Evil Twin Red Ale Dry Hopped!

On July 15, 2008, in Homebrewing, by Mark Ranes

I put an ounce each of Amarillo and Centennial in each carboy this afternoon.  The fermentation is all but done, and I want to get this ale dry hopped and kegged ASAP.  It smells wonderful and has a dark red color.

The Two Hearted Ale clone should be ready to keg in the next couple days and the Blue Moons Belgian wit is ready right now.

Amarillo IPA has Taken Off!

On July 2, 2008, in Homebrewing, by Mark Ranes

Five hours later and the Amarillo IPA has really taken off well.  I can see the convective motion of stuff in the wort and the bubbles are flowing out of the blow-off tubes.  I’ll be interested to see if this one blows yeast into the bucket.  It’s amazing just how quickly fermentations take off with a big ‘ole starter and adequate oxygenation…

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Watermelon Wheat in Glass…

On June 8, 2008, in Family and Friends, Food, Homebrewing, by Mark Ranes

Boiling WatermelonThe Watermelon Wheat has been in carboys now for 3 days. It took off quickly and was off-gassing CO2 within four hours. As with all my wheat fermentations, this one shot out the blow-off tube in less than twelve hours. The wort had an interesting taste – not really a strong watermelon taste, but I didn’t expect that anyway. Surprisingly, the OG was way higher than I expected (seems like I just can’t make a small beer:) and came in at 1.069. The recipe projected an OG of 1.055, so I think another 14 points of gravity were extracted from the sugars in the watermelon, that were released during the boil.

The fermentation was fast and furious and today I pulled the blow-off tubes off and gave both the carboys a good swirl. I think this ale will be done pretty quickly and carbonated in the keg, in time for the 4th of July. Wheats are best enjoyed fresh:)

Thanks to Evan for the company, clean-up help and the great taco truck carne asada burrito!

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Jurassic Amber Fermentation

On May 18, 2008, in Homebrewing, by Mark Ranes

The Jurassic Amber Ale is fermenting wildly!  It was going well five hours after hitting the carboy.  It’s not coming out of the blowoff tube, but the wort is convecting like crazy in the carboy.  You have to love big ‘ole yeast starters:)

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