Continue reading »]]> This is a video link that I’ve been meaning to put up on the website for a while and just haven’t gotten around to it. It is a video from Northern Brewer on how to build a keezer or freezer kegerator.

The video is approximately 14 minutes long, but having helped people build a keezer before, I think it does a very good job at explaining the process in pretty good detail.

Now if you are going to embark on the journey of building a keezer, the first place I would look for a bargain on a freezer is over at Homebrew Finds. It seems as if they are posting a deal every week or two on freezers that can be used to convert to a keezer.

Finally, I would recommend asking around in the club. There are several members that I know of that have made some pretty sophisticated and beautiful looking keezers. Just show up at a meeting and ask around, or head over to our Facebook page and make a post.

Continue reading »]]> I’m sampling the Flanders after filling it to the top, I’m guessing it took about 2 or 3 quarts. The beer is quite clear and red. The sourness is very pleasant and quite fruity in the tropical range, still some malt backbone left though. Dry but really refreshing. We got the bugs just right, its not vinegar.

We need to start making plans on what to do next with the Barrel. It would be nice to empty the thing and fill it right up. I suspect we need a barrel tasting party and a empty/fill party.

Continue reading »]]> Irregulars, I need to get a head count on those who are brewing for the AHA conference. The only other confirmed brewer I have right now is Shawn who is in for a beautiful 10 gallons. I’ll be pitching in at least 10, likely more. Brent’s goal here is to show up with 30 kegs- so we got 26 more kegs to fill. I can help you brew – we can have a big brew event at my place to help create the volume, I have the tools. Be ready for dates by next meeting.

The other thing you need to be aware of is that when the tickets go on sale, you need to get on top of it fast. The expectation is that the conference will sell out on 02/05/13 probably within an hour or so of tickets going on sale. Also BOOK your rooms at the conference rate ASAP after they open that up. Rooms go quick too.

With the conference so geographically close this is no time to “think about it”. The reasons these tickets are so hot is that it’s still a bit of a secret that this event is better than the other thing they do in Denver in the fall.

So plan now and take the time off work … get after it.

Continue reading »]]> BeerSmith 2 Recipe Printout - http://www.beersmith.com Recipe: Loch Ness Porter Brewer: Brian Ferullo Asst Brewer: Style: Robust Porter TYPE: All Grain Taste: (30.0) Recipe Specifications -------------------------- Boil Size: 7.56 gal Post Boil Volume: 7.02 gal Batch Size (fermenter): 6.00 gal Bottling Volume: 5.60 gal Estimated OG: 1.064 SG Estimated Color: 36.9 SRM Estimated IBU: 45.1 IBUs Brewhouse Efficiency: 75.00 % Est Mash Efficiency: 84.4 % Boil Time: 60 Minutes Ingredients: ------------ Amt Name Type # %/IBU 7 lbs 10.5 oz Maris Otter (Crisp) (4.0 SRM) Grain 1 55.1 % 2 lbs 3.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 2 15.7 % 1 lbs 5.6 oz Caramel Malt - 80L (Cargill) (80.0 SRM) Grain 3 9.7 % 1 lbs 1.3 oz Brown Malt (Crisp) (65.0 SRM) Grain 4 7.8 % 13.0 oz Oats, Flaked (Briess) (1.4 SRM) Grain 5 5.9 % 13.0 oz Chocolate (Crisp) (630.0 SRM) Grain 6 5.8 % 1.00 oz Warrior [13.70 %] - Boil 60.0 min Hop 7 36.0 IBUs 0.25 oz Willamette [7.50 %] - Boil 30.0 min Hop 8 3.8 IBUs 0.54 oz Willamette [7.50 %] - Boil 15.0 min Hop 9 5.3 IBUs 1.0 pkg Ringwood Ale (Wyeast Labs #1187) [124.21 Yeast 10 - Grain 13.91 lbs Mash Ratio 1.2 qts/lb of grain Absorption rate 0.2 gallons/lb grain Boil Off Rate 1.25 gallons/hour Boil Time 60 minutes Volume to primary 6 gallons (below based off spreadsheet, not Beersmith) Gallons Quarts Mash Water 4.17 16.69 Water Absorbed 2.78 11.13 Wort After Absorbtion 1.39 5.6 Sparge Water 5.86 23.4 Boil Volume 7.25 29.0 Mashed in at 168 which yielded final mash temp of 152 1st sparge was 4 gallons resting 10 minutes followed by 2nd sparge with about 2 gallons with no rest RINGWOOD (wyeast) yeast had a long lag time time (at least 72 hours)

Didn't use a starter, just pitched smack pack after a few hours

Bottled 10/5/12 with Coopers Carbonation Tabs ---> 1 per 12 oz bottle

Amounts calculated by Beersmith, rounded hop additions to nearest tenth.  


