Beer

Beer I’ve Made

• “Cowboy” Lager (fermenting)
  Fermentation: 2/20/07 – (estimated time: 7 days)
  Bottled: TBD
  Carbonated and Conditioned: TBD
  Notes: This is a generic lager from a Mr. Beer kit. I had two cans of it here and wasn’t using either of my brewing kegs so I decided to put one in. I don’t expect anything stellar — probably just a generic American-style lager. You know, a little like making love in a canoe. I’m also trying a different location for the fermenter. For the first several attempts I’ve had them on a bookcase in my office, but it goes through temperature variations with the computer and the south-facing window. Across the hall we have a walk-in closet with some free shelf space. The closet stays three to five degrees cooler than the rest of the apartment. I’m hoping the more stable, cooler temperature will help the yeast along. Additionally, the complete lack of light in the closet can’t hurt.
• Kölschbier (not completed)
  Fermentation: 1/28/07 – 2/5/07 (8 days*)
  Bottled: N/A
  Carbonated and Conditioned: N/A
  Notes: I first tasted Kölsch in Cologne, Germany, in the summer of 2000. It was a light, hoppy beer that grew on me. I’m anxious to see how my homebrew of it comes out, considering that I initially mismeasured the hops and had to remove some from the muslin bag.
  *Unfortunately, this beer didn’t ferment properly and had to be discarded. It was doubtful it would turn out correctly anyway after my hops measurement mistake early on, but having to dump it is disappointing nonetheless.
• Hefeweizen (drinking)
  Fermentation: 1/28/07 – 2/5/07
  Bottled: 2/5/07, filling 16 16-oz. bottles
  Carbonated and Conditioned: 2/5/07 – 2/21/07 (moved to refrigerator)
  Notes: This is my first beer not based on the “Booster” dextrose mix. Instead, it uses a golden wheat unhopped malt extract.
  Barrel tasting prior to bottling indicates this beer turned out really well. It is reminiscent of Yuengling, but I dare not say that too loudly lest it turn out to be decidedly un-Yuengling-like. We’ll know in two to three weeks when I open the first bottle to try it.
• Hard Cider (carbonating)
  Fermentation: 1/5/07 – 1/28/07 (23 days)
  Bottled: 1/28/07, filling 16 16-oz. bottles
  Carbonated and Conditioned: 1/28/07 – (estimated time: 5 weeks)
  Notes: This cider was rather strong when barrel-tasted. It had a slightly off-apple scent, not unlike other hard ciders when warm. Five to six weeks carbonating and cool-room conditioning should mellow the cider and blend the flavors.
• India Pale Ale (not completed)
  Fermentation: 12/27/06 – 1/28/07 (31 days*)
  Bottled: N/A
  Carbonated and Conditioned: N/A
  Notes: *This beer went off in the fermenter. A foreign yeast infected the keg and ruined the beer. It was not bottled and the entire batch had to be scrapped.

About my beer: I bought much of my initial brewing supplies from Mr. Beer. I’ve since started shopping at the local home brew supply shop, Things Beer. Things Beer are a part of the Michigan Brewing Company, a local business and the third largest brewery in Michigan.

I bottle my beer in 16oz. reusable Amber EZ Cap bottles similar to the ones seen here.

I naturally carbonate my beers in-bottle. This takes longer (several weeks compared to minutes) than forced-CO₂ carbonation, but it is simpler, more cost-effective, and produces a “softer” carbonated beer more in-line with how beer has been made for thousands of years.

I still haven’t settled on a labeling method.