Thursday, September 06, 2007

Dispatch from the Ministry of Hops, vol. 16

Entertainment

American Wheat Ale

5 lbs wheat dry malt extract (50% wheat, 50% barley)
2 oz Hallertau Mittelfreuh hops, in 1/2 oz plugs
White Labs WLP 001, California Ale Yeast

Brought 3/5 gallons of spring water to boil in kettle. Added extract and 1 oz hops at boil.
Added 1/2 oz flavor hops at 30 minutes
Added another 1/2 oz hops at 15 minutes

Pitched yeast at 68 degrees - fermented itself up to 72 and was done in about 3 days. Racked to secondary and let settle for 3 weeks before kegging.

This beer is fantastic. Smooth, creamy, with that clear hop flavor and faint tartness that California yeast brings. Oddly for a wheat, it’s crystal clear and golden, not as pale or hazy as I might have expected. Well, I might have added some Irish moss to clarify; I just don’t damn well remember. Nice sweetness, beautifully balanced bitterness with a great touch of noble hop flavor and a little aroma. I swear I’m getting some creamsicle notes off this, and it’s really wonderful.  I’ll be making this one again, no doubt.


Posted by Johno on 09/06/07 at 01:07 PM
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Wednesday, September 05, 2007

Whose House? Ron’s House!

Holy Shit!Music Wonkery

I don’t know who the hell Ronald Jenkees is, or where he came from, but this freaky mothereffer has his shit together. Such a geek! Such incredible beats!!! How soon till H.O.V.A. calls Ronald up for his next inevitable comeback? How many of our readers thought that last sentence was total gibberish?

Support your local independent musicians, y’all!

(found via boingboing)


Posted by Johno on 09/05/07 at 06:37 PM
Holy Shit!Music WonkeryPermalink

Dispatch from the Ministry of Hops, vol. 15

Entertainment

Too Bitter Porter

So, what I was after, was a nice dry porter with a good dose of spicy herbal hops in the flavor and nose. What I got was horribly overbittered and a good beer ruined. I ended up tossing the last half of this batch from the keg to make room for the next brew I did. So, that’s pretty much a disaster.

5 lbs light dry malt extract
3/4 lbs crystal malt, 60L
1/4 lb chocolate malt
1/4 lb black patent malt
.8 oz Galena hop pellets, bittering (12% AAU)
1 oz UK Fuggles hop pellets, aroma and flavor
1 oz Tettnanger Tettnang hop pellets, aroma and flavor
2 packages SAFale 33 dry ale yeast

Steeped grains in 1 gallon of spring water and brought 3 to boil. Sparged grains in hot kettle water and added steeping water. Galena and DME added at boil
Hop addition:
Galena 60 min
1/2 oz each Tett and Fuggles 20 min
1/2 oz each Tett and Fuggles, 5 min

Pitched yeast at 72 degrees. Fermentation began slowly but wrapped up in three days. Racked to secondary and let rest for three weeks before kegging. Force-carbonated with CO2.

Almost, but not quite, a good beer. Actually, quite good with heavy food, but just too much bittering hop. A damn shame.


Posted by Johno on 09/05/07 at 01:00 PM
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Sunday, September 02, 2007

There’s Nothing More Pathetic Than an Aging Hipster

Darwin Award ContenderEntertainmentFilthy LucreIt'll Be a Cold Day in HellMusic WonkeryUnmitigated Gall

It’s so sad.

The New York Times Magazine has a deeply depressing ten-page spread this week about the New Savior of the Music Bidness, the One Hero Who Can Save Us All From Certain Penury and Unemployment From Our Phoney Baloney Jobs… Mister Rick Rubin!!

Yep, Rick Rubin. Helluva record producer. Helluvan ear on that guy. LL, Run DMC, Slayer, Anthrax, the Chili Peppers, Johnny Cash’s comeback, Neil Friggin’ Diamond’s very good comeback… that guy knows music for sure. But to save the music industry? Rick Rubin?

Please.


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