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I've Just brewed a pair of identical extract Beers (40pints each).
Expt 1 with a full 1 hour Hop (tea) Boil with 50g Challanger hops at the start of the boil and 20g Challanger at the last 10 mins.
Expt 2 with a full 70g of Challanger hops but only boiled for 10 mins.
Results to be shared at the end of January.
Happy Hoppy New Year
Day Four of The Great Zombies and Lattes Road Trip of 2014. Spent the morning with the ever amazing Supreme Amazebelle of Montreal, Ms. JeeWhiz! at the Saint Lawrence Market (delicious peameal bacon sammich for lunch) and perusing the offerings of the Distillery Historic District (blueberry basil gelato...wow!). Also had a very yummy drink at Balzac's that I'm going to have to try to recreate. Fresh pressed lemon juice with fresh ginger, honey, maple sugar, and a sprinkle of cayenne topped off with hot water. Very tea like, but without the tea. No caffeine, but zippy nonetheless. Also got to check out Georgette's (and the rest of the Toronto Photowalkers) gallery show before a lovely dinner with the grrls.
Tomorrow - let there be zombies!
Went to the Brooklyn Brewery for the first time. It was great to experience and see where they brew one of my favorite beers.
Lt. Governor Rutherford Tours Eastern Shore Brewing by Patrick Siebert at 605 S Talbot St, St Michaels, MD 21663
An eerie feeling watching people circling up and down the street on bikes. Surely not all on them were participants, but it certainly gave the feeling that something was brewing before the next strike.
After shooting the barstool races in Somerset Wisconsin on Saturday, my wife and I went to check out Oliphant Brewing in downtown Somerset.
We loved the beer! The brewery opened up about 6 months ago. I had never heard of the brewery before, they had followed me on twitter (@SJH1400) a couple of days prior to my visit.
I'm a huge fan of Scottish ales and this one didn't disappoint. I highly recommend checking out this brewery, I see some great things coming from these guys
Cold Brew Coffee – Cà phê lạnh hay chính xác hơn là "cà phê được ủ lạnh" đã trở nên phổ biến trên thế giới chỉ trong vòng 10 năm qua. Đây không hẵn là một cách thưởng thức cà phê hoàn toàn mới khi mà Nhiều quốc gia đã có phiên bản cà phê lạnh “thửa riêng” như cà phê đá của Việt Nam, Thái Lan hay Ấn Độ. Tuy nhiên, hầu hết các phương pháp này sử dụng cà phê nóng sau đó thêm đá viên vào. Tuy nhiên, trong chủ đề hôm nay chúng ta sẽ nói đến việc pha và thưởng thức hoàn toàn bằng nước lạnh..!
For years, this is how we brewed coffee most mornings. I recommend this for people just starting to get serious about brewing their coffee. Pam still prefers this method, and I often do it for a second pot if I'm in something of a hurry.
We boil water and then cool it for two minutes, so it is somewhere between 200 and 205 degrees. Then we mix it with the freshly-ground coffee. If the kitchen is cold (which ours is all winter), we keep the pot on the stove and wrap it in a towel to maintain the brewing temperature. We usually brew for five minutes before plunging the filter.
We then transfer the coffee to an insulated carafe. If the coffee is left in the press pot, oils will continue to be extracted, making the leftover coffee both cool and bitter.
Susan Evans, Program Director of the American Food History Project, Beer Director and Managing Partner Greg Engert of Bluejacket, and beer historian Mike Stein of DCBeer.com
January 23, 2015
How are today’s brewers inspired by history? Bluejacket brewery’s Greg Engert and beer historian Mike Stein discuss the art and science of brewing. They shared their story of creating new beers inspired by beer styles of the early 19th century and explored the connections between Washington, DC’s craft beer scene today and the DC beer world of the past.