027* and you want one

Batch 027* was made on my all new brew tower!!  I had to do it all by myself and it was a dream.  This is a DFH 90 Min clone and the OG came much closer to target than last time (around 1.074).  I attribute this to my new set-up.

In other news, I'm still building beer caddies and this is the latest model built specially for moi.  I want to build one that will hold a growler on one side and four 20oz bottles on the other (I saw one at Drakes and it was awesome).  I freehanded the "catholicbeer" with a Dremel and cut out the cross with my jigsaw.  If YOU would like to procure one of these bad boys, I think I could make that happen for about $30 (plus s+h).  Just think how cool you'll look bringing brews to your next party in your swank new catholicbeer beer caddy.  So sustainable.

Adiós amigos.

Because 3-tiers are better than crap!

I had some birthday money and an idea in my head and "WHAMMO!"- three-tier brewing system.  Previously, I was using a rectangular cooler and pouring the wort into hop bag to strain out the grains (shudder...).  An awful technique that resulted in burned fingers and punctuated sparging.  Speaking of sparging, I was just pouring hot water into my cooler at each interval when I needed to empty the hop bag of its grain bounty.  Granted, there's nothing wrong with a little hobo brewing, but upgrading is exceptional.

If you recall, my first brewing experience consisted of boiling extract on an outdoor barbeque in the biting WA atmosphere.  Step by step, with the wisdom and benefactory of The Saint (and some B-day money here and there) I have been able to expand all-grain brewing down to the CA branch of c-beer (maybe that's what I should put on the label?).  It seems I can't brew fast enough.  This is partially due to the fact that I invite everyone who will come to every brew night and my taps pour freely.  

Later this week, I will christen my latest set-up, and provide you with all the details.  In the meantime, pour one for me.

#026* Scottish Ale (and I am a badass)

Well, here's the details.  

No one showed up until the end of the mash.  I had a lot if time to reflect on my brewing, my life, and all sorts of other crap like that.  I received a 10-gallon cylindrical cooler for my upcoming birthday (thanks mom) but I'm still lacking the false bottom (on its way) so I used it as my HLT.  

My brother showed up just in time for sparging, and we avoided a stuck sparge by drastically decreasing the rate the wort was flowing into the boil pot.  Success!  Repeatable?  We'll see...

A few more folks showed up and enjoyed some of my soon-to-be-famous jalapeño and cream cheese-stuffed bacon-wrapped brats.  

So why am I such a badass?  Well, if you recall my carboy catastrophe, it was up in the air whether or not my strong dark belgian would survive.  Turns out, it's one of the most delicious beers I have ever consumed- and all my friends agree.  Dark, luscious, raisin-y, malty goodness.  The super-high ABV is noticeable, but unobtrusive.  We are getting through the keg rather quickly, so I feel the pressure to brew it again soon.

Pour a few for me.

025* and a Kegerator!

Batch #025 was brewed last week along with the genesis of my kegerator!  Friends, family and neighbors stopped by for this joyous occasion.  Biggest thanks to Luis for offering his old fridge pro bono.  I, of course, told him he could come by any time and enjoy a pint or four (and that goes for you too!!).  I couldn't hook up my keg of Imperial IPA fast enough and was pouring in minutes.

Since our Imperial Stout came out a little light last week, I added a couple pounds of two-row to my recipe to bump up the fermentables.  We'll see how that works...

Things are really moving in the Castro Valley branch of catholicbeer.  Stop on by and I'll pour one for you ;)

#024*

Batch #024* came and went with a much more subdued gathering than #023* (By the way, the asterisk  denotes that the beer was brewed in the CA branch of catholicbeer as opposed to the WA branch).  It was a Dogfishhead 90 Minute IPA clone which I had attempted before with phenomenal results.  Luis actually declared it to be the favoritest beer he'd ever had.

By the time of the boil, everyone had departed (Eduardo, Luis, Wilson and Mitch) and I was left to continuously add hops for the next hour and a half.  It was freezing outside, so I took shelter in my garage with the comfort of Lord of the Rings.

Issues with this batch:
- ran out of propane during initial heating of strike water
- stuck sparge (got to figure this out...)
- should have boiled just a bit longer to decrease volume (a little over 5 gallons)