Summer is quickly arriving (as it's raining as I type this...). Summer means warm weather (usually, this is Portland afterall...), BBQ's, and sitting on the porch in the evening enjoying life. So to go with all three of those, I'll be brewing up some fruit flavored beer. I typically don't really enjoy these too much, but a lot of other people do, so I'll brew them up to show good hospitality (and to keep their hands off my IPA's). I decided to do the Trixie again that I did last year that turned out really well. I also wanted to try something new, so I'll be splitting the batch (10 gallon) in half. Half with be Trixie (raspberry flavored beer), and the other half will be halved again. One (2.5 gallons) will be aged with whole strawberries on secondary, the other half will be grapefruit. I think I'll throw in some amarillo or summit hops with the grapefruit to really try to highlight the grapefruit. This will be an experiment. It could be awesome, or it could be horrible, the good thing is that it's only 2.5 gallons and cost me all of $3 or so for the 2.5 gallons. Total cost of this recipe to me is probably $2 for the beer ingredients (thanks to a kind gift of a 50 pound grain bag on my ledger at Brew Brothers from a good friend) and it'll be another $12 or so for the fruit I'm guessing? I hope to use real Oregon Strawberries which will really up the quality! So $14 cost to me isn't too shabby.
Recipe:
10 gallons
Grain:
20 lb GW 2-Row
Anticipated ABV: 5.0%
Original Gravity: 1.050
Final Gravity: 1.013
Strike Water: 7.5 gallons @ 163 degrees
Sparge Water: 9 gallons @ 183 degrees
Hops:
1oz CTZ (16.8%) for 60m
Yeast:
1056 slurries
Extras:
I'll boil 24oz of raspberries in 1/2 gallon of water for about 30 minutes, strain out the chunks, and add that to the secondary for the Trixie (Mcmenamins Ruby Clone) portion.
I'll add a half pound or so of whole strawberries to the 2.5 gallons of one of the experiment fruit beers.
I'll add a couple grapefruits cut into slices to the secondary of the other 2.5 gallons of experiment beers plus maybe an ounce or so of summit or amarillo (probably summit because it's way cheaper than amarillo).
Notes:
Brewed last weekend (5/26/12) and everything went fine. Fermenting nicely. Should be ready to transfer to secondary in about a week. Also I was able to break out the grain dryer only to have it start pouring like I've never seen in Portland a few hours later. Most of the grain dried pretty well though, so at least there will be something for the chickens!
Update 6/19/12: Sorry for the delay on the update. I split one bucket into two buckets at secondary. One I added a grapefruit cut into eighths with 1oz of Summit Hops. The other got a pint of whole Oregon strawberries (so much better than California or anywhere else). I let those sit for a week or so and then bottled them last night. The other buckets I racked to secondary along with 24oz of frozen raspberries that I boiled for 30 minutes, then strained and chilled. Those have been sitting about a week and will need to be bottled shortly. I'll update again when I taste each of them.
Taste Update: The early tasting on the raspberry one is that there's a funky flavor. It's one I've had come up before so it's got to be from the yeast. Time to get rid of all the 1056 slurry's I have since it's definitely from that. The flavor isn't bad, it's just not as good as it should be.
Thursday, May 31, 2012
Monday, May 21, 2012
Total Domination (Warrior Edition)
So when I brewed the Total Domination from Ninkasi I had no idea how awesome that recipe was going to turn out. The flavor was pretty spot on other than the aroma hop flavor, which I might say I "Totally Dominated" over Ninkasi's version. So all that to say that I wanted to brew it again. I headed down to Brew Brothers (the greatest homebrew store in the world and they will ship!) and reloaded on grain, hops, and some new yeast. Grain, check. Yeast, bought one new vial of White Labs California Ale WLP001. Hops, this is where the warrior comes in...they were out of Crystal, so I substituted Warrior since I like the flavor that gives. We'll have to see how the end product comes out. Here's the details...
