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Birth of a Beer...

you are becoming quite the mash master....


I bought 3 Stone Quinti series Bourbon Barrel Imperial Russian Stouts back in 2010. All 3 are infected and no good =(
 
you are becoming quite the mash master....


I bought 3 Stone Quinti series Bourbon Barrel Imperial Russian Stouts back in 2010. All 3 are infected and no good =(

Infected??

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I took my 'Hopzilla' to my SILs birthday bash and it was a big hit. I had the CEO of Piedmont Natural Gas giving me compliments on it. This was the double IPA with the Tequila infusion. Really different but very tasty.
 
perhaps a small business venture then?

Everyone needs a strong staple beer and then you go off and experiment. the east coast needs good homebrewers turned pro
 
That's a shame on the stouts :( A buddy of mine that worked in healthcare with me is now brewmaster of a local brewery, Natty Greene's here in Greensboro. I'd have an 'in' if I ever wanted to go that route. I know I could make beer as good or better than a lot of microbrews I've tried. Just about having the courage to make that kind of leap. Maybe once the kids are through college :)
 
yep, then they can help pay for the venture!! haha

Ive seen them run out of garages, storage areas, and other places you wouldn't expect to see them. Personally I think you could do it. And with the way that the big west coast breweries are finding their way out east you will be in a good niche.
 
An 'infection' is when wild yeast (which is floating around in the air all around us) gets into a newly made beer (usually due to poor cleaning of equipment) and takes hold before the desired yeast can get established, or in addition to it). Wild yeasts can cause all kinds of nasty flavors. You can also have other kinds on nasties grow in wort if the yeast doesn't start multiplying quickly.
 
Yep, apparently I have been infecting my beer for a while now and that is why it didn't do so well at NHC. I cleaned everything top to bottom with a real brewery cleaner after I got my results and before I bottled my Rye. I'm thinking my problem was the bottling bucket spigot but I won't ever know for sure. The Rye tastes really clean though.
 
Got two beers I'm making for the beach trip in 6 weeks brewing in the closet. One is a 'Surly Bender' clone (a brown oatmeal ale) and the other is a Trappist Monk ancient beer recipe called 'Patersbier' which is basically a very delicious Belgian ale. I love making my own labels and this will be the 2nd year I've done a beach week brew with ocean-themed label. I thought my tag line on the 'Patersbier' was pretty clever :)
 

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Went to Devil's Backbone Saturday and had one of the very best beers I have had since John's Vanilla Bourbon at the Tailgate. It was labeled a coffee beer and it was ridiculous. Really deep and chocolaty. If anyone makes anything even remotely close to that, let me know. I will gladly pay to have some shipped to me.
 
Most stouts and some porters are chocolate and coffee flavored. You should just find one and try it. It's like wine. It's fun and you get drunk ;-)
 
Duclaw makes a peanut butter porter called sweet baby Jesus you might like
 
Yeah, I've had porters and stouts before, this one was just much deeper. I fell in love with it. They had a Smokehouse Porter too that I had that was really good as well, but that Coffee Stout was absurd. I am seriously trying to rationalize going back this week for another taste.
 
Sounds like you need to start beer tasting as much as you wine taste. There are plenty of amazing ones out there
 
I've had this idea percolating in my head for a couple years - to come up with a recipe that would celebrate my summer home vegetable garden. I had a jalapeno beer at a brewpub in Charlotte last summer (it was good, and hot, but not sure it would be something I'd want to drink more than one glass of) - and that reignited the idea in my mind. I've also watched a show (sorry, name eludes me presently) on TV where the cast visits a city, then comes up with a beer recipe that reflects that location.

So, my idea is to take some of the central flavors/smells of my garden and create a summer garden homebrew. I need ideas - but what I'm thinking right now would be to make the base a pretty standard english session ale. I'm considering picking some of the most flavorful home grown tomatoes over the next couple weeks, drying them to concentrate the flavors and aroma, and adding them in secondary. I also grow a lot of basil, and am thinking I would freeze some bunches and add that to secondary as well. I grow a ton of hot peppers. I find there's a certain harsh aspect to jalapenos that made the jalapeno beer I tried a little rough around the edges. But I think some homegrown habanero (in doses that aren't too hot, but add that nice habanero citrusy heat to the beer) might do the trick? I also grown my own hops so would use those as well.

I have never had or even heard of anyone trying to do a beer based on a summer home garden - it might turn out ghastly, or it might turn out amazing. I just have no idea? What I am shooting for is probably less a tomato beer and more a standard ale but one that has the acid bite of a really good homegrown tomato, and all of the great smells and fragances of tomato, basil, and hot peppers.

Am I crazy to attempt this? Any ideas, suggestions, or out of the box ideas are welcomed!
 
beer.jpg

The raw ingredients (or 2 of the 3 planned ones anyway). Lots of cherry tomatoes underneath the basil...
 
I realize I'm mostly posting to myself here :) But just had another bit of possible inspiration. I was over on Northern Brewer's forums and someone brought up the possibility of using tomato leaves as a dry-hopping ingredient to give a beer that tomato smell. This may be added to the mix...
 
I don't usually post here
Cause I don't even brew beer
But I obviously come here reading

So when you've something to say
Please keep writing away
Cause passions need repeating
 

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