I'm waiting on some responses to some questions from Bison Brewing Company and East End Brewing company. Once I get those responses, I'll post the interviews. So right now there isn't a lot to post about in the Bearded Brewing world. I'm planning on going to Town Hall Brewery (ranked in the top 25 brewpubs in Beer Advocate) this weekend with a couple of friends. I'll of course write about our impressions. But today I was just thinking about the beers I've made over the past 3 + years I've been brewing. I might be missing a couple of kits I made early on, my memory isn't serving me. Below is a list of the beers I've made, the * indicates beers that were either completely organic, or contained mostly organic materials. These are kind of in chronological order:
Northern Brewer Kolsch kit
Northern Brewer Phat Tire kit
Northern Brewer American Wheat Kit
Northern Brewer Belgian Witte Kit
Northern Brewer Hefeweizen Kit
Midwest Brewing Steam Beer Kit
Rohan Red (Midwest Brewing Autumn Amber Ale Kit)
Bearded Fury Pale Ale (x4) *
Inky’s White Ale (x4)
El Muerto (x3)
Hank’s Hazelnut Brown Ale (x2)
Whitefish Cranberry Wheat (x2)
Bangy Tangy Belgian Ale (x2)
Cali Common *
Burning Beard Belgian Pale Ale
Brother Brotino Belgian Double
Iron Lion Saison
Minneapolis Lager*
Mayabock *
British Pale Ale *
Nokomis Summer Ale 1: Honey Kolsch
Nokomis Summer Ale 2 * (light ale with orange peels and honey)
Hawkeye Honey Brown Ale
Apricot Wheat
None More Black (deep dark wheat)
Oh Yah Organic Ale * (first ale brewed with wild rice)
Northwoods Ale * (second ale brewed with wild rice)
Dr. John’s Husker Ale (cream ale made as a gift for my uncle)
Morris Park Porter*
Yinzer Lager *
La Libertad *
Frozen Beard Winter Ale *
There are maybe 3 beers I didn't list that either turned out bad, or were just plain forgetable. Looking at this list, it doesn't look like I've brewed a lot of organic beers, but I've been increasing the amount of beers I make organic and I've also been converting some old recipes to be organic.
Coming up; I'll be posting soon about some impressions of a couple beers, including my Bangy Tangy, and a couple of comerical organic beers.
That's all for now.
-The Bearded Brewer
Thursday, January 17, 2008
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2 comments:
I noticed you had a couple of steam beers/california commons on your list. How did those turn out?
What temperature did you ferment them at? I've been thinking about brewing one, but the recipes I've seen are kind of all over the place. Some ferment at almost lager temps, but others recommend higher temps.
Thanks!
Brian,
I haven't had much problems with temps. I didn't really do anything special with the last common I brewed and I know the one before that was when I was fairly green in my abilities. My basement stays around 65-70 most of the time. I use the Cali Lager yeast 2112, which has 62-68 as it's optimal fermentation temp. When I rack to secondary, I keep it in the basement as well. The last Cali Common I made turned out great. I can give you the recipe if you want to email me at elbeardedbrewer@yahoo.com
I would say that if you ferment around the mid 60s you shouldn't have much problem.
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