Brewhouse BlogIndependent. Brewer Owned. Brewing What We Like to Drink.

Hellsmoke, Weizenbock, and Stout Experiments

Sunday, September 27, 2009

We had to cancel our vacation to California, but I've been getting some work done in the brewhouse this week. I brewed some of the Wheatley Hills Weizenbock a couple of days ago, and will be kegging up Hellsmoke Porter from earlier in the month this weekend.

Meanwhile, I've been working on a series of Stout experiments. Yesterday's was a batch of Long Island Potato Stout using local Long Island potatoes that are boiled, mashed, and then added to the mash of grains to add some dryness to what I anticipate to be a dry stout. The potatoes in this batch are the Yukon Gold variety, organically grown at Sang Lee Farms of Peconic.

Long Island Potato Stout label image

Why organically-grown potatoes? Conventionally-grown potatoes rely heavily on the use of chemicals and pesticides -- not great for you or the environment. It is a challenge to grow potatoes organically, though, so they are not as inexpensive or as easy to find as conventional potatoes.

Yeast at Work

Friday, September 11, 2009

A view from the top of the fermenter of the foam produced by the yeast happily working away turning the wort into Hellsmoke Porter:

Yeast Fermenting Beer image

I've got some problems with my bottling mechanism (mechanics? physics? I'm working on it), but I'm hoping to fix it ASAP. There has also been some movement on the system upgrade (10 or 12-gallon batches to 3-barrel batches, aka 93 gallons). More on that as things develop.

Back in the Brew House

Tuesday, September 8, 2009

After battling a bout of the flu that kept me away from my usual weekend brewery duties, finally got back into the brew house on Monday. Pulled out the old smoker and brewed two batches of Hellsmoke Porter, the yeast are now happily at work in the fermentation room. Gotta keep them yeast happy!
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