So, we promised a lot of new articles this week. I especially promised to have a Walking Man Brewing review up by today. But alas, there were some magical developments last night that prevented me from visiting the computer to do a write up.
As you might know, two of our Beer Blotter writers are brewing beers on a home system that they created a few months back.
The product is beginning to flow and we decided to drag you along for the ride. We also believe that our readers can be an excellent source for information on brewing and bettering your finished product. So please give it a read and chime in if you have any info to help us.
The Event & The Opportunity.
Last night, our famed kickball team was forced to forfeit a game after our editor was injured by a bit of excessive play on the other side. Luckily, both teams are forfeiting – and deservedly so for that team. Best of luck to our editor as she overcomes her mild head injury. Get better Jess!
Anyways, the early departure allowed us to return home to find our good friend Timperial Stout, home from a day of brewing Lazy Boy Brewing‘s Imperial IPA (cannot wait to try this!). Tim and I decided to unearth the fermentors that we deposited in the basement a few weeks back – and sample our first batch of beer.
We had truly feared contamination after a troubling conclusion to our first brewing experience with the new half-barrel system that we built. Our chilling process was exacerbated, our yeast measurements were shoddy at best and our transfer process was forced to happen after-dark, causing all types of concerns.
We also had tons of problems keeping solids from entering the boil, which made the wort a bit earthy. We have since developed better techniques to prevent solid insurgence.
The Beer Recipe.
For our inaugural beer, we chose a nice solid, summery IPA. We wanted to keep the hop profile simple, yet tasty. We also selected a malt mix that focused on one type of pale malt, but a lot of it to reach an optimal range of 7% alcohol by volume. This beer includes crystal malt, cara-pils, and pale malt. The hop list includes Magnum, Cascade and an abundance of Amarillo.
The Result. Beer.
We racked the fermentor and slid a small portion of the beer down into a pitcher. The beer had stopped bubbling and fermenting several days prior, so we were concerned we were a bit late on racking. But I recently read an article that shows that leaving the beer on the yeast a bit longer has a marginal impact on the beer’s taste.
I take a whiff first – it smells like beer. Nothing incredible about the nose, but it smells a bit skunky, though not overwhelmingly so.
Then I take a sip, convinced that the smell was encouraging. First take: not bad, not at all. Second take: I actually enjoy this beer. I take another deep smell and a big sip, swishing the beer around my mouth. I am met with strong tones of sweetness, hefty bitterness and a deep fruity finish. I am a happy man.
We took some measurements. Our original gravity was 1.066 and we finished at 1.012, exactly as we had set out to do. The ABV rang in at about 7.1%, again what we were looking to do. The color was a nice golden copper (probably a 7 on most charts) and the clarity was above average. The amount of unfiltered residue was minimal as well.
We were seriously surprised on the finished color and clarity, especially after we had termed the beer as “Pond Scum IPA” during the brewing process. The beer seemed to really clear up throughout fermentation.
The Remaining Dilemmas.
So, we are ready to drink the 8-9 gallons that we yielded (a poor yield, but we’ll get better). But the goal is to correct some of the common problems that many Seattle home brewers probably face:
(1) How do we chill the wort with a hose temperature of 78 degrees!?
Using an immersion chiller is difficult in Seattle. Our ground water is only about 78 degrees, which is higher than what we want to chill the beer to. This time, it took about 1.5 hours to get it chilled. Thats dangerous.
(2) How do we manage the yeast?
We are using recycled brewery liquid yeast (thanks to great friends). Because of this, we need to find a good way to (a) determine the amount of active yeast particles in the liquid and (b) figure out how much is needed for our batch.
We will continue to work and figure this stuff out – but Beer Blotter’s 1st Anniversary party is this November and we plan on brewing our own beer for the big extravaganza. So, any help from you brewer readers out there is greatly appreciated.
I don’t anything about home brewing. Its a fact.
Ok, well its a partial fact. Subjectively, many would say I know nothing about home brewing – and I would never argue. The extent of my knowledge comes from a half-cocked reading of Charlie Papazian’s Complete Guide to Home Brewing. Good book, little absorption without action.
So its time to take a numbskull, absolutely overdue step and put together a system. How do I do it? Where do I go?
Well people like to talk about the internet these days. Apparently its a resource. We start and end the bulk of our daily research at the world wide web, without knowing the reliability of our sources. But this is a reader powered world. Content produced by bloggers is tangible and it makes sense. So I decided to trust my instincts and start with a Google search bar.
Here are some quick flash in the pan ideas, my research and my proposed result. In the end, I’d love it if you would share your feelings about these proposals in our comments below.
What is Home Brewing?
There is a must read: the aforementioned Papazian brewer’s bible – The Complete Guide to Home Brewing. Get the book, read it and then begin your search for additional questions online.
Charlie is a teacher. In that respect, he knows exactly how far to push you before you begin to ask questions. His writing is simple, basically scientific, and practical.
But what really would help is a starter system as you peruse the book. If you have a friend that has a stove top system, I would implore you to read a chapter and then go and dabble. Translating the words into tangible actions will make the experience better – I can almost guarantee.
Once you have a better understanding of brewing basics – peruse the web for answers. The Home Brewers Association has a nice website; so does Basic Brewing Radio, who offers a podcast. All it takes is Google and a search term.
How Do I Build My Own Brewery?
Lets not get too excited. Building a “brewery” is not simple. I thought it might be – I was a bit rambunctious.
