Tuesday, June 16, 2009
The funny thing is that it's not just people who like the craft beers, who are picky, but even the light beer drinkers. I spoke with someone a couple of nights ago that liked Coors light, but not Miller lite. As if it makes a huge difference.
I don't know about the rest of you, but I like beer. I can't think of a beer I wont drink. If I'm at someone's house and they offer me a Miller lite, I'll drink it and like it. I like Miller lite less then some of the more specialty beers, but I can enjoy drinking one. My favorite part about drinking Miller Lite is that since I never buy it, if I'm drinking one it's free.
There are also the mass produced premium beers (Killian's, Amber Bock, Blue Moon.) This I enjoy a lot, and I'll even spend money to buy them.
There are some more specialty and mircro brews that I like as well: Three Philosophers, Magic Hat #9, Fransacaner, Chimay, Two Hearted IPA, DogFish head.
I like many different styles of beer: stouts, IPAs, Weizen, Bock, Porter, Pilsner, etc. I can't think of a style or class of beer I don't like.
I don't think my love for beer makes me undiscerning. I still think that some beers are better then other. Depending on my mood I may prefer one style of beer over another.
How about you do you like beer?
Wednesday, April 1, 2009
The movie is about Chateau Montelena. You can read about there story here. I thought the movie was pretty interesting. I always thought of the French wines as the high end wine, and the California wine as something you pick up for $7 bucks at the grocery store when your being cheap. It's nice to know that California can hold it's own as far a wine making goes. I'm makes me want to bust out singing a country song.
The name of the movie "Bottle Shock" refers to the effect on wine after being jarred, shaken, or otherwise handled roughly. One might think that this is some "wine snob" myth, or that it only affects high end wines or that it can only be detected by people with an elite pallet for wine tasting. I was surprised when I noticed this with my blueberry wine. The bluebury wine was so smooth when we tasted it. We bottled it, and then opened a bottle a day or so later. The wine was still good, but not quite as smooth. It had a distinctively noticeable harshness that wasn't there before. The effect of bottle shock does go away if the bottles are allowed to rest for about a month.
Sunday, March 22, 2009
Thursday, March 19, 2009
C-4 (My own recipe)
Wheat (with coriander and orange peel)
John Bull's Dark
Another Raspberry Wheat
Magic Hat #9 Clone
I think our favorites have been the fruit wheats and the bocks.
The blueberry wine is the only one that's ready to drink and it's pretty good. We'll see what our favorite is.
How does a person mix-up potassium sorbate and yeast? Potassium sorbate kill yeast, right? So you might think that this guy made himself $150 grape juice. Guess again. He actually was able to save his wine and he learned a lot about potassium sorbate. Apparently potassium sorbate is more effective the higher the alcohol content. So it take more to prevent grape juice from fermenting, then it does to prevent wine from fermenting.
Tuesday, March 17, 2009
This is just a picture of the box and the empty fermenter.
This is me pouring in the juice. At this point, I'm not very happy. I realized I made a big mistake. See that green curtain beneath the counter. I was suppose to remove that before starting. I didn't remember until after I spilled the grape juice on it. My wife made it herself and she not going to be happy. I'm trying my best to get the stains out.
Notice how the curtain is gone in this photo. I'm just rinsing out the juice bag.
I got a OG of 1.084 @ 24 C. I know some people will cringe at this, but I poured the juice back in the fermenter. I sanitized the cylinder and the hydrometer. I know some people don't recommend this. But that cylinder holds almost a glass of wine. A couple of hydrometer checks and I'm out a half bottle.
Now I just have to wait for the yeast to do there thing.
Thursday, March 12, 2009
So I save up some money and ordered a kit. I started with the Coopers kit. What I liked about the kit is that it has everything you need to make a simple batch of beer. A lot of kits don't give you the bottles or the ingredients. Coopers came with the bottles and the ingredients for my first batch of beer.
So I made my first batch of beer, and it felt like I did everything wrong. The pot boiled over on the stove making a huge mess. I found out later that you don't really have to boil the “no-boil” kits. Then I poured the wort into the fermenter and forgot to close the tap. Beer started leaking all over the counter. I didn't cool down the wort long enough, so I had to wait for hours for it to cool in the fermenter. At about 3:00 or 4:00 in the morning, it was still too hot, but I didn't want to wait any longer, so I threw the yeast in and went to bed. The next day I got up and heard the sound: blup, blup, blup. It was fermenting! Theresa told me later, that she thought there was something wrong with our pluming.
Then after a week, we bottled the beer. Cooper's kits come with these carbonation drops. It's basically just pre-measured sugar in the size of cough drops. You put two in each bottle. Then you fill the bottles and put the caps on. I tore up my hand screwing caps on (they were plastic bottles). Then came the hard part, waiting till the beer was ready to drink. In the end the beer turned out alright. Sure it wasn't the greatest beer ever, but it was beer! Since then my wife and I have ventured out to more complicated styles of brewing.
Hi everyone. I'm starting this blog so that I can share what I'm doing with beer and wine making. My wife and I started brewing beer last summer. Then we got into wine making. We're so excited about it and I wanted to blog about what I'm doing. The picture shows where all the magic happens -- right under our kitchen table! It's a 36" table and we have one fermenter and two carboys. In the front fermenter is a blackberry wine. In the back right is a Magic Hat #9 clone beer. The back left is an Australian Shiraz. This proves you don't have to have a lot of space to make beer and wine.
In future posts, I want to talk about other things we have made and explain the brewing process.