Bottle / Transfer day

Today, we bottled the BloodWeizen. 48 bottles later.... we tasted, and damn, its delicious. This beer has been such a bitch! Aside from the beermergency where it exploded all over because of its hyper-active fermentation.... We decided to bottle this beer with molasses instead of sugar. The molasses overflowed ALL OVER THE STOVE!!!!! In seriously, less than 1.7 seconds. Like, we turned around, and then all of a sudden heard this horrible loud SIZZLE! SO IRRITATING!!! Then, as we're transferring from the carboy into the bottling bucket... the seal on the bottling bucket busted and beer was spilling on the floor!!!! Doh!!! Luckily, we caught it quickly, so very little was lost. But yeah, this beer has been a bitch.
The brix showed as being about 6.9%, but we think thats because of the molasses. We think the last brix we took (6.2%) is more accurate, so that's what we're going with.

The ESB has been transferred to the secondary fermentation. Brix is 5.7%, which gives us an ABV of 4.8%. We'll bottle this in two weeks and we'll let you know how it tastes initially at that time, and of course after its been in the bottles for a couple weeks :)




Just a heads up/reminder, Beer As Art is Sunday October 24th from 5-8pm. If you want to come just give your name to either myself (erin) or patrick and we'll put you on "the list." This is not a free entry list (entry is $5) but you can't get in without your name being on the list. Legality things and all that noise. We will post about this again, here, on facebook, and on twitter, so you will have plenty of opportunities to get on the elusive list :)

till next time, have a hoppy day ;)

Our first tasting party

Was a huge suggess!!!

Everyone loved the raspberry amber, so apparently the changes we made to the recipe were spot on :) I (erin) love it as well. Patrick really wants to try making it a tad hoppier, so we may dry hop it next time, just to see what it does. But we have a for sure winner either way.

The BrEd was received alright as well, although not as strongly as the raspberry (kind of what we expected). The BrEd is for someone with a definite affinity for that style for sure.

In other news..... We are brewing today! It's time for an ESB (Extra Sexy Brew).
The recipe we're using is:
6lbs amber malt
1lb crystal grain 120L
amarillo hops (1.5oz for starting boil, 0.5oz for final boil, these 9.1%AA)
wyeast 1098 british ale
irish moss


We'll let you know how it turns out :)


edit: brix for ESB: 11.2

We've also come to the conclusion that we need to get back to our weekly meetings. This will be much easier now that I've started a new job and finally have set hours. Tuesdays are now firmly set aside for brewing slash business meetings! I'm sure there will also be some beer chat on monday's as well since that is our new jogging day :) We figured that since we're drinking all this beer we should go jogging together once a week. Right? :)

That's all for now, have a hoppy day :)

notes :)

today we are bottling the BrEd (new brix = 7.0%).

We are also transferring the blood weizen to the secondary.

currently listening to: Band of Horses on Pandora.

edit:::: we got 22 regular sized bottles and 14 22's. We should have three more regular bottles but we ran out of bottle caps :(

lesson learned. NEVER AGAIN!!!!

edit::::: brix for bloodweizen = 6.2%. This puts the ABV at 5.108%.