Who the Fuck are You to Suffer?
I brew my own beer.
I'm also interested in things that have to do with War and Violence.
Finally, I'm gay and a sneakerhead. Confused? I hope not. If you are, you've got bigger problems.
2012 Reading List
My first original recipe. Raspberry Honey California Common. It’s REALLY good. Score! #homebrew (Taken with instagram)
How to make sure your #homebrew stays cold on the walk to your sisters’. (Taken with instagram)
4 Days of fermentation. The colors changed that drastically. #homebrew (Taken with instagram)
This is my Raspberry Honey California Common beer.
“California Common” means I’m using a Lager Yeast (the kind of yeast in those Stellas and Heinies - all those). When you brew a Lager it has to brew at a low temperature (like high 50Fs). That’s how they get super clear and have that crisp bite to them. But, you need a fermenting area where you can control the temp to that low - which I do not. When you use a Lager yeast at room temperature it’s call a “California Common.”
I used a California Common recipe as a base for this recipe, that I ended up amending enough to call it an original. I added 12oz of real raspberries (you can see the seeds at the bottom of the first picture and the top of the last, floating in with the yeast particulate) and 4oz of honey. That’s 16ox of added sugar. I wasn’t fucking thinking. Because without the raspberries and honey it’s a legit, alcoholic beer. With all that added sugar it’s going to have the alcoholic content of almost a wine. It’s going to be nuts.
These five pictures were taken over the course of 4 days. And, man, it was insane. I’ve never seen it like this. The Edelweiss and Winter Wheat I made were almost like this, but they were made with a wet yeast that sort of had a mini starter. This was all dry yeast with no starter. Totally insane.
Cool to see the changes, right?
My first original recipe. Fermenting with 12oz of raspberries. You’ll get seeds in your bottle. Awesome! #homebrew (Taken with instagram)
Guys! Look at how happily these brews are bubbling! It’s crazy!
Photos to come of tonight’s madness (I brewed TWO batches of wheat beer). BUT: I had some inspiration.
I’m LOVING these Centennial Hops - and I don’t even LIKE hops. Obviously, I don’t want the bitterness, but the smell is just intoxicating! I’m thinking I could rock something out. So, here’s the plan.
I’m going to take a Blonde base recipe and sub out the hops for these Centennial Hops, but I’ll put in a shit load of them only at the end - which is when the aroma will come out but not the bitterness. Then, instead of sugar for the fermentation I’m going to use RASPBERRIES. Fucking RASPBERRIES. And if I can work the sugar out right, I’ll put some fucking honey in there too, because why the fuck not?
Don’t you want to try my Centennial Raspberry Honey Blonde? Fuck yeah. This is going to be NUTS.
I might be able to do this in as little as 4 days because the Edelweiss that’s boiling right now only sits in the carboy for 3 days before bottling.
HOLD ON TO YOUR BUTTS!
Now it sits in my closet for 2 weeks. (Taken with instagram)
