Beer and Wine: The Blog

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Frolf Amber Ale Review

October 23rd, 2009 by Nate


The Frolf Amber Ale has chilled and is ready for the initial taste testing. This is the second beer I’ve made based off of Alaskan Amber, and it looks to have to have turned out as good, if not better, than the first.

Frolf Amber Ale - Poured Closeup

Frolf Amber Ale - Poured Closeup

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Plum Wine

September 23rd, 2009 by Nate


As is common this time of year, our plum trees are loaded with fruit and we need some way to get rid of them. After starting the pear wine a couple weeks ago, I figured that making some plum wine would be pretty good. After looking around at a few recipes, this is what I ended up with (I am only doing a 3 gallon batch of this wine):

Ingredients
15 Lb. Ripe Plums
6 Lb. Sugar
1 tsp. Grape Tannin
1.5 tsp. Acid Blend
3 Campden Tablets
1.5 tsp. Pectic Enzyme
1.5 tsp. Yeast Nutrient
1 package Cote des Blancs Wine Yeast

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Chinook Warrior IPA Review

September 15th, 2009 by Nate


My first solo brew, the Chinnok Warrior IPA, has reached the drinking stage. After having a few, I would say that it turned out to be a decent IPA style beer.

Chinook Warrior IPA - Bottled

Chinook Warrior IPA - Bottled

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Frolf Amber Ale

September 8th, 2009 by Nate


I decided to make another beer based off of Alaskan Amber since our first one we made turned out so well. I looked at a few clone recipes for Alaskan, and then came up with this recipe after seeing which ingredients I had available at the brew store. It is using Carapils, which is a specially malted to produce unfermentable dextrin, which will help with mouthfeel and foam stability in the final product. This beer is lovingly named after the sport which immediately followed the brew process.

Grains / Extract
7 Lb Light Malt Extract
1 Lb American Two-Row
0.5 Lb Crystal 40L
0.5 Lb Crystal 60L
0.5 Lb Carapils
Hops
1 oz Tettenang (5.5% AA)
1 oz Saaz (7.7% AA)
Yeast
1 package Wyeast 1338 European Ale
Other
1 tsp Irish Moss
1 tsp Brewing Salts
3/4 cup Priming Sugar

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Ol’ Pear Wine

September 8th, 2009 by Nate


We’ve got pears dropping like mad in the front yard, more than I can ever remember having. So, what do you do with an excess of ripe fruit? Brew some pear wine.

Ingredients
20 Lb. Ripe Pears (weight after coring, trimming)
4 Lb. Raisins
8 Lb. Sugar
1/2 Cup Honey (Optional sweetener)
3 tsp. Acid Blend
4 Campden Tablets
3 tsp. Pectic Enzyme
4 tsp. Yeast Nutrient
1 package Cote des Blancs Wine Yeast

Total price of supplies was $8.04 (free pears, already had some raisins and wine yeast).

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Washington State Legislature Bill 5060 Passed

July 3rd, 2009 by Nate


The bill 5060, which allows for the transport of up to 20 gallons of home-made beer and wine for the purpose of private consumption, was passed unanimously in the Washington State Senate on April 18, 2009. The law will go into effect later this month on July 26, 2009.

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Chinook Warrior IPA

July 2nd, 2009 by Nate


Since Brian has moved on to pursue his Master’s degree and teaching certificate in New York, this is going to be my first solo brew. I’ve decided to make an IPA after having our bitter Glutton Sorghum Ale, and this is a recipe based off of a Stone IPA clone recipe. I altered the recipe a bit based on availability of supplies down at the local brew store Larry’s Brew Supply.

Grain
9 Lb. American Two-Row
1 Lb. Crystal 20L
Hops
1 oz Warrior Hops (16.7% AA)
3 oz Chinook Hops (14% AA)
Yeast
1 package Wyeast 1056 American
Other
1 Tbsp Irish Moss
1 tsp Brewing Salts
3/4 cup Priming Sugar

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Gun Closet Kölsch Review

July 1st, 2009 by Nate


After a long lagering process, our Gun Closet Kölsch is now finished and ready to be enjoyed. The beer pours a very nice yellow-gold color which is just cloudy enough not to see through the glass. This bottle was pretty carbonated and had a very nice head on the pour.

Gun Closet Kolsch, Poured

Gun Closet Kölsch, Poured

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Gluttony Sorghum Ale Review

June 2nd, 2009 by Nate


Our gluten-free Sorghum Beer is ready to go. I tried a few about a week ago, but am a bit happier with the beer as it is today.

The sorghum brew pours a cloudy gold color. There is a lot of initial head on the beer, about 2 inches or so, which goes down in a minute. A small amount of sediment is also present at the bottom of the glass. We did filter this beer at least two times, so I wouldn’t have expected any sediment.

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Cherry Wine Review

April 5th, 2009 by Nate


Again, we put this wine into some Corona bottles, which really shows off the color nicely. They are a pretty bright red color, brighter than I would have expected. There may have been a little artificial coloring in the cherries we used for this wine, or perhaps its natural (I’m not a big wine drinker).

The wine pours with a lot of initial carbonation (Note: as of 4/9/09 this wine is foaming out of the bottle when opened). About half an inch of bubbles appeared on top after pouring, but this calms down quickly – quickly enough that I didn’t get a picture of it after pouring.
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