So I finally got the results of my Sam Adams LongShot entries. I got the package yesterday and I was happy with the reviews for the most part. I took a few photos of the review sheets:     The first photo is the letter from Jim Koch.  The second photo is the high level score for the Maple Porter that I entered into the specialty beer category. The third photo is an actual judgment sheet of the Maple Porter. Overall, this beer got an ok score.  I received comments that other people who tasted... Read Full Story

After putting together a Baltic Porter style profile, I thought I would create a recipe for it too. This is an all grain recipe.  Ingredients 12.5 lbs. English 2-row Pale Malt 0.25 lbs. English Chocolate Malt 1 lbs. Crystal Malt 60°L 1 lbs. Crystal Malt 120°L 0.25 lbs. British Black Patent 1.5 oz. Fuggle (Pellets, 4.75 %AA) boiled 60 min. 0.50 oz. Fuggle (Pellets, 4.75 %AA) boiled 15 min. 0.50 oz. Fuggle (Pellets, 4.75 %AA) boiled 1 min. Yeast: Wyeast 2112 California Lager Predicted... Read Full Story

I have ignored this category of post for too long.  It’s time to get back into examining beer styles.  Today I am writing about the alluring Baltic Porter.  Being of Baltic descent (I’m 1/4 Lithuanian), I have had an interest in this beer for a while. I’m a quarter Irish too…for what it’s worth. The Baltic Porter was bred in England.  Back in the 1700 and 1800s, England brewers were producing barrels and barrels of stouts and porters.  When they wanted to expand their customer base, they took... Read Full Story

The Brew Dudes went out for beer last Thursday night.  I twittered about it.  Mike didn’t know we tweet.  I said I didn’t know we did either.  I also told him we are now friends with Charlie P. on Facebook.  He didn’t know that either.  Dude, the world is shrinking….and these were the subjects we discussed during the first beer. The second beer we had was a Cantillon Kriek Lambic and it was tremendous.  I have had some Lambics before, but this Kriek was great.  Not sure if a master of pairing... Read Full Story

A couple of things - I finally got an email that said the scoresheets to my LongShot entries will be arriving in the next week or so.  The good, the bad, and the ugly will be posted here once I get them. Information about the 2009 Sam Adams Patriot Homebrew Contest is now available on the Sam Adams site.  Looks like submissions are being accepted starting Dec. 8th through Dec. 19th. I will update the competitions page with the details. Brew On. Read Full Story

Toasting malt is a way for homebrewers to add different flavors to their beers.  Who knows - maybe with the right timing and techniques, you could create your own unique beer.  John Palmer’s How to Brew book has a good chart to describe how to toast your own malt.  Here are some tips: Toasting malt can be done right in your kitchen’s oven Base malts should be used for toasting You can toast malt right out of the bag (dry) or you can toast it wet (soaked in water for an hour) Toasting malt... Read Full Story

The focus of this malt profile post is on Chocolate malt.  This dark malt variety is named more for its chocolate-like color than a chocolate taste.  Chocolate malt is one of my favorite specialty malts and it is my pleasure to present this post.  Flavor: Most sources state this malt imparts rich roasted and nutty flavors to a beer. Many said no chocolate flavors are present although one stated that a bitter chocolate flavor could be detected.    Color: 300 to 450 SRM.  UK versions are darker... Read Full Story

I received an email from a reader who wanted me to research and find information around the Cry Havoc Yeast strain. I took the challenge and here are my notes from my research. This strain is produced by White Labs under the identifier code of WLP862. It originates from a strain that Charlie Papazian, famous homebrewer and author of The Joy of Homebrewing. He has licensed it to White Labs. Although no official source that I read stated this tidbit, I did read that the strain is one from... Read Full Story

Strisselspalt hops are French hops.  Who knew?  After I created a profile for Hersbrucker hops, I learned that an alternative to that variety is the Strisselspalter.   It appears to be a good finishing hop.  Here’s the details of my research. Origin: The Alsace region of France Aroma: Medium intensity, pleasant, hoppy. Alpha Acid: Between 3 to 5% Typical Usage: Aroma Beer Styles: It seems like there was one source that was repeated all over the ‘net…but I would say light colored lagers and... Read Full Story

Welcome To Fermentation Friday - July 2008 July’s Theme: What one tip would you give a beginner homebrewer before they brew their first batch and why? Thanks to all bloggers that submitted posts to us for Fermentation Friday and thanks to Adam at Beer Bits 2 for starting the event and allowing us to host. And now without any further adieu, here are the submissions in no particular order: EvilchurchdOc types: One tip that I alway give beginning homebrewers who are using extract is to move up... Read Full Story