Little help

So I'm looking for a little help in identifying this thing and trying to figure out what to do with it. A good friend of mine was garage hitting the local garage sale circuit when he came across this. now from the looks of it, it's a wine distributor. It's from a bar in Hamilton and has 8 plastic taps on it. The spurs are all plastic, bit the hammers and other parts on the taps are metal.

As you can see, there is a refrigerator built into the bottom half.

The taps go from the spur into a dip tube that runs through a bung. The bungs share a CO2 in that connects to a gas quick release valve (pretty bad ass to see quick release valves that small).

Each of the units has a mini Co2 regulator that seems to have the pressure regulated by a little turn thing on the bottom. There is a label on the front of both units that says "Premier Cru".

The bottom unit is built around a mini refrigerator, but this is not a home made project, it looks like the freezer in the unit is built much differently than I have seen before. I didn't get a picture, but it's built on it's side.

The door to the fridge has a glass from (double pane) and is totally sealed with refrigerator trim. The door itself seals tight and the fridge still works.

To be honest with you, the whole thing looks like it would work fine. I think the bungs need to be changed, but otherwise it's money. I am just deciding if it's something I can use for beer, or if it's wine only. The other thing I am wondering is if you leave wine on tap that is run with C02, does it go bad?

Maibock means May Bock

Nick was out of town so I decided to do a solo batch of maibock using a Munich yeast I had been holding onto for a while. This was the same yeast I used on the Oktoberfest. It's a great yeast and I have the fridge space to do it so I figured 'why not?'.

Anyone not familiar with Maibock I recommend giving one a try. My favorite is the Smuttynose Maibock. It's such a unique flavor. It tastes like you are drinking unfermented wort that is carbonated. Sounds a little weird, but it was honestly the only way I could describe it.

With this beer, I was shooting for an OG of 1.069 to give me a 7%abv brew that would be a smooth drinker with a little kick. The plan is to break this out in the fall (yea I know, May-bock not October-bock) for our Oktoberfest party to go with the OF brew and some brots. Should be a good one.

Here is the recipe:

12lbs German Pilsner
2.25lbs Munich Malt (light)
1.25lbs Vienna Malt
1/2oz Target (60 min)
1oz Liberty (60 min)
Wyeast 2308 - Munich Lager

Process
35min protein rest at 122f (added 4.25 gallons at 133f)
15min Decoction (2 gallons)
45min Rest at 145f
Mashout - 1 3/4 gal boiling - hold at 160f for 10min
Sparge - added 2.2gal of water to mashtun at 168f as wort ran off

The early runnings were 17.5brix (1.070) and the the pre-boil gravity at was at 14 brix (1.055). This was better than the projected 1.051, but in the end, it the gravity was less than the desired 1.069 by showing up at 1.067. Not too bad. It is still plenty in style and should have all the taste I want. The total brew day took about 4 1/2 hrs and was a pretty relaxing brew session. I forget how much more manageable everything is with 5 gallons.

I just checked it tonight and the brew is plugging away in the fridge. I love Munich yeast. Its like a good lineman, it shows up every Sunday and just works. No problems or questions.

Cheers!

The Gelatin Experiment

This is the tale of two ESB's. Last brew day we did a 20 gallon batch so both Nick and I had 10 gallons. Coming out of the primary, both were pretty cloudy and lacked any clarity. Having been down this path before, I decided to add gelatin. However, since I had two of the same brews, I figured I would make an experiment out of it!

The idea here was to see if this gelatin stuff really works. For those of you who don't know, there are many who recommend the addition of flavorless gelatin to the secondary or to the keg to allow the beer to clear up. The process is pretty simple, you get some of the flavorless gelatin comes in single use packages. Make up one pack per 5 gallons in a small amount of water (much like priming sugar), let it cool to room temp and add it to the secondary. I have even heard that you can add it to the keg as well (but I've never tried that).

Either way, I decided to give this a head to head and this is what I saw 10 days after the addition:



On the left is the vessel that I added the gelatin to, on the right is the one without. As you can see by the carboy on the left, a lot of the traub that is seen sticking to the bottle is not in the brew anymore and make it clear. One important aspect of this is balance. The gelatin is finings and can have an effect on the flavor of your brew (as it is pulling some of the proteins and what not from the brew). Using this amount has worked for me in the past and I was pleased with the results. The only question I was left with was "does that stuff really make the difference?" and I think this experiment is pretty conclusive.

