The 2nd beer in the Knob Creek barrel collaboration.
I brewed two 5-gallon shares of this beer, in collaboration with a fellow barrel members. Others used different recipes. We brewed in summer 2015, then aged the beer in the barrel for about 6 months, pulling it January 2016. It went naturally sour in the barrel, making the sour aspect of this lambic-esque in that it spontaneously soured from organisms present in the surrounding environment.
I aged my ~4.5 gallons on 1.5lbs of wild black raspberries for another 4 months in a secondary carboy. It took a while to carb up, the result of have aged for over a year. I’ll add yeast at bottling for future barrel-aged sours. But carbed up eventually, and it’s good.
Summer 2016: this beer placed 2nd in the American Wild Ale category at the 2016 Michigan Beer Cup.
March 2017: funny that I originally worried about whether this would carbonate; it has continued to ferment in the bottle and now gushes upon opening if not very cold. Not coincidentally, it’s developing a more prominent Brett funk. If I had a 4th slot for this year’s Nat’l Homebrew Competition, I might enter it – which also means it’s not one of my top 3 beers right now. But it’s still quite nice.
Continue reading Batch 64: Barrel Aged Strong Scotch Ale on Black Raspberries
I saw a preview of this bucket-based grain mill hopper in Zymurgy’s gadget edition, but when I read the details it wasn’t simple enough for me. So I made a simpler version of a plastic bucket extension for my hopper:
This hopper extends the low-volume hopper that came with my Schmidling Maltmill, allowing me to mill my entire grain bill in one go.
Time: ~1 hour
- Malt mill with hopper that you want to extend
- Plastic bucket. I got a used 3 gallon food-grade bucket from a local ice cream parlor (Kilwin’s).
- Scrap plywood
Continue reading Simple add-on grain hopper for malt mill
Over the 4th of July, I smoked about 3 lbs of Pils malt on an old potbelly stove. It smoked with mesquite chips for a few hours in two batches, then was left to condition for ~7 weeks in an open paper grocery bag.
I first brewed a smoked porter with home-smoked malt in 2011. I used alder chips then, in an homage to Alaskan Brewing Co.’s Smoked Porter. It turned out well and the bottle I opened yesterday as I brewed the 2015 version has aged nicely. The biggest flaw is that the smoke flavor is too phenolic. I tried to avoid chlorinated water throughout the process but may not have succeeded.
I brewed this year’s smoked porter on the same potbelly stove I used to smoke the malt. I’ve already written about the process of brewing on the potbelly stove, so I’ll stick to the recipe and batch notes here. Continue reading Smoked Porter 2015
My in-laws have an old potbelly stove sitting around. Some research indicates it was made around 1900. I smoked about 3 lbs of Pils malt on this stove on the 4th of July, and decided I’d see if it could crank out enough heat to brew a 5 gallon batch of beer.
The answer: almost.
It heated about 4.5 gallons of mash water fairly well, heating it 86.7 degrees in an hour. The slope leveled off a little as it reached strike temperature:
This performance of 390 degree-gallons per hour (when heating water starting at room temperature) is not too much worse than this same pot when I’m heating with a 1500W, 120V electric element – that setup yields about 480 degree-gallons per hour. Continue reading Homebrewing on a Potbelly Stove