Phew! Just in time. Out of secondary and into the keg she goes.
Hopefully by the next time I’m back in town, this stuff will be cold and ready to drink!
Tag Archives: keg
HoneyDo Stout: You ask, I deliver
Well, I can never be accused of not listing to my wife. Now if I was only half as good as she was at things…
By request, a stout was built. Oats. Honey. Turn it into liquid. Make it dark and make it yummy. Here’s to making it through the bitter Virginia winter where school closes when it dips below 30. Pathetic. Our Minnesota blood is still boiling at these temperatures. Anyways, I digress.
The beer is finished and now, with a proper label, it can be enjoyed. Cheers!
36 SRM, 59 IBU, 6.1% ABV
Black gold is in the keg
The stout finished up (totally unrelated to our planned holiday travels) today and was jammed into a keg. Instead of force carbing it this time around I opted to prime the keg. I’ve done a few of each now and I think I like the results of the latter method.
The final concoction has two-row, chocolate, Munich, Crystal 60L, black, and oats…. and HONEY! Think of it like a black liquid honey oatmeal raisin cookie without the raisins. Or maybe like Honey Nut Cheerios without the nuts and milk. Here’s the the first pour in the new year!
Poured during its namesake: Novemberfest
The keg was chilled and the tap was set (sounds better than plugged in); Novemberfest made its debut over the Thanksgiving weekend. Nobody immediately spit it out which was good. Most of the patrons at the pub are family so truly honest feedback is can be hard to come by at times. “No that dress doesn’t make you look fat…”
I think the final product had the requisite stuff in it to be called an Oktoberfest/Märzen. A pinch of moss goes a long way and the beer poured clear particularly after it chilled in the keg for a few weeks. Maybe next year this guy will show up a bit earlier. In the interim, this stuff will be used to lubricate the hearts and minds of us here at the brew house as we whip up our next batch of tasty goodness.
11 SRM, 27 IBU, 4.7% ABV
Novemberfest is (quickly) in the keg
Rather than grabbing another ice cold 1.004 FG beer, I opted to pull the plug when the FG hit 1.011. A point low of the style guide but whatever. It’s beer first, a märzen second. Into the keg it goes. A few weeks keg conditioning, a few weeks cooling and carbonating, and she’ll be ready for consumption a full month late.
Cold off the tap: Founders Farmhouse Ale
A handful of firsts. First taste of the new beer. First taste of the first Virginia beer assuming you don’t mind that the first taste of the first beer occurred after the first taste of the second beer. Whaaaaaat?
Never you mind. Overall I’m happy with my foray into this new (for me) style. A bit of funk and a bit of sour. Maybe next go we’ll shoot for even more sour. The longer this ale sat in the keg the clearer it got.
6 SRM, 27 IBU, 4.9% ABV were the final numbers that made the label.
Liquid Citra is in the keg
Hopefully this one will beat the farmhouse out of the tap as it should require a bit less time to rest. I was surprised to read a FG of 1.004 on the hydrometer before I poured the beer into the keg. Not sure if the WLP-001 did something it shouldn’t have or if the hydrometer is busted. I guess I’ll brew some more and find out.
Whirly Bird’s first keg
1.041 went into the carboy and 15 days later there was but 1.002 left. Everything went much quicker than I expected but I guess that’s what this type of yeast does (WLP565). First day of spring and Whirly Bird Brewing Co rings it in with our first batch of beer in a keg. Now the real waiting game begins… when to pour that first glass…