Looks Like Rain
This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.
Our Club had 8 taps at club night. We kicked 1 keg completely at club night (That was the Apple Pie beer that was hugely popular). Overall, I think we poured about 30 gallons or so, but we switched kegs out quite a bit. We did not have the benefit of a big name like Denny though. Although some people asked us where he was; Cascade Brewers Guild vs Cascade Brewers Society and whatnot. We had 20 or so Kegs at NHC, and I think we only fully kicked 4. I fought like hell to kick my keg, because the keg wasn't mine (You can ask Keith about that).Ooohhhh, that apple pie beer was good.
I read through Raj Apte's article on Flemish Red yesterday. One HELL of a resource!Excellent, thank you Kyle!
Take a look: http://www2.parc.com/emdl/members/apte/flemishredale.shtml
The first batch of flander's I made didn't turn out nearly sour enough for my tastes. I fermented with 1056 and added the Roselare bugs in the secondary and inserted a rubber stopper with an oak dowel in it. The second batch I made I pitched directly on the bugs and added a pack of US05, let it ferment out and tranferred when the pellicle fell after 1 year. That beer took 2nd at the NHC this year.Congrats!
I've heard from other brewers that the 1st generation of Roselaere isn't sour enough, the 2nd generation is just right and 3rd generation is too sour. YMMV.
For the Oktoberfest, I'm doing a yeast comparision to perfect this recipe. I'll split the batch and use WL Oktoberfest in half and WY Baviarian Lager in the other half.I did the same split for my Ofest this year. I usually end up with 6-6.5 gallons of finished beer so I blended the extra gallon or so from each fermenter into my little 3 gallon corny to sample. Tried it last weekend and the blend is fantastic. Hopefully the monocultured varieties stand up on their own.