Donkey Tire

Tonight I'm brewing up a "better than Fat Tire", so deemed by the LHBS proprietor.

Tom likes to use Victory malt as a main component which gives this a different flavor. I'm going to try it out.

A friend of mine, nicknamed Donkey, was killed on his bicycle recently. He loved a good beer so I'm calling this batch Donkey Tire in his honor. Maybe I'll throw a nut in it to match up with David's personality. ;)

brewed:
October 19, 2009

O.G.

secondary fermentation:
October 25, 2009
F.G.

kegged:
October 25, 2009

results:

recipe:
1 can of Munton's Extra Light Liquid Malt Extract
Light Dry Malt Extract
Victory Malt and two others, I'll have to pay closer attention next time. Dangit they kitted this up for me.
Hops see above.
White Labs Liquid Abbey Ale Yeast

Grains steeped in at 155 degrees and cooled for 40 minutes.
Bring to boil and remove grains.
Start 60 minute timer and pour in the first hops, about .5 ounces.
Add half of the DME and LME.

With 10 minutes left add the next hops, about .75 ounce.

The last hops go in at 3 minutes left, about .75 ounce. These are for flavor.
Cut off the flame and add the last of the malts. Cool then pitch the yeast.

Notes:
For the yeast this time they threw in Danstar Nottingham dry yeast. Dare I use it? Hmmm. No, I decided to wait it out a bit and pick up the Abbey Ale yeast.

Update Oct. 21: This morning the fermenter was eerily still. Tom says the yeast may hit the 18 hour mark before it does anything. We'll eagerly check on it after work! Also I'll be checking on the BYO recipe for Fat Tire, I think that one called for a Wyest pack.

This batch of beer was great.  Very enjoyable and the flavor was not exactly like Fat Tire from the bottle, it was better.  Tom's recipe lived up to the name.

Kegerator Part III

Well this may be one of those things you often find in a hobby... there's always room for improving things a bit. Today I took some chalkboard paint and taped off a spot to list the beers on tap.


I think it looks great. So much for being humble.
There is just ONE more thing I have in mind (so far) and that would be to drill a hole from the freezer to the refrigerated compartment and then store the CO2 tank in the freezer.

Kegerator Part II

After some deliberation and procrastination I finally moved the in-use kegs from the old fridge to the new one. That allowed me to move the remaining tap over and then I spent a few minutes making everything look spiffy with colored tape.

Now all the hoses, taps, adapters are easily identified. This will make changing them out a little easier and also the manifold will match up with the taps.

The shopping list now has been added for 2 pieces of hose for the CO2.


Final product? MMmmm, now I'm thirsty.

The inside view. After mounting the manifold there's not much else to do! I want to work a bit with placement and see if I can mount it out of the way as much as possible.

The one thing I really like about this fridge is the half-width adjustable shelves seen above the kegs!

Imperial Stout - October 4th

Just finished putting two fermenters of Munton's Gold Imperial Stout in the closet.
Mmmmm, happy yeast should start the process soon.

I've brewed this all extract kit for a couple of years now and I highly recommend it if you like a smooth rich flavored dark beer. There's not a lot I think I could do to improve on it however Rebel did a special order for me so I had to get three. Now I must research and contemplate if there are any adjuncts or additions that might go well with it.

10 gallons should last me and any visitors throughout the winter. Since another 5 gallon batch is likely to come into play soon - I may have to supply it up to the Christmas party. Mmm, stout.

Even though this is a kit, I'll go ahead and record the specs.

brewed:
Oct 4, 2009

O.G. 1.009

secondary fermentation:
~Oct 18th

F.G.

kegged: 10/11/09
** Keg A has 5oz of priming sugar
Keg B will be force carbed

results:

MCB competition and grain tour

Yesterday I went by to help unbox and ready beers for the MCB competition next week.

There were homebrews from as far away as Texas and several Northern states. We ended up with a large chest freezer-come-fridge filled up. And yet more are on the way since a couple of guys drove to Atlanta to pickup a load from the clubs down there.

Tom at Rebel showed Lynn and I how the external thermostat controls the power to keep the freezer at higher temperatures so it's a 'fridge instead of freezer.

We also got a tour of the grains, Marris Otter, a honey malt and an Acidulated malt (tasted like it sounds). One of the most interesting ones was the Cherry smoked malt.

Very nice day!