MLive reports that the People’s Food Co-op is in financial trouble, having lost money since 2012. I joined PFC shortly after moving to Ann Arbor in 2009 and have been a supporter and shopper since. Here are my thoughts.
Batch 76: All-Malt Lager
My batch numbers might be mixed up, I may or may not sort that out.
Brewing: brewed March 15th. OG 1.050. Big boilover, long cleanup, but everything went fine on the beer side.
It was an 18 gallon batch, two vessels of pale lager and a third that got an addition to make it a Dark American Lager. To make the dark share, I put a half-pound of crushed Carafa II (or III? See recipe/BCS book) in 2 quarts of hot water, steeped it like a big tea bag til it cooled, then added to fermenter.
Fermentation: fermented in 50F ambient cellar space. Pulled up to 64F for a diacetyl rest around 1.020 gravity, which was 5 days (CCYL lager yeast) and 7 days (single pack pitch of 34/70). Let sit around in 64F for a couple more weeks.
Packaging: kegged the CCYL batch on April 11th, it finished around 1.000 FG for a bit over 6% ABV.
Recipe and batch notes: https://www.brewtoad.com/recipes/light-and-dark-lager-partigyle/brew-logs/153459.
Having my brother in town as a helper, we decided to brew a partigyle beer: 11 gallons of Imperial Stout and a 2nd-runnings Mild. I used the same recipe I came up with for the first beer in the Knob Creek barrel. That beer was outstanding after blending with 10 other people’s beer and barrel-aging; as I recall, mine was pretty good going into the barrel, too.
The recipe was a mix of a few credible recipes.
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
Why a blog? I have two main purposes in mind:
- Opinions & ideas that are too long for my Twitter. I’ll probably tweet links to these posts.
- Knowledge management: I often make things after reading on the web about how to make them. Sometimes I think, “the internet was wrong” or “I could explain it better than that.” Now I have a space to see whether I can make some small contributions to human knowledge that others might stumble upon and benefit from. I benefit tremendously from internet knowledge so I ought to give back what I can.
- (Can I not make this sub-bullet A? This blog is off to a poor start) I will also benefit from my own notes on past projects. In particular, I use Brewtoad to design homebrew recipes, but lack a good system for storing notes on the process & results. I like how the Mad Fermentationist logs his brews on a WordPress blog.
Given that this may be a jumble of posts on DIY, beer, electoral politics, data analysis, etc. I expect that very few people will read through the blog continuously or follow it. But if a few of the right readers find each post via other means, that’ll do. And if no one reads it, at least I have a place to take notes.