tag:blogger.com,1999:blog-80162941810966301842024-02-21T07:31:01.458-05:00Barefoot Lion Brewing BlogLaying the roots to brewing great beer.
Come join us on the adventure to.
From humble beginnings, come great things.
Barefoot Lion Brewinghttp://www.blogger.com/profile/06466902777867106164noreply@blogger.comBlogger38125tag:blogger.com,1999:blog-8016294181096630184.post-84870247275888996732018-02-13T22:10:00.000-05:002018-02-13T22:10:14.260-05:00<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEJKL-wVSCmmQRcavjM1eTSUQD677jamd6KcAEUj6NzMmblq2TkFneeeAEXVJE30sNHJ-UD4mybdi69NWP4geE1nVa8wUlRifrMM15lUGmQJiTwHwGw1O5XJ77ClR0rAXe5WRf00ttVSIl/s1600/20180213_122226.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="313" data-original-width="1264" height="79" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEJKL-wVSCmmQRcavjM1eTSUQD677jamd6KcAEUj6NzMmblq2TkFneeeAEXVJE30sNHJ-UD4mybdi69NWP4geE1nVa8wUlRifrMM15lUGmQJiTwHwGw1O5XJ77ClR0rAXe5WRf00ttVSIl/s320/20180213_122226.png" width="320" /></a></div>
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That is all...for now</div>
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Barefoot Lion Brewinghttp://www.blogger.com/profile/03623350686248478367noreply@blogger.com0tag:blogger.com,1999:blog-8016294181096630184.post-42110387794171477122014-10-21T15:58:00.002-04:002014-10-21T15:58:36.160-04:00Learn to Homebrew Day 2014<div dir="ltr" style="text-align: left;" trbidi="on">
Short and sweet post<br />
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<b>Learn to Homebrew Day</b><br />
Hosting learn to homebrew day, again, at the house. <a href="http://www.homebrewersassociation.org/aha-events/learn-to-homebrew-day/aha-lthd-events/?site_id=1983">Link to the AHA Site</a> for RSVP.<br />
That's about all to say there.<br />
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<b>Kennett Square Brew Fest</b><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4UWiyOFdiueL5QN-wwadJ-Xd_Zb4cmIg2Zh-DZM96shBwI2XS0TwfhOddwJre7yaqDLxhYjEAf6PMIIhJ7DwPIR2jwL-MST9tb1-g1bbAcebVYMyEexJVL60id7iPjqhtt3lhA_AGXJw2/s1600/IMG_20141011_120244.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4UWiyOFdiueL5QN-wwadJ-Xd_Zb4cmIg2Zh-DZM96shBwI2XS0TwfhOddwJre7yaqDLxhYjEAf6PMIIhJ7DwPIR2jwL-MST9tb1-g1bbAcebVYMyEexJVL60id7iPjqhtt3lhA_AGXJw2/s1600/IMG_20141011_120244.jpg" height="200" width="150" /></a>So, my first brew fest behind the taps. This was extremely fun, such a large festival with over one hundred breweries and several thousand people attending. To top it all off, I got to pour one of my own beers(yeah it was a little foamy). The feedback was great and it made me proud to be pouring to such good reviews.<br />
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<b>Location, Location, Location</b><br />
It is starting to sound like we are getting a new location lined up. That means expansion should be starting to get planned. <br />
Time to talk funding and investors, so that's going to be fun.</div>
Barefoot Lion Brewinghttp://www.blogger.com/profile/03623350686248478367noreply@blogger.com0tag:blogger.com,1999:blog-8016294181096630184.post-36227716578371982532014-09-24T16:33:00.004-04:002014-09-24T16:33:52.431-04:00Still Brewing....<div dir="ltr" style="text-align: left;" trbidi="on">
<b>First Pro Batch </b><div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVKOkNYpwW2NMPtU_MEYe6OAJWNms6s8wD1YxN4ZtKD3LaQxVtJqWwn2mr7e5H42EnAdIo84mAJK4cuMk_EEngXiR3aNUi3j9SW-o6arRKfXoUmiZFQp5YjeerN1JS1yjlWuUGEkzYXemy/s1600/IMG_20140904_202748.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVKOkNYpwW2NMPtU_MEYe6OAJWNms6s8wD1YxN4ZtKD3LaQxVtJqWwn2mr7e5H42EnAdIo84mAJK4cuMk_EEngXiR3aNUi3j9SW-o6arRKfXoUmiZFQp5YjeerN1JS1yjlWuUGEkzYXemy/s1600/IMG_20140904_202748.jpg" height="150" width="200" /></a>With a major beer fest coming up, I wanted to take something of my own for the VIP tasting that opens the event, the theme of the VIP portion is 'wild beers'. I took the Saison that I had brewed earlier in the summer, scaled it down a few points, then fermented it 100% with brettanomyces bruxellensis trois. For hops, I stuck with Styrian Goldings, to keep traditional, but focused on late hop additions. </div>
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I wish that I could share the smell of the starter, but the internet hasn't gotten there yet, it was like fresh pears and melon. The beer chugged away pretty nicely. I was worried that there may be some bad lag because of using all Brett., but with a healthy starter the yeast got going pretty easily. </div>
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I brewed the batch at home, because we were just going to do this as a one-off for the event. If the beer works out, this might have a chance to be rebrewed.</div>
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I'm waiting, with some excitement, to pour my first recipe under the brewery. I have been sharing some in the tasting room, with very good response. </div>
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As for progress on the expansion, we're still shopping for locations. The aim is to stay close to the area, as we've got some very loyal supporters. Shopping for locations sucks. We've found a few places that look good, but would have issues or someone beat us to the punch. That's our big limiting factor now, and there is no point in ordering a bigger system for the current space only to have to move it in a few months. </div>
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<b>Home Brewing</b></div>
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Had some empty fermenters and kegs, so I wanted to knock out some beer to fill that up, so I brewed 12 gallons of Ordinary Bitter. </div>
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With my weekends being eaten up, I've brewed my last few beers late into the evening. With some iffy weather, and limited time to brew, I took a shot at brewing inside. <table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;">Indoor Brewing</td></tr>
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It took some maneuvering, but I was able to make a nice spot. It worked out, because half way through the brew it started to rain. This is a three season room, but might serve as a place to brew when we get crushed with snow this winter, still cold but at least dry. The biggest complaint that I had was not being able to dump on the floor and just spray it down, like I would in the driveway. If i keep this up I might want to get some protection for the window sills, from the heat, and maybe the ceiling as well.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3zJqQ5SaJZpzcE3GsT82LUgaQDQEvKyCaB2HDnUUN0mMcIds1w6OjdIXFWa4yETSNVA4t0HnJ9aAwQKEUYuIlyjWLGV4EjphyphenhyphenwJo-yM8YVDF0YIP6cA7J1BoAVo-6nHJ7-JiOQgOjNrNu/s1600/20140921_233508_1-MOTION.gif" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3zJqQ5SaJZpzcE3GsT82LUgaQDQEvKyCaB2HDnUUN0mMcIds1w6OjdIXFWa4yETSNVA4t0HnJ9aAwQKEUYuIlyjWLGV4EjphyphenhyphenwJo-yM8YVDF0YIP6cA7J1BoAVo-6nHJ7-JiOQgOjNrNu/s1600/20140921_233508_1-MOTION.gif" height="200" width="112" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The final count was 5.<br /> The number of times <br />I hit my head.</td></tr>
