Sunday, January 17, 2010

Marcobrau Beer Pages Archived, Still on the Net

Those of you looking for my old site: you can still find it archived here (for the moment, I may be losing the space.) I'm not planning on updating it any time soon so my domain is redirecting to this site for the foreseeable future.
Took a shot at a Rogue Yellow Snow IPA clone today. I'm pretty sure it's going to be fermenting much too warm (why can't it be really cold when I want it too?), so we'll see how that goes. It's fermenting at about 75 degrees which I think is too warm. I'm using the Wyeast 1764 Pacman and all the ingredients according to the label. I used Promash to help me guess the proportions of the grains, hops and malts. Details on Rogue Yellow Snow can be found here. A really important fact to note is that I didn't brew this all-grain; instead I did a mini-mash of two pounds pale malt along with specialty grains and then added six pounds of Northwestern Gold LME. Depending on how this batch turns out, I'd like to reuse the yeast for either a Shakespeare Stout clone or something like American Amber.

Sunday, January 10, 2010

Tried a bottle of the West Coast Porter and it was not so "West Coast", but quite bitter. I was hoping for more hop flavor, but it seems the 15 minute addition of Chinooks just added more bitterness. The carbonation is right though (which is really what I was checking) and it is VERY smooth. It should turn out to be pretty delicious and quite sessionable at just under five percent alcohol by volume. Also, I'm really liking how the Fermentis Safale US-05 worked in this beer.

I'm not sure what I'm going to brew next. I'm running out of IPA, but I might just try another hoppy porter or stout because I have plenty of Amarillo and Chinook hops and almost a pound of roasted barley along with a few ounces of black malt.

Monday, January 04, 2010

Bottled up the "West Coast" Porter the other night (see my Twitter feed) and it went pretty well, except for the fact that I had to use cane sugar instead of corn sugar. How is this a potential problem? Well I used just as much cane sugar as I would dextrose, which means that my beer may be a little over-carbonated. Turns out that you don't need to use as much cane sugar as corn sugar (see the following thread on Homebrew Talk.) I figure I'll closely monitor the progress the carbonating beer and move as much of it to a colder (I'm thinking 40-60 degrees F.) environment.

After tasting this beer and looking back at the recipe I realize I really hopped the heck out of it. Not only is there bitterness, but a harsh hop spiciness that is almost acidic. Ideally, the hops will fade a bit and this will be a more drinkable brew. If not, I still have some more dark grains (one pound of roasted barley and another half pound of black patent) that I could use in another dark beer.