Buzzy Beer Tested

I cracked a bottle of Buzzy Beer the other night. It was delicious. it is just starting to carbonate. It has quite a ways to go. I think it should be ready by Christmas.

Sleazy T Ale Bottled

I bottled the Sleazy T ale today. I used 7.5 ounces of corn sugar and 1 1/2 cups water for the carbonation. It is a little more than usual because I have not been getting the carbonation that I want lately.

Final Stats:

Starting Gravity: 1.040
Finishing Gravity: 1.010
Alcohol By Volume: 3.87%
IBU's: 29.5

Sleazy T Ale Racked

I pulled the ale off of the hops and into another carboy today. I don't have time to bottle it today so I'll let it sit without hops for another couple days.

Joe's Ancient Orange Mead Bottled

I bottled Joe's Ancient Orange Mead today and got 9 bottles. The final gravity was 1.034 which makes the alcohol content about 10%. It tasted pretty orangy so I think I will let it bottle age for a year or so before trying any. It needs to mellow. My wife wants me to do a cranberry mead so that will probably be the next small batch mead I make.

Sleazy T Ale - Dry Hopped

I added a plug of hops to the Sleazy T secondary today. I will dry hop it for 5 days and bottle next Wednesday.

Buzzy Beer Bottled

I bottled the Buzzy Beer today. I estimate the final alcohol by volume to be 10%. I have to use an estimate because in order to bottle condition and carbonate the beer, I had to add an additional 1 1/4 cups of Munton and Fison Extra Light Dry Malt Extract. Before I added it, I measured the gravity at 1.023 with an ABV of 9.9%. I expect to get an additional .01% or so from the carbonation and conditioning process.

Final stats:

Class: Belgian Dark Strong Ale
Starting gravity 1.100
Finishing Gravity 1.023
ABV ~10%
International Bitter Units 14



By my calculations the beer should be ready to crack on December 21st (10 weeks from now.)

Sleazy T Ale Moved to Secondary

I moved the Sleazy T ale to the secondary. I measured the gravity at 1.014. Right now the alcohol is 3.35%. It will sit in there for at least a couple weeks, maybe more depending on how long it takes to clear.

New Yeast Pitched into Buzzy Beer

I pitched the culture of yeast into the Buzzy Beer. It took quite a while to get going from culture but it finally started bubbling. I also added a fresh packet of yeast.

Irish Red Carbonating Slowly

I tested another Irish Red today. It is carbonating but SLOWLY. It may have to age quite a while before it is fully ready. It has a marvelous flavor, even with light carbonation.

Hard Knox Cider Bottled!

Done today! It is about 7.5% alcohol.

Almost time to bottle Buzzy Beer

Today I am making an attempt at reculturing the east from the Buzzy Beer. The goal of this is to repitch some active yeast into the Buzzy Beer about 3 days before bottling. Here is how I did it -

Boil 2 ounces Munton and Fison Extra light dry malt extract in 2 cups of water for 10 minutes. Cool to room temperature in a sanitized 1/2 gallon container. Then grab 1 "thief" amount of Buzzy Beer from the secondary and drop it into the container. Gently swirl to aerate and top with airlock.

We'll see how this works. I may end up just buying another bottle of the yeast and pitching that if my culture attempt doesn't work.

Sleazy T Ale Brewed

Starting Gravity = 1.040
IBU's = 29.5

Buzzy Beer Tested

Specific Gravity today = 1.023. Estimated alcohol by volume ...


wait for it ....



wait for it ....

9.9%!!!

Sleazy T Ale Updated

I changed the hops for Sleazy T Ale a bit:

1 oz Fuggles (pellet) 4.9% boiled 60 minutes
1/2 oz Goldings, East Kent (plug) 5.4% boiled 15 minutes
1/2 oz Goldings, East Kent (plug) 5.4% dry hopped 5 days

I think I might brew tomorrow.

Sleazy T Ale

I've decided to brew another English Ale for my next beer. My friend Sleazy T from Des Moines really likes this beer called John Courage but they aren't making it anymore. I did a little research on John Courage. I think this beer will be similar to what John Courage is like.

I've decided to add a special twist to this beer. I've decided I would like a little more hop aroma without the added bitterness that you get from adding more hops to the boil pot. To accomplish this I am going to dry hop this beer with two half ounce plugs of East Kent Goldings. It should be interesting.

Sleazy T Ale

3.5 pounds Munton and Fison Extra Light Dry Malt Extract
14 oz light brown sugar
1/2 pound Crystal 50-60º Simpson’s (UK)
1/2 pound flaked corn
1/2 pound flaked wheat

Hops

1 oz 4% Fuggles (60 minutes)
1/2 oz 3% German Tradition (60 minutes)

1 oz East Kent Goldings plugs - dry hopped for last week in secondary

1 tsp Irish Moss added in last 10 minutes of boil

Yeast
White Labs #WLP005 British Ale Yeast

Holy Bottles Batman!

My naughty friends in Des Moines gave me 8 cases of bottles!

Peach Ginger Mead Moved

I moved the Peach Ginger Mead to another carboy today. I also tasted a little sample. It has mellowed tremendously over the last month.

Plum Mead Moved to Secondary

I moved the plum mead to the secondary. The SG was 0.996 today. The ABV is around 14.7%.

Hawkeye Hefe

I opened a Hawkeye Hefe last night. It is my best effort yet! Very tasty! It tastes exactly like a hefe should. There is a slight flavor of bananas mixed with clove. It goes down very easy and is not too bitter.

Hard Knox Cider moved to secondary

I moved the Hard Knox Cider to the secondary this AM. It is about 7.5% alcohol by volume at the moment.