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Oh and this sucks...</div>
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Barefoot Lion Brewinghttp://www.blogger.com/profile/03623350686248478367noreply@blogger.com0tag:blogger.com,1999:blog-8016294181096630184.post-31561227887161221182014-08-07T17:03:00.000-04:002014-08-07T20:46:20.639-04:00Harvest time! <div dir="ltr" style="text-align: left;" trbidi="on">
<strong>Harvest Time!</strong><br>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjAWdrqJFFOGm5tkARVHcPS2jR-sSRfgN83_R7zbUeVZuyEjbpbimrEoOBzEgVJAz9xNOMLxkJaktnZNXEyP2BEkXM0pBDlFLgZKWo27861I8ndlaSdK4kJISbWIHpXQCmJaX50XVCGYJw/s1600/IMG_20140804_231117.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjAWdrqJFFOGm5tkARVHcPS2jR-sSRfgN83_R7zbUeVZuyEjbpbimrEoOBzEgVJAz9xNOMLxkJaktnZNXEyP2BEkXM0pBDlFLgZKWo27861I8ndlaSdK4kJISbWIHpXQCmJaX50XVCGYJw/s1600/IMG_20140804_231117.jpg" height="150" width="200"></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The pile after cleaning up the stems and leaves</td></tr>
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Let the picking begin. Just cleared off most of the Cascades, until it got too dark to pick, and ended up with 5lbs of wet hops. This represents about 3/4 of what is on the plants. We still have to finish picking Cascades, there are still new burrs popping up too, and get the Nugget cleared. The third plant did nothing this year, I tried planting a new rhizome, but that doesn't look like it took and the remnants of the old plant were still growing(at least what grew looked as bas as the old plant did). The beetles really torn up the plants this year, I'm going to have to look into how to prevent that in the future. <br>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1Nmc0qVMWsHrkP-wbxpRw9Y_s7Ie7RQqApNqcXsI4HA66Kc-RYXQ_dTb-m_x1RMONsvUda16nUVmQhXxGkeQlCWX5m4dlT8aTP0GKea34kBEGcfDiYTvqu5Bw-yMLJKjGtIbQqT-cSOAS/s1600/IMG_20140804_231721.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1Nmc0qVMWsHrkP-wbxpRw9Y_s7Ie7RQqApNqcXsI4HA66Kc-RYXQ_dTb-m_x1RMONsvUda16nUVmQhXxGkeQlCWX5m4dlT8aTP0GKea34kBEGcfDiYTvqu5Bw-yMLJKjGtIbQqT-cSOAS/s1600/IMG_20140804_231721.jpg" height="200" width="150"></a><br>
Harvest season means wet hop beer, so continuing the tradition, used those fresh hops in a Black Rye IPA, inspired by both Wookie Jack and crazy Wookie pilots, 'Pryyshaak got a Star Destroyer'. When you have a 5lb pile of hops for a homebrew batch, you tend to do silly things like mash hopping and sparge hopping. The final tally of hops used was 44oz of wet hops. <br>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCM0sIG1AVbVBhoPcWKpFot69EDkjaNBVHeKj7lMCHzBhgZJWbjwdjK41zAA3fxgmg4HKrr_1YlHLjnMOqw_VR4aloqYNE7sW3P-QwTOBY2wWa4ZTf26uwqrBagQxw0bdgwMJU1yoHd8YR/s1600/IMG_20140805_163350.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCM0sIG1AVbVBhoPcWKpFot69EDkjaNBVHeKj7lMCHzBhgZJWbjwdjK41zAA3fxgmg4HKrr_1YlHLjnMOqw_VR4aloqYNE7sW3P-QwTOBY2wWa4ZTf26uwqrBagQxw0bdgwMJU1yoHd8YR/s1600/IMG_20140805_163350.jpg" height="150" width="200"></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mash Hops</td></tr>
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<strong>On the professional front.</strong><br>
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They say when it rains it pours...</div><div dir="ltr" style="text-align: left;" trbidi="on">After issues with zoning and then the landlord changing his mind in allowing a brew pub in our current location, we're looking to move locations. So we're starting that hunt, but this could be all the better, since we're trying for a location with specific requirements. </div><div dir="ltr" style="text-align: left;" trbidi="on">Of course we're still working on the not fun parts, hashing out the basics of the operators' agreement between the partners. Each member has their own concerns about their roll in the company while trying to protect the company and ourselves. </div><div dir="ltr" style="text-align: left;" trbidi="on">But there is beer at the end of the rainbow. <br>
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Barefoot Lion Brewinghttp://www.blogger.com/profile/03623350686248478367noreply@blogger.com0tag:blogger.com,1999:blog-8016294181096630184.post-5399406571467179132014-07-20T22:36:00.001-04:002014-07-20T22:36:04.286-04:00The cat's out of the bag... <p dir="ltr">So now that we've started really talking, and the owner is also openly discussing it... I am now in talks to become a partner in a local brewery, Armstrong Ales. <br>
So eight years in, my old homebrew partner is off in Indiana openning a brewery and I'm here getting ready to start brewing professional. <br>
This blog will start having some professional content in it as well, as we move from a 1 US barrel system to a 15 US barrel system. We still have some money to raise, and the lawyery things to get done but we are starting on the way now. </p>
Barefoot Lion Brewinghttp://www.blogger.com/profile/03623350686248478367noreply@blogger.com0tag:blogger.com,1999:blog-8016294181096630184.post-56087884545422706012014-07-05T20:26:00.000-04:002014-07-05T20:26:00.827-04:00Saison Brew Day<div dir="ltr" style="text-align: left;" trbidi="on">
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<b>Saison Brew Day:</b><br />
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Back from NHC 2014, I find myself with 7 packs of dry <a href="http://www.danstaryeast.com/system/files/pdfs/tds-belle-saison-english_0.pdf?download=1">Belle Saison yeast from Dan Star</a>. <br />
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I did some research on the yeast, found that it attenuates like a man mad, getting down to 1.002 without a lot of effort. This works just as mom starts to bug me for beer. <br />
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A slightly hop forward take on a <a href="http://beersmithrecipes.com/viewrecipe/486857/hoppy-saison?&doid=53b1b9b79a7b6">Saison</a>. I have a small pile of Southern Hemisphere hops, so I decided to make Motueka and Wataku the stars of the this beer. </div>
