| Anchor Brewing Company: Anchor Old Foghorn (1st Runnings) [Free] is brewed using the parti-gyle method, which is brewing two batches of beer by separating the first and second runnings to create two distinct beers. | | | Don't let bad weather cancel your brew day. Build an indoor/outdoor brewery [Free]. Consider a DIY indoor vent hood [Digital Members] to exhaust the condensation from your boil. | | | Learn the methods of the low oxygen brewhouse [Digital Members] and all about testing dissolved oxygen [Free]. Mr. Wizard explains how and why to use oxygen absorbing caps [Digital Members]. | | Cheers!
Brad Ring
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Anchor Brewing Company: Anchor Old Foghorn (1st Runnings) Old Foghorn is brewed using the parti-gyle method, which is brewing two batches of beer by separating the first and second runnings to create two distinct beers — one high gravity, one lower gravity. Old Foghorn is the beer made from the first runnings. Small Beer is the beer made from the second runnings.
(5 gallons/19 L, all-grain)
OG = 1.099 FG = 1.030
IBU = 43 SRM = 22 ABV = 10%
Ingredients
22.5 lbs. (10.2 kg) 2-row pale malt
5 lbs. 3 oz. (2.4 kg) caramel malt (40 °L)
6.8 AAU Cascade pellet hops (60 min.)
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Testing Dissolved Oxygen In brewing, dissolved oxygen (DO) is measured for two reasons. The first is to determine that sufficient oxygen is dissolved in wort to initiate a clean, vigorous fermentation. The second is to determine that a low enough level remains in packaged beer to prevent staling. For homebrewers and nanobrewers, the aeration of wort is the primary consideration, which is just as well since measuring the very low level in packaged beer is a much more advanced technique. Measuring oxygenation in wort is far easier. While there is some variability among experts, a dissolved oxygen level of about 8 ppm (mg/L) in chilled, aerated wort is considered about right.
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Why is it that draft beer seems smoother and less bitter than bottled beer? Q After recently trying a new beer on draft at a local bar, I liked it so much that I decided to buy a 6-pack at the grocery store. I noticed that the bottled version tasted considerably different. There was much more bitterness and I've noticed this with other brands of beer. Why is it that draft beer seems smoother and less bitter than bottled beer? For a homebrewer, is it better to go with a kegging system to achieve this same smoothness or are there some tricks to the bottling process to help the beer keep a smoother finish?
A I think there are a few reasons why draft and bottled beer taste different and some of the reasons may recolor your view of draft beer. Some breweries actually have different variations of their beers for draft and bottle. I do not have real good information on how prevalent this is, but the examples I am aware of have two commonalities: the draft beer has a lower bitterness and lower carbonation compared to the bottled beer.
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The Indoor/Outdoor Brewery Like so many homebrewers, I started off several years ago by brewing 5-gallon (19-L) extract batches in my kitchen. When it was time to step up to all-grain brewing and 10-gallon (38-L) batches, I was faced with several options: 1) I could set up a brewery in my filthy, too hot/too cold garage with no plumbing, 2) I could drag everything out to my yard and back inside again and be completely at the mercy of the elements, or 3) I could set up a full brewery in my basement.
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Redstone Meadery Vanilla Bean - Cinnamon Stick Mead Clone One of the traditions I started early in my meadmaking career was producing Winter Solstice Mead. Every December 21st, I make mead. For many years I would make a 10-gallon (38 L) batch leaving half of it traditional and half with either vanilla beans or vanilla beans and cinnamon sticks. I would age it two years and then serve it at the annual Winter Solstice party from a special bottle. Serve 3-6 ounces at a time, very cold or mulled. — David Myers
(5 gallon/19 L, honey and spices)
OG = 1.102 FG = 1.012
ABV = 12%
Ingredients
8 lbs. (3.6 kg) alfalfa honey
4 lbs (1.8 kg) wildflower honey
1 tbsp. yeast nutrient or 1 tbsp. extra light malt extract
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Methods of the Low Oxygen Brewhouse What is low oxygen brewing? Let's make a fundamental assumption about the malt we use in brewing: There are malt-derived phenolic compounds that exist and gives un-oxidized wort a distinctive fresh flavor. Controlling dissolved oxygen (DO) levels preserves these fresh malt flavors in the grains by protecting them against oxidation. The key word here is protection as opposed to creation. This is a passive process. You are not creating anything that isn't in the grains themselves.
Read more | | Ask Mr. Wizard
Oxygen Absorbing Caps Q Oxygen absorbing caps — I can't find any science behind them. How does something "absorb" O2? Do they actually work and where's the evidence?
A Not 100% sure what the crown liners contain, but do know they work. Plenty of data and anecdotal evidence shows that these special liners reduce oxygen ingress and help to scrub oxygen from the headspace... Read more | | Project
Build an Indoor Vent Hood When you decide that you're ready to brew inside the comforts of your home, you will need to find a way to exhaust the condensation from your boil. You could go out and buy a commercial kitchen vent hood, but most of them are usually a far reach from a homebrewer's budget. When I was putting the final touches on my semi-automated electric Heat Exchange Recirculating Mash System (eHERMS) I had trouble finding a good venting solution to fit within my eHERMS build budget.
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