Because this is an incredibly busy time of year in the non-beer part of my life, April slid past and now we’re a good chunk of the way into May. So, I’ve got a combined post this time around.
Beer Batch Updates
- I have kegged my Belgian pale ale, and it won both the brew club competition as well as the Southern California Homebrew Festival bragging rights competition! My personal assessment was that it was a decent beer, but not fantastic. But, I guess I was wrong.
- I brewed and kegged a version of my orange wheat ale, to go to the SoCal Homebrew Festival. It’s not my best iteration, but it will do. Because my Anvil Foundry was down for a month or so (see below), I went back to a standard mash with batch sparge. Something went sideways–mismeasure of grain mass, maybe?–and I only got 50% mash efficiency.
- I brewed and kegged an American IPA, focusing on a more traditional piney/citrusy profile. I used Centennial, Cascade, and Amarillo hops to reach this goal.
- I brewed the 2022 iteration of Alta California Lager on 24 April, and it is now in the final stages of fermentation before cold crashing.
- I brewed a Scottish 70/- Heavy on 7 May, in order to have a flavorful but lower alcohol beer on-hand. I’m letting it ferment out at ambient temperature (around 66 to 68° in the garage), which is perhaps taking a small chance but I also think it’s a recipe that will benefit from a fruitier yeast character. I used US-05, so any fruitiness will probably be fairly restrained.
What’s On Tap?
- My Pre-Prohibition Lager is on tap, and wow is it delicious. It’s exactly the beer I wanted to bridge into the warm days of spring! I’m going to be sad when it’s finished.
- My American IPA is on tap, and it’s a bit young yet but will come into its own as it settles out. The flavor is awesome (a classic late 1990s West Coast IPA), but the yeast haven’t dropped completely clear yet, so it’s a bit on the hazy side. It’s got a great flavor of citrus and resin and pine.
- I am moving my orange wheat ale on-tap soon, to fill the vacancy left after my altbier keg kicked.
What’s Coming Up?
- I’m thinking about another IPA, something to highlight the tropical-type hops that I’ve been getting in my HOPBOXes. The draft version I’ve got uses Azacca, HBC 586, and Idaho Gem…I’m not sure if I’ll stay in that space, but it seems like a start.
- I’m also looking at a German pils, using 100% Barke Pilsner malt, and Saphir+Hallertauer Mittelfrueh for the hops.
- It feels like another beer should happen before some big events this summer (fieldwork, travel, and a house move), but I haven’t figured it out yet. Maybe a dark or amber lager?
- Back in March, I had some issues with my (otherwise beloved) Anvil Foundry. It turned out to be a bum power switch…after a bit of back-and-forth with their tech support and a new switch+wire, I am back in business! Even though I am past warranty, I really appreciate that they covered this replacement.
- After about five months of fermentation, my beer vinegar (made from my weissbier) was ready to go. It had some amazing vinegar mother action (see image below). The flavor is exceptional, just like malt vinegar that you would put on fish and chips. I used it to spritz a pork shoulder during an extended smoke, and the flavors blended really nicely. I can’t wait to try another batch!