|Posted by Ed Godek on January 9, 2010 at 10:21 PM||comments (1)|
I just racked over 2 batches into secondary fermenters. One was an Irish Red (tastes like Smithwick's), and a Belgian Pale Ale. I decided to save the yeast, so I harvested about 1 pint from each batch. I basically poured the sludge from the bottom of the primary fermenter into a sterilized mason jar, put the lid on loosely, labeled it and stuck it in the fridge. I hope it stays for a while.
Also, the Belgian Pale Ale had a bit of a bubblegum taste, w...Read Full Post »
|Posted by Ed Godek on December 20, 2009 at 9:43 AM||comments (1)|
I went out this past Friday into NYC to met up with my best men, Jim and Darius (aka Coqbyrne). We were celebrating Darius' birthday, but really all of our birthdays, since we aren't always able to make it out together 3 times a year.
Anyway, we met up at Grand Central, and headed west to the Pony Bar (www.theponybar.com). Heard is was a good craft beer purveyor, and that was very true! They had a LOT on tap, inc...Read Full Post »
|Posted by Ed Godek on November 28, 2009 at 9:18 PM||comments (0)|
Since the weather outside is frightful (!), I have decided to concentrate on simple extract batches, while looking at yeasts and specialty grains. First up is a Belgian Chocolate Dubbel for Christmas, followed by a Cherry Stout for New Year's, and finally an Irish red for Nick's Birthday.
The Dubbel has a lot of specialty grains, like German Munich, Chocolate Malt and Caravienne. I ended up a little light on hops, because I ordered Hallertau Select instea...Read Full Post »
|Posted by Ed Godek on November 22, 2009 at 4:18 PM||comments (0)|
I had a really great time last night at Rutheny's Brook Street Gallery's 3rd Annual Art of Food event. There was some amazing food, including probably the BEST ribs I have EVER eaten. They were called Asian Wet Bones w/ Fiery Salsa, made by Peter and Selina Lavery. I have to get that recipe. They were rubbed and cool smoked for something like 5 hours. They went very well with my Dunkelweizen. Another favorite of mine was Asian Tacos....lettuce leaves stuffe...Read Full Post »
|Posted by Ed Godek on November 19, 2009 at 11:06 PM||comments (1)|
I did a simple extract kit recipe for a Dunkelweizen to serve at Rutheny's Art of Food this weekend. I kegged it today, and when I tasted it, I got an apple flavor. Last year, AikiBrewer made a Kolsch that had a similar pear-like, apple-like flavor, which is uncommon for that style. He found that he had a bacterial infection (sounds worse than it is) of acetobacter. This is the bacteria that converts wine into vinegar. So, it is not true that wine that is aged too long...Read Full Post »
|Posted by Ed Godek on October 30, 2009 at 10:02 PM||comments (0)|
It started as a 60 schilling scottish ale extract batch I made for Halloween. I let the roasted malt grains steep a long time at room temperature. It turned out too dark for a scottish ale, so I started calling it a Scottish Stout Porter. I let it condition in secondary fermentation for nearly 1 month. I then kegged it last Sunday, chilled and carbonated it on Tuesday. When I tasted it on Wednesday, I was shocked, appalled and disappointed. I got ...Read Full Post »
|Posted by Ed Godek on October 25, 2009 at 10:26 PM||comments (0)|
After my Pete's Wicked Clone not being as good as I wanted, I am moving on to the Holidays. The Holidays, for me, start with Halloween. I just kegged my Scottish Stout Porter that I will be serving at our annual Halloween party. It tastes good, with some coffee and chocolate notes. How it takes to the carbonation will help me determine if it is a porter or a stout. It will always be Scottish, since I used a Scottish Ale yeast.
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|Posted by Ed Godek on October 20, 2009 at 8:29 PM||comments (0)|
Not one of my best, but not one of my worst. I thought it was a bit sweet. Kristi and I drank most of it this weekend, with my father having a few glasses. It didn't yield as much as it should because I had a carbonation problem. Either my keg leaked or I was just stupid. I left my keg in the fridge with the CO2 tank attached. I carbonated at 17 PSI, and stored it initially at 30 PSI. I tried a pitcher one night, which means I had to drop the pre...Read Full Post »
|Posted by Ed Godek on October 15, 2009 at 8:05 PM||comments (0)|
I kegged and carbonated the Pete's Wicked Clone this week. Tasted it yesterday, and it was pretty good! It started out like Pete's, a little malty, a little sweet, but the finish was MUCH MORE HOPPY! Success in my book! I will post the recipe in the forum.
Pete's will be coming with me up to the Berkshire's this weekend, and I will probably not bring any home.
Next up is the scottish stout porter. That will be carbonated next week and r...Read Full Post »
|Posted by Ed Godek on October 8, 2009 at 8:22 PM||comments (0)|
I have 2 brews in secondary: My Pete's Wicked Clone and the Scottish Stout Porter. I am planning on kegging up Pete's tomorrow night and chilling it all week for next weekend's trip to the Berkshires. The Porter/Stout will be ready for our Annual Halloween Party. I was thinking of dressing up as the St. Pauli Girl and dispensing it in cups saying "If you like this brew, visit crotonbrewing.webs.com" from the porch to parents of Trick or Treaters. What do you think, too...Read Full Post »