Mmmm... drink homebrew

Aged French White is spicy and fruity with a clean, rich mouthfeel.

It is no wonder that I made this one again.

American Red Ale, a House Favorite

I oak aged one like this for Thanksgiving. I am going to keep it clean and simplified.

8 pounds of American 2 row
8 ounces Crystal 40
6 ounces Crystal 120l
4 ounces Roasted Barley
2 ounces torrified wheat
1/2 ounce glacier at 60 minutes
1/2 ounce glacier at 20 minutes
Nottingham Yeast at about 68 degrees
A single infusion mash at 153 for an hour, with a mashout to 170.

It is cooling off, now, and I am about to crack open a cold one and relax after a great, extremely hot brewday!

This one is a gift for my dad when he gets down here. He really like a malty, flavorful ale. When I get a keg system, some fine day, I will probably try to keep a keg of this one handy. It is a real house favorite. Everybody loves a solid red ale!

Honey Wit/Saison in the can

Yesterday  as hot, humid brewday. I put a french white ale in the bucket.

Five gallon batch

2 pounds of vienna,
2 pounds American six-row
2 pounds of Red Wheat Malt
1 pound of flaked oats
1 pound of honey
.25 perle at 60
.25 perle at 15
Coriander, black pepper, chamomile, orange peel.

Dough in cold, and slowly raise the temp to 122 for fifteen minutes. Then raise to 152 for half an hour with another slow rise to mash out at 168.

I am using Safbrew T-58. It is going to be warm, around 80 degrees.

Generally, I prefer Wyeast Belgian Saison, started cool and warmed slowly into the 90s, but I have had success with this yeast in the past and it is cheaper.

Am I the only one who gets a little sick from gas burners? After I brew, I wake up nauseated with a weird  feeling all over. I try to hang back from the kettle, but I have to stir sometimes... I assume it is the gas. I am drinking lots of water this morning. No solids, yet.