Ten of Fitty Part Two

Next up Stealin' Time from Magic Hat. Pours a somewhat cloudier version than the last brew. Head is proficient on this 5.5% wheat. Nose is a slight sweetness. Ginger hits the palate right off on this cold crisp brew. Made with lae and wheat malts, then tamed by Apollo and Simcoe hops this is a  IBU keeper.

Ten of Fitty Part Một

The Enabler got me 40 ounces of beer to try and 10 to grow on for my birthday. So on a day that looks overcast, we'll be delving into his palate of beers for me. First up, Saigon export. Made by Sabeco Brewery, located in Ho Chi Minh City (the favorite Communist city on our bucket-list inernational beer crawl, nevermind that it's last) Though we can't seem to pull the website up directly, these guys would do great at moonshining here in the Southeast considering the heavy taste of corn in their lager. Pours a clear, light to medium straw with great carbonation considering where it's made and exported from. My dad didn't ever mention this beer, he was more of a Tiger 33 guy. Sabeco was established in 1875, you'd think the commies would have them a better website by now considering they own roughly 90% of the brewery. It's along the lines of almost pilsner, smells like Dutch Windmill (see previous posts). Beer is light, crisp, lager at 4.9%.

Brew Batch #67 Bitter!

Knocked out an ESB with OG 1.030+ 0.003@ 81F, this morning. Looking to rotate fresh stuff into fresh kegs and friends gullets. This should be a good session beer to end yard cutting season with and start football season with. #68, I'm thinking "do-over".

Brew Day Cancelled

Brew Batch #64 Southleterven 12

It's shameful what happened to this batch. I never blogged it to begin with!! Like the Chachapoyan Fertility Idol it was simply sought at the end of it's long secondary ferment and kegged today. On 2/4/15, I never even mentioned the brewing of the highest scoring, mis-categorized beer we entered at HODO. OG 1.080+ 0.001 @67F, FG 1.010+ 0.002 @77F yielded a great 9.1%. The addition of extra hops is slightly noticeable on the taste but obviously not the aroma. Cold conditioning now with some keezer lines needing cleaning. Also restocked with some new brewing ingredients for my next batch. I'll give you a hint... I like my women and coffee just like it.

Making My Own Bourbon

Well Junk gifted me a sweet Wasmund barrel for Christmas and as an easy to remember date and slow down in life I chose today to start the aging process of my own bourbon. So I have this 2L oak charred barrel that I soaked in spring water  and swelled in the attic for a week to check for leaks between the boards and bands. After rotating several times, it's been filled with 750ml of Wasmund's single malt 124 proof spirit that was distilled on 9/12/14. They used 60/40 blend of applewood and cherrywood hand malted barley that's double pot distilled between 150-160 proof. I'll pull it out of the attic and place it inside for a month then rotate back up the next month until next July 4th next year or so. Around Christmas I'll pour the second 750ml in because right now the "first fill" is topped off with spring water to aid in evaporation, expansion and the Angel's share (I'm stingy). Copperfox.biz

Summertime VBS

It's taken a while for me to clear the keezer, kind of like when mom cooks for an army but there's only 5 or 6 of us. Having 25 gallons of beer to consume caught me a little of guard in the inventory planning department, but I've wiped everything clean and have empty and ample fermenters and kegs. I've already picked up some summertime brews (new and old favs). One word ....REVIVAL.