Posted on 09/14/2012 3:31:54 PM PDT by Red_Devil 232
Good afternoon/evening FReepers. Yep, it is Beer Thirty Time Once Again!
Happiness is a bubbling airlock! And a Clod Brew
BEER
Last week we discussed making Hard Apple Cider. I don't live in an apple growing area and can't get local fresh pressed Apple Cider. I made the rounds of all the grocery stores in search of 100% unfiltered Apple Cider from fresh pressed apples. All I could find was a fresh pressed that had all the preservatives that are warned against when making a Hard Cider. In my wanderings I did find a commercial Hard Cider at a Krogers, Hornby's Hard Cider - Amber Draft, I bought a six pack. I have never had Hard Cider before and I was disappointed. I was expecting more of an apple flavor and aroma. I am now more determined in producing a Homebrewed Hard Cider. Can frozen Apple concentrate be used with any acceptable success?
Pinging the Homebrewer’s List.
Looks like food processor and fresh apples time.
Don't expect hard cider to taste like apples. It tastes like hard cider. Somewhat harsh, maybe a little sweet, depending.
My 'cider' summer brew is doing great, moving into cooler weather. I may be asleep in a couple of hours.
/johnny
Wow great looking Hops harvest, what variety are they?
/johnny
The one I had seemed to have a slight and I mean very slight hint of a vinegar back taste to it. Is that to be expected? This was a sill Hard Cider do you carbonate yours?
Cascade mostly...some nugget.
All the frozen concentrates I found did not have the offending preservatives.
If you need a reference to a good source, reply via FR mail.
Best to try it with no pre-conceptions. Accept it for what it is, H6C2O, with flavoring.
/johnny
Try it. It can't cost that much. At the worst, you feed the garden some nutrients.
/johnny
I would like to try and clone the Bavarian dark lager produced by Uli Bennewitz at his Weeping Radish Brewery in North Carolina. Not interested in lagering but figure someone has come up with a pretty good home brewing recipe. Any ideas?
Please add me to your ping list. About time for some serious learning here. burpppp.....
You have been added.
I brewed up a Cranberry Mead last Nov. It was bottled about 5 months ago and should be ready for Thanksgiving.
Not beer or wine related, but headin’ to the Kentucky Bourbon Fest tomorrow. Need a break from all the news......
You have been added.
Strawberry Fields Recipe
2 oz. Makers’s Mark
1 oz. Strawberry Syrup
1 oz. Dolin Blanc Vermouth
.25 oz. Bonal Aperitif WineDrink is to be stirred – not shaken
Serve up in a martini glass
Garnish with strawberry & mint sprig
Probably hard to find a clone of a regional brew. You might just ask to talk to the brewer and see what he based his recipe on. Micro brewers often started as homebrewers and are happy to talk beer.
I’ve even asked for and got free yeast. I just had to plan ahead and bring in a sanitized jar. I got a quart of some very active yeast!
I currently have a cream ale cranking away. That’ll be kegged here in a week or so for a chili cook off. Then an Anchor Steam clone will be ready to keg a couple of weeks after that.
Thank you. I plan on having a great time. I’m the DD....going for the food, music, and quality time with my wife. Recipe looks enjoyable....love MM!!
I took a 60 gallon apple juice barrel to the orchard and they allowed me to dump the bushels of apples, blended just the way I wanted into the cider press. I did an assortment and included a few bushel of pears. Put it in an oak barrel for secondary and it came out excellent.
The yellow delicious really finished out well in the aroma. It finished perfectly clear with no oxidation.
I’ll be putting 5 gallons of cider into the carboy tomorrow.
Just got in the kits for Pumpkin beer and Holiday Beer from Midwest. Going to see how they turn out. With the pumpkin going to get some fresh pumpkin to mix in.
Can’t remember if this was communicated before but in this huge old book (about 700 pages) contains several pages of old brewing recipes.
http://modernsurvivalonline.com/Files/general%20survival/1881_Household_Cyclopedia.pdf
Nice! I planted Cascade this year and got about a pound-and-a-half, but am looking forward to bigger and better next year. I understand that the first year they spend all their resources putting down a root system. I made a trellis out of PVC because I wasn’t sure whether I’d want to repeat the process, but seeing how well the first-year crop came out, I’ll be setting up something more permanent (and sturdier!) next spring.
According to Brad Smith, at BeerSmith, a crock was found near Kulmbach Germany dating back to 800 BC with blackened barley bread inside – the standard material used to brew ancient Germanic beer. He says, "The key to making a good Schwarzbier is achieving the appropriate balance between the malt base, specialty grains and hops so that none of these ingredients overpowers the others."
"...The key is achieving the dark color needed without providing too much roasted flavor."
None of the following are attempts to reproduce the wonderful Black Radish, but its a start.
Pitch Black Schwarzbier - All Grain
Pitch Black Schwarzbier - Extract
Schwarzbieresque - Extract
Storm King Schwarzbier - All Grain
My experience after four years is that they get bigger every year...this year being an exception due to lack of moisture yet they are still producing a bountiful harvest. But boy, set aside some time for harvesting. :{)
I just finished a Full Sail Pale Ale with a shot of bourbon to ease my aching feet after walking with a candidate for county commissioner. All brewing is taking second place to politics these days, but I wish the denizens of the brewing thread well!
Never heard of that cure for aching feet but it sounds like a perfectly appropriate remedy!
Schwarzbier’s are on my brew list but haven’t yet. Sounds intriguing though so I may need to do one sooner rather than later.
Not sure how long you’ve been brewing so forgive the presumption here. If you do a lager, make very sure you include a diaceytl rest during fermentation otherwise you lager will taste like movie popcorn butter. I would also recommend a very healthy yeast starter and get the wort chilled down to about your fermentation temp (50 degrees?) before you pitch.
Just bottled 45 bottles of Caribou Slobber ALe. I have 5 gal of Chinook IPA in the fermenter and planning on brewing a smashing pumpkin ale this weekend...
life is good :)
It’s 6 am and I’m here waiting for sunrise to start a double batch day.
First up, an Octoberfest and batch 2 is going to be a hoppy pale ale using my homegrown hops.
It’s going to be a long brew day....
Cheers,
knewshound
I am changing and amending my first impressions of the Hornsby’s Hard Cider I have been trying. After drinking a few more I am beginning to understand it’s flavors and I am enjoying it. It is a very nice drink. Ice cold - refreshing!
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