Sunday, October 30, 2016

Nice Easy Beer on a Nice Easy Sunday

No, I'm not having one just yet.  It's not even noon.
But I am making one.  A favorite style of mine.  Ordinary Bitter.
I love session beers because I love big taste and small alcohol.
This beer has a few rich grains in it.
But to me the base grain (called Maris Otter) is what gives it the taste I love.
The mash came in a bit hot at 156 but I'm not worried.  I want this to be sort of a dry beer.

English ale is the yeast.  I made this beer a couple of times in the Spring to get me through the Summer.
They went fast.
This one probably will too.

Next I'm thinking about making a Vienna Lager.
Sam Adams or Devil's Backbone style.
Suggestions on a recipe are welcome as I have never made a Vienna Lager before.

Good Beer To You

Sunday, October 23, 2016


This post will look suspiciously like one from a year ago.
I make Maerzen every October.
Yes, I know its normally made in March and consumed during October but as it gets cool around here I can ferment ales in the house and leave the temperature controlled vault for lagers.
This beer looks good so far.
Expected efficiency.
Good color.
I hope the fermentation is healthy.
With ales I get lots of activity within a few hours.
With Bavarian Lager yeast the krausen starts much slower.
It makes me nervous.  I hate to put so much work into a beer and have it go astray.
After hearing other brewers talk about the viability of this yeast I might shorten the fermentation by one week.  It will probably be finished in 21 days.
I'll raise the temp to about 70 for a couple of days near the end just to make sure.

This is an old recipe and a good one too.
But I don't want to ignore the possibility that it could be even better.
Maybe I'll turn the yeast around and re-brew with new grist and hop schedules in November to see if I can improve this beer.
Good Beer To You.