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I'm still playing with the new mash tun. It looks like about 8 gallons of strike water will be the key to hitting the probe and have enough water over the false bottom to get the grain all wet. I may have to swap the false bottom out in a smaller beer in order to get the grain submerged, luckily my old braid from the cooler will fit into the ball valve in this one. Of course you should change as many variables as you can, so I also switched brewing software, started to use BeerSmith and that is still taking some tweaking(any tips would be awesome). </div>
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So the brew went well, besides being a few points shy, of course I have been chalking this up to working out the kinks in software and gear. </div>
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I always have my saisons ferment hot, and I find ambient temps just fun to run them. <br />
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Needless to say, running saisons at 80+F, the fermentation is quite active. Now we are a week into fermentation the aroma is great, I was expecting more phenols, but I'm not smelling them now. I couldn't find a whole lot of information on this yeast strain as far as flavor characteristics, so I am interested to see what it does. </div>
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Barefoot Lion Brewinghttp://www.blogger.com/profile/03623350686248478367noreply@blogger.com0tag:blogger.com,1999:blog-8016294181096630184.post-56319967501666397262014-06-30T15:16:00.000-04:002014-07-01T22:27:31.842-04:00Coffee in beer. <div dir="ltr" style="text-align: left;" trbidi="on">
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<b>Getting back to using the Blog:</b><br />
So I know I planned on getting back to using this, then I stopped about 30 seconds later. <br />
But I feel like I can put some time into writing on here. I want to do a few different projects that I would like to write about. <br />
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So let's see how long my attention span stays on here.<br />
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<b>Coffee Extract Test:</b><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLpHcuNTkcldBT0S9HtQubuSX66T_G-WeQDXkJ80hgXXgCM74vYmZxCgVE0xOnebUxLNDCtb8B-iy6AZw_49YED7WxwIfllRdgaEVB9MTKuq5H7OjAEuWaSUMxhFMIK5QsnXtZgsqYTig2/s1600/IMG_20140624_191147.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLpHcuNTkcldBT0S9HtQubuSX66T_G-WeQDXkJ80hgXXgCM74vYmZxCgVE0xOnebUxLNDCtb8B-iy6AZw_49YED7WxwIfllRdgaEVB9MTKuq5H7OjAEuWaSUMxhFMIK5QsnXtZgsqYTig2/s1600/IMG_20140624_191147.jpg" height="150" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: xx-small;">Left: .25oz Costa Rican Coffee, fine ground. <br />Right: .25oz Costa Rican Coffee, whole bean.<br />Both in about 2oz of 100 Proof Vodka</span>.</td></tr>
</tbody></table>
While working on an Imperial Stout, with the plans of adding coffee and cocoa, I started looking at methods of adding coffee. I've done the cold steep, years back, and was fairly satisfied with the results(wasn't the best choice of coffee, but the process worked). <br />
Being concerned about watering down the final beer and serving as an additional risk of contamination, I wanted to look for an alternate method. Since I have had success with cocoa nibs in vodka, I figured I would try the coffee in vodka as well.<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_bq4tofxT6N4YcFpzDTYbKe26S8A5aokgtNqWJwWiriX3OeGrJ50MYJ20B7vqBN0mOJcBZTxcZLLBUWQfb3cJwpiyywKhJUf21981vnbbCQjKm37qZzYeK_vrxjuxsi5dsaddwJ4f0hfC/s1600/IMG_20140625_190659.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><span style="font-size: xx-small;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_bq4tofxT6N4YcFpzDTYbKe26S8A5aokgtNqWJwWiriX3OeGrJ50MYJ20B7vqBN0mOJcBZTxcZLLBUWQfb3cJwpiyywKhJUf21981vnbbCQjKm37qZzYeK_vrxjuxsi5dsaddwJ4f0hfC/s1600/IMG_20140625_190659.jpg" height="150" width="200" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: xx-small;">24 hours </span></td></tr>
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I took .25oz of Costa Rican single source coffee, through my grinder on the finest setting, making coffee dust, added that to about 2oz of 100 proof vodka. Into a second glass, I added the same amount of whole beans in vodka. Right off the bat, the grounds mixed right into solution, the beans just hung out on the top of the liquid.<br />
<br />
I let the glasses sit for a few days to see the changes.<br />
<br />
By the end of the first day, the beans had all sunk to the bottom and started to release some great aromas, fresh coffee beans(go figure), nutty and hid the alcohol pretty well. The grounds, on the other hand, still smelled like vodka, cheap vodka at that, with just a slight hint of dark coffee.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqalRJKmCIixJ6kqltBkKnHlEvaqzuPlGiD0Dn2NnM8LDxYUusOrbECSmmIXGpzfNbkxfm6gmXah5KIRc5yJrxXrqGSS9U5MA8YmKg8Llt5ddNGyIB4-O_4S4WTZR-thfgQV9ysWCZZAya/s1600/IMG_20140627_194010.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqalRJKmCIixJ6kqltBkKnHlEvaqzuPlGiD0Dn2NnM8LDxYUusOrbECSmmIXGpzfNbkxfm6gmXah5KIRc5yJrxXrqGSS9U5MA8YmKg8Llt5ddNGyIB4-O_4S4WTZR-thfgQV9ysWCZZAya/s1600/IMG_20140627_194010.jpg" height="150" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: xx-small;">48 hours, only slight color difference</span></td></tr>
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When it came to tasting, the grounds stood out the most. There was still the alcoholic burn, but with a firm bitterness from the coffee, that rounded out with the flavor of the beans. The whole beans still came across as fresh beans and nutty, much like the aroma, but masked a lot of the alcohol.<br />
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Sampling over the next two days yielded pretty much the same results, with some evolving coffee flavor in whole beans. The flavor was still stronger in the grounds.<br />
<br />
I pulled a blind sample for someone, with no explanation of what he was tasting. The flavor and aroma from the whole beans masked the alcohol, to the point that he thought that, when he sampled the grounds, he said right away, "There's alcohol in this." I explained that both were the same solution, just one made with coffee grounds while the other is made with whole beans. <br />
<br />
So, the conclusion? I'm going to use both. Probably a 70/30 or 60/40 blend by weight of beans to grounds. I want the coffee flavor as well as the aroma, but going into a dark beer too much astringency from the coffee might make it hard to drink. </div>
