Post très numéro

OMG, I have made it to post tres numero!  I want to thank my sponsors, family, and of course, Ninkasi.

So I opened the second to last bottle of my 2nd batch that I brewed in July.  I learned that if you don't seat the bottle just right it will taste like a bottle of bee-hole.  Good thing was, I had a last bottle of Dead Cobra Bitter which lucky enough, seated just fine.  The batch was a good learning experience for a few reasons.  I was a little more prepared than I was for the first batch in that things moved a bit smoother.  I was able to learn a bit about his and the amounts needed for the beer you want.  I could have upped the malt for a little more balance but with a higher ABV (3.8%).  I also learned that people asked for seconds when they had it for the first time.  It was good to hear that and as much as I wanted to pick away what I didn't like about the beer, I actually enjoyed it and may have been its biggest fan.

I do however want to make it a better beer.  The second batch is sitting downstairs at the Cannon waiting to be served on the 7th of October.  It will be a different beer for a few reasons.  The mash temp was 8 degrees off and I got more water retention this time which I though might of had an effect on lowering the ABV but funny enough, the mash temps made it go the other was.  I am looking at a 5.2% and I have no idea what it will taste like.  I did taste it coming out of the fermenter but I can't go with that as the taste because it had all the yeast and sediment still suspended in the beer.  Hopefully, it cleared right and the taste I am looking for comes out in it.  It is big on Amarillo hops so my fingers are crossed.  Stay tuned for this one.

Later,

Tim

Sooner than later

Well for a bit of info here is what is coming up in the near future.  I plan on brewing a stout, somewhere on the sweeter side of things.  I am going to try and get it as dark as possible without going to roasted flavour and get some fruit flavour on the hops side of things.  I am thinking a small about of Willamette for bitter and an even lesser amount of Nelson Sauvignon to get some aroma in it.  I am looking to do it just before I head back to the states for a few weeks which will keep me from looking at it which will make me want to touch it.  With me out of the picture, it will have a chance to ferment for 15 or so days.  I hope to bottle it soon after I return and let it condition for a few weeks.  We shall see.

London beer trip coming up this weekend with some of the old cannon crew and may be finding a few American beers.  Let's hope to find some Lost Abbey, Deschutes, Coranado and a few other surprises.

A few of the local beers here that are worth watching out for:

Anything from Compass Brewery in Oxford which includes all of 4 beers but all of them are as good of beer that you will find in England.

GreenJack Lurchers Stout.

And anything from Old Chimney out of Market Weston.  The guy pretty much does it as a hobby and makes some of the best beers you will find on the plus side of 6%.

Later

Tim

First Brew Blog

Alright, here is my attempt to try and document my brewing and attempts to get better at it.  there is not much to say yet other than I have a long way to go even if I have been able to pull of a few drinkable beers.  I will have more to say soon.