There are other ways to get similar results like dropping the temp down to the 40's on the brew and giving it a lot of time (this is more safe for the brew to stay in the secondary for a longer time anyway). This is an alternative for anyone that is repulsed by gelatin and what it's made of. Not me though. I am a non-discriminative eater, all animals are fair game on my pallet.

Bottling Followup

After all of my problems with bottling, I decided to take the advice from some of the folks who so kindly submitted advice. I also spent some time reading back up on brewing basics. Sometimes in the heat of brewing bigger and better, we forget to cover the basics. Well this week was a good review.

What went wrong? Well first off, I'm not real sure. There were several problems; over carbonation, aeration, metallic flavors and made my beer an intense experience.

What did I change? Well just about everything. I now siphon the brew from my secondary into a bottling bucket and add my priming sugar. From here, I sanitize my spoon and give it a light stir to get things mixed up properly. After this, I bottle using the bottling wand that came with my original kit. I rinse my bottles after I sanitize them and before I add brew to ensure that there are no residual films or smells from the sanitizing solution.

Once I am done bottling, I remove the wand and add a hose to the bottling bucket that runs into my keg. This is in hopes of preventing any potential oxidation that could occur in this stage of the brewing. When the bottling bucket is empty, I close the keg and cap my bottles. Done.

As far as my over carbonation, I have moved from the 3/4cup of priming sugar I used to 1/2 cup (unless Beer Smith tells me to use more or less). I also have been using Beer Smith to determine how much to add in times of having an odd amount. For example, I only had two gallons of Alt and needed to bottle condition that. So I added the amount that Beer Smith told me to and it's prefect!

I have to say, it looks as though I may have worked my way through my bottling woes...for now anyway.

Cheers!

Batch or Fly?

A few nights back I had a great conversation with Ted to catch up on brewing. Ted was marveling at the massive new mashtun we were using and he had some practical questions about it. The one that stuck out to me was:

"Do you have something against batch sparging?"

While I have saught for the fly sparge that actually works, I have never stopped and asked myself if it's really worth all the effort. Perhaps I am totally focused on doing it just so I can say that I do it. Maybe it's the trickling water and the crazy hoisting of scaulding hot water that attracts me to the fly sparge like a moth to a flame, who knows.

All I know that it's time for me to take a step back and review the benefits and drawbacks of fly versus batch sparging. There is a great artile in BYO about this, but I would like to hear what you have to say, please make a vote on the survay (right side) and leave a comment. I'll do a follow up to sum up the stances.

Cheers!

What the blog?

So here I am, two years and some change later, still writing on this brew blog. I constantly have to ask myself "why do this?" and after the last few weeks, I am reminded of the answer.

I started this blog in late 2005 after reading Blog! By David Kline (and a whole host of other authors) and wanting to understand what this whole "blogging" thing was all about. As I began to explore blogs, I was also really starting to enjoy homebrewing and was making some very good beer (extract). It suddenly dawned on me; what a perfect medium for a brew journal! A place where your readers can critique your methods, recipes and overall brewing. Because the author is accessible, the comments are conversation instead of static feedback and visitors can review the evolution and eventual conclusion of an issue. Brilliant!

In the processes of doing this, I have learned about many other bloggers out there, some of whom are the commenter's on this blog. I have exchanged beers with other bloggers and written about beers I have tried.

So why is this better than a BA forum? Well in short, it's community. While yes, you can get answers quickly in a forum, no one is following your body of work. No one can note long-term trends in your methods of why you brew how you brew. No one notices if you haven't posted in a long time (I noticed Grove had gone dark for a while and realized he's a Dad now). It's the quality and source of the feedback that makes the blogging community different.

I bring this up because this past weekend, things really came full circle for me in my original objective for this blog. I took a recipe for an ESB I had done previously and made adjustments that were suggested to me by Bad Ben, commenter and fellow blogger, to make a second iteration of my ESB. In the comments for this brew, I had some very good observations where Glibbidy and Kevin where they noted the process of running off my mash was potentially going to give me a hot aeration. This led me to revisit the question of hot aeration and decide to make a slight adjustment on my process to avoid this potentially problematic step. Simple and was made possible my blog.