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Barefoot Lion Brewinghttp://www.blogger.com/profile/03623350686248478367noreply@blogger.com1tag:blogger.com,1999:blog-8016294181096630184.post-53039979517827805642012-04-10T23:42:00.003-04:002012-04-10T23:42:54.051-04:00Radio Silence....<div dir="ltr" style="text-align: left;" trbidi="on">
So its been a while, I've been busy just a crazy start to the year. So I moved, made settlement on February 29th. <br />
<a href="http://1.bp.blogspot.com/-UeL6gILsD70/Ty6oiUNG6AI/AAAAAAAAA5Y/6NCVcJNv0Kw/s1600/12+-+2" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="http://1.bp.blogspot.com/-UeL6gILsD70/Ty6oiUNG6AI/AAAAAAAAA5Y/6NCVcJNv0Kw/s200/12+-+2" width="119" /></a>My last brew session at the old place was a Wee Heavy for a club project to fill a Heaven Hill bourbon barrel. It was also a chance for a lot of us to play with some <a href="http://www.grainmash.com/?p=749">Golden Promise</a> malt. From dry grain through fermentation that beer smelled awesome, huge bready nutty aromas, it was too hard to not eat some of the mash, it was pretty impressive. I hated giving the beer away to have to wait for it. I'll be waiting very patiently for that beer to be out of the barrel...VERY PATIENTLY. <br />
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-dUzXz9fQcI4/T34Pa7j7KnI/AAAAAAAAA8M/Wg9am7DoGfs/s1600/IMAG0339.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="http://2.bp.blogspot.com/-dUzXz9fQcI4/T34Pa7j7KnI/AAAAAAAAA8M/Wg9am7DoGfs/s200/IMAG0339.jpg" width="119" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">New brew space(for now)</td></tr>
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I finally unpacked the brew gear. I threw this quick beer on on the 12th, <a href="http://www.brewmate.net/recipes/NCmcuagQ954IGpL5stEA.xml">Pete's Brown Porter</a>, named after the guy who's recipe it was(except the hop additions that's me). His beer placed pretty well in a local competition and tasted great, so I wanted to get something along that line into the fermenter. The water around here is pretty loaded with chloramines, so some <a href="http://en.wikipedia.org/wiki/Potassium_metabisulfite">campden tablets</a> cleared that up pretty well. Of course I didn't have everything I needed to brew, no DME for a starter so a little under pitched, but fermentation went nuts even at the lower temperature. <br />
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-T8h5U6KUJcM/T34Pa1Bcr4I/AAAAAAAAA8M/r-CNzdIuvtY/s1600/IMAG0340.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="http://3.bp.blogspot.com/-T8h5U6KUJcM/T34Pa1Bcr4I/AAAAAAAAA8M/r-CNzdIuvtY/s200/IMAG0340.jpg" width="119" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Brown porter runnings</td></tr>
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Finally made the call on when to bottle my 'Old Brown'(a play on Oud Bruin), Southern English Brown Ale that has been sitting with Brett. C. since 10/15/2010. I figure 18 months should be long enough, so Sunday that beer will go into a bottle, I'm planning on priming with some apple blossom honey...we'll see if that makes any real difference. I was talked into cracking the bung on the carboy when I was moving, the aromas coming off that beer are awesome.<br />
<br />
My Berliner experiment, I'd call it more lambic-like at this point, is still moving along, I took a small taste tonight and its puckeringly sour and has a great Bretty aroma. I've decided to feed it some cherries then age a bit of oak just before bottling. <br />
<br />
<a href="http://2.bp.blogspot.com/-1RDaDBW6O6k/T3tPu3vde8I/AAAAAAAAA7E/UEvOQR6o6cY/s1600/12+-+1" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="119" src="http://2.bp.blogspot.com/-1RDaDBW6O6k/T3tPu3vde8I/AAAAAAAAA7E/UEvOQR6o6cY/s200/12+-+1" width="200" /></a>And of course, with a new space comes new hop plants. I actually got 3 plants from a club-mate. I have cascade, nugget and sterling in the ground now. I decided since its my space I could get a little more permanent with my hop structure. I have two 'T' posts built from 12 foot 4x4 posts and 8 foot 2x4 cross beams. They weight a ton. I sunk them two feet down and still felt like they were a bit tall so I cut them down by 1 more foot, so they are 9 feet tall by 8 feet wide. I haven't tied my lines on them yet, but the plants aren't all that big(yet). The old plants are still in the ground at my old place and growing well, apparently they are almost 2 feet tall already(crazy weather helps). I'll let those continue as long as I can keep them there; everyone like the vines and the smell of the cones, besides they are a hell a of a plant to kill. <br />
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<br /></div>Barefoot Lion Brewinghttp://www.blogger.com/profile/03623350686248478367noreply@blogger.com0tag:blogger.com,1999:blog-8016294181096630184.post-29664334827668062742011-12-30T21:23:00.002-05:002011-12-30T21:24:07.347-05:002nd Annual New Years Brew Day<div dir="ltr" style="text-align: left;" trbidi="on">
Brewing again, New Years Day. I guess I can call it a tradition.<br />
I am hosting a Google+ hangout over on our <a href="https://plus.google.com/u/0/b/103811385297242274784/103811385297242274784/posts">Google+ page</a> starting around 9a Eastern.<br />
<br />
And its our APA, again, this time another slight change to the malt bill trying to get it just where I want it. Also, playing with more New Zealand hops, Motueka this time. <br />
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The malt bill is going back to simple, last time round had a bit of Munich malt in it thinking that the beer was missing but turned out to be too much for the beer. So back to simple, 2-row, crystal and a little bit of wheat. I took some advice from Mike "Tasty" McDole, I'm mashing a little higher than I planned to, shooting for 154F. I'm trying to leave a bit of malt character to the beer, while not leaving it overly sweet. <br />
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<a href="http://www.nzhops.co.nz/varieties/motueka.html">Motueka</a> are a descendant of Saaz and some New Zealand breeding plants. Its higher in alpha acid than Saaz, these ones are 7.1%, with a pretty solid oil content. In the bag they smell a lot like Saaz(a traditional "noble" aroma) with a bit of lemon-lime(7up, not Sprite). </div>Barefoot Lion Brewinghttp://www.blogger.com/profile/03623350686248478367noreply@blogger.com0tag:blogger.com,1999:blog-8016294181096630184.post-27669763065626172322011-12-09T22:18:00.001-05:002011-12-09T23:22:03.694-05:00New officer role in my brew club...<div dir="ltr" style="text-align: left;" trbidi="on">
