Craft Beers, Microbreweries and Homebrewing

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The discussion highlights a strong appreciation for craft beers and microbreweries across the U.S., with specific mentions of popular locations like Rock Bottom Tavern, Stone Brewing Co., and Oak Pond Brewery. Participants share their favorite brews, including unique ales and lagers, and discuss the brewing process, particularly the use of top and bottom-fermenting yeasts. The conversation also touches on the evolution of American brewing since the 1980s, noting the rise of craft breweries and their growing international recognition. Overall, the thread reflects a vibrant community of beer enthusiasts eager to explore and celebrate diverse brewing styles.
  • #271
Tried three, so far. The Nut Brown Ale is OK, but not even close to the richness of the Nut Brown that Oak Pond Brewing makes. The IPA has an interesting hoppy character - not bitter, but "green" and almost citrusey. That's a pretty fair brew. The Summer Session Ale is pretty good, though understated WRT to the hops.

So far, none of the Peak Organic brews have approached the quality of the brews produced by Oak Pond, just a few miles down the road from here. The next PF beer-lover that wanders into this territory has to visit there with me and sample all the brews on-tap and wander back here with a few growlers for a BBQ. Oak Pond is REALLY micro, and their dedication to quality and consistency is impressive!
 
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  • #272
Getting ready to bottle here in a few days. I checked my specific gravity a couple days back and it was 1.016. Just waiting for stuff to settle a bit before transferring.. plus I'm short 10 bottles.. for now. :-p
 
  • #273
redpenguin said:
Getting ready to bottle here in a few days. I checked my specific gravity a couple days back and it was 1.016. Just waiting for stuff to settle a bit before transferring.. plus I'm short 10 bottles.. for now. :-p
I know you can clear up that shortage. If you have to enlist a neighbor, don't tell him about the shortage - make it a special time. When I was brewing regularly, I'd invite people over for BBQs, spaghetti suppers, etc from time to time. Afterward, they would often rave to their friends and relatives about what a great cook I was, though after they'd had a couple of pints of my beer, I don't know if their judgement was reliable.
 
  • #274
redpenguin said:
Getting ready to bottle here in a few days. I checked my specific gravity a couple days back and it was 1.016. Just waiting for stuff to settle a bit before transferring.. plus I'm short 10 bottles.. for now. :-p

When did you pitch the yeast for this? It was Apr 17 when you mentioned the OG was 1.046, but I know that probably wasn't when you brewed it and all.

I am figuring the attenuation at ~65%, which seems low, I suspect you might have a few more points to drop. Back then we guesstimated the FG ~1.012. But if the gravity has been at 1.016 or so a few times, then it may be ready and have a bit of malt left.

You could do a cold crash, simply move the carboy to where it can be chilled, and most sediments will settle out quickly. I usually rack to a clean carboy, let it sit in there for 1-2 weeks and bottle from that carboy, and normally have nice clear beer.
 
  • #275
Made my first attempt at brewing kvass tonight.

Code: 
[PLAIN]http://en.wikipedia.org/wiki/Kvass
[/PLAIN]

Baked the rye bread myself.
Used mint branches, honey and added raisins into the carboy.

I expect that the honey will provide most of the fermentables, as I assumed the baker's yeast would consume most of what was in the bread dough during the rising.

OG: 1.017, little higher then aiming for, perhaps some sugars yet in the bread.
 
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  • #276
Well, I bottled the Autumn Amber on the 4th. FG 1.010. I think I started it on the 15th of last month (left my notebook in my car). Everything looks great, samples taste great so far. Ended up picking up a Belgian Witbier to throw in my primary for National Homebrewers Day late last night after the Paquiao fight. OG 1.042 @ 80F. Currently bubbling away with Wyeast #3944 Belgian Wit yeast as we speak.

Super excited to watch the progress on these. :biggrin:
Again, I have tons of shots.. just have to be resized to fit this forum.

Thanks for the tips insanity. I did get a little more sediment settling in the Amber Ale bottles than I'd like (nothing too overwhelming), I think next time I'll try that cold crash. How far do you usually take the temps down to do that?
 
  • #277
If you have a freezer or fridge large enough, just above freezing should be fine. May take a few days, then rack and let it sit in the secondary for a while, then bottle. Get really clear homebrew beer, but there will still be a yeast layer in the bottles.
 
  • #278
Yeah, my buddy actually has a smaller fridge that he offered me that would work out. One step closer to a kegging system as well. Resized some brewing photos..
Autumn Amber Ale.
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Apflewien.. 1 gallon Apple Juice, 2 cups sugar, 1 pckt Premier Cuvee. Ended up backsweetening this batch and cold killing the yeast in the freezer to stop fermentation.
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Belgian Witbier
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  • #279
Yep, that's a brewer's kitchen. Watch the boilovers, less your wife/spouse/significant other bans you to the outside to brew.
 
  • #280
This thread is so cool. Thanks for sharing the photos redpenguin.