Take it slow and do not over invest if you do not have to do it. Do not simply think about how much beer you can make – but the cost of ingredients, how it will be fermented, where it will be fermented and how it will be stored. Answering these follow up questions will dictate the type of system that you build.
For me – the converted sankey keg system was the perfect size. This system will allow us to brew 12 gallons a beer each brewing session.
Converted kegs are relatively easy to construct. Homebrew Heaven, in Everett, Washington took our old kegs, cut the tops, added gauge portals and spigots and returned them to us in just a week. Oh yeah – and we got a nice lid for the kettle.
There are three main types of converted keg systems:
(1) 3 Tier System (Gravity Based With No Pumps)
(2) RIMS (Recirculating Infusion Mash System)
(3) HERMS (Heat Exchange Mash System)
Each system has its pluses and minuses, based mainly on the battle between cost and ease of use. You can read more about it at this nice online debate.
The optimal type of keg system is wholly dependent on you, your budget and your stress level. For us, we have decided to go inexpensive, and easily alterable. Thus, we will be building a wooden three tier structure that can easily be obtained, built, modified and tossed out if we decided to upgrade.
A gravity system allows us to focus more on the brewing process (ingredients, temperature, variables) and not the equipment (pumps, hoses, etc.). Though it would be nice to be afforded all of the convenience, love and sex appeal of a single level RIMS or HERMS system – we are going basic.
How Do I Build My Brewing Structure?
Well, lets assume that I want to make a 3 tier structure. I do, so this is easy.
We need to first determine whether or not we will be able to weld this sucker. If so, great. If not, no big deal – wood exists. There is a growing misconception that only metal racks will suffice. Unfortunately, metal racks mostly require welding (or good tools to bore holes/cut pieces), are extremely heavy and get really hot. A wooden structure can solve most of these problems, as it is lighter, more easily fastened and dammit – more appealing to most.
But what about the fire hazard? Do not worry about the heat. Find yourself a nice diagram and you will see that heat is projected upward. Get yourself a nice burner (see below) and you will see that it is mostly shielded, keeping heat inside.
To add extra protection, you can fasten sheets of 3/4 inch plywood below the burners to prevent heat from escaping towards your structure. You can also add a sheet of metal to the bottom of your burner that can be spaced off the plywood using washers. This allows a nice air vent between the wood on your structure and your burner’s bottom.
What Type of Heating System?
There are systems (like HERMS) that do not require gas/propane heat sources. If you go that route, you likely do not need to read this article. You probably are more ambitious than me.
Again, we aim to keep it simple. If you are using a normal gas/propane heating system, you want to make sure you have adequate burners. Lets discuss some of these options.
Bayou Classic is the leader in outdoor propane burners. They make systems from anywhere between 25000 BTU (British Thermal Unit – measurement of heat) to north of 200000 BTU!
Other burner outfits like King Kooker make similar products, but they do not seem to be as well received by the brewing community (though there are always those who swear by them).
But there is clearly a consensus that the Bayou Classic Kick A Banjo Cooker is the best burner on the market. Kicking out a mind-bending 210000 BTU from a 10 inch cooking surface, the Banjo Cooker can get your pot boiling in half the time of more conventional cookers and even has a 30 PSI regulator that makes high pressure brewing a reality.
For those of you ambitious folks, the Kick A Banjo Burner can be purchased as the burner only for roughly $25.00-40.00 out on the web. You can buy these burners if you intend to weld the burner into your upscale brewing rig. For us, the stand-alone version with the add on regulator does the trick at $70.00-80.00 a piece.
Get 1, 2 or 3. If you get three – awesome. If you can only afford 2, ditch the mash tun burner and turn out a quickly boiled liquor tank and kettle wort. If you can only get one, best to use it on the liquor tank so that you can get your sparging water to boiling temp in no time.
How Do I Make a Beer?
Once you have your system screwed together, your new converted kegs cleaned and ready to roll, and your burners fired up – we need to make beer. Well, I already told you that I am not an expert so I’m on that same road with you. Luckily I have been traveling down that road for some time and found a few nice guides to help you make a tasty beer.
The Brewing Network – This is a collection of beer brewing recipes, tips, techniques and how to’s. Its definitely the location of my primary resource – once we begin brewing. Its repertoire includes the Jamil Show (read below), Brew Strong and Sunday Meet. Check out the podcast on developing your own yeasts!
Beer Recipes.Org – Amazing mass of beer recipes from around the world. Not much else to say here – there are a ton.
Beer Recipator – This website is very useful if you have to convert a lot of things for batch size, metric units, etc.
Homebrew Chef – Sean Paxson makes awesome food with amazing beer. His food recipes are unmatched and if you get the opportunity to eat at one of his beer dinners – do it. Sean also publishes interesting beer recipes that both look good and can be easily understood. Check out the Dogfish Head 120 Minute IPA clone recipe he published. Yes, please.
The Jamil Show – The Jamil Show is probably my favorite read on brewing recipes. Its also the source of the 120 Minute IPA recipe above. Each week award winning homebrewer and author Jamil Zainasheff, along with co-host Jon Plise, covers a specific beer from a well-known brewer – and tries to clone it. Wow – cloning Nogne Porter?!
Remember, your local homebrew shop has a ton of recipes as well. Check them out when you go to pick up your ingredients.
I hope that you all foray into homebrewing soon. Please let us know if you have any additional information that might help us as we begin our own journey. Leave any comments below!