LIKE A PROUD FATHER

So today I attended my brew club meeting and brought my newest blueberry honey wheat beer there for sampling. Now the club I joined is “The Strand Brewers Club” SBC for short, they are the local club in the area, and a bunch of great guys and girls who are as passionate about brewing as I am. Also they have a number of members who are BJCP certified and in fact a man by the name of Jim W. who is rated as one of the top 40 judges in the U.S. So my blueberry honey wheat beer is fairly green, ass it was brewed a month ago and has only been aging for about a week. But I bottled one and brought it to the meeting to see if anything was wrong with it such as off flavors or recipe formulation or anything that might be wrong with it. These guys are incredible they were basically able to read my recipe back to me while only tasting the beer. “Oh so you use some crystal malt eh?” holy crap! I only used .5 lb whish is hardly any for a 5 gallon batch. Anyways so their tasting notes were great constructive criticism, but the main thing was the beer was good! They actually liked it, and thought it was a good beer Jim was the only one who tasted that I used blueberry flavoring not actual blueberry as he said he could taste the chemical-ness of the extract flavoring and while it wasn’t bad he just said he could tell I used flavoring as opposed to the real fruit. He was the only one who detected that all the others liked it and thought it was a good brew, one guy actually said I should add more flavoring; which I think I will do to get more blueberry across. So what does all this mean? Well it means a lot to me, after I poured the first sample I was nervous as the first day of school, this was it, time to see if I actually know what I am doing and my brewing process is sound enough to produce good quality beer. After the first sip I cringed a little waiting for the critique, and with a nod the first words were “this is good” and a wave of relief swept over me. Then I started pouring for everyone who wanted a sample trying to hit the BJCP certified members for more feedback. After the first 22 ouncer emptied it was unanimous, it’s a good brew! Like a proud father I stood there with such a sense of accomplishment and pride in my work it overwhelmed me. Now I didn’t cry but inside I wept a little J what a feeling to know that all this money, time, effort, and money I put into this hobby is actually worth it and my process is sound and appeals to beer aficionados is amazing. It makes me want to brew more and brew crazier. The hardest part is having sound practices and sound processes to make good beer, it takes attention to details cleanliness, and sanitation. So now having this information and knowing I’m doing the right thing and my stuff is legit I am enthused, I am excited, and I am invigorated into making more, better, and tastier brews! May ALL of you one day enjoy a BK brew!

LOOK AT ME I"M A BREWMASTER

So my friend set up his camera to take a picture every 4 seconds while i brewed, then made a video of the shots. it stopped taking pictures before transfer to the fermenter and pitching the yeast, but this is pretty sweet and we'll do another for other brews.

THE BACKGROUND MUSIC IS HILARIOUS!

MY FIRST YEAST STARTER FOR A BROWN ALE

So here it is, my first yeast starter for an OG 1.076 brown ale I'll be brewing on sunday. made 1800ml of starter with a gravity of ~1.050, its a little higher than the 1.040 standard but for higher gravity beers such as this brown ale i have read and i'm hoping the slighty higher gravity starter will not shock the yeast when they get in the wort of 1.076.

Why make yeast starters?
The quantity of yeast in a Wyeast "smack pack" typically isn't anywhere near enough to give you a fast, healthy fermentation. That's why it is a good idea to make a starter. The idea behind making a yeast starter is to provide the small number of yeast cells from a Wyeast package with an ideal environment in which they can build up their health and numbers, with no competition from other competing microbes. Then, when the contents of the starter are pitched into your wort, you will get a shorter lag time, and a faster fermentation. This in turn will result in a cleaner tasting beer, and reduce the chances of infection, because your yeast will take over quickly, leaving little time for unwanted microbes to gain a foothold.
Even the "pitchable" liquid yeasts (e.g. Wyeast XL packs, and White Labs vials) will benefit from a starter, especially if the yeast is more than a couple of months old, or will be pitched into a high gravity (> 1.070 OG) wort.