Due to a confluence of factors good, bad, and flat-out annoying, the next episode of SoB will be a little late. My most humble appologies. I’ll try to make it up to you in whizz-bang content and beery good vibes, and in the meantime try to throw a nice nugget or two out on the feed. Expect a full-blown show within a week!
Craving a beer when all you have in the house is moo-juice? Don’t dispair, just click here!
My only question is, if someone cheats you out of your fermented “two-percent”, have you been bilked out of your bilk? Discuss…
Thanks for the link, Summer!
Let’s make some beer! Besides being easy and fun, brewing is the single best way to develop a deep understanding of and appreciation for beer. Part art, part science, part cooking, part sport (if you want to take it there), homebrewing is satisfying on just about all levels. Plus, it’s a hobby that gives you a wicked buzz!
THE STUFF YOU’LL NEED
Regardless of the type of beer you’re going to brew, certain basic equipment and materials are necessary. For brewing with malt extract, we’re talking:
1 – 6.5 Gallon Plastic Fermenting Bucket w\ lid & #2 Stopper
1 – 6.5 Gallon Plastic Bottling Bucket w\ spigot
a capper and bottle caps
1- 24 inch Racking Cane w\ 5 foot Siphon Hose
1 – 15 inch Spring Loaded Bottle Filler
1 – 3 Piece Airlock
1 – 4 Oz. Bottle of BTF Iodophor No Rinse Sanitizer (1 TBL spoon per 5 gallons Cold Water)
a hydrometer (a device that allows you to predict the beer’s strength)
a cooking thermometer
You’ll also need a good stainless steel or enamel pot in which to boil what will become your beer. Your pot should have at least a 4 gallon capacity. Finally, bottles round out the equipment list. For a five gallon batch, you’ll need about 54 12 oz bottles. You can buy them outright from a homebrew supplier, or simply rinse and save your empties, provided they are NOT screwtops. Screwtop bottles are thin at the top and tend to break come bottling day.
Of course you’ll also need some information. Simple “first brew” instructions, which will be followed on Speaking of Beer for Batch #1, are available at Brewer’s Connection by clicking this link. Eventually, more in-depth study is both warranted and richly rewarded. I strongly recommend The Complete Joy of Homebrewing by Charlie Papazian as a fun and informative next step.
Most importantly, let’s have us some fun. Your beer is going to kick ass!
BEER #1: THE NEW GUY, an American Pale Ale (starting with show 22)
6 lbs of Light Dry Malt Extract
1/2 lb 60 L crystal malt (for flavor)
1/2 lb Carapils malt (for body)
2 oz Cascade hops (for hoppy goodness)
ale yeast (e.g. Danstar Nottingham Ale Yeast)
irsh moss
dextrose sugar (for bottling)
All of the above is included in the “First Born Pale Ale” kit available at Brewer’s Connection, or you can look at your own local homebrew shop or online homebrew supplier.
BEER #2: MONKEY BASTARD, a “West Coast” American Strong Ale (starting with show 32)
Ingredients and instructions are here.
BEER #3.1 RUINED NATION, a double IPA (starting and ending with show 45)
Ingredients:
Procedure: This is a “partial mash” rescipe, meaning some grains are steeped at an appropriate temperature to draw out flavor and sugars before the “extract” is added.
Beer #3.2 SAMUEL L. JACKSON BADASSSSSSSSS STOUT, ’nuff said (starting and ending with show 45)
Ingredients & Procedure: CLASSIFIED, MUTHAF@#KUH!
Folks have been sending in beer-related links like crazy lately, so I thought I’d round some up.
First up, Kristen gave me the heads up on an MIT study that suggests that knowing the ingredients actually changes how you taste beer. It’s fascinating stuff for any number reasons, but mostly for the question of when do MIT students actually have any time to do the drinking. The link is here, but you may have to sign up with the New York Times to read the whole article.
Next, Mad Marv hooked me up with an extensive list of the carb and caloric values for many, many beers. Interesting fact: Total carbs (a.k.a. “body”) for Guinness: 9.9 grams. For Budweiser: 10.6 grams. Combine this information with the MIT study above, and maybe you’ll stop thinking Guinness is so dang intense. It isn’t.
Finally, Brian has good news for Thomas from Flagstaff’s dog. Congratulations pooch, you now have your own beer!
’nuff said.
Thanks to J.R. Murdock for the pic!
Someone sure has too much time on their hands:
SNAKEBITE
Combine equal parts stout and hard apple cider. Serve in a pint glass.
BLACK VELVET
Combine equal parts stout and champagne. Serve in a fluted glass.
MOONGLOW
12 oz. American amber ale, 1 oz. Amaretto, 3 oz. half and half, a 1â?„2 oz. of Irish cream liqueur and mint leaves (minced). Mix all ingredients gently in a shaker. Pour over ice in a short goblet and garnish with a mint sprig.
BERRY BLAST
12 oz. American light lager, 11â?„2 oz. strawberry daiquiri mix, and 1â?„2 oz. simple syrup. Mix strawberry daiquiri, syrup and 2/3 of the beer with ice and shake to degas. Strain and pour into a pilsner glass. Now add the remaining beer and garnish.
From listener Greg S.:
You’ve lugged out box upon box of decorations.
You’ve untangled miles of extension cord.
You’ve replaced 37 bulbs on your pre-lit tree.
You’ve fought the masses in the stores for that last box of “icicle” lights.
All without much complaint.
You’ve earned a reward.
HEFE HOLIDAYS!!!
A bottle of this beer!
Thanks to Mad Marv for the link!
The waning days of the year are crammed full of activity for most folks, and we here at Cervesa Locution Studios are no exception. As a result, the release schedule of the podcast will alter slightly over the next few weeks. Show #19 will come out in about a week, and it will center around some classic holiday sippin’. Show #20 will be released three weeks after that, between Christmas and New Year’s, and cross paths with the “cocktail” crowd in time for the Big Ball Drop. Two weeks after that, we’ll be back on the regular schedule, with great brews, interviews, recipes, info and beery fun coming your way on a bi-weekly basis. Look for special guest contributions, a new Interbeer segment, and lots and LOTS of Speaking of Beer in 2007!