hotwatermagic.blogspot.com
Hot Water Magic: Iced Coffee, Part 1: Hypotheses
http://hotwatermagic.blogspot.com/2012/08/iced-coffee-pt-1-hypotheses.html
Tuesday, August 14, 2012. Iced Coffee, Part 1: Hypotheses. In preparation for further brewing of coffee stouts, I've decided to again try to master iced coffee. In this post, I will summarize the hypotheses I've come up with to explain my previous experiences with making iced coffee, and lay out future plans for testing these hypotheses. The challenges of iced coffee emerge chiefly from two sources: oxidation. Under-extraction in brewed coffee often yields a musty or tea-like aroma that I find particular...
hotwatermagic.blogspot.com
Hot Water Magic: Berliner Weisse (12/23/12)
http://hotwatermagic.blogspot.com/2012/12/wedding-beer-2-berliner-weisse.html
Sunday, December 23, 2012. This was my first attempt at a Berliner Weisse. For this batch I pitched lactobacillus at the same time as brewer's yeast, and let it ferment at 70F for several months. It never developed anywhere near the level of sourness that I wanted, so for subsequent batches I radically changed my approach to souring. Yeast: 1/2 packet Nottingham, 2 packs of Lactobacillus delbruckii (Wyeast @ almost 6 months, White Labs @ 1 month but left 1 week unrefrigerated). ABV (Est): 4.1%. Also visi...
hotwatermagic.blogspot.com
Hot Water Magic: On Failure (3/26/13)
http://hotwatermagic.blogspot.com/2013/04/on-failure-32613.html
Wednesday, April 24, 2013. When you write about your own projects, there's always a temptation to emphasize your successes and avoid talking about the mishaps. However, I think that we experimentalists have an obligation to document failures as well as successes. One of the most spectacular failures of my brewing career occurred with this last attempt at a Berliner Weisse. I performed the same souring technique that I used in my previous, highly successful, batch of Berliner Weisse. Which produces butyri...
hotwatermagic.blogspot.com
Hot Water Magic: Hop Blending, or Why There Is No Perfect IPA Recipe
http://hotwatermagic.blogspot.com/2015/07/hop-blending-or-why-there-is-no-perfect.html
Monday, July 20, 2015. Hop Blending, or Why There Is No Perfect IPA Recipe. With more hop varieties being released every year, hop blending has become increasingly complicated. Given this complexity, I decided to begin my experimentation with just a few hop varieties. But even then I ran into difficulty. Instead of designing recipes based on the characteristics that particular hop varieties are supposed. Smell like, and less attention to what hops a particular recipe calls for. How to Brew (John Palmer).
hotwatermagic.blogspot.com
Hot Water Magic: November 2013
http://hotwatermagic.blogspot.com/2013_11_01_archive.html
Thursday, November 21, 2013. Lichtenhainer was one of the last remaining examples of a smoked sour beer. The last continuously-produced Lichtenhainer was brewed in 1983. The style has since been brewed by at least one German brewery and one American brewery, though neither are easily available. For this beer, I used the same souring technique I used on my last sour. Subscribe to: Posts (Atom). How to Brew (John Palmer). Simple template. Powered by Blogger.
hotwatermagic.blogspot.com
Hot Water Magic: Simplicity Stout (5/15/13)
http://hotwatermagic.blogspot.com/2013/10/simplicity-stout-51513.html
Tuesday, October 22, 2013. Had a stuck mash and didn't get very good efficiency. I did a long boil and added a bit of extract to make up for it. First tasting 10/21/13: Good aroma, balanced flavor profile, excellent mouthfeel. Just enough alcohol in the aroma to add complexity. Subdued but noticeable esters. This beer is great now, but I expect it to continue to improve for at least a year. I will have trouble making it last that long. Mash adjustments: 2.5 grams slaked lime, 5 grams calcium chloride.
hotwatermagic.blogspot.com
Hot Water Magic: October 2013
http://hotwatermagic.blogspot.com/2013_10_01_archive.html
Tuesday, October 22, 2013. Had a stuck mash and didn't get very good efficiency. I did a long boil and added a bit of extract to make up for it. First tasting 10/21/13: Good aroma, balanced flavor profile, excellent mouthfeel. Just enough alcohol in the aroma to add complexity. Subdued but noticeable esters. This beer is great now, but I expect it to continue to improve for at least a year. I will have trouble making it last that long. Mash adjustments: 2.5 grams slaked lime, 5 grams calcium chloride.
hotwatermagic.blogspot.com
Hot Water Magic: March 2014
http://hotwatermagic.blogspot.com/2014_03_01_archive.html
Sunday, March 23, 2014. My latest sour beer uses the same quick-souring technique as my last two sours, sometimes known as sour-worting. For this particular sour, I decided to use Brettanomyces as the only alcoholic fermenter. Brettanomyces ("Brett") is an entirely different species from brewer's/baker's yeast. For most brewers and winemakers, it's a scourge to be eradicated, but it also produces characteristic and sought-after flavors in Belgian and American sour beers. Subscribe to: Posts (Atom). All c...
hotwatermagic.blogspot.com
Hot Water Magic: Brett Sour (3/9/14)
http://hotwatermagic.blogspot.com/2014/03/brett-sour.html
Sunday, March 23, 2014. My latest sour beer uses the same quick-souring technique as my last two sours, sometimes known as sour-worting. For this particular sour, I decided to use Brettanomyces as the only alcoholic fermenter. Brettanomyces ("Brett") is an entirely different species from brewer's/baker's yeast. For most brewers and winemakers, it's a scourge to be eradicated, but it also produces characteristic and sought-after flavors in Belgian and American sour beers. June 19, 2016 at 4:30 AM. I think...
