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How much do you drink a day? (Equivalent of 12 oz / 341 ml bottles)
3163 votes | 6 comments
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| Author: |
Bodensatz |
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2008.10.25 @ 07:55 |
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2585 times |
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 It's hard to believe that while one of the best beers I think I've ever brewed was a stout, that I haven't brewed one in the 12 years I've been in Ottawa! Until yesterday, that is. I did something a bit unconventional with it as well in that I used Weyermann Carafa III in place of all the Roast Barley. The reason being that it is dehusked and so does not impart the acrid astringency that dark roasted malts can otherwise do.
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| Author: |
Bodensatz |
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2008.06.29 @ 09:46 |
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5137 times |
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| I just added a new article on building a stir plate. Just making a quick note of it here and pointing to the article, because this will show up in my RDF feed, but the original article will not.
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| Author: |
Bodensatz |
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2008.06.19 @ 12:10 |
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3698 times |
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 Another year has come and gone, and BSNBB is but a memory once again. Sigh. To recap, about a decade ago now a group of a half dozen or so brewers here in Ottawa started a mailing list. For the longest time it was just 5 or 6 of us, but then about 8 years ago the list started to expand. More and more brewers were signing up - but not just in Ottawa - right across the country. 7 years ago we decided to have a "Big Brew" - which is what you get when a bunch of brewers haul there breweries to someone's house, and they all brew a crazy amount of beer, drink beer, talk about beer, and so on. The first event was here in my back yard in Ottawa, and every spring we do it all over again at someone's house.
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| Author: |
Bodensatz |
| Dated: |
2008.06.08 @ 15:34 |
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2407 times |
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| Today was brewday. I absolutely had to brew this weekend since I'm away the next 2 weekends so I have to get the pipeline moving. Next weekend is of course Big Strange New Brunswick Brew, and the weekend after I'm Best Man at a friend's wedding.
So the grain bill went something like this :
- 8 kg Weyermann Pils
- 200g malted oats
- 1.8 kg flaked corn
I tried to mash in for 152F but I guess I didn't stir my mash well enough because at first my temperature was reading way high at 155F. Then I mixed in some cold water and stirred well and it was way down at 145F!
Time for an emergency decoction
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| Author: |
Bodensatz |
| Dated: |
2008.05.19 @ 17:11 |
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2069 times |
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| As I believe I've written about in the past, the whole reason I started brewing back in 1995 was that I could not buy Hefeweizen (Bavarian Wheat Beer) in Nova Scotia when I moved back from Germany in 1994. So I figured if I could not buy it, I might as well make it. For a quick history of this beer style see this article.
The beer I brewed today is a brewed with some rye malt in place of some of the wheat malt, so I (and other homebrewers) call it HefeRyezen. Simple play on words.
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| Author: |
Bodensatz |
| Dated: |
2007.09.25 @ 17:20 |
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2945 times |
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It's getting into that time of year again when the farmers will collect up all the windfall and press it down into wonderful cider! In most places you have to call ahead to get them to set some aside for you before they add the sorbates and sulphites to them.
Here in the Ottawa area our local Riding Association of the Members of Barleyment virtual homebrew club has been going to Kilmarnock down past Merrickville for a good 5 or more years now in our annual "cider follies". There is another place out in the Kanata area off March Rd that a few guys have used last year as well, and reported back good results.
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| Author: |
Bodensatz |
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2007.09.16 @ 18:37 |
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1662 times |
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| I don't have anything even remotely UK-ish on tap right now so I figured something PA/IPA/Bitter-ish hopped right through with UK East Kent Goldings hops. Boiling 60 minutes adds hop bitterness, boiling 20 minutes adds hop flavour, and adding them at 0 min (right after I power-down the electric boiler) adds hop aroma. I'm all about using up old supplies right now so I'm brewing like crazy consuming old stockpiles of grain which are now getting 3, 4 and in some cases 5 years old. I knew I had enough UK Pale Ale base malt on hand for 2 or 3 batches, and I happened to find some Crystal 45 and Belgian Biscuit malts while rooting through some old bins. The former ending up being about 5% shy of a pound, so I added the same amount of Biscuit and topped it up to 10kg with Pale Ale Malt. Then on a whim I tossed in 50-100g (didn't really measure) Weyermann Carafa I with hopes of getting something more along the lines of a Mild (more or less a less-powerful/dark/hoppy Brown Ale)
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| Author: |
Bodensatz |
| Dated: |
2007.08.21 @ 20:58 |
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2424 times |
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| About 8 years ago I had a big plan to take my little bar fridge and rip the coils and motor out of it and install them into a bar of my own design. I'd actually built most of the bar, but we became so reliant on that little fridge that I never had the heart to rip the coils out of it. Then we bought our tiny house so in hindsight it was a good thing that I never did get that round tuit - we don't have room for a bar, but we do have room in the basement for a tiny cold chamber.
Then the other day my friend was having a yard sale, and he was getting rid of the newer model of my old bar fridge for only $50. It's a 4.3 CF Danby, and he said it was only 4 years old so worth a bit more than 50 bucks. So I couldn't resist. We got everything moved to the new fridge, and so the old one was free for experimentation!
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| Author: |
Bodensatz |
| Dated: |
2007.06.30 @ 20:08 |
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1985 times |
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 Here's a beer I brewed a few weeks ago at my Brew 'n' Q. What a great day it was! Perfect weather. Lots of great beer. Making great beer. And lots of friends!
I call it Good For You Koelsch-Eh. It's of the style of beer brewed in Koeln (Cologne) Germany - Koelsch. But that's a Geschutzte Herkunftsbezeichnung (appellation controllee) so I always recommend that homebrewers outside of Koeln should call theirs "Koelsch-Style" or simply "Koelschy". But on Canada Day about 3 or 4 years ago I was brewing a very similar recipe to this one when I coined the term "Koelsch-eh" for Koelsch-style beer brewed in Canada. And it's called "Good For You" because it has a bag of Good For You Muesli in the mash :-)
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| Author: |
Bodensatz |
| Dated: |
2007.06.24 @ 09:16 |
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1817 times |
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| The beer I brewed yesterday was my basic Cream Ale recipe with one major exception - I tossed in a half lb (about 2.2% of all my grain used) of Carafa I, a dark chocolate malt. This particular type of Carafa is "Spezial" which means it's been dehusked. Barley husk is fairly astringent especially after it's been toasted brown, so removing the husk and just using the malt without it can create some deep chocolate and coffee flavours without the astringent pucker one often gets from dark grains that have not been dehusked.
This should give the beer a very dark brown to translucent black hue but the base Cream Ale should still be very distinctly there. If I cannot preserve the base beer then next time around I'll have to use a bit less Carafa.
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