Stinky Daddy Brewery

Lucky 7's (B51) IPA to the Secondary

I just racked this batch and am trying to decide what to do next. I plan to dry hop with Cascade, add oak chips, and use polyclar. I just can't decide in what order.

The polyclar is the issue. Do I add it  now then add the hops or add the hops then the polyclar a couple of days before bottling?.. hmm .. I guess I'll think about it for a couple of days.

I had planned on adding the oak late anyway. I don't want the oak to be over powering.

Choc-o-Haulic Milk Stout (B49) in the Bottle

11 days in the primary, 19 days in the secondary and in the bottle today. I batch primed this 2.25ish gallon batch with 1.9 oz of corn sugar. 

I forgot (mad cow) to take a gravity reading prior to bottling. BeerSmith estimated 6% and that is what I am sticking with. 

I don't know if this picture does it justice but I really like this label.  

Nilla Oatmeal Porter (B45) in the fridge

After 49 days conditioning this batch hit the fridge today. I took the taste bottle after 10 or so days and it was not ready. Maybe the extra time did it.

Roan Mountain Maple Wheat (B50) in the Fridge

Put this batch in the cooler today.

I had a taste from my test bottle ... um ... well.. not what I was seeking. I am thinking the WB-06 may have been a terrible choice for this recipe. I am hoping cold conditioning will help.

Lucky 7's IPA (B51)

Yes! 7.7% , 77 IBU, 7.7 SRM, and a 77 minute boil. It's a HOP BOMB!

This is a partial mash with 2.50 lb XL DME; 3.13 lb 2-row, .5 lb Crystal20; .15 lb Crystal40; .10lb Cara-Pils. The hops: .5oz Amarillo @ 77mins; .5oz Amarillo @ 47mins; .6oz Cascade @ 27 mins; .5oz Cascase @ 7 mins. Fermented with US-05.

I planto dry hop with 1oz of something when I rack to a secondary. I haven't decided what yet. I am also going to add 1oz of oak chips. 

I batch sparged using my 2 gallon mash tun. The mash went as expected. I had a 1.033 pre-boil/pre-DME gravity. This was right on target with my estimated 75% efficiency. I forgot however to take a gravity reading before pitching, OOPS!. Since the 1.033 was on target, I am going to assume it is the 1.078 estimated by BeerSmith.  

Lots of hops in that carboy. Today it is bubbling away at 68F with a heavy krausen.

 

 

 

Good Meal , Good Beer, Good Friends - The Real Reason to Brew

Stinky Momma and I went to dinner last night with a couple of friends. The restaurant was in Limestone Cove,which is kind of out in the sticks. I was pleasantly surprised with the menu and the food. Actually, it was VERY good. The Country Cafe, with wild caught scallops (sea bass, roast duck, crab cakes) was anything but "country".

They are a BYOB establishment so I brought the recently kegged Bulldawg Lager (B48). It was a hit. The waiter (who also brewed) had a sample, the table next to us had a sample, and the table behind us had a sample. I am going to believe that it was the quality of the beer; not the novelty of my 3 gallon keg and the fact that the brew was homemade, that made it a hit. Old Grass Cutter (B39) and Knobby Tar Amber Ale (B47) were also sampled and well received.

I had a great meal, good company, and got to talk about brewing. It was a very nice evening.

Video Pour - Bulldawg Lager (B48)

Decided to change the name to Bulldawg Lager.

Video Pour - Stinky Ole Cider (B42)

Roan Mountain Maple Wheat (B50) in the Bottle

I decided not to use a secondary with this batch. It was in the primary 17 days.

I batch primed with 3tbs of corn sugar and 1/2cp of maple syrup. I am thinking this will take a month to carbonate.

The hydrometer sample had a decent taste but may not be exactly what I attempting. I used WB-o6 yeast and now I am hoping that the phenolic flavors this strain produces mellow out.

The FG came in at 1.009 for and ABV of 6.9% ... whew. I am thinking this is not a breakfast beer.

Old Grass Cutter (B39) Revisited

 I had to take down a tree today. Afterward I wanted a cold beer so I grabbed this one out of the fridge. It had been sometime since I last tasted Old GC. I was pleasantly surprised on how well it has aged.

This beer was brewed on June 18th and bottles on July 10th. It was designed to be a light bodied ale for when your hot and thirsty. It did the trick.

 The brew had really cleared. It has almost a Corona flavor. A little skunky and sour, but not in a bad way. Talk about going down easy....

I don't know if it was the corn sugar to dry it out and lighten the body. It could have been the Tettnang hops. Maybe it was the fact that I was hot and thirsty and it was cold as ice. It hit the spot perfectly.

I will try it again for next summer as a lager.