Beer and Wine: The Blog
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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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Tags: beer, bill 5060, home-brew, political, senate, transport of beer, washington state legislature, wine
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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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Tags: beer, Chinook Warrior IPA, home-brew, IPA
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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 Kölsch, Poured
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Tags: beer, Gun Closet Kolsch, home-brew, homemade, kolsch, review
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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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Tags: beer, Gluttony Sorghum Ale, home-brew, review, sorghum
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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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Tags: cherry wine, home-brew, review, wine
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Trying something new, we decided to make a Kölsch, a beer I became fond of after spending a semester in Bonn, where it is the beer of choice, owing to the proximity to Cologne (Köln). To try to get the proper taste, we decided to go all-grain, since the brew store carries a much wider variety of grains than of liquid malt extracts.
We started with the following ingredients:
Grains, Hops, Yeast, and Brew Salts
| Grain | Hops |
| 10lbs. | Gambrinus Pilsner Malt | 1.5 oz. | Saaz Hops |
| 1/2lb. | Munich Malt | Other |
| Yeast | 1 tsp | Brew Salts |
| 1 package | Wyeast 2565 Kölsch | 3/4 cup | Priming Sugar |
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Tags: beer, brewing, Gun Closet Kolsch, home-brew, kolsch, lagering, recipe
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This beer was bottled in some green Jarritos bottles which we got a really good deal on at the Valley Harvest in Kent.
Hefe-wiser, Bottled
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Tags: beer, Hefe-wiser, home-brew, review
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The Rebel Cider is pretty carbonated when first opened (which makes sense, as some bottles did explode after we first bottled it.) The aroma is that of sweet apples with just a hint of yeast. We bottled these into Corona bottles we had, which lets you see the color through the clear glass. Read the rest of this entry »
Tags: cider, fruit wine, home-brew, Rebel Cider, wine
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March 21st, 2009 by Brian I was given a box of cherry fruit packs. What else to do, but make wine? After emptying them into my five gallon carboy (the bucket had the Hefeweizen in it), I had about three gallons of cherries and syrup. So I topped it off to five gallons with water and added five pounds of sugar for a little extra strength. This time we used dry yeast for white wine. In primary on 2/28/09.
Racked to secondary bucket on 3/8/09, since it started in the carboy and I was making it simultaneously with the Hefeweizen. I need to get another bucket or so to make it easier to brew more at once.
Bottled on 3/21/09. Still smells sweet.
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Tags: cherry wine, fruit wine, homemade, recipe
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The Double Barrel Stout, or as I like to call it, the Beerskey, is finished and ready to drink. So, with the advent of this blog, I figured I would put up a brief review of the beer to say how it turned out, and to make any comments for future reference. Read the rest of this entry »
Tags: beer, Double Barrel Stout, home-brew, review
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