This is a great article on how to clean off your yeast to reuse in your next batch of homebrew.

This is one of several ways to drop your costs for making your delicious homebrew.

So we bottled what may be our best (3rd) batch of an IPA yesterday. The whole process went incredibly smooth from sparge to bottling. We were so happy with ourselves that we felt a celebratory beer was in order. We put the beer in the back of Matt’s car and headed over to the Small Bar.

They had some great pulls yesterday: Surly Furious, Bockor Cuvee Sour Ale, Victory Prima Pils, Half Acre’s Baume, Tyranena’s Dirty Ol’ Man. It was a fine, fine celebration indeed, well armed and strategically executed. We even tried some of Rogue’s Whiskey, which, like Stranahan’s Flying Dog, they make from left over mash from their Dead Guy Ale. Rogue’s Whiskey was remarkably smooth with a touch of sweetness and a salty back end that is probably from them aging it in oak barrels by the Ocean. Though they only age the stuff for a week, so it’s also possible that salty flavor is from their talented marketing department as well.

But I digress. It was a monumental celebration. And goddamn, the Victory Pils and Dirty Ol’ Man were fantastic. Of course, all the beers were great, especially the sour from Bockor, a pitch-perfect modestly bodied sour that makes instantly weak any devotee of the flemish sours. But I hadn’t had the Victory Prima Pils until yesterday, so it really stood out for me.

Victory refers to it’s Prima Pils as a German Pilsner and though it may come off sounding initially a bit derisive, I would call Victory’s Prima Pils an American Pilsner, or maybe a New American Pilsner as I feel this is the first beer that actually deserves it’s name. It’s hop heaviness serves as a refreshing compliment to the crispness of the beer, the stuff practically snaps off and crunches in your mouth. There is some discussion amongst the beer geeks as to whether Victory is stretching the truth claiming they only use German malts in the Prima Pils. Some brewers are convinced the slight sour apple taste – the often undesirable acetyldehyde – on the front end is derived from wheat. There’s also some discussion as to whether this is an all Saaz brew or if there is some Northern Brewer at the bittering point. Wherever the flavors are coming from they are well proportioned. This beer is crisp, bright and hoppy enough to keep my filthy fingers digging back in for more. And I will.

This may be one of only, oh, three or four times I will say this in my life, but… that Dirty Ol’ Man, he was very good to me last night. Strong chocolate notes in a creamy body with just enough roasted character and hopiness to keep the stout from going past it’s surprisingly sessionable self.

And, as always, the food at the Small Bar was great, too. The pork nachos are incredible, the poutine is fucking trascendental, but yesterday we started with their Buffalo Chicken Spring Rolls:

chopped chicken sautéed in our house buffalo
sauce then wrapped with crumbled blue cheese
and fried in a traditional spring roll. served
with carrots, celery, green onion and blue
cheese for dippin

They’ve somehow managed to achieve the impossible and improve upon buffalo wings, making them easier to eat, and crunchier with a deep fried shell to safely transfer them from plate to face.

And as always the staff at Small Bar are some of my favorite people in the world, they always take good care of us.

But, OH SHIT! I forgot! The whole reason we came into the Small Bar to celebrate in the first was because of our beer. That we left in the car. In 20* weather. For now almost 24 hours.

Shit.

I woke up this morning, and while sharing a lovely breakfast with my equally lovely wife she off-handedly reminded me of my orphaned babies in the truck. This is, perhaps, as good as any argument for why I shouldn’t father children as well. It would be a shame to go out and properly celebrate my kid’s learning to ride a bike, or learning to read, or using the toilet only to come to the stark realization the next day that I would up leaving him in the car for 24 hours while I proudly drank in his honor.

But, in my defense, children and yeast are pretty resilient. After moping for a few minutes I hit the Beer Advocate forum and queried the geeks. And in under ten minutes I had 2 responses that put my mind at ease. Essentially, all I needed to do was give the beers a god swirl or two, put them back in the crate and expect full carbonation as if nothing had happened. My fear was, leaving the beer at around 35* for about 10 hours (20 hours in the car in 15-25* weather) that the yeast had gone dormant and wouldn’t get back up anytime soon to eat. But apparently, I have more than one thing in common with yeast, not the least of which is the will to perservere through a decent night’s rest with more than a little bit of snacking.

So, our team of crackhead brewers here at OA have found a new and interesting way to try and ruin our beer. Fortunately, this attempt was a bit easier to recover from than some mistakes of the past have been. I now wait patiently for the next manner in which we can subjugate ourselves on the road to delicious and plentiful beers.

It’s like the subject says, just like the subject says. It’s at the Small Bar on Division, too.

Here’s more info.

This is a great survey done by Popular Mechanics on different beer brewing set-ups. #4 is pretty slick, me thinks.

We’re brewing a Bell’s Two Hearted Clone this weekend for our second batch of beer. The thought on this was that with a clone we’ll have something to compare the final product to and, hopefully, have a better idea of what we are doing well and what we’re doing, well, not so well. Not to mention, if this thing is even vaguely successful it’ll be great to have a keg of our very own, homebrewed IPA clouding up my judgement.

Part of the clone recipe calls for dry hopping. I had a fairly good idea what this meant, figuring we should be throwing in some more of the Centennial hops after we pull the wort off the flame, but I wasn’t sure just exactly when after the flame goes out that we should be adding the hops. I was surprised to find out that to dry hop a beer you add your hops after the end of the initial fermentation, around 5-7 days after adding the yeast.

Here’s a nice overview of dry hopping the helped school me on this.