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Blackberries are in season now so I am making use of them. I have wanted to try this for a few months and now I finally get to, some nice blackberry wine. Two and a half hours of picking gave me twelve and a half pounds of berries. Here is the recipe I came up with, simple but should be tasty.
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My very first foam over occurred tonight, one day into primary for my Blackberry Wheat Ale. That meant I needed to get a blow-off tube made, and quickly. As it was 2 a.m. in the morning, I had to work with the supplied I had on hand.
The foam actually clogged the airlock and I had a bit of foam and beer come out around the edges of the lid, a first for me. I could see the lid bubbling around the edges, meaning that the lid really doesn’t have a good seal. I swapped the entire bucket/lid set for one I think will seal better (from #2 to #1). I poured the beer from one bucket to the other, so it was aerated nicely in the process.
I made a makeshift blow-off tube by attaching the drain-tube from my steam juicer to the airlock stem, and running that into a jar of water. It looked like it might work initially, video below:
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The Black Beaut Porter has turned out to be a solid dark beer. It has now been about six weeks and I am down to the last six-pack of this brew. Very tasty, warm or cold, with nice malty character and subtle hops.
Black Beaut Porter in Window 2
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The Sierra Cascade II was our second recipe based off of Sierra Nevada Pale Ale. This one was a bit more complex than our last with some added grains and a different selection of hops.
These have been in the bottle for six weeks now and many of the beers are already gone. I decided I should do a review of one before they all disappear.
The beer pours a rich amber color with a nice head. The foam of the head is made of very fine bubbles, and the head stays throughout the beer. There is a small bit of lacing on the sides of the glass as you drink the beer.
Sierra Cascade II
Since I’ve been trying a few different wine recipes lately, I decided to do a rhubarb wine using some of the rhubarb that grows under our apple tree. I’ve been reading a bit about making wine with juice instead of whole fruit, and I decided to try juicing the rhubarb with a steam juicer and adding that juice to the must instead of whole rhubarb. We probably had enough for a 5 gallon batch, but I just wanted to make a couple gallons like I’ve done with the raspberry and salmonberry wine. Here is a recipe for rhubarb wine, 2 gallon batch.
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Made another batch of beer today, making this my third brew in as many days. Decided to do a lighter beer, but something with some kick to it. I recall having Rogue’s Dead Guy Ale and it being a good beer, and reading reviews of the beer made me want to attempt a clone. Here is the recipe I will be using to brew a 5.5 gallon batch of my Dead Clone Ale, a nice Helles Bock style beer. It should have a nice malty character with some hops to balance but not to overpower the malt.
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