Recipe:
11 gallon
Grain:
22 lb GW 2-Row
3.2 lb GW Munich Light
1.6 Weyerman's Carahell
Strike: 10.1 gallons @ 163 degrees F
Sparge: 6.8 gallons @ 182 degrees F
Based on 75% efficiency
Hops:
2 oz Summit (15.8%) for 60m
1 oz Summit (15.8%) for 30m
2 oz Cascade (6.2%) for 5m
2 oz Warrior (17%) for 1m
2 oz Cascade (6.2%) for 7 days in secondary
2 oz Warrior (17%) for 7 days in secondary
66 IBU
Yeast:
White Labs WLP001 California Ale in one bucket
White Labs WLP001 California Ale Slurry in the other bucket
Starting Gravity: 1.068
Final Gravity: TBD
ABV: TBD
Notes:
Smooth brewing, although it was a long day overall. After brewing we had our church service so I had to go set up, preach, and then clean up afterwards. That plus brewing takes more out of me that I had anticipated! Once again, since I was brewing it had to rain. I need to get some grain dried out for my friends who have chickens, so hopefully next time I brew it's dry for a few days to use the grain dryer again. Gotta re-use as much as possible, especially if it means the chickens get great high protein food!
Update 5/30/12: I racked one of the buckets to a keg and added an ounce of Cascade and an ounce of Warrior Hops. I would normally do that in secondary, but our IPA rations are really low and I couldn't wait to get it on tap. I'll charge it today. Hops were in a bag. I also bottled 5 22's with what was left. I'll rack the other bucket to secondary and do a proper dry hop in the next few days and I'll try to time it so that as the first keg runs out I can put the second on tap.
Recipe:
11 gallon
Grain:
22 lb GW 2-Row
3.2 lb GW Munich Light
1.6 Weyerman's Carahell
Strike: 10.1 gallons @ 163 degrees F
Sparge: 6.8 gallons @ 182 degrees F
Based on 75% efficiency
Hops:
2 oz Summit (15.8%) for 60m
1 oz Summit (15.8%) for 30m
2 oz Cascade (6.2%) for 5m
2 oz Warrior (17%) for 1m
2 oz Cascade (6.2%) for 7 days in secondary
2 oz Warrior (17%) for 7 days in secondary
66 IBU
Yeast:
White Labs WLP001 California Ale in one bucket
White Labs WLP001 California Ale Slurry in the other bucket
Starting Gravity: 1.068
Final Gravity: TBD
ABV: TBD
Notes:
Smooth brewing, although it was a long day overall. After brewing we had our church service so I had to go set up, preach, and then clean up afterwards. That plus brewing takes more out of me that I had anticipated! Once again, since I was brewing it had to rain. I need to get some grain dried out for my friends who have chickens, so hopefully next time I brew it's dry for a few days to use the grain dryer again. Gotta re-use as much as possible, especially if it means the chickens get great high protein food!
Update 5/30/12: I racked one of the buckets to a keg and added an ounce of Cascade and an ounce of Warrior Hops. I would normally do that in secondary, but our IPA rations are really low and I couldn't wait to get it on tap. I'll charge it today. Hops were in a bag. I also bottled 5 22's with what was left. I'll rack the other bucket to secondary and do a proper dry hop in the next few days and I'll try to time it so that as the first keg runs out I can put the second on tap.
Friday, April 6, 2012
Espresso Stout
This is my attempt at cloning Laurelwood Brewing's Espresso Stout. I had this a month or two ago and it really stood out to me. It was fantastic actually, so I figured I'd give it a shot. I brewed an 11 gallon batch to split with my buddy, so that's why the amounts will be so high. I stuck with my oatmeal stout recipe, I just took out the oatmeal. I'll add some cold brewed Portland Roasting Espresso to the secondary, which will be soon since I brewed this last week. I still have to figure out the amount of coffee and how that's going to happen. I'll put what I did in the notes, like usual.
Recipe:
11 Gallon
Grains:
25lb 2-Row (GW)
1.3lb Crystal 120L (GW)
1lb Chocolate
.6lb Roasted Barley
Hops:
1.5oz Cascade (6%) for 75m
1.5oz Cascade (6%) for 75m
2oz Cascade (6%) for 30m
2oz Cascade (6%) for 1m
Yeasts:
5.5 gallons with Wyeast Pacman
5.5 gallons with Wyeast 1056 slurry
Notes:
Brewed last Saturday. Smooth brewing (I did this plus the Bitter American in one day). Gravity came is right at 1.068 (75% efficiency). Fermentation on the Pacman bucket was fast and furious. I had to set up a blow off hose since the airlock was close to popping. The pressure on the bucket was unreal, like nothing I had seen before in person (although here's a video of an airlock popping). The 1056 bucket is slowly going, it started after a day or two (probably time to ditch that slurry).
Update 4/24/12: Added 1/2 gallon of cold brewed coffee to each bucket at secondary. For the cold brewed coffee, I added a bunch of medium grind coffee and filled the growler with water and stuck it in the fridge for a couple days. I then filtered out the grinds and added the coffee to the secondary bucket before I transferred the beer. I used two 8 cup grind amounts for the amount of coffee. It smells really good. First bucket is bottled and I'll bottle the second bucket in a day or two.