Sounds like the banning to the outside is from first hand experience?
 
  • #281
Never be tempted to make gooseberry wine. Think paint stripper /powdered glass ,with a slight citrus/floral hint
 
  • #282
Yes...I can do small batches inside, if the weather is not nice outside. I need to build my own all-grain setup this summer. Turkey fryer kits are nice, though mixed feelings about the aluminum kettles, but works well for partial mash. If there are any boilovers outside, garden hose cleans things up well.

@redpenguin, looks like a PDA in the last picture? I had some brewing tools for mine, freeware off the web. Alc% calc, Hydo Adjust, recipe maker...

I use Promash now, limited to on my laptop, but I can save recipe, log sessions, step mash calcs and such. Quite nice.
 
  • #283
Caniche said:
Never be tempted to make gooseberry wine. Think paint stripper /powdered glass ,with a slight citrus/floral hint

Bit high ABV? I want to try mulberry and raspberry, or mango and watermelon.
 
  • #284
Down here in Australia, it's quite hard to get the best of the American craft beer, but what I have noticed most about the few American beers that I have had is the amazing qualities of the hops grown in the US.
I was lucky enough to taste Brewdog's Citra single hop IPA from the IPA is Dead range, and if those hops had to get all the way from California to Scotland before they were used I can't imagine how good it would be to try a US version of a Citra single hop!
 
  • #285
Insanity said:
Yes...I can do small batches inside, if the weather is not nice outside. I need to build my own all-grain setup this summer. Turkey fryer kits are nice, though mixed feelings about the aluminum kettles, but works well for partial mash. If there are any boilovers outside, garden hose cleans things up well.

@redpenguin, looks like a PDA in the last picture? I had some brewing tools for mine, freeware off the web. Alc% calc, Hydo Adjust, recipe maker...

I use Promash now, limited to on my laptop, but I can save recipe, log sessions, step mash calcs and such. Quite nice.
Hah.. I think that's actually my wallet. Can't start brewing without one. :-p

I do use web calculators and brewtarget software on my desktop though. I'm a bit more oldschool with my record keeping. I've been keeping a pretty meticulous lab-style brew log so I can keep track of my progress. I really want to move away from kits by the end of the summer so I can start exploring my own recipes.

I've had a few ideas in the works over the last month. My buddies wife makes this awesome somali tea with cinnamon sticks and cardamon that I would like to incorporate in a brew. She also uses milk but that's obviously out of the question. With more experience, I'm sure I'll be able to find some ingredients that would fit the flavor profile I'm looking for. All in time though.
 
  • #286
I began recording everything in a lab notebook, dated, recipes, ingredients, etc...
Not only do I want to know what turned out well, but also want did not and not repeat mistakes.
Some of friends suggested I scan it or such, but notebooks don't lose their data when dropped like a HDD.

I have been moving my recipes into Promash and save it there.

You can get and use lactose in beers, its unfermentable by yeast, so it leaves the sweetness behind. Most sweet stouts or similar use it.

Spiced beets can be great, and fall into their own substyle, so if you made a spiced pale ale, and entered a competition with it, it would be submitted in a separate category then other pale ales.

If you want to begin designing your own recipes, I'd suggest Designing Great Beers by Ray Daniels. He goes through most of the accepted BJCP styles and the recipes of the Gold medals winners of the national competitions and such. Which grains were used, which were most common, what percentages of the total grain bill, hop ratios, water chemistry. The beer color chapter I think was the largest chapter before the style chapters.
 
  • #287
That's awesome. I didn't realize you could use lactose with yeast. Thanks for the heads up. I'll definitely look around for that book over at my local brew supplies shop next time I'm out there. If not I'll check amazon. Wouldn't mind stepping this hobby up to the next level. Microbiology and beermaking go very nicely together.

I also came up with a non-alcoholic brew line for my muslim buddy I'm not sure if you'd get. We'll call it.. "Halaal Beer: So good, you'll think its Haraam"

Good times.
Happy brewings bro. I'll keep you posted.
~RP
 
  • #288
Yep, I have a Biomedical degree, took microbiology in HS and college. Understood aseptic techniques. That is where most people go wrong is using non-sanitized equipment when handling beer.

The kvass I am attempting is traditionally a non-alcoholic brew, 1% or less. Raisin aroma is coming through during the fermentation.
 
  • #289
That's awesome. Let me know how it works out.

Cracked open an Autumn Amber today after 1wk of bottling. Great taste so far. Slightly malted and roasted flavors. Can't wait to try some here in another week.
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  • #290
What size is the glass? I think I have very similar ones, about 10oz.
Looks good, I am thinking of doing a 15-20gal batch of an american pale ale in a few weeks, may last me the summer.
 
  • #291
The beer within the glass is 12oz so I think that is around a 16oz glass. Just a regular tall kitchen glass.. nothing special.