Our last meeting for B.U.Z.Z. was our yearly elections, the previous officers decided on a new structure for the coming year, going from 3 officers to 5. We had 5 people step up to take on the responsibilities, I'll be handling the AHA sanctioned events, as well as any other thing I can get my hands in. I'm looking forward to the year with the new officers, we're already trying to plan ahead for the year. </div>Barefoot Lion Brewinghttp://www.blogger.com/profile/03623350686248478367noreply@blogger.com0tag:blogger.com,1999:blog-8016294181096630184.post-45509318439718561512011-12-09T21:36:00.001-05:002011-12-09T21:54:49.309-05:00Birth of a Spontaneous Fermentation<div dir="ltr" style="text-align: left;" trbidi="on">
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1Hb63oZRLGM1-Y1BIRUZb5HHscYpM8cl_xLXYixLFoA9bd2b3RYmS6ARzk7VsML2v-dqMQbMAX3r47MqwrdQ3Stq7c5Xu5DYI-FAJpmo5roRlcc0hIsq62CHO_SBkyblBFj0TiTlorsAx/s1600/Spontaneous.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="120" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1Hb63oZRLGM1-Y1BIRUZb5HHscYpM8cl_xLXYixLFoA9bd2b3RYmS6ARzk7VsML2v-dqMQbMAX3r47MqwrdQ3Stq7c5Xu5DYI-FAJpmo5roRlcc0hIsq62CHO_SBkyblBFj0TiTlorsAx/s200/Spontaneous.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Birth of a Spontaneous Fermentation</td></tr>
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Came home from work tonight and finally got started on a brew that I have been trying to fit into the schedule. Honestly this is the easiest brew session I've actually ever done. 2 Gallons of water, 2 pounds of Briess Dried Bavarian Malt extract and a few hop cones. About 30 minutes later called that enough of a boil. Right now it's about 38 degrees out the kettle is sitting on top of my shed cooling. I plan on leaving it until the morning or at least until late tonight before racking into a fermenter. I only wanted to mess with a gallon or so, who knows what might find its way into the kettle and why waste ingredients for a 5 gallon batch. If this proves successful I can use this beer to pitch a full volume batch, and propagate some local bugs. </div>
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Will come back and update as soon as I can, I'll be journaling as much of this fermentation as I can.</div>
</div>Barefoot Lion Brewinghttp://www.blogger.com/profile/03623350686248478367noreply@blogger.com0tag:blogger.com,1999:blog-8016294181096630184.post-28904351765784842082011-11-01T16:12:00.001-04:002011-11-01T16:14:10.894-04:00Hops in the Night...<div dir="ltr" style="text-align: left;" trbidi="on">
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4zdijzRPlnBsY_qJtj-bsI6HYnmxZFtN3jE-Clq6tB91uP1DRR9tPxA9e4lLGZ70VHHPqy9NjZH8Qm9yZHlG-75zRa6C-q-NuISsPbINe5h6zDtW-B0Z2ZZ6639JWk71RTOe0z9Pro8KI/s1600/1319990206621.jpg" imageanchor="1" style="clear: right; cssfloat: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" ida="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4zdijzRPlnBsY_qJtj-bsI6HYnmxZFtN3jE-Clq6tB91uP1DRR9tPxA9e4lLGZ70VHHPqy9NjZH8Qm9yZHlG-75zRa6C-q-NuISsPbINe5h6zDtW-B0Z2ZZ6639JWk71RTOe0z9Pro8KI/s200/1319990206621.jpg" width="119" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Transferring 1st Runnings</td></tr>
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Happy Halloween, and four inches of snow. <br />
<br />
Didn't quite have a lot of planning on this batch, was given the ingredients as an anniversary present, for me to brew and the wife to drink. We've been drinking a few different Black IPA's recently and really have been liking them, a nice change of pace. While I was writing this recipe I was aiming for something close to Stone Brewing's Sublimely Self Righteous, less roast more hop character. We went with a lower mash temperature to dry it out and nice healthy citrus hop additions to give that "west coast" kick. <br />
It's a weird style of beer, well it's not quite a style even. The subtle roasty flavors, not near the level of a stout, compliments a big hop character, with the body similar to a pale ale. What's weird about the style lies in its name, IPA has stood for a long time for India <strong>Pale</strong> Ale, how can that be black. The naming of the "style" has caused a few debates. The best answer that I have read has been the IPA no longer represents its traditional name but has become a concept all its own. IPA's can have a pretty wide range in colors, not necessarily pale, they won't make the trip to India(at least most won't), so how are they like their traditional roots. When you look at the concept of the IPA as its own meaning; a generally dry, light to medium body, and fairly hop forward beer, why not make it black? <br />
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Right now it's happily fermenting and smells much like a grapefruit grenade. </div>Barefoot Lion Brewinghttp://www.blogger.com/profile/03623350686248478367noreply@blogger.com0tag:blogger.com,1999:blog-8016294181096630184.post-66736319323926644632011-11-01T16:12:00.000-04:002011-11-01T16:12:14.405-04:00American Homebrewers Association Learn to Homebrew Day<div dir="ltr" style="text-align: left;" trbidi="on">
<br />Saturday, November 5th.<br />
Artisan Homebrew, Downingtown, PA.<br />
<br />
B.U.Z.Z. and Artisan Homebrew are hosting the 2011 AHA Learn to Homebrew Day.<br />
Come out to the shop for a couple of brewing demonstrations and a chance to talk to other homebrewers from the area. <br />
<br />
I'll be "working" at the B.U.Z.Z. table most of the day...maybe the "most" part needs quotes as well.</div>Barefoot Lion Brewinghttp://www.blogger.com/profile/03623350686248478367noreply@blogger.com0tag:blogger.com,1999:blog-8016294181096630184.post-56192023115378438002011-10-25T19:39:00.002-04:002011-10-25T19:40:03.341-04:00Saison is on<div dir="ltr" style="text-align: left;" trbidi="on">
Been lazy and forgot about this post. <br />
<br />
Got this all kegged and carbonated over the weekend, I still feel like it could use some more bubbles. It could use to be a little drier, maybe the idea of using some Brett. to finish would work. The wild rice did stick around a bit and actually compliments the spice given off by the WLP 568. I feel like some type of spice would really compliment the beer, I'm going to have to play with that an maybe dose the keg. I guess I can say this might be one of my favorite Saisons but that's cheating since I made it. <br />
Oh...and that Berliner that was infected. So I don't give up too easily, and decided to give it another shot at life. Pulling the bucket out of the fridge to make room for the Saison, I decided to pitch some bugs of my own. and let them go to town. I added a few pipette loads of Russian River Sanctification dregs that have been growing up over the last few months. And now to wait again....</div>Barefoot Lion Brewinghttp://www.blogger.com/profile/03623350686248478367noreply@blogger.com1tag:blogger.com,1999:blog-8016294181096630184.post-19638193274798560032011-09-27T15:54:00.001-04:002011-09-27T15:54:15.543-04:00Saison Brew<div dir="ltr" style="text-align: left;" trbidi="on">
