Home Brewing Principles

There are a couple of things that we do with all of our home brewing that we feel make a difference in the quality of what we make.

1. Fun, fun, fun - Our primary reason for making our own beer and wine apertifs is to have fun with the process. Experiment with new ideas, and enjoy the process.

2. Water - We only brew with spring water to avoid any chemicals or additives related to tap water. We feel it makes a difference in the taste of what we make, and possibly contributes to a higher alcohol content (a guess, not fact)

3. Water Amount - We always brew our beer in 5 gallons of water. Some recipes and sites suggest adding water, but we feel that you want the grains and malt in the full 5 gallons so that none of the flavor is diluted.

4. Carboy - We always ferment in a glass carboy. We find it has the least influence on the overall flavor of the beer.

5. Tea Bag Technique - When the grains are soaking we move the bag just like you would a tea bag in a cup of water to ensure you maximize what you get from the grains

6. Bread - We make bread from the grains of our beers, and usually end up with approximately 5 loaves of fantastic tasting bread.


Sunday, February 24, 2013

Andrew's Double Chocolate Stout - 2-24-2013

Today I bottled the double chocolate stout that Andrew made back in January.  He made a batch with a friend, and we had a total of ten gallons.  There was lactose and two cans of Hershey's cocoa (powdered) in it.  When I siphoned it from the carboy into a bucket for bottling, you could smell the chocolate in the beer.  It's going to be very strong, and probably will sit a bit heavy given the strong flavor.  We got 9 of the 22 ounce bottles, and 36 of the 12 ounce bottles.  2 weeks in the bottle, and then we get to taste it.
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