Stinky Daddy Brewery

In the Keg - Faux Witty Daddy (B52) & The A-Maize-Ing Lager (B53)

It is Valentine's Day. Stinky Momma let me spend a little time with my beer. What a woman!

I put these in the keg today. I have completely ignored them since they were brewed back in November.

Faux Witty Daddy finished at 1.012 for 6% ABV. The test jar did not taste very good.

The A-maize-ing Lager finished at 1.007 for 3.6% ABV. The test jar on this one did not taste too bad. It is crystal clear and about the color of a really light chardonnay.

I'll give them a few days in the 3 gallon kegs before I force carbonate them. I guess I'll let them cold condition for a little while. That is par for the course with these two batches.

The A-Maize-Ing Lager (B53)

For some reason I had a pound of pilsner malt. No more, no less. I wanted to use it to make an American lager but did not want to add any 2-row. So, based on a podcast at Basic Brewing, I decided to try thinning my mash to increase efficiency. 

Ingredients: 1lb pilsner; 1lb flaked corn; .75 lb munich; .10lb carapils; .25 Saaz@60mins; .5 Saaz@20mins; .25 Saaz@2mins; S-23; irish moss

Instead of my normal 1:1.25 ratio I increased the water to 2.25. I mashed in with 161F water. Then after a really good stir, the mash hit 154.6F. I sealed up the mash tun and waited 60 minutes. First sparge with .9 gallons @ 169F, stirred really well, mash hit 156. Second sparge 1 gallon @ 176F, stirred again, mash hit 166.5. I ended up a little over my boil volume so I boiled a little off. I guess a little too much because I ended up with 2.4 gallons. The rest of the recipe went as written. Pitched at 68F.

The thinned mash worked. I got to 81% vs my normal 75% efficiency. OG of 1.035 should give me the 3.4% ABV I wanted. I am also trying to decide if I am going to add amylase.

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.

Bulldawg Bock (B48) to a secondary

I have been fermenting this lager between 45F-50F for 14 days. It is difficult controlling the temperature using the refrigerator control. I see a Johnson Control's thermostat in my future.

This will lager for 30 days @ 35F.

Just an Update

I'm working on an exam for my MBA and drinking the last bottle of Sean Thornton's Irish Red (B37). It sure makes studying easier. This is one nice (malty) brew. I wish there were more but my Dad drank them all!

Bulldog Bock (B48) and Knobby Tar Amber Ale (B47) are bubbling away.

Bulldawg Bock (B48)

After my beloved Dawgs lost to the Tide last night I needed something to lift my spirits. Brewing this simple lager took my mind off of the pain... at least for a bit.

Ingredients (2.5 gallon batch) - 3lbs XL DME; 1lb crystal 80; 1oz pearle (30mins); 1/2 tsp Irish Moss; Saflager S-23 yeast

Crushed the grain and steeped it in 1.5 gallons of water until the temperature hit 165F. Removed and sparged. Turned up the heat and added the DME. At boil added the hops and started the timer. Irish moss and wort chiller at 15mins. Removed from heat added enough cold Deer Park to hit 2.5 gallons. Cooled to 75F. Pitched, aerated, and stuck it in the fridge at 50F. 

OG was 1.057. IBU 21.6. Nice and malty! Should finish between 5.5% and 6% ABV.

I may add a little amylase enzyme in a couple of days. We'll see...

Video Pour - Pilothouse Pilsner Lager (B23)

I did not mention ... this beer tastes very good.

Pilothouse Lager (B23) in the Keg

My first lager was kegged tonight. Primary 10 days and secondary 31 days.  It is VERY clear and has a nice (I think) color.

I have an FG of 1.011. That would make it 3.6% ABV. It may need a little more time. That's the good thing about the keg, nothing to explode if the beer is not quite finished.

I'll force carbonate it in a week or so.

Pilothouse Lager To Secondary - B-23

Racked this after 10 days. The temps stayed around 50F for the entire time. That is just about perfect for lager yeast.

I only racked 3 gallons. I had planned on racking the entire batch but I was afraid that 4 gallons would not work well in a 5 gallon carboy. It would leave too much head space which could cause oxidation.

I took a gravity reading and it was 1.013. I also took a taste. It is good. It will improve over the next month.