Well, the weather held and there was no rain, just clouds passing over. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCP0fQP9KPT-iYhSPcw6BzGQtLpBlZvzbsKsCy7yEqpCjKZ8gOfVL4Lpxe-7fdiX5WVpPbueRPBQGzFUD2_rdUU1m04fs3ZgqHmpLd8vXYWuKy-gGXhU6UIwcVgX0VF2TUH8nTfAF-_9vB/s1600/IMAG0238.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="118" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCP0fQP9KPT-iYhSPcw6BzGQtLpBlZvzbsKsCy7yEqpCjKZ8gOfVL4Lpxe-7fdiX5WVpPbueRPBQGzFUD2_rdUU1m04fs3ZgqHmpLd8vXYWuKy-gGXhU6UIwcVgX0VF2TUH8nTfAF-_9vB/s200/IMAG0238.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">New refractometer</td></tr>
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<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
A fun brew session, minus thinking I had a gallon more in my kettle than I expected, then thinking I missed my numbers drastically. I did get to play with my new toy, a new refractometer. Its cool as hell to be able to watch your gravity change as the mash runs out of the tun, or checking right from the kettle. </div>
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Something else different for me was using some adjuncts to supplement the sugars in the kettle. Into the mash went a half pound of wild rice, to produce a slight nutty flavor and some color. My shop was out of flaked rice, and I really didn't feel like having to play with cooking more rice, so instead in went a pound of rice solids. Adjuncts aren't something I use that often, I am just not a fan, but having listened to an interview with the Bruery and an email to their head brewer, I decided rice would give an interesting character to a Saison.</div>
<br />
So very counter to all of my brewing instincts, I skipped the starter, from what I have heard Saison yeast produce more character when they are stressed so underpitching is the way to go. According to Mr Malty's calculator I should have used 2.6 vials of yeast or done a starter, I only used one. That makes the yeast produce more generations to get enough cells to carry out the ferment, or work through more of the wort. Now the creatures are having a ball in the fermenter, every time I use a new Belgian strain I get surprised by the fermentation. I have the fermenter sitting in my mash tun and wrapped in a blanket...why...I don't know; everyone says Saison like to be warm so I'll let them stay warm. </div>
Barefoot Lion Brewinghttp://www.blogger.com/profile/03623350686248478367noreply@blogger.com0tag:blogger.com,1999:blog-8016294181096630184.post-23916579181031322112011-09-15T08:41:00.004-04:002011-09-15T08:41:42.662-04:00Update on the Berliner<div dir="ltr" style="text-align: left;" trbidi="on">
<div style="text-align: left;">
So, its been in the fridge for over a week; I have just been too lazy to keg, which is really lazy. But I pulled off a sample, and now the beer tastes like apples(Acetaldehyde)...so back to problem #1.</div>
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Nelson needs to get in the fridge so it can be kegged this weekend, so this will need to be kegged to see if the flavor gets masked by the CO2.</div>
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So, what else is there to do about it? Well I have gotten the comment, put it back in glass, pitch Brett. and forget about it for a year. We'll see.</div>
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Barefoot Lion Brewinghttp://www.blogger.com/profile/03623350686248478367noreply@blogger.com0tag:blogger.com,1999:blog-8016294181096630184.post-60843195383323053312011-09-04T13:14:00.002-04:002011-09-07T20:24:05.900-04:002011 Harvest<div dir="ltr" style="text-align: left;" trbidi="on">
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisXfk4ka2TJJuJsajzsOOY9yjp8aQwAzCjkh0OTfdroV9ooS8EyPyK5mM5nW_kVAGo2LmusAKoznyZO1hIC5rqF3acI7p0qQbNy4DRR14Vh_sIuY2sKO-u5UXqx4tiXVrEsjrd1J4i5iVE/s1600/IMAG0229.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="118" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisXfk4ka2TJJuJsajzsOOY9yjp8aQwAzCjkh0OTfdroV9ooS8EyPyK5mM5nW_kVAGo2LmusAKoznyZO1hIC5rqF3acI7p0qQbNy4DRR14Vh_sIuY2sKO-u5UXqx4tiXVrEsjrd1J4i5iVE/s200/IMAG0229.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Hops on the hip</td></tr>
</tbody></table>
Yay! Time to do some picking.<br />
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The yard smells nice, the weather has been dry and comfortable, and now its time to pull down the harvest. So with a plastic bag on my hip I climb the ladder and start picking. Avoiding some nasty looking spiders and bees everywhere I started picking the cones. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2DK62YvQvozBt71q3pmBqyAzW20qBkhQOjROA-fpepRz67Aus1Ot3Ub3sFqC8a30oct4ZaPHmJdgaMxc-LytwEb2RCRLIm4DkP4R5XTJ9dPwy9k31G-30kCXemnwTEGPWr5-sfgMzwpAT/s1600/IMAG0230.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2DK62YvQvozBt71q3pmBqyAzW20qBkhQOjROA-fpepRz67Aus1Ot3Ub3sFqC8a30oct4ZaPHmJdgaMxc-LytwEb2RCRLIm4DkP4R5XTJ9dPwy9k31G-30kCXemnwTEGPWr5-sfgMzwpAT/s200/IMAG0230.jpg" width="118" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Child Labor</td></tr>
</tbody></table>
Since production time isn't that big of a deal, I've picking instead of cutting down the vines. I figure that is better for the plants to take advantage of the rest of the season with the vines up. Of course I didn't do this all alone. The little one was up picking through the lower vines with me. <br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ5p7i4dnwcE7zSn0584YrGX_znMjRhVfktalcWvV1N-7UhjDlZ6ZXM3gq81ySMefkxW0hr4b-Rcyr1c3E1U9mE0CLV2R0i-82QRpE18uoQXCYpGVoC3qzyKjk2_q7xtrECDy8zaRu5hxS/s1600/IMAG0233.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="118" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ5p7i4dnwcE7zSn0584YrGX_znMjRhVfktalcWvV1N-7UhjDlZ6ZXM3gq81ySMefkxW0hr4b-Rcyr1c3E1U9mE0CLV2R0i-82QRpE18uoQXCYpGVoC3qzyKjk2_q7xtrECDy8zaRu5hxS/s200/IMAG0233.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">2011 Magnum Harvest</td></tr>
</tbody></table>
It didn't take us all to long to clear the vines, then we had to clan up what we had pick, getting rid of stems and leaves. Now off to drying, and working on the recipe for them. We're not planning on a 'wet hop' beer, these hops are not quite good for that, but we are planning on some new plants for next season.<br />
