I’ve caught the bug…
As I mentioned previously here, my wife requested I brew something she’d drink. Witbier it is.
On Sunday afternoon, I brewed it up. Last time I brewed, it was at midnight, after my wife and daughter had retired. This time, I was curious to see how my wife felt about the smell of boiling malt and hops. To my great pleasure, she didn’t mind it much at all. Me, I love it, but sometimes our tastes differ.
So, the witbier. If I thought brewing the first time was easy, the second time was a walk in the park. One thing I will change the next time I brew a wit or other pale beer (and I didn’t learn this until after I brewed), I’ll add a lesser amount (say a third) of the LME during the beginning of the boil and the rest toward the end. From what I understand, that helps create a much paler beer. Currently, bubbling away in its fermenter, my witbier is much darker than I’d wish. However, since I’m not entering it into any sort of competition, it is the flavor that counts the most.
It looks beautiful though, sitting there gurgling, its off-white krausen standing proud. The coriander smells fantastic when I stick my nose up to the airlock. I can’t wait until it is ready to drink. I foresee it being much better than my last beer.
I also can’t wait because, once it is done, I can start brewing my stout. Or maybe a baltic porter. I’m not sure which way I want to go.
So, yes, I’ve caught the brewing bug. I was warned, but I ignored those warnings. I even have a kegging system on my Christmas list.
On a beer-related note, the family went out to the Sterling Place Tavern last night. If you’re ever in Buffalo and want good beer plus some of the best food (probably the best burger you’ve ever had), check it out. So, yes, went to the Sterling Place last night and had John, the owner, pull me a tall glass of the Franziskaner Dunkel. What an easy drinking beer that is. In my opinion, the best from that brewery.
Well, that’s a lot of incoherent rambling. Until next time…
Lot, of Snow
Using part of the extract at the start of the boil, and the rest at the end is something I wish John Palmer had covered in what I read of his book before my first extract brews. In the October 2007 issue of Brew Your Own magazine (www.byo.com) there’s an article called “Extract Excellence”. I think in this article (or somewhere in my army of homebrew mags) there’s some formula for optimum gravity for hops extraction. For example, don’t just boil the hops in plain water to maximize extraction, it apparently extracts some not-so-good stuff.
Anyway, the rule of thumb is to add half the extract at start and half with about 15 minutes left in the boil.
Also, another way to get that Stout going now is just to buy another fermenter! Even a 6.5 gallon bucket with a grommeted lid will do!
Brew on!
I know that bug
I brewed what was billed as a 90-minute IPA clone on Friday. I should be writing papers all week but I’ll probably brew once or twice as well.
Know anyone who has some spare bottles?
-rudy
“Know anyone who has some spare bottles?”
Heh… if you weren’t so busy with school, I’d offer to help you make some.