I was wondering.. If I wanted to dry-hop some extra orange/lemon zest, would I be able to do it in just a primary fermenter or would I need a secondary? I was thinking about sterilizing the muslin bag and boiling up the orange zest in a small amount of water for about 10 minutes. Then, just add the cooled water-zest extract and muslin bag (with the zest and a few sterilized marbles to sink it to the bottom) to the primary.

Also, if this method would work.. would I need to gently disturb the wort to mix? I'd probably be doing this around the 1.5 week point and let it go for about 3 weeks total (whenever the hydrometer stops activity).
 
  • #292
I've added orange peel in the boil for belgium styles, the last 5-10 mins. Don't see why you could not as you described, though I wouldn't worry about using marbles or even a bag. If there is still some activity, that should be enough to diffuse it over a week or more, if not when you go to botttle that should help.

Look to see if you can find orange zest extract too.
 
  • #293
redpenguin said:
Cracked open an Autumn Amber today after 1wk of bottling. Great taste so far. Slightly malted and roasted flavors. Can't wait to try some here in another week.
100_9802n.jpg

Of course you know, this picture lead me to the refrigerator to down some of my really good wheat microbrewery beer. :biggrin:
 
  • #294
redpenguin said:
That's awesome. Let me know how it works out.

Just racked the kvass, OG was 1.017, current SG 1.012, giving a ABV of 0.65% which is what I was expecting from just the honey added.

Fermentation never got as vigorous as with a typical ale, no blowoff tube needed.
Still needs to finish fermentation is my guess, airlock still bubbling. Will need to cold crash to get everything to settle.

The mint and raisins are detectable, but low.
 
  • #295
I just got back from "my" microbrewery to get my 4 growlers filled. They are trying a new crafted one (can't remember the name and it's not on their website yet) that is a wheat and honey lager. So I got one of my growlers filled with it. YUM YUM.

edit: Defiantly more hops in this one. I'm loving it.
 
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  • #296
dlgoff said:
I just got back from "my" microbrewery to get my 4 growlers filled. They are trying a new crafted one (can't remember the name and it's not on their website yet) that is a wheat and honey lager. So I got one of my growlers filled with it. YUM YUM.

edit: Defiantly more hops in this one. I'm loving it.

Okay. This stuff was so good, I had to get more today. They call it Bee Sting Honey Lager.

COMMERCIAL DESCRIPTION
A clean refreshing brew to enjoy in the blossoming days of Summer, Bee Sting derives much of its character from a substantial addition of local clover honey and Canadian Honey Malt. Deep straw in color (one might say honey-ish), Bee Sting is crisp and dry and light to medium bodied. Earthy, slightly citrusy Amarillo hops contribute a complimentary element to the honey overtones. A nuanced session beer perfect for backyard barbeques and Summer evenings on the porch.

They don't have a description on their website yet but this is from http://www.ratebeer.com/beer/free-state-bee-sting-honey-lager/124265/" .
 
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  • #297
I'm not exactly a beer aficionado, but a few days ago a friend and I shared a shiner "family reunion" pack which had a few shiner products.. the Bohemian Black Lager was a favorite of mine, among the line up was the black lager, "blonde" ale, a hefenweisen (probably spelled that wrong) among a few others. Great pack to share with a friend.

I just wish I could find a sixer of the Black alone. :)
 
  • #298
dlgoff said:
Okay. This stuff was so good, I had to get more today. They call it Bee Sting Honey Lager.

...

They don't have a description on their website yet but this is from http://www.ratebeer.com/beer/free-state-bee-sting-honey-lager/124265/" .

Looks like it's on their website now.

BEE STING HONEY LAGER

A clean refreshing brew to enjoy in the blossoming days of Summer, Bee Sting derives much of its character from a substantial addition of local clover honey and Canadian Honey Malt. Deep straw in color (one might say honey-ish), Bee Sting is crisp and dry and light to medium bodied. Earthy, slightly citrusy Amarillo hops contribute a complimentary element to the honey overtones. A nuanced session beer perfect for backyard barbeques and Summer evenings on the porch.

O.G. - 13.0ºP/1.052

Hops - 20 IBUs

http://freestatebrewing.com/beer#Bee+Sting+Honey+Lager"

They need to make this a year around beer, not just a seasonal brew. I've emailed them with my desires. I'm hoping that the local clover honey could be stocked up so as to continue the brew all year. The hops is what makes this one anyway IMO.
 
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  • #299
dlgoff said:
Okay. This stuff was so good, I had to get more today. They call it Bee Sting Honey Lager.

I learned something last night. After having a couple of glasses of this nectar, stop there. It was so good I started on the third glass while watching TV and nodded of with still a half full glass. I woke up when it slipped from my hand a soaked my crotch. What a waste. Dang.
 
  • #300
You have enough info to attempt a clone brew there. Sounds like it has a low SMR score 3-4, just need to get the correct ratio of malt to honey. I may throw a recipe togethet.