Doggi Biscotti #homebrew #spentgrain

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@shenvalleybrew
Doggi Biscotti #homebrew #spentgrain

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Rye IPA spent grain disposal unit. #homebrewing #dogsofinstagram
Lambic style beer on the left and a Flanders Red style beer on the right. Both are at similar gravities, and the sourness is not as much as I expected, but the funk is there. This morning, I just added a can of apricot wine base to the "lambic" style beer so I'll let that sit for a few months. I've got A LOT to learn about sour beer making! #homebrewing #dohomebrew
1. Newcastle Brown Ale - The Newcastle beer has been found to contain caramel coloring. Class 3 and 4 caramel coloring is made from ammonia, which is classified as a carcinogen. While alcohol is a carcinogen itself, drinking it in moderation may decrease your chances at developing cancer. However, more added carcinogens will have the opposite effect. “The one and only” beer with extra cancer causing qualities.
2. Budweiser - One of the most popular beers, or most advertised is Budweiser. Budweiser contains genetically modified (GMO) corn. In 2007, Greenpeace discovered experimental GMO rice in Anheuser-Busch (Budweiser) beer.
3. Corona Extra - I used to love Corona’s commercials. They were so peaceful and relaxing. That is until I found out that the beer contains GMO Corn Syrup and Propylene Glycol. Propylene Glycol is controversial, and is said to may be potentially harmful to your health.
4. Miller Lite - This is another very popular beer in America that contains GMOs. Miller Lite contains GMO corn and corn syrup. It’s “GMO time”.
5. Michelob Ultra - Less popular but still readily available Michelob beer, should be eliminated from your choices. This beer has been found to contain a genetically modified sweetener (GMO dextrose)
6. Guinness - Guinness is often praised for it’s smoothness. However, several investigations proved that Guinness ingredients are quite disturbing. The beer contains isinglass, an ingredient which comes from fish bladder and high fructose corn syrup. High fructose corn syrup has been long banned from many stores and drinks.
Update: Good news! We’ve contacted Guinness and they have stated that they no longer use high fructose corn syrup in any of their beers.
7. Coors Light - Coors light is a drink that is very popular at bars and among college students. Mostly because its cheap. The beer contains GMO corn syrup.
8. Pabst Blue Ribbon - Pabst Blue Ribbon contains GMO corn and GMO corn syrup.
GMO Free Beers:
Organic Beers (Unpasteurized & Unfiltered)
Wolaver’s – all beers
Lamar Street – Whole Foods label (brewed by Goose Island)
Bison – all beers
Dogfish Head (organic when ingredients available)
Fish Brewery Company – Fish Tale Ales
Lakefront Brewery – Organic ESB
Brooklyn – (organic when ingredients are available)
Pinkus – all beers
Samuel Smiths – Samuel Smiths Organic Ale
Wychwood – Scarecrow Ale
Non-Organic Beers (Unpasteurized & Unfiltered)
Sierra Nevada – all choices
Duck Rabbit – Brown Ale, Porter, Amber Ale, Milk Stout
Dogfish Head- 60 Minute IPA, Shelter Pale Ale, Chicory Stout
Shipyard – Summer Brew
Victory Brewery – Whirlwind
North Coast – Blue Star
Bridgeport – IPA (Bottle conditioned)
Ayinger – all choices
Royal Oak – Pale Ale
Fraziskaner – Hefeweisse and Dunkel Weisse
Weihenstephaner – Hefe Weissbier
Maisel’s – Weisse
Hoegaarden – Belgian Wit
Other
Heineken
Steamwhistle
Amstel Light
Duchy Original Ale Organic
Mill Street Brewery
Fuller’s Organic
Nelson Organic Ale
Natureland Organic
Strikethrough added is mine.
BECAUSE THIS WHOLE POST IS BULLSHIT. EVERYTHING ABOUT IT IS BULLSHIT. THE DUMBASS CHICK WHO STARTED SPREADING IT (WHERE THIS BULLSHIT ARTICLE WAS SOURCED FROM) IS AN IDIOT PSEUDOSCIENTIST BLOGGER AND THE CRAFT BREWING COMMUNITY ALREADY TORE HER A NEW ONE FOR PEDDLING THIS CRAP IN THE FIRST PLACE.
Yes, this required all caps. Because I’m sick of seeing and reading this stupid story. It is WRONG. Everything about it is WRONG.
This shit is only one step below the conspiracy theory idiots ranting about FEMA camps and chemtrails, and claming that vaccines cause autism.
Seriously, SHUT THE FUCK UP IF YOU DON’T KNOW WHAT YOU’RE TALKING ABOUT, AND DON’T BELIEVE EVERYTHING YOU READ ON THE INTERNET.
/rant.
Flanders Red.
This is the first time I’ve ever brewed a beer with both yeast and bugs. My homebrew club, Shenandoah Valley Homebrewers Guild is doing a sour beer barrel project where everyone is brewing a Flanders Red. Some are fermenting with only US-05, and some are using both US-05 and roselare blend.
The grain bill is:
5.25 lbs Pilsner 5.25 lbs Vienna 1.00 lb Munich 0.50 lb Aromatic 0.50 lb Caramunich 0.50 lb Special B 0.50 lb White Wheat
I mashed at 154F for an hour. The boil was for 90 minutes, and I added .8 oz of EKG hops for a total IBU of 11.9.
My starting gravity came in at 1.052, which is within style. I pitched a packet of US-05 and a smack pack off roselare blend. I’ll ferment for a few weeks, and then transfer to the barrel!
The actual group brew day is next weekend, but I wanted to get mine out of the way. Now, I’ll be able to hang out and help the other brewers out!