Created with BeerSmith 2 - http://www.beersmith.com
-------------------------------------------------------------------------------------

Continue reading »]]> Here is the recipe for my Roasted Sweet Stout, approximately 5 gallons:

Mash at 154:
10.00# British Munich
0.60# American Crystal 80
1.00# Belgian Chocolate
0.15# Belgian Roasted Barley
0.10# Debittered Black Malt (approx.)
0.25# Belgian Black Patent
0.50# Oats (flaked – head retention)

1oz of EK Goldings (6.6%) for 60 minutes

Add 1.00# Lactose for final 5 minutes

Used WLP005 British Ale Yeast, fermented at ~68F.
Added 4 oz of pre-Vodka-soaked cacao nibs in the secondary.
OG ~1.064
FG ~1.017

Bottle (or keg!) and enjoy.
Cheers!
Ted

Continue reading »]]> First of all Merry Christmas to all.
I was prepping some beer for the upcoming parties and it was a convent time to top off the barrel. Everything is quite smooth here, with quite a nice sour note that is well balanced with the malt, the beer is crystal clear. A slight thin white pellicle is covering the beer. I would guess I filled it with about another quart or so of fresh beer from Greg’s keg. I would estimate that we still have 3.5 – 4 gallons left in that keg.

Continue reading »]]> Here is the recipe for the chocolate milk stout that took first in the Nov 2012 meeting.

OG: 1.067 FG: 1.029 SRM: 40-deg IBU: 26 ABV: 5.1%
6 lbs 2-row Pale
2 lbs Munich Malt
1.25 lbs Chocolate Malt
1 lb Crystal 60
1 lb flaked oats
4 oz roasted barley
Mash at 156 for 60 minutes. Boil 60 minutes with 1 lb lactose and 2 oz fuggles. Pitch WLP013 London Ale Yeast. At the same time, soak 8 oz of roasted cacao nibs in enough vodka to cover. Rack beer to secondary on top of the nibs and vodka for 1-2 weeks, then carbonate. Pour, drink, repeat.

Continue reading »]]>

As part of Baltimore Beer Week, T-Bonz Grille and Taphouse, Maryland Homebrew, and CSI Homebrew Club members are holding a homebrew beer dinner on Tuesday, October 23rd at 6:00pm.  The four-course meal will pair foods with homebrews, brewed by members of CSI.  Here is the food-beer pairings:

Greeting Course – Salted Sweet Potato Chips paired with Chris Gough’s Pale Ale

1st Course – Spinach and Lola Rosa Salad with Cranberries, Walnuts, and Goat Cheese tossed in a Peach Vinaigrette paired with Chris Anderson’s Peach Wheat Ale

2nd Course – Cheddar Cheese and Dunkel Soup topped with Fresh Popcorn paired with Ben Sugerman’s Dunkel

3rd Course – Meat Option:  Short Ribs Braised in Chocolate Stout  served with a Seared Pumpkin Cake and Roasted Corn OR Fish Option:  Grilled Rockfish with a Mole Sauce over Rice and Roasted Corn paired with Dave Hume’s Chocolate Stout

4th Course – Pumpkin Pudding Pie paired with Jill Legault and Trevor Fontes’ Pumpkin Ale

Tickets for this event are $50 per person (includes tax and gratuity) or $45 for T-Bonz Beer Club Members.  Tickets may be purchased at Maryland Homebrew (6770 Oak Hall Lane #108, Columbia, MD)or T-Bonz Grille and Taphouse (4910 Waterloo Road, Ellicott City, MD).  Limited seating is available, so please purchase these tickets well in advance.  A printable flyer can be found here.