True Home Brew

Monday, 08 February 2010

True Home Brew

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Racking Your Home Brew Without Wracking Your Nerves

Saturday, 24 May 2008
By Frosty There comes a time in all good home brewing procedures when the contents of one fermentor must be transferred to another fermentor or to a another vessel for subsequent bottling. At the outset it seems a simple enough task. The complications arise when you remember that it is not just a matter of dumping one bucket into another. Racking your home brew has both a major purpose* and a major risk. The main purpose of the racking process is to separate the fermented liquid from all the yeast and hop detritus at the bottom of the fermentor being emptied. The less junk you bring over from the first vessel the clearer your home brew will be. The main risk with the racking process is that it provides many many many opportunities to introduce contaminates into the mix which can (and will) negatively affect the quality of your final product. The fewer the opportunities for contamination the better the beer. With all this in mind, let's tackle the project.
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American Pale Ale

Thursday, 23 October 2008

Category Pale Ale
Recipe Type Extract
Fermentables
5 lbs unhopped light dry malt extract
.5 lbs dark crystal malt

Hops
1 oz Cascade hops (60 minute boil)
.5 oz Cascade (30 minute boil)
.5 oz Cascade (10 minute boil)
1/2--1 oz Cascade (dry hop)

Yeast Wyeast American ale yeast

Procedure "Dry hopping" consists of adding hops not to the boil but after boil and especially after fermentation. When your beer is done fermenting, you must rack it into a second sanitized vessel, preferably a glass carboy for which you have a fermentation lock. The beer and the hops are both added to that second vessel, and the beer is left from 1 to 3 weeks in the vessel. It isn't
fermenting, but it's picking up flavors from the hops. If you don't want to do this, then instead of dry-hopping, add that last hop addition 2 minutes until end of boil. When you turn the flame off, let the beer sit with the lid on for 20 minutes before chilling it and racking it into the fermenter. But, I recommend that you try dry hopping sooner or later, as it adds flavor and aroma that is just right for this beer! English Pale Ale also benefits from dry hopping.

Beers for Late Winter

Tuesday, 02 February 2010

August Schell

Snow Storm, Schmaltz Alt

150th Anniversary Brew- Still family owned & for 150 years

Bell's

5 Liter cans- Hearted Ale

new Oarsman- Session Sour Mash Ale- draft only

Consecrator DoubleBock

Buffalo Bills

Blueberry Oatmeal Stout

Dogfish Head

Fort- worlds biggest fruit beer at 18%abv

Red & White

Black & Blue- arrives in March

Burton Baton- 12oz btls.

new Squall IPA- arrives in March 750 ml btls.

East End

Snow Melt -in slim 1/4bbls.

new Chocolate Cherry Stout-1/2bbls- Mid Feb. release

Erie Brewing

Drake's Crude Oatmeal Stout

Ft. Collins Brewery

Big Shot- 22oz btls.

Heavy Seas

Holy Sheets, Chocolate Stout- late Feb.

both in 22oz btls.

Smuttynose

Winter Ale, - a few cases in stock

new Hamami- tart cherry flavored ale

new Big A IPA- 12oz btls.4 packs

Wheat Wine, - 22oz

Barley Wine- 22oz

Imperial Stout-22oz

Stone

Old Guardian Barley Wine

Stoudts

new Karnival Kolsch-GABF Winner- arrives in March

Troegs

Nugget Nectar- we like you, want more too

Java Head Stout- 22oz blts only

Victory

St. Victorious Dopple Bock

Helios Ale- Serious Saison in 22oz btls.

Voodoo Brewery

4 Seasons IPA

Wynona's Big Brown

Pilzilla

White Magik of the Sun

& Variety case with all four

all in 12oz btls.

Weyerbacher

Fireside Ale

Hersey, Insanity

Yards Brewing

Ales of the Revolution

now in Draft

NEW BREWERY

Furthermore Beer

Spring Green Wisconson.

Local brewer Aran Madden's

returns to Pgh. with his beer.

Proper Ale- Knot Stock

3 ft. Deep, Make Weight

Variety case & draft

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