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Barefoot Lion Brewinghttp://www.blogger.com/profile/03623350686248478367noreply@blogger.com2tag:blogger.com,1999:blog-8016294181096630184.post-32931234323552932742011-09-02T20:40:00.000-04:002011-09-02T20:40:40.432-04:00Uh oh<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoENIBiKCK5owbANtY_AJSHHBPb4vx4VpkW71KHFcRQcL4bT7bedvGg2elloX1gv3hZPhYZEMJ8NwlgSfuUy9XllZ7sTE-r4unEZUIBeGPy4EE6-SdltsnWsxWAKa1djyVJMtCj-vChLkK/s1600/IMAG0228.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="118" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoENIBiKCK5owbANtY_AJSHHBPb4vx4VpkW71KHFcRQcL4bT7bedvGg2elloX1gv3hZPhYZEMJ8NwlgSfuUy9XllZ7sTE-r4unEZUIBeGPy4EE6-SdltsnWsxWAKa1djyVJMtCj-vChLkK/s200/IMAG0228.jpg" width="200" /></a></div><div style="text-align: left;">Yep that's not supposed to be there. That is a pellicle, a protective film that some yeast or bacteria produce n the surface of a substrate to to block out oxygen and protect themselves from other unfriendly 'bugs and or critters'. So...seems like we have a little infection issue in the Berliner Weisse, well I should say a not planned for infection. At this point think I'll let it go and do what its going to do, at least for a few days. Then into the fridge to spend some time cold, that should slow down anything that might be growing in there. </div><div style="text-align: left;">I would guess there is some Brett. at work, but who knows what else might have snuck in, and with some of the things growing in the yeast ranch there it could be anything. Going by the smell, I doubt its anything all too bad, but it is still early, this has only appeared over the last week, since I warmed the beer up. </div><div style="text-align: left;">This only our second infected batch, that I haven't planned on. We had one a few years back on a spiced Scotch Ale, long before we understood what other yeasts and bacteria could offer to the flavor of a beer. </div><div style="text-align: left;">Now how to clean this up. As I said, it doesn't appear to be anything that you can say is 'bad' for you, actually there are not many things that can grow in fermenting wort that could can be harmful, As much as yeast are happy, and a few other organisms, the environment is pretty hostile. The pH of beer can drop pretty low, to the point that many bacteria can't survive. Then there is the presence of alcohol, though this is a small beer(target OG was only 1.038), alcohol becomes toxic as low as 5% by volume. Between the pH and he alcohol content beer is a pretty uncomfortable place to live, so I am not too worried about what is growing. As far as the bucket is concerned, I think this one is retired from regular fermentations, I was planning on marking a bucket 'sour' soon so it looks like this one is it. The last thing will be to replace most of my hoses, they are cheap to replace and an easy way to spread infections. </div><div style="text-align: left;">Well we will have to see how this goes.</div><br />
<div></div></div>Barefoot Lion Brewinghttp://www.blogger.com/profile/06466902777867106164noreply@blogger.com0tag:blogger.com,1999:blog-8016294181096630184.post-48165744463228047942011-08-24T21:29:00.001-04:002011-08-24T21:30:55.622-04:00Adaptation<div dir="ltr" style="text-align: left;" trbidi="on">So I went to pick up our <a href="http://www.brewmate.net/recipes/XDrS95nWf7mY570AXIaW.xml">APA</a>(American Pale Ale) ingredients last night. And guess what, well lets just say he was on vacation last week and his shipment was due today. So Adaptation, some slight changes in plan, grabbed some Marris Otter in place of the North American 2-Row, and for a good price, and actually its a more interesting malt in my opinion. <br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkK55peqeARB8ij_ZzkL3zMCW-ZINWA8gQryYeuwfCkA-YbS4W7BTE-mt3Np-RMdUE1XaNAl3J7TWGBK6l3vV7R8D8hRR_1Lnk-80ZEdtC3b8w0Irc28v3zWksBKYrfP7Fk4F6g_aNw4NB/s1600/IMAG0223.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkK55peqeARB8ij_ZzkL3zMCW-ZINWA8gQryYeuwfCkA-YbS4W7BTE-mt3Np-RMdUE1XaNAl3J7TWGBK6l3vV7R8D8hRR_1Lnk-80ZEdtC3b8w0Irc28v3zWksBKYrfP7Fk4F6g_aNw4NB/s200/IMAG0223.jpg" width="118" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Berliner spending some alone time.</td></tr>
</tbody></table>No <a href="http://www.whitelabs.com/beer/strains_wlp001.html">001</a>...uh oh that's the house yeast...I could pitch on top of the cake from the Berliner, but its been lazy and hasn't been cleaning up after itself, and needed so more time by itself. Green apple Berliner not that great. Well we have the British base malt in there, and boy its smelling great getting milled. Let's check out the frdge...<a href="http://www.whitelabs.com/beer/strains_wlp007.html">007</a> why not boost up that British character.<br />
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Hops I have those covered...but well we've messed with everything else so why leave those alone. No British hops in the freezer, but <a href="http://www.nzhops.co.nz/varieties/nelson_sauvin.html">Nelson Sauvin</a>, was planning on using them anyway for a dry hop and they are amazing. I was just having a discussion with someone yesterday that our local brew pub's all Nelson IPA was the best they have done in a while.<br />
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And so was born <a href="http://www.brewmate.net/recipes/s67GV7FaRGkUB4yMYYlm.xml">Full Nelson</a> Britsh Pale Ale.</div>Barefoot Lion Brewinghttp://www.blogger.com/profile/03623350686248478367noreply@blogger.com0tag:blogger.com,1999:blog-8016294181096630184.post-37181368217337822002011-08-19T18:15:00.001-04:002011-08-19T18:25:46.783-04:00Happy Hops<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"></div><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs_G4TNlKjc15kn2VdnA1CjUIJjVHwLewxbR0Fw-Ye0J8nkRubpnk6c_VJJM7dPhEDksODtaUcEYu0YxlJL6DJ5ZREqd8sedMh1Mxcq8NEZ_F1c5ret4SCeGX3W5Bvn29v-4rkzClHWQ-U/s1600/IMAG0201.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs_G4TNlKjc15kn2VdnA1CjUIJjVHwLewxbR0Fw-Ye0J8nkRubpnk6c_VJJM7dPhEDksODtaUcEYu0YxlJL6DJ5ZREqd8sedMh1Mxcq8NEZ_F1c5ret4SCeGX3W5Bvn29v-4rkzClHWQ-U/s200/IMAG0201.jpg" width="118" /></a>So we slacked on the first of the cones from our plants. They spent a little too much time on the vine. But now the vines are covered in cones and they are smelling great. We're only growing one variety, Magnum, figured they seemed like a pretty resilient strain.<br />
