Dosmage

Wow the weekend was full of excitement.  On Saturday, early, we went to to the brew shop to buy supplies for batches five and six.  As for five and six we have decided to rebrew batches one and two.  This time we brew them the experimental way we intended!  For example batch one has an ounce of lactic acid and two cans of raspberry puree in it!  This time the raspberry taste is detectable and the stout is brewed similarly to Guinness.  As for batch two we have finally found some barley that will produce the smoky taste we wanted.  We as of yet haven’t tasted it to see if it is on target.  ANY WAY…  Saturday evening we tasted batch two and in our opinions it is the best batch to date…  of course it happens to be the second batch…  On Sunday, earlier then Saturday, we returned to the brew shop and had the guy try our beer…  To our amazement he said it was good and appreciated it higher then we did.  He gave us techniques for batch six that we applied.  He is our hero of the week.  The suggestions allowed us to brew the wort clearer and easier then before.  Much much less mess, much much quicker cool down and pitching.  Also that Sunday we speced out an experimental brewing interment we are going to make August 12ish.  It will cool down our beer instantaneously if we build it properly.  Stay tuned to see how batch three goes when we open it this Saturday…

Yea…  It’s been awhile since I posted.  One of the things that I have started since my last post is brewing.  It’s been almost an entire year since I brewed last.  I have a partner in crime with the brewing.  As our first batch we decided to brew the highest alcohol content recipe we could find.  This of course was an Imperial Stout.  To be a bit different we tried to sour our stout and add some fruit in to it.  The fruit we choose was raspberries.  Four little cases of them.  The beer came out a lot like a wine at this point.  It didn’t sour nor did the raspberries impart much flavor.  One thing is for sure, the beer has a higher alcohol content.  Unfortunately the measurements of gravity were pretty poor…  There is no telling the actual alcohol content of the beer…  Everyone who has tasted as said it was good.  We also printed some logos for the beer.

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This brings me to the next part.  Since all went well we decided to brew another batch.  This batch is going to be an English pale ale.  Again we were going to be different, but I messed up.  The beer was going to be very smokey and yet not very dark.  I forgot to use the roasted barley…  Also a source for smoke extract could not be found.  The closest was some BBQ glaze, which we were not that daring to use.  We then continued and brewed it to recipe.  The result was most exclent, we added some brewer’s sugar, and bottled it.  It’s now aging for a week and will be opened this Saturday.  I had a plan for a great logo.  It will be the EPA logo except EPA will stand for English Pale Ale and the little flower inside the logo will be changed to an image of hops.  We won’t go with a large label this time.  Just a small sticker to put on the neck.

We’ve already begun work on batch number three.  It’s going to be a wheat beer.  It’s still fermenting, luckly.  The first pitch of yeast was accidently murdered…  We can only speculate at this point.  Also we have batch number four going…  It’s a recipe from GBS.  It will be most interesting…  That concludes this post.