Taste Update 7/17/12: So this turned out amazingly good. The coffee flavor was perfect, the cold brew method really brought out the flavor of the coffee without the acidity. The balance to the stout was dead on. The Pacman yeast was definitely better than the 1056 yeast. It's such a good strain, especially for stouts. This is one I'll be making again for sure. Also, I did a side by side with the Laurelwood Espresso Stout, which was the inspiration for this one, to see how they matched up. I used the Pacman yeast version in the comparison.
Body: Extremely similar. The Laurelwood version kept a better head (the one on the right), but otherwise these were very close.
Flavor: Again, very close. The coffee in my version was a touch stronger, but a touch smoother in the Laurelwood. It was really hard to tell the difference.
Hops: Too hard to discern.
Overall: This was very close. I think the Laurelwood might edge out my version overall, but just barely. I honestly couldn't tell them apart in a blind tasting, so that should tell you something! If you're looking for a good coffee stout, brew this up and enjoy!
Recipe:
11 Gallon
Grains:
25lb 2-Row (GW)
1.3lb Crystal 120L (GW)
1lb Chocolate
.6lb Roasted Barley
Hops:
1.5oz Cascade (6%) for 75m
1.5oz Cascade (6%) for 75m
2oz Cascade (6%) for 30m
2oz Cascade (6%) for 1m
Yeasts:
5.5 gallons with Wyeast Pacman
5.5 gallons with Wyeast 1056 slurry
Notes:
Brewed last Saturday. Smooth brewing (I did this plus the Bitter American in one day). Gravity came is right at 1.068 (75% efficiency). Fermentation on the Pacman bucket was fast and furious. I had to set up a blow off hose since the airlock was close to popping. The pressure on the bucket was unreal, like nothing I had seen before in person (although here's a video of an airlock popping). The 1056 bucket is slowly going, it started after a day or two (probably time to ditch that slurry).
Update 4/24/12: Added 1/2 gallon of cold brewed coffee to each bucket at secondary. For the cold brewed coffee, I added a bunch of medium grind coffee and filled the growler with water and stuck it in the fridge for a couple days. I then filtered out the grinds and added the coffee to the secondary bucket before I transferred the beer. I used two 8 cup grind amounts for the amount of coffee. It smells really good. First bucket is bottled and I'll bottle the second bucket in a day or two.
Body: Extremely similar. The Laurelwood version kept a better head (the one on the right), but otherwise these were very close.
Flavor: Again, very close. The coffee in my version was a touch stronger, but a touch smoother in the Laurelwood. It was really hard to tell the difference.
Hops: Too hard to discern.
Overall: This was very close. I think the Laurelwood might edge out my version overall, but just barely. I honestly couldn't tell them apart in a blind tasting, so that should tell you something! If you're looking for a good coffee stout, brew this up and enjoy!
Bitter American Clone, Round 4
I'm a really big fan of 21st Amendment Brewing's Bitter American Ale. The lighter body ale with a big hop flavor is quite good. That plus the lower alcohol makes for a great spring/summer ale. I'll most likely be bottling this one, so it should last quite a while (I hope!). Here's the details. I've altered the recipe again from previous attempts (1st, 2nd, 3rd). Hopefully this one hits a little closer. One problem is that Simcoe is in huge demand hence there's not too much around. Luckily I still had some in the freezer, but this will use it all up. Hope it's worth it!
Recipe:
5.5 Gallons
Grains:
5lb Golden Promise (Simpsons)
5lb 2-Row (GW)
.8lb Munich Light (Briess I think?)
.8lb Crystal 40L (GW)
Boil Hops:
.75oz Warrior (17%) for 60m
.25oz Warrior (17%) for 15m
.5oz Warrior (17%) for 5m
1oz Centennial (10%) for 5m
1oz Cascade (6%) for 5m
Dry-Hops:
1oz Centennial (10%) for 7 days
2oz Simcoe (13%) for 7 days
.5oz Warrior (17%) for 7 days
Yeast:
White Labs American Ale (WLP001)
Notes:
Brewed this last week actually along with an Espresso Stout, I've just been busy and pre-occupied with other things since to post. Brewing went well, except for hitting my gravity. I was targeting 1.054 (75% efficiency) but got 1.060 (82% efficiency). Oh well. That will lose some of the session ale quality, but that's how homebrewing goes sometimes! Fermentation is still going strong and even overflowing at times (a week later). Not sure what to think about that.