Two of the plants haven't really taken off all that well, but the other two(technically three) have been growing strong. I say technically three because in cleaning up around the base of the vines I accidentally pulled out a rhyzome, which I planted back into the ground and has since taken off as its own plant.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOqyB-VrjfWH6N6CrhBdIuKkGQ3TZULdD2SEEYr13yk3jzii7Z34k0h-xbaaUUs3UA0cnBsQYEr-mioFB0O1yLOm9EuUr5YrJzRDjg5qg6Hn6kWmBwC9Kje9OEtCfygn5hksPTZzu3cmfk/s1600/IMAG0202.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="118" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOqyB-VrjfWH6N6CrhBdIuKkGQ3TZULdD2SEEYr13yk3jzii7Z34k0h-xbaaUUs3UA0cnBsQYEr-mioFB0O1yLOm9EuUr5YrJzRDjg5qg6Hn6kWmBwC9Kje9OEtCfygn5hksPTZzu3cmfk/s200/IMAG0202.jpg" width="200" /></a>Now I have definitively not kept up on my training of the vines, and they are a bit of a mess but the plants are growing strong. We're looking at a big harvest any time now, a couple of days without rain and we can tell how the cones are drying out, they're getting all full up with their yellow lupulin glands and smell great.</div>Barefoot Lion Brewinghttp://www.blogger.com/profile/03623350686248478367noreply@blogger.com2tag:blogger.com,1999:blog-8016294181096630184.post-85201665607283929802011-08-11T00:09:00.001-04:002011-08-11T00:13:58.329-04:00Twit<div><div><div><p>Signed us up for Twitter, feel free to follow <a href="http://twitter.com/#!/BarefootLion">@BarefootLion</a></p>
</div></div></div>Barefoot Lion Brewinghttp://www.blogger.com/profile/06466902777867106164noreply@blogger.com0tag:blogger.com,1999:blog-8016294181096630184.post-31761441679380246432011-08-05T18:23:00.005-04:002011-08-05T18:39:34.277-04:00Night Brewing<div dir="ltr" style="text-align: left;" trbidi="on"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh85M_Pk2pPNtfPBDX62xZwYfZG4qvUtoikniS28HjKr07vbvTpcWBvRAUeLMzPLEeaFGKQp7gN5FbvPA1QljbbpE7OJjE8Rn7iVVA8MDJ585AZUzIyecAwZhv-mR-LT5-rIFLu90BimUBw/s1600/IMAG0190.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="190" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh85M_Pk2pPNtfPBDX62xZwYfZG4qvUtoikniS28HjKr07vbvTpcWBvRAUeLMzPLEeaFGKQp7gN5FbvPA1QljbbpE7OJjE8Rn7iVVA8MDJ585AZUzIyecAwZhv-mR-LT5-rIFLu90BimUBw/s320/IMAG0190.jpg" width="320" /></a><br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="" style="clear: both; text-align: center;">Boiled up our(my) Berliner last night. <br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyVu5cEcScsaUyT2ZkO32XS1z5Q0aQUIAnk5QMJxYHIptgIC7ttGSvw18VEB3cZ907zlsxyHcP3Oa0f9yBXrIlNR4WgDgRrhRVxN6L6exlHNmySyRBYiCg6hZwDA08coBhm3D9n7xsxM1A/s1600/IMAG0191.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="190" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyVu5cEcScsaUyT2ZkO32XS1z5Q0aQUIAnk5QMJxYHIptgIC7ttGSvw18VEB3cZ907zlsxyHcP3Oa0f9yBXrIlNR4WgDgRrhRVxN6L6exlHNmySyRBYiCg6hZwDA08coBhm3D9n7xsxM1A/s320/IMAG0191.jpg" style="cursor: move;" width="320" /></a></div><br />
</div>Barefoot Lion Brewinghttp://www.blogger.com/profile/06466902777867106164noreply@blogger.com1tag:blogger.com,1999:blog-8016294181096630184.post-17906430596948106642011-08-02T12:33:00.004-04:002011-08-02T12:41:02.836-04:00Someone's home....<div dir="ltr" style="text-align: left;" trbidi="on"><div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGaXFV-a7URICQN0E1nw3CpPabKDtKxFtif0Gj3hBPiBGCgMXVqemXKFz8bszN2Wuql2u-9prQpz7p5C01MlPSzcZ-luMVv_TNyNXzPvSz270Wvwh2gC9ImciM_rtrDgNVacnlpJ7MKGg/s1600/IMAG0187.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGaXFV-a7URICQN0E1nw3CpPabKDtKxFtif0Gj3hBPiBGCgMXVqemXKFz8bszN2Wuql2u-9prQpz7p5C01MlPSzcZ-luMVv_TNyNXzPvSz270Wvwh2gC9ImciM_rtrDgNVacnlpJ7MKGg/s200/IMAG0187.jpg" width="119" /></a>Took a peek in the mash gun this morning and it looks like we have some friends making themselves at home. I was warned to expect a pretty bad smell, so far its sweet...imagine that a container full of wort smelling sweet.</div><div closure_uid_w1rqmx="127" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
It is hard to tell from this pic, but you can see bubbles coming up all around the surface. Maybe we'll have to give it a taste once I am home from the real job.</div></div></div>Barefoot Lion Brewinghttp://www.blogger.com/profile/06466902777867106164noreply@blogger.com0tag:blogger.com,1999:blog-8016294181096630184.post-23719618157058461432011-07-31T18:49:00.025-04:002011-07-31T21:56:26.017-04:00Lil' Tart and Tasty<div dir="ltr" style="text-align: left;" trbidi="on"><div><div>Triple decocted Berliner Weisse.<br />
Brewed today with an old friend and his brew partner. What's the fun of showing someone the ropes of all grain brewing if you are going to make it the longest mash possible. The mash smells wonderful, we'll check back in a few days. <br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA5L0fyzIeKNbgCQOprrLe6JU4k4KQ5Gic6-e71ZtS9b7d6imHM6vfjsfSSJp8L8E4s6fEHtodYyZB5ZIqs8EAb5v7txJ3YJHwigccg9axRxTMCjNYPHYPBoKYbQnzsZJluV_91-0VuI-w/s1600/IMAG0186.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA5L0fyzIeKNbgCQOprrLe6JU4k4KQ5Gic6-e71ZtS9b7d6imHM6vfjsfSSJp8L8E4s6fEHtodYyZB5ZIqs8EAb5v7txJ3YJHwigccg9axRxTMCjNYPHYPBoKYbQnzsZJluV_91-0VuI-w/s320/IMAG0186.jpg" width="190" /></a></div>If you don't understand a what a sour mash is I'll give a basic description. After the last step of the mash has completed the mash is then chilled, I brought mine down to 115F. Once at 115F I pitched a handful of raw grain into the mash. On the surface of the grain live several bacteria, we are hoping to take advantage of lactobacillus. Lactobacillus is an anaerobic bacteria that will hopefully take hold of some of the available sugar in the mash and make itself home at the nice comfy temperature. To discourage some of the other "bugs" that we don't want, I purged the mash with CO2 to drive off oxygen since most of what we are trying to keep out of the mash are aerobic bacteria. After a few days lactic acid will drive the pH of the mash down, at that point the rest of the brew will be done.</div></div></div>Barefoot Lion Brewinghttp://www.blogger.com/profile/06466902777867106164noreply@blogger.com1tag:blogger.com,1999:blog-8016294181096630184.post-42381283253295366522011-06-28T08:11:00.001-04:002011-06-28T08:11:38.586-04:00Not So Wit<div dir="ltr" style="text-align: left;" trbidi="on">So its not so Wit, 1lb of raspberries and 1lb of blueberries for 2 weeks makes white beers look like Rosé. The flavor comes out as a blend of berries with a bit of yeast derived phenolics. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKZNK7wJJ0W_iE2pCLgzDltjaxrhQLGdm9EU16rJxP-GDF_Ii6DJmX3v4eaeUAGRZU6W8PhjBjj0yXm7tGq8qNuDhWUHrml9RtQiwYjMWSOFeMUomd8hSxQcEkynqddRhPDNPBFHK-d1c/s1600/IMAG0152.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="191" i$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKZNK7wJJ0W_iE2pCLgzDltjaxrhQLGdm9EU16rJxP-GDF_Ii6DJmX3v4eaeUAGRZU6W8PhjBjj0yXm7tGq8qNuDhWUHrml9RtQiwYjMWSOFeMUomd8hSxQcEkynqddRhPDNPBFHK-d1c/s320/IMAG0152.jpg" width="320" /></a></div></div>Barefoot Lion Brewinghttp://www.blogger.com/profile/06466902777867106164noreply@blogger.com0