Thursday, February 26, 2009
Beer and Tequilla don't mix
Tuesday, February 24, 2009
Friday, February 20, 2009
3.) The third thing I do when brewing a ten gallon, all-grain batch is to start heating the wort as soon as I have accumulated about five gallons in the boil pot during the sparge. I set the burner on a low heat being cautious not to scorch the concentrated wort. Increasing the heat as the extractions accumulate I bring the liquid slowly up to boiling temperatures just as the sparge is complete. Thus, I have my pre-boil volume at boiling temperatures right when the sparge has ended, no lag time.
Hopefully these ideas were useful to you. Leave a comment below with you ideas.
Wednesday, February 18, 2009
1. purchase ingredients in bulk.
2. salvage your yeastLiquid yeast can run you about $6 each now from White Labs http://www.whitelabs.com/ and pound for pound is the largest expense in brewing. There are of course less expensive dry yeasts on the market which are quite good these days but if you want more variety you'll need the liquid type. With a little planning, the easiest and most convenient way to save money regarding yeast is to simply rack new wort onto an existing yeast cake from a prior fermentation. The other option is to pour the yeast from your fermenter into a sanitized jar, cover with foil and save in the fridge for up to several weeks. Then when your ready, pour off the excess liquid from the jar and pour the yeast cake into your new batch of wort. It is also easy to 'step up' a small amount of salvaged yeast or an older yeast sample for re-pitching.
3. re-use your hops
For those like me that love the hoppy beers, you probably dry hop. Placing hops in the fermenter or keg after fermentation is complete, is a great way to add hop aroma for pale ales and IPA's especially. When you dry hop, the bittering compounds in the plant are not lost in the process and can be utilized in the bittering of your next beer. At the time that you dry hop, place the hops in a mesh bag. Then you can either plan on brewing a new beer when the dry hopping schedule is complete or when done dry hopping, remove the bag of hops and place in a sanitized container and store in the fridge or freezer and re-use in your next brew session.
There are many more ways to save money and creative ways of saving money seems to be an integral part of this great hobby of home brewing. In the future I will go into some more ingredient ideas along with saving money in the area of equipment.
If you have any money saving ideas to help others regarding ingredients, leave a comment.
Sunday, February 8, 2009
Mark Taylor and Noren Caseres
Thursday, February 5, 2009
In any case I delivered one hundred bottles of beer to the restaurant and it looks like it's on for a homebrew and food pairing here in San Miguel de Allende. I have teamed up with Noren Caceres, the owner of the 'El Burrito Bistro' and we have made our final plans for a reservations only dinner on the 7th of February from 5-8pm. Noren just informed me yesterday that we have the sixty people reserved that we can accomodate. Each person will be getting a sample (5oz.) of each of my three beers along with an appropriate course prepared by Noren. The beers will be the Belgian ale made with the addition of jamaica (hibiscus flower) and tamarindo. Followed by a pale ale with miel de agave and then a pale ale made with a serious amount of the local honey that I purchased at the tuesday outdoor market. Noren wrote in the article that came out in the local paper www.atencionsanmiguel.org/
"I'm hoping that the beer tasting menu will create a harmonious experience of flavors that accent and celebrate these exceptional ales. www.alabev.com/taste.htm The first course, served with the tangy Jamaica Ale, will be a baked portabello mushroom stuffed with requeson cheese and herbs on a bed of greens with a balsamic and sun-dried tomato vinaigrette or a tomato and sweet pepper shrimp bisque. The main course, served with the rich Agaveza Ale, a vegetable cous cous and your choice of lamb, chicken or vegetarian tagine. And the sweet Tianguis Ale will be served with a fruit and cheese platter, a dessert that will allow you to experiment with the various flavors and sensations this beer invokes. So I invite you to take a night off from the six pack in the fridge and taste the dream of San Miguel´s locally produced, hand-crafted beer by Mark Taylor".
I will follow up on this post with pictures of the events and lessons learned from the night of homebrew and food.
Monday, February 2, 2009
Cameron Carroll with beer taps ^