Saturday, January 29, 2011

Home made labels

Labels I made for my home made wine.  Believe it or not designing them is much easier than getting them to stick to the stupid bottles and stay there.

Friday, January 28, 2011


ipod kegerator 337x500 Kegerator with an iPod Dock is Perfect for your Mancave or Kitchen

This is what I would like to do if I get the fridge.........minus the Keystone Light obviously..

New Kegerator

Gotta line on a free antique fridge.  Waiting to hear if it is still available.  Need to get my tap system hooked up again so I can quite bottling.  Cross your fingers everyone.

Thursday, January 27, 2011

2010 wines from 166 Eric Drive Winery

Left to Right:  Italian Valpolicella Ripassa, Washington Reisling, Port
All with home made labels.  Labels can be custom made for your wine and beer.  Email for details.

Fermenters in the bathroom.

Left to Right:  Samuel Smith Taddy Porter Clone, Belgian Wit, Cobbler Lager, Barleywine, Cherry Stout, Oatmeal Stout.

Cobbler Lager

This is one I have brewed twice.  First time I kegged it back when I had a kegerator.  This most recent time I bottled it.  Both times it turned out pretty good.  The fruit gives it a hint of a cidery flavor with a little spice note.  Very clean beer.  Can definitely drink a few of these on a hot day. (but usually brew this for the fall)

Description:  The warm, brown-sugary flavors of a homebaked cobbler inspired this recipe.  The combination of apples and pears really shines through in this crisp lager.

8lbs Pilsner Malt
1lb  Munich Malt
1lb Torrified Wheat
1oz Tettnanger Hops (bittering)
2 cups Light Brown Sugar
2lbs Mutsu apples (peeled, cored, and quartered)
2lbs Granny Smith apples (peeled, cored, and quartered)
3lbs pears (peeled, cored, and quartered)
4 Cinnamon sticks or 2 Large sticks
1 package American Lager yeast
3/4 cup Corn Sugar (priming)

Mash crushed grains for 60-90 minutes.  Collect 6 gallons of wort.  Add Tettnanger hops, cinnamon sticks, brown sugar at start of boil.  Boil for one hour.  Cool to approx 70 F and pitch yeast.  Primary ferment between 50-55 F for 5-7 days.  Transfer to secondary fermenter and lager for 2-3 weeks.

Steep apples and pears for approx 20 minutes in hot water.  (do not exceed 150 F or pectin will be released from fruit which will cloud your beer)  Remove the fruit from the heat and add to fermenter.  Lager for an additional 7-10 days.  Rack to third fermenter.  Let sit for 2-3 days or until clear.  Bottle using the corn sugar and age for a week to 10 days.

To increase alcohol content I have added light malt extract in the boil.  Usually add 1-2 lbs.
Original recipe from The Homebrewer's Recipe Guide.  It can be picked up at most home brew shops or carries it.  I have made a few minor changes to make it my own but the idea was from the book.

Recent beer tastings.

Recently found that the Giant Eagle Marketplace down in Robinson Township sells beer by the bottle. (limited amounts but great selection).  This is as far as I can tell the only place around here to buy Dogfish Head.  ( )I tried the Raison D' Etre again and again.  Very good Belgian brown ale brewed with raisins and beet sugar. (sounds odd but tastes pretty good).  Also tried the Chateau Jiahu.  very good as well.  Other Dogfish Head varieties I tried were the Chicory Stout and World Wide Stout. Both were very good but the Raison was my favorite.    Also I found my favorite beer to date.  To my shock I found a chocolate stout that I like better than Young's.  The Ommegang Chocolate Indulgence is a Belgian style Chocolate Stout that is a seaonal specialty ale.  (only comes out at the end of the year and well worth the wait and $12 price tag per bottle).  Amazing is the only word that comes to mine.

I tasted two of my own.  The Cobbler Lager turned out pretty ok.  Not great.  The apple, pear, and cinnamon gave the light lager a cidery type taste and the beer itself was very clean and crisp tasting.  The oatmeal stout was significantly lacking in mouth feel. (very watery) but it did taste good.  I am pretty sure my mash was too hot which resulted in the thin watery results.  Going to try the other ones soon but I have another Ommegang I am going to un cork tonight.

My next project..............If the boss will allow it.

Second Post

Going to put some all grain recipes and stuff on the blog when I can figure out how to do it.  Also some cool equipment, books, and websites relating to beer.  Hooray Beer!!!!

Wednesday, January 26, 2011

First Post

Messing around with the blog.  Not brewing lately.  Bottled 4 batches, a Belgian Wit, Oatmeal Stout, Cherry Stout, and Cobler Lager.  Have a Barley wine in the fermenter (fourth racking).  Going to bottle it soon just need to get bottles.  Posted some pictures just to see what this blog will look like.