Further, these past few weeks have allowed me to have my beer tasted internationally! Alan, Ted and Brad were all part of the first (and not last)beer blog off. This one was for the ages. The battle over the Mason Dixon line was had between yours truly and the fellas at Monday Night Brewery. While both Alan and Brad gave the edge to MNB, Ted gave me a glimmer of hope with a single win. The guys at MNB even made a video of the tasting:

The point of this post is to thank everyone that has made this blog work. It's been a pleasure getting comments and feedback. The exciting thing is that most of the comments have blogs themselves so I can in turn comment on what they do. I would also like to extend a big thank you to everyone that participated in the brew off, even the bane of my existence; MNB.

I hope you keep reading. Cheers!

Pushing the limits

This was the first weekend brewing with the NEW 100qt mash tun. While there is still a lot of work to be done on this hoss, we figured we would give it a test drive the old fashioned way; put her to work. We decided the best way to do that was a 20gallon batch of Mother's ESB.


This time around, I took the advice of Bad Ben and made some changes to the recipe. I replaced the chocolate malt with biscuit and dialed down the hops by about 10IBUs. I also cut out the dry hopping. This is what the recipe wound up looking like:



Mother's ESB - Round 2
Brewer: Travis & Nick
Asst Brewer: Meatball
Style: Extra Special/Strong Bitter (English Pale Ale)
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 20.50 gal
Boil Size: 24.57 gal
Estimated OG: 1.049 SG
Estimated Color: 12.4 SRM
Estimated IBU: 33.8 IBU
Brewhouse Efficiency: 60.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount
39.00 lb Pale Malt (2 Row) UK (3.0 SRM) Grain 82.19 %
4.20 lb Caramel/Crystal Malt - 60L (60.0 SRM)Grain 8.85 %
3.25 lb Biscuit Malt (23.0 SRM) Grain 6.85 %
1.00 lb Rye Malt (4.7 SRM) Grain 2.11 %
2.00 oz Target [11.00 %] (60 min) Hops 18.0 IBU
1.50 oz Brewer's Gold [8.00 %] (60 min) Hops 9.8 IBU
0.50 oz Liberty [4.30 %] (60 min) Hops 1.8 IBU
1.00 oz Amarillo Gold [8.50 %] (15 min) Hops 3.5 IBU
0.25 oz Liberty [4.30 %] (15 min) Hops 0.4 IBU
1.00 oz Amarillo Gold [8.50 %] (1 min) Hops 0.3 IBU
1 Pkgs London Ale (Wyeast Labs #1028) [StaYeast-Ale


Mash Schedule: Single Infusion, Light Body, Batch Sparge
Total Grain Weight: 47.45 lb
----------------------------
Single Infusion, Light Body, Batch Sparge
Step Time Name Description Step Temp
75 min Mash In Add 12 gal of water at 164.2 F 150.0 F
Batch Sp 1 - 10gal at 168f
Batch Sp 2 - 5gal at 168f
Target preboil OG was 1.043

First off - The Mash tun - No need for words, just take it in. That's 47lbs of grain in there.




Picture below is the run off. We were concerned with the potential of anything in the false bottom that might not have come out in rinsing so we ran everything through a screen. It worked out pretty well.



Vitals:

1st addition - 12gallons at 166f mash settled in at 154f for 75min - 19brix (1.077) runoff gravity
Sparge 1 - 10gallons at 168f the mash settled at 155f - 14brix (1.055) runoff gravity
Sparge 2 - 5 gallons at 172f mash settled at 156f - 11brix (1.043) runoff gravity
Total water - 26 gallons



Those are two 5 gallon pots, one with 5 and the other with 3. The brew kettle (15gal) had the rest in it. The big pot was where we added all the hops. In order to ensure that everything was distributed properly in the end, we poured the other two pots in to the big pot as space permitted.



In the end the new mash tun gave us just under 20gal of brew at 1.060 - 73% efficiency! Pretty good for a first run at this. All was not totally perfect with the process though. The pressure inside the tun pushed out on the walls and cause a little steam to leak out of the handle area. It's a lot of pressure on the cooler so we're going to have to consider putting something around it for stabilization.

Over all we were very pleased with the process and so far with the results. The new tun has a lot of potential and may allow us to brew more beer while brewing less frequently. Bryan was over for his second shot at homebrewing. It was a great success and due to the high price of DME, he is ready to make the dive into all-grain.

Cheers!