Today is another attempt to refine my Night Horse Dry Stout. I have the feedback from the NHC 2012 first round results. The score average was 26.5 (low 24, high 29). Scores of 21 to 29 are considered good. Both judges were BJCP recognized. I have combined them here into a single review.
Continue reading “(37) Sunday, June 3, 2012 Brew Day — Night Horse Dry Stout v3”
Homebrewed Delirium Rosemary-Oat Pale Ale recipe by Charlie Papazian, Beer Examiner on Charlie Papazian's feed:
This recipe and story first appeared in the January-February issue of the American Homebrewers Association’s Zymurgy magazine. If not a member you can view of free online issue of Zymurgy here and see what you’re missing.
Recipe of the Week: 100% Brettanomyces Farmhouse by on Homebrewers Association:
We have all tasted a Brettanomyces ale before, but have you ever brewed one? Well, here is your chance! This rendition of a Farmhouse ale with a wild Brett twist has a lot of room for creativity, so give it a try!
The safe range of room-temperature mash pH is about 5.3 to 5.5. That indicates that the pH in the mash is 0.2 to 0.3 units lower, but that doesn’t really matter. The only thing we need to focus on is the ‘room-temperature measurements’.
A 5.4 room-temperature pH is a good all-around target. If you want your beer a little sharper or tarter, aim a little lower (5.2 to 5.3). If you want your dark beers to be a little softer, aim for 5.5. But don’t get carried away with a high pH target. All kinds of things go wrong when you exceed about 5.7 to 5.8. You can be a little low with pH and the beer should taste OK. But it won’t be so good if its a little high.
Using a shot glass that I’ve pre-chilled, it only takes about a tablespoon of wort to fill the glass sufficiently to submerge a normal pH probe. That small amount of wort cools down in a minute in that glass.
Recipe of the Week: Quarter Session Bitter on Homebrewers Association:
Quarter Session Bitter is reddish in color and nutty in flavor from the crystal malt, with notes of lemon and spice from the hops. All grain, partial, and extract directions are provided, making this the perfect recipe for anyone!
Today, I am making an English Brown Ale. The recipe is Jamil Zainasheff’s Through a Mild Darkly from Brewing Classic Styles. I am making the all-grain version with only one substitution. I am using roasted barley in place of the black patent malt.
Continue reading “(36) Sunday, May 20, 2012 Brew Day – Dark Mild”
Opening Beer with Chainsaw by Reborious:
You can open a beer with a fork? That’s nice…
If you only fill the small air space with CO₂, it will quickly be absorbed into the beer. You need to keep the CO₂ connected to the keg until it is completely carbonated for the pressure/temp it is at.
Beer Recipe of the Week: Vienna Lager on Homebrewers Association:
Summer months are here and it is time to brew something refreshing! Check out this award winning Vienna Lager all grain recipe that took a gold medal in the NHC.
