Ghostlier demarcations

Republic versus Democracy

polycrit — Wed, 05 Oct 2011 20:59:42 +0000

See here: http://www.poliblogger.com/?p=15284

Brewed “Big Honkin’ Stout” today

polycrit — Sat, 08 Jan 2011 19:47:30 +0000

now, for two weeks in primary, and 4 weeks in secondary, then a couple more months in bottles. Patience will be rewarded.

http://www.northernbrewer.com/brewing/recipe-kits/extract-kits/extract-ale-kits/big-honkin-stout-extract-kit.html

Bottled Bourbon Barrel Porter this weekend

polycrit — Mon, 03 Jan 2011 19:45:38 +0000

The oak notes didn’t come out as much as I’d hoped they would. Next time, may add more oak chips, depending on how it tastes after it sits in the bottles awhile.

Innkeeper Ale in bottles/keg

polycrit — Mon, 22 Nov 2010 07:05:16 +0000

Kegged 3 gallons and bottled 20 12-oz bottles. Should be drinkable in 2 weeks. Still holding off on bottling the bourbon barrel porter.

New batch of beer brewing this week

polycrit — Fri, 12 Nov 2010 23:59:33 +0000

5 gallon batch of Northern Brewer recipe for The Innkeeper ale in primary yesterday. Bubbling nicely. In a week or two, will keg 3 gallons and bottle the rest. Should be on tap by mid-December.

This weekend, I may bottle the bourbon barrel porter that’s been in secondary for about a month or so. It’ll be aging in the bottles for awhile, methinks.

This weekend – kegged stout, brewed hoppy pale

polycrit — Mon, 21 Dec 2009 18:46:26 +0000

Kegged/bottled stout, and brewed a hoppy pale (“Tongue Splitter” from Northern Brewer), which includes dry-hopping. OG for the pale was 1.045. Forget to get the gravity for the stout, but it tasted nice and dry. Should be ready for quaffing in a couple of weeks.

Also, Friday, I tried a small bottle of barleywine. Totally flat, and flavor’s not there yet. Not horrid, and definitely packs a wicked kick, but needs more time. Hopefully it will carbonate and mellow.

Bottled Barleywine, moved Stout to Secondary

polycrit — Mon, 30 Nov 2009 05:52:29 +0000

Bottled barleywine tonight, and moved stout I brewed two weeks back to the secondary. Added champagne yeast to barleywine before bottling. Gravity of barleywine was 1.031 or so. Then cleaned carboy and refilled w/ stout, adding the dregs of the barleywine left over from bottling. Champagne yeast might have some impact, hmm.

realized I forgot to add priming sugar to bottles of barleywine, so I’m having to go back and re-cap them after dropping a spoonful of sugar in each. [sigh]

Barleywine in secondary 8/23

polycrit — Tue, 25 Aug 2009 18:51:57 +0000

Added 1/2 packet of champagne yeast and also yeast nutrient. Secondary now in dark closet in basement.

Shall leave it there for some time….

Barleywine – explosive fermentation

polycrit — Mon, 17 Aug 2009 15:56:33 +0000

Sometime during the night the brew blew the lid and the krausen came bubbling out the fermenter. Moved it to the sink — when I left for work this morning, it was still fermenting at such a pace that I couldn’t re-seal the fermenter without it bubbling out the airlock, so left it cracked. Hopefully it won’t get contaminated.

Barleywine brewed

polycrit — Sun, 16 Aug 2009 19:14:10 +0000

Started w/ Windriver Brewing Co. “Sleepy Time Barleywine” kit, and added about 1/2 lb of light DME, 1/2 cup of brown sugar, a dash of molasses, and pureed 14 oz of California Golden raisins and added at the last 5 minutes of boil. Had too much liquid, so I ended up using a second, smaller pot for the excess.

Gravity was a bit over 1.100.

Added one brewer’s yeast, and 1/2 packet of champagne yeast.