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Your recipe looks like it will deliver the aroma you’re looking for in a NEIPA. …I actually like buttering hops!
Interesting process. Looks like you’ve got some help there. Always fun learning a new process from someone who’s done it before.
I really like the fact that Costco gets USDA Prime packers. I smoked one on my stick burner a couple of years ago. Took 12 hours but it was to die for in the end. I priced one of those packers from Edward’s Meats and thought it seemed overpriced. I recall it was like $98 for the thing. I could not see the total weight, but it appeared to be roughly the same size as the ones at Costco that were about half that price (same grade of meat). Maybe I was missing something. Love Edwards for the service and meat quality (plus I just love that there is a store based simply on the sale of MEAT!) But they can be pricey at times.
More beer sells something called Alpet D2 Sanitizer. It is a viracide (sp), so it’s made especially for killing all sorts of stuff (including used to kill viruses…of course). It’s not cheap, something like $15 per quart spray bottle, but one squirt goes a long way. I use it to sanitize my ball valves before transferring/kegging.
Are the crazies also buying up all the jugs of bleach? My thinking is you can make a simple sterilizer by diluting a bit of that in a spray bottle of water.
There is a spectrum for things like this. On one side you have the panicky people buying up all the toilet paper (good lord!)….Oh, I guess I should keep this bier-related, ALL THOSE JERKS BUYING UP ALL THE FINE BELGIAN ALES!!! … and on the opposite side of the spectrum you have people who have absolutely no concerns whatsoever. Currently I remain pretty balanced I think, but it’s a fluid situation for sure and I don’t think the authorities have a firm grasp on just how much is has already spread, under the radar so to speak (i.e. it’s a slow incubator, so people may be infected who remain non-symptomatic for some time). At this point I’m 50/50 on next week’s meeting. Everyone must make their own decision on keeping themselves and their families safe. In the meantime, I’m laying back lager bier in preparation for the COVID-19 Zombie Apocalypse! (see attached pic)
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Oh crap, I DID mistake that for another Evan project. Damn, there is some real talent in this club. Handcrafted Bier, traditional cured meats and hand-tossed wood fired pizza. I see all of this as being very closely related Why haven’t we opened our own full scale pizza & pints place? ….now might not be the best time to open though! LOL
I love the way the crust is bubbling up in the pic of the pie in the oven. That tells me your heat/stone combination is working the way it should (though I am no expert). I can tell you that the best homemade pizza I ever made was by making my own dough and using a stone …..and getting my oven as hot as I could (not a real pizza oven, just my gas range in the kitchen). I love the traditional nature of all these food hobbies you have! Especially the part where you put in the extra time and effort to do it BETTER than the commercially produced versions. THUMBS UP Evan!
Absolutely Jeff, let’s plan a brew day! I will zip you an email with some thoughts and we can use that as a starting point for our plan of attack.
I might be able to help one of the partial mash dudes. Since this grain bill doesn’t really match anything I make, I’d consider this an “experiment” and probably will only want 5G of whatever I make….so I’ve got room in my mash tun for another 5G-batch-worth of mash. Whomever might join me would need to be somewhat “mobile” with their equipment (at least the key elements) since we’d presumably be hopping this differently and therefore wouldn’t really be sharing the same brew kettle. I’m thinking a common mash, followed by “dueling kettles/burners” on brew day, then just chill into a couple of glass carboys. Wham bam thank ya mam, done and done….and on to sipping a cold bier! LOL
Hey Chuck, your brew house sounds like it will be amazing! ….and you just hit on a HOT topic for me. I’ve been working on my Oktoberfest recipe for about 30 years! LOL I brewed what I hope will be my best one yet a couple of weeks ago (see pic – fermenter on far left). I recently came into possession of a 30 minute long video produced by the owners/brewers at Bierstadt Lagerhaus which is LOADED with what I believe to be some very good information for brewing the very best lager bier possible (whichever style lager you are shooting for). And while I’m not totally thrilled with the Vienna or Oktobefest lagers made by Bierstadt, those folks DO know what they are talking about and they do make lagers correctly. Without prattling on for too long here, I’d love to sit down with you over a bier and discuss further. I’m happy to invite you over to watch the video and have that bier too, if you like. Let me at least say this; TEMPERATURE CONTROL during fermentation is HUGE (no warmer than 48F) would be my best advice (and that’s wort temp, not chamber temp…since wort temps can be anywhere from 3 to 5 degrees warmer than the ambient temps). Esters are the #1 thing that screws up that crisp lager character and once you get them in your bier, there’s no way to get them out.
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It’s an interesting thought, but won’t we end up with like 20 completely different brews, all that would likely fall into different style categories? Might be fun to do, just to see what people come up with, but not sure how you would make it a “competition”.
Damn….that is some dadgum detail my friend!,👊 The entire process smacks or integrity and I totally appreciate the level of commitment you are giving to all of this Evan! Carry on good sir….and hack me off a chunk!
I’ll trade you some brews!😋Using the Wyeast 2112 (supposedly the Anchor Steam yeast). Tried to keep it as close to the original as possible (as far as what we know). The kraeusening usually helps to build a nice lacy head and I seem to notice that most Anchor Steams’s that I purchase exhibit a pretty decent level of carbonation and a long-lasting rocky white head. In the future, I may opt for using domestic crystal malt. I think that would be more “authentic”. In this version I used English crystal and the color seems juuuuuust a tad darker than the model brew when compared side-by-side in the same style of glass. ….when are you wanting to pop over and have one!?
Well, I’m WAY LATE to the party on this one …..I find it harder to visit this forum when so few people are contributing! 🙁 As a result, it takes me a much longer time to stumble upon really cool stuff like this. This is sooooo fricking cool Evan! I’m in awe. What a great way to marry meat and bier as this totally compliments your home brewing efforts!!