Update 4/24/12: Racked to secondary and added the dry hops. FG was 1.014, so looks like about a 6% ABV, which is higher than my anticipated 5.5%. Oh well.
Recipe:
5.5 Gallons
Grains:
5lb Golden Promise (Simpsons)
5lb 2-Row (GW)
.8lb Munich Light (Briess I think?)
.8lb Crystal 40L (GW)
Boil Hops:
.75oz Warrior (17%) for 60m
.25oz Warrior (17%) for 15m
.5oz Warrior (17%) for 5m
1oz Centennial (10%) for 5m
1oz Cascade (6%) for 5m
Dry-Hops:
1oz Centennial (10%) for 7 days
2oz Simcoe (13%) for 7 days
.5oz Warrior (17%) for 7 days
Yeast:
White Labs American Ale (WLP001)
Notes:
Brewed this last week actually along with an Espresso Stout, I've just been busy and pre-occupied with other things since to post. Brewing went well, except for hitting my gravity. I was targeting 1.054 (75% efficiency) but got 1.060 (82% efficiency). Oh well. That will lose some of the session ale quality, but that's how homebrewing goes sometimes! Fermentation is still going strong and even overflowing at times (a week later). Not sure what to think about that.
Update 4/24/12: Racked to secondary and added the dry hops. FG was 1.014, so looks like about a 6% ABV, which is higher than my anticipated 5.5%. Oh well.
Thursday, March 15, 2012
Opening Day Pale Ale 2012
Opening Day, a national holiday at least in my household, is only three weeks away. After a long winter of staring out the window waiting for spring, baseball is almost back! Spring Training is already here, which means that it was time to brew up an Opening Day Ale. Last year I did an amber ale, which was pretty good, but also an extract beer. This year I decided to do a pale ale. Here's the details...
Recipe:
5.5 gallons
Grain:
10lb GW 2-Row
.8lb White Wheat
.8lb Crystal 40L
Hops:
.75oz Chinook 14.2% for 60m
.50oz Chinook 14.2% for 15m
.25oz Chinook 14.2% for 1m
2oz Cascade 6.0% for 1m
Dry Hops:
2oz Cascade 6.0 % for 7 days
.50oz Chinook 14.2% for 7 days
Yeast:
Wyeast 1056 Slurry
Notes:
Smooth brew day (brewed on 3/11/12). I forgot to take the Original Gravity though, so I'll just assume that I hit my target of 1.056. Fermentation is going well. I'll hopefully move this to secondary soon. I'll need to get a keg opened up by April 4th, so I can at least quick charge it in time for the game on the 5th. Go Cubs Go!
Update 3/20/12: Racked to secondary and added the dry hops. I put in 2oz of Cascade and .5oz of Chinook. I saw some Summit in my fridge I was tempted to throw in as well, but decided to save that for something else down the road. Can't wait for baseball to officially start again!
Recipe:
5.5 gallons
Grain:
10lb GW 2-Row
.8lb White Wheat
.8lb Crystal 40L
Hops:
.75oz Chinook 14.2% for 60m
.50oz Chinook 14.2% for 15m
.25oz Chinook 14.2% for 1m
2oz Cascade 6.0% for 1m
Dry Hops:
2oz Cascade 6.0 % for 7 days
.50oz Chinook 14.2% for 7 days
Yeast:
Wyeast 1056 Slurry
Notes:
Smooth brew day (brewed on 3/11/12). I forgot to take the Original Gravity though, so I'll just assume that I hit my target of 1.056. Fermentation is going well. I'll hopefully move this to secondary soon. I'll need to get a keg opened up by April 4th, so I can at least quick charge it in time for the game on the 5th. Go Cubs Go!
Update 3/20/12: Racked to secondary and added the dry hops. I put in 2oz of Cascade and .5oz of Chinook. I saw some Summit in my fridge I was tempted to throw in as well, but decided to save that for something else down the road. Can't wait for baseball to officially start again!
Saturday, January 21, 2012
Pliny The Elder, again
Pliny the Elder has to be my favorite commercially produced beer. The hop aroma, the flavor, everything about this beer is fantastic. So the question is, why don't I always have this on hand? I can brew this for about 1/6 the cost of buying it at Belmont Station, which only has it for about 6 hours a month until they're sold out usually, and you can only buy one bottle per adult at a time, so basically I get about a bottle of this a month. So how I have 11 gallons of it to last me a while. Here's the details that you're really after...
