English Strong Bitter, April 24 2010

Empty carboys feels like wasted space.  Spending the past two weekends out of town has slowed down the brewing process.  Along with being very busy during the week, the in-house brewery has been slower than usual.  Consumption is up, however, and the supply is dropping fast.  Gotta brew fast before we have to actually buy beer.

English Strong Bitter, April 24 2010

5 Gallons, All Grain, Single Infusion Mash, 90 Minute Boil

10 lbs. Maris Otter Pale
1 lb. Munich
0.5 lb. Red Wheat
0.5 lb. Victory
4 oz. UK Chocolate
Single Infusion Mash 148-152°F

1 lb. Dried Rice Extract

1 oz. Magnum for 60 min.
0.25 oz. Willamette for 20 min.
0.25 oz. East Kent Goldings for 20 min.
1 Whirlfloc tab 20 min.
0.25 oz. Willamette for 10 min.
0.25 oz. East Kent Goldings for 10 min.
0.5 oz. Perle for 1 min.

White Labs WLP007 Dry English Ale (vial to starter), thanks Kara!

OG: 1.067
FG: 1.014
ABV: 7.1%

Kegged on 6/1.  The secondary appeared to be active for quite some time.  Even when kegging, CO2 bubbles readily ran up the side of the carboy.

American IPA, April 2 2010

Oh IPA, how I miss you.  While visiting Hollister Brewing Company in Goleta last weekend, I had several of their IPAs.  While others at the table weren't into hops as much as I, Hollister Brewing IPAs got me thinking about conjuring up some liquid hoppy goodness.  Last weekend, we toured tasting rooms in Santa Barbara wine country.  Needless to say, our palates were a wreck after tasting some 30 different wines.  For me, IPA was the cure.  Nothing like some IBUs to rebalance your palate!  More on Hollister to come.  And now for some IPA:

American IPA, April 2 2010
5 Gallons, All Grain, Single Infusion Mash, 90 Minute Boil

10 lbs. American 2-Row
1 lb. Red Wheat Malt
1 lb. Munich
0.5 lb. Crystal 20
0.5 lb. Victory
 Single Infusion Mash 152-154°F

1.7 oz. Homegrown Centennial hops for 60 min.
1.3 oz. Homegrown Centennial hops for 20 min.
1 Whirlfloc tab 20 min.
1 oz. Cascade for 10 min.
0.5 oz. Cascade for 5 min.
0.5 oz. Amarillo for 0 min.

White Labs WLP001 California Ale Yeast (vial to starter), thanks Kara!

OG: 1.060 @ 67°F
FG: 1.008
ABV: 6.9% (wahoooo, 69)

Kegged on 4/21

English IPA, April 3 2010

Intended for the extract club-only but we lost track of time and couldn't get it in bottles fast enough.  First tastes after kegging weren't promising either.  It was simply too hot and surprisingly low body.  Another surprise is that the hop flavor was muted.  This beer took until about mid-May to balance out.  I'll be more gentle the next time I try extract!

English IPA, April 2 2010
5 Gallons, Extract, 60 Minute Boil

0.5 lb. Caravienne
0.5 lb. Victory
2 oz. UK Chocolate
Steeped grains at 155 °F

10 lbs. Light Malt Extract

1.5 oz. Fuggles for 60 min.
0.5 oz. Fuggles for 30 min.
1 Whirlfloc tab 20 min.
1 oz. East Kent Goldings for 20 min.
0.25 oz. East Kent Goldings for 10 min.
0.25 oz. East Kent Goldings for 5 min.
0.25 oz. Perle for 1 min.
0.25 oz. Willamette for 1 min.

White Labs WLP007 Dry English Ale (vial to starter), thanks Kara!

OG: 1.069 @ 70°F
FG: 1.017
ABV: 7.1%
Kegged on 4/21

Guitar Tap Handles, Need Advice

Angus Young, Jimmy Page, Eddy Van Halen, and Tom Petty Guitar Tap Handles

Found these awesome mini guitar replicas on eBay thinking they would be great tap handles.  They're perfect size for the job but I would like to coat them in resin with a threaded insert attached to the back.  These models are too delicate as is.  The tuning pegs, strings, and even the guitar neck are very delicate but I think a strong layer of clear resin will do the trick.  I've been searching around and learning about the resin process which seems fairly straight forward.
I would like the guitars to be dipped in thick clear-coat resin so that it will have a heavy plastic coat.  It seems that resin pours very thinly and I haven't found a resource that may suggest a dip would work.  Or that a thick resin pour would be possible.  OR perhaps I can dip multiple thin coats.  Any suggestions?  Links?
This may take some more research and trial runs but they'll be awesome tap handles when done. Rock on!

Blonde Ale, March 21 2010

I suppose Blond Ale would be the best style to fit this formulation.  I don't really brew to style often and typically look to my inventory and thirst for inspiration.  I originally envisioned a California Pilsner but after a few changes on brew day and quick look at BJCP styles, this may come out more as a Blonde Ale than any other categories (albeit a hoppy one).

Blonde Ale, March 21 2010

5 Gallons, All Grain, Single Infusion Mash, 90 Minute Boil

9 lbs. Pilsner
0.5 lbs. Red Wheat Malt
1 lb. Dried Rice Extract

1.25 oz. Homegrown Magnum hops for 60 min.
1 Whirlfloc tab 20 min.
1/4 oz. Northern Brewer each for 20 min, 10 min, 5 min, and 1 min.
1/4 oz. Saaz each for 20 min, 10 min, 5 min, and 1 min.

White Labs WLP810 San Francisco Lager Yeast (vial to starter), thanks Kara!

OG: 1.057 @ 78°F
FG: 1.011
ABV: 6.4%

Update 3/31: Tasted this going into secondary, great hop profile.  While it may be too much for many that I know (except Kara, she's a hop fiend), I think I'll just tell them its a Blonde Ale and watch them experience it!  Perhaps its true name is Blonde B--ch!

Kegged on 4/21