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Last Saturday, I brewed a batch of an IPA featuring legacy hops with my buddy Tompall. This is the first beer that I’ve brewed where I came up with the entire recipe myself!
12.5 lbs 2-row 3.0 lbs Munich 10L 0.5 lbs Crystal 40L 1.0 oz Magnum (pellets) FWH 1.5 oz Legacy (leaf) 20 mins. 8.4% AA 1.5 oz Legacy (leaf) whirlpool 8.4% AA US-05 yeast
Single infusion mash at 154F
The starting gravity came out to 1.061 for a brewhouse efficiency in the mid 60’s. Beersmith says I should end up with 67 IBUs.
I took my first reading after about a week and it’s down to 1.014. It’s got a nice floral, citrusy aroma, and it tastes great! I’ll take another reading tomorrow, and if it’s stable, I will keg it!
My version of Basic Brewing Radio's Speedy IPA with legacy hops. #beerme #homebrew
Wow, it's been a while since I've posted here. Work and life has been busy. I've gotten a brew in here and there, and I even sent in an entry to the National Homebrewing Competition (a Robust Porter). Sadly my entry didn't place, and make it through to the next round. My porter scored a 27 out of 50 (in the good category).
Lately, I've been thinking about what styles/recipes that I want to consistently brew/tweak to get right. I've been kind of all over the place when it comes to brewing different recipes and styles. I need to limit my focus, especially if I want to enter more competitions in the future. I'm thinking about limiting my focus to seven styles (5 ales and 2 lagers).
The styles I would like to focus on are:
Irish Red Ale
India Pale Ale
Belgian Dubbel
Robust Porter
Weizenbock
Bohemian Pilsner
Traditional Bock
I think if I narrow my focus, I can eventually do better in competitions that I decide to enter. Right now, I've just been picking recipes off the internet, brewing them, and throwing them into competitions "willy nilly".
You know I really would like to see more of a distinction between beer geeks and beer snobs because there isn’t a difference. It’s the blatant “fanboyism” where people love to shit on other people or brands to make the one they like seem better that is so harmful.
I consider myself a beer geek. I love drinking good beer, tasting new things, anything fermentation, meeting people, etc, etc, etc. None of that is bad, beer geeks are what have made Dogfish Head so successful.
My brew day for my second gallon of 2014 is complete. I brewed an IPA using the same grain bill as my pale ale. I upped the magnum hops for bittering a bit, and used a little bit more calypso hops at 5 mins and flameout (.15 oz and .20 oz). I should end up with about 70 IBUs. I hit my intended OG of 1.066 right on the nose! I should end up with about 6.8% ABV.

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A one-gallon batch of a pale ale. 2-row, some Munich, and crystal 20 for the malts. I’m bittering with some magnum hops and then throwing in some calypso hops at 5 minutes, and then flame out.
Yesterday, I racked my banana wine from primary after 1 week. It went from a grey, murky looking liquid to a light yellow color. Now, I need to let it sit for 2 months.
My 1 gallon batch of strawberry mead is finally bottled! I decided to backsweeten it a bit with 1/3 cup of honey dissolved in a cup of water. I stabilized and sulfited, and waited 48 hours to be sure that fermentation hasn't started back up.
My traditional bock beer has been undergoing a diacetyl rest for the past three days. I just took a gravity reading and it came out to 1.015. The sample tasted pretty darn good and I couldn't detect any diacetyl. Now I'm starting the ramp down of the temperature gradually over the next few days to lagering temps. Once I get it down to temp, I'll lager it for about a week before transferring it to a keg to finish lagering for about 6-8 more weeks.
Banana Wine
I saw this thread on homebrewtalk.com a while ago and told myself that I would try to make this one day. I'm a sucker for trying new and interesting things. I picked up the ingredients yesterday with plans on starting this batch tonight.
I couldn't wait to start it, so I made it while my 15 month old daughter took her nap. I chopped up 4 lbs of bananas (skins and all), and put them in a pot with 6 pints of water. I brought it up to a boil and simmered it for 30 minutes. I cooled the banana mash and dumped it through a grain bag into a sanitized fermenter.
As the bag cooled, I squeezed it to extract as much liquid as I could. I then added 2.25 lbs of granulated sugar, 1-1/4 tsp of acid blend, 1 tsp of pectic enzyme, and 1 tsp yeast nutrient. I rehydrated some Lalvin 71B-1122 yeast in 104F water as per instructions. I took a gravity reading, and the must came out to 1.110. I pitched the yeast and I'll let this baby do it's thing for a couple of weeks!
I did not take any pictures because the liquid itself looks kinda gross (grey water). From what I read this should clear into a golden liquid further down the process. We'll see!

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I'm drinking my "imperial" hard cider clocking in at 9.45% ABV. It's dry; but it has a great apple flavor. I'm sold on using S-04 for all of my future ciders!
It's finally carbed to a good level. I never realized how long it would take to bottle condition! The logo on the glass is from my club The Shenandoah Valley Homebrewers Guild.
My starting gravity ended up at 1.068, which is just 3 gravity points below my estimated SG of 1.071. I'll call that a success! Now I'm chilling it down to 46 degrees, and I'll pitch my yeast in the morning.