Recipe:
11 Gallon
Grain:
28# GW 2-Row
1.4# Crystal 40L
1.4# Carapils
2# Dextrose (Corn Sugar) added to the boil
Hops:
6oz CTZ for 90m
1.5oz CTZ for 45m
2oz Simcoe for 30m
5oz Simcoe for 1m
2oz Centennial for 1m
Dry hops:
2oz CTZ for 10 days
2oz Centennial for 10 days
2oz Simcoe for 10 days
.5oz Simcoe for 3 days
.5oz CTZ for 3 days
.5oz Centennial for 3 days
Yeast:
Wyeast 1056 starter from Scott
Notes:
Smooth brewing. No stuck mash this time since I cut a hole in a colander and put the mash screen through it (details to come later). Gravity came in a little low (1.075-target was 1.085), but so long as it drops a little lower than the targeted 1.021. Right now I have about 22 gallons of really tasty IPA's fermenting, so I feel like I'm living pretty large. Plus I won't have to brew for a while!
Update 3/8/12: I've been really lagging on the Pliny. I finally got one kegged this week and it is really tasty. I have a bottle of Pliny that I'll compare it to probably next week. I also got 6 bottles filled as well to save for later. That plus the other 6 gallons that are on secondary right now and will get bottled next week! I'll update again with the side by side results.
Recipe:
11 Gallon
Grain:
28# GW 2-Row
1.4# Crystal 40L
1.4# Carapils
2# Dextrose (Corn Sugar) added to the boil
Hops:
6oz CTZ for 90m
1.5oz CTZ for 45m
2oz Simcoe for 30m
5oz Simcoe for 1m
2oz Centennial for 1m
Dry hops:
2oz CTZ for 10 days
2oz Centennial for 10 days
2oz Simcoe for 10 days
.5oz Simcoe for 3 days
.5oz CTZ for 3 days
.5oz Centennial for 3 days
Yeast:
Wyeast 1056 starter from Scott
Notes:
Smooth brewing. No stuck mash this time since I cut a hole in a colander and put the mash screen through it (details to come later). Gravity came in a little low (1.075-target was 1.085), but so long as it drops a little lower than the targeted 1.021. Right now I have about 22 gallons of really tasty IPA's fermenting, so I feel like I'm living pretty large. Plus I won't have to brew for a while!
Update 3/8/12: I've been really lagging on the Pliny. I finally got one kegged this week and it is really tasty. I have a bottle of Pliny that I'll compare it to probably next week. I also got 6 bottles filled as well to save for later. That plus the other 6 gallons that are on secondary right now and will get bottled next week! I'll update again with the side by side results.
Wednesday, January 18, 2012
Ninkasi Total Domination Clone
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Recipe:
11 gallon
Grain:
22# GW 2-Row
3.2# GW Munich
1.6# Carahell
Hops:
2oz Summit @60m
1oz Summit @30m
2oz Cascade @5m
2oz Crystal @1m
Dry Hops:
2oz Crystal for 7 days
2oz Cascade for 7 days
Yeast:
Wyeast 1056 Slurry
Notes:
The mash stuck, which caused a long delay. I was on pace to finish in about 4 hours, but that screwed me up and I ended up taking about 5 1/2 hours. Oh well, hopefully this turns out ok. Gravity came in at 1.065 (target was 1.067).
Update 1/27/12: Racked one of the five gallon buckets to secondary and added 1oz of Crystal and 1oz of Cascade hops. Taste was super good. This is going to be close, I can't wait to compare it to Ninkasi's version. FG was 1.015.
Update 2/3/12: Got the first bucket kegged and the second one got racked to secondary today. Oh man, this is really good. Good citrus hop flavor, great flavor, oh man...this is good. I'll try to do a side by side in a week or so.
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Aroma: I preferred my version, but similar. I think I had more aroma due to more dry-hops.
Clarity: Close, but Ninkasi's was clearer (probably due to a filtering system), but the body color was pretty close.
Taste: Very, very similar. My version had a little more hop flavor, but they were really close.
Overall: I can honestly say that this is a very close clone. The flavor and aroma was very close. I preferred my version, probably due to the larger amount of dry-hops I probably used compared to a commercial brewery. Basically, I'm betting this is probably one of the closest clone recipes for this beer on the internet (I didn't find much when I searched it before making it). So brew up and let me know what you think!
