
Labels:
ale,
all-grain,
black patent,
crystal 80,
flaked oats,
golding,
jamil zainasheff,
maris otter,
mild,
pale chocolate malt,
process,
recipe,
wyeast 1968
Location:
Kirkland, WA, USA
Monday, May 25, 2015
Backyard Hop Crop Report, May 2015
Mt. Hoods last year |
Sunday, May 24, 2015
Kurtoberfest
Every year I've been brewing, I've made an Oktoberfest/Märzen. For those who don't know, the style is traditionally called "Märzen" because it is made in March, which you might have noticed is quite a while before Oktoberfest (which is, strangely, in September). This beer is a lager, which means it's fermented slow and cold, and then undergoes an extended period of lagering, which is fancy brewer talk for "cold storage". Lager comes from the German verb lagern meaning "to store". For this beer, the lagering is quite long. I never seem to have my act together in March, and this year I wasn't really ready until early May.
Wednesday, April 29, 2015
Bitter Pils To Swallow
Homegrown Mt. Hood hops. |
Sunday, April 19, 2015
Tilapia: A West Coast IPA
The time has come again to brew! I went so many weekends thinking, "I should brew this weekend" only to have it come to naught. Not last weekend! I had the ingredients and I was ready to go this morning. This was a really long brew day with a few interesting twists. So I wound up brewing a slightly different beer from what I had expected to make, I ran into a couple of process issues, and I finished it off by doing a fairly deep clean in my brewery.
Labels:
2-row,
aeration,
ale,
biofine clear,
cleaning,
crystal 60,
dme,
dry hopping,
experiment,
ipa,
mosaic,
oxygen,
process,
recipe,
US-05,
vienna malt,
white wheat
Location:
Kirkland, WA, USA
Saturday, April 11, 2015
Cherry Stout Racking
Today marked 8 weeks of the cherry stout ("Cherry Mama") sitting on the cherries. I figured it might be time to rack it off. I'd opened the fermenter a couple of times to see what was going on and to make sure there wasn't a pellicle or something funky developing on the top, and there was definitely a strong aroma of cherry. I've never left fruit in for that long, but everything looked fine when I opened it up, although there were still bubbles coming from the cherries. I'm not sure what that means, I guess I didn't puree or smash up the cherries, so it is possible that the yeast were still getting to some of the sugars inside. The cherries were frozen, though, which should rupture the cell walls and help with flavor and color extraction.
Location:
Kirkland, WA
Monday, April 6, 2015
Tea Beer Phase 4: Tasting
The time has come. It's been a couple of weeks in the bottle, and it's time to taste the tea beers!
Labels:
ale,
experiment,
tasting,
tea
Location:
Kirkland, WA, USA
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