Saturday, January 7, 2012
Newcastle Clone
Newcastle is one of those classic ales. A nice brown ale with a bit of nutty flavor that is enjoyed all around the world. This also includes my friend David (who picks Newcastle over everything). So to help out David and give me something to do, I decided to brew a double batch of Newcastle (11 gallon) and split it with him. I'm even experimenting a little and using two different yeasts, so I can compare them. They're both new to me, so I'm looking forward to seeing how they each turn out.
Recipe:
11 gallon
Grain:
12.5# GW 2-Row
2# Flaked Corn
1# Carapils
1# Crystal 60L
1# Crystal 80L
1# Crystal 120L
.5# Chocolate Malt
.1# Roasted Barley
Hops:
1.5oz Magnum 13% @ 60m (substituted for Target)
.5oz East Kent Goldings 5% @15m
Yeast(s):
Wyeast 1099 Whitbread Ale in one bucket
White Labs 005(?) London Ale Yeast in the other bucket
Notes:
I actually brewed this last week and forgot to blog it. Brewing was smooth and easy, although it took a little longer than I like for the fermentation to begin. I think it's because I was at 60 degrees instead of the target 70 degrees. Once I got them up to temp, they started right up. I think they're done fermenting, so I'll keg one of them and then bottle the other batch with David sometime next week.
Update 1/27/12: Bottled and kegged last week sometime (Tuesday the 17th maybe?). David took home 54 bottles of the Whitbread version and a few of the London Ale version. I kegged the London Ale version and kept a few of the Whitbread.
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Here's the tasty details...it's been a while since I've had a Newcastle, so I'll need to do an actual side by side soon. The Whitbread version tastes much closer to an actual Newcastle. The London version has a sweet, almost tangy finish. The Whitbread is much crisper and cleaner finish. Both are good in their own ways, however I don't see myself brewing the London Ale Yeast version again. Not sure if I really like that yeast. I'll have to brew it in something else to see how the taste goes in that. A good experiment though.
Recipe:
11 gallon
Grain:
12.5# GW 2-Row
2# Flaked Corn
1# Carapils
1# Crystal 60L
1# Crystal 80L
1# Crystal 120L
.5# Chocolate Malt
.1# Roasted Barley
Hops:
1.5oz Magnum 13% @ 60m (substituted for Target)
.5oz East Kent Goldings 5% @15m
Yeast(s):
Wyeast 1099 Whitbread Ale in one bucket
White Labs 005(?) London Ale Yeast in the other bucket
Notes:
I actually brewed this last week and forgot to blog it. Brewing was smooth and easy, although it took a little longer than I like for the fermentation to begin. I think it's because I was at 60 degrees instead of the target 70 degrees. Once I got them up to temp, they started right up. I think they're done fermenting, so I'll keg one of them and then bottle the other batch with David sometime next week.
Update 1/27/12: Bottled and kegged last week sometime (Tuesday the 17th maybe?). David took home 54 bottles of the Whitbread version and a few of the London Ale version. I kegged the London Ale version and kept a few of the Whitbread.
.JPG)
Here's the tasty details...it's been a while since I've had a Newcastle, so I'll need to do an actual side by side soon. The Whitbread version tastes much closer to an actual Newcastle. The London version has a sweet, almost tangy finish. The Whitbread is much crisper and cleaner finish. Both are good in their own ways, however I don't see myself brewing the London Ale Yeast version again. Not sure if I really like that yeast. I'll have to brew it in something else to see how the taste goes in that. A good experiment though.
Wednesday, November 30, 2011
Review: The Search for God and Guinness
Stephen Mansfield takes us on a journey through Guinness history with the tilt of looking at how God and theology played a part in the Guinness story. Mansfield looks at Arthur's Protestant faith in a county that was devoutly Catholic. He shows us how his children went various ways, some into brewing and some into ministry. He shows how the Guinness' faith always played a part in creating an atmosphere at the brewery of compassion, care, and rebuilding Dublin into the thriving world city it is today.
Mansfield does a solid job of telling the Guinness story and weaving it into their faith and beliefs. While I would have liked to have found out more about the business, the brewing, and the backgrounds of Guinness, that was not Mansfield's goal. He accomplishes his goal of showing how an unwavering faith in God is not only compatible, but also benefited with beer (in moderation of course).
Tuesday, November 29, 2011
New Feature
So I've added a link at to the right of the page which takes you to a store on Amazon. I put some things on there that may be helpful when brewing, especially if you're just getting started. I'll add stuff as I think of it or come across useful things. I hope this is helpful! Whenever you shop through this link or the Amazon link below, it costs you nothing extra and helps support me! I appreciate it!
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