After a Long Day Cooking!

After a long day of cooking and cleaning for Thanksgiving, my Carmel Amber Ale was the perfect beer to finish the night with:


Back to Brewing–Cream Stout


After a summer of not brewing any beer, I have again started to get things going again.  I decided that it would be best to start the new brewing season my making my favorite beer, which is a Cream Stout that I have brewed a few times previously.  The stout has a good amount of roast, and also has a great coffee taste, which is produced by adding 3.5 ounces of ground coffee.  The sweetness and creaminess in the beer comes largely from 8 ounces of lactose, which also adds a nice smoothness when drinking the brew. 

As you can see on the left, I made a small starter for this brew, as I always do.  In the past, I have used Wyeast European Ale yeast (Wyeast 1338), but decided to go with Wyeast Irish Ale yeast (Wyeast 1084) this time.  I also made one major, and hopefully good, change.  I decided not to add my coffee grounds to the boil as I have done in the past, but instead boiled the grounds separately and used a French Press to strain the grounds out of the liquid.  I found that at times, even after a month in primary, a very small amount of coffee grounds would transfer to my bottling bucket, with the possibility of entering the bottle.   Don’t know how this is going to work, but considering the strength of the filtered coffee that I added, it is Brewing_18Oct12_DSCN0197going to work out well.  If the coffee flavor does not come through as I want, I will simply add some more at the end of primary and let it sit for another week or so. 

A few additional changes were a shortened boil time of 90 minutes instead of 120 which I did last time, and a return to Crystal 60L which differs from the 80L that I did with the last brew.  I think both of these changes will be positive taste wise.

The image on the right is my somewhat ghetto setup.  However, it works well in most instances, though the table is also my bottling station, so things get moved around a lot.   Someday, I plan to build a stand and go all electric, and automated, but this has worked for 3 plus years without DSCN0195any issues.  I want to build an electric system, as I do not really like using propane in the garage, an example of which you can see on the left (and you can see our dirty shoes…..).

I pitched yeast at 6:00 PM last night, and the yeast were doing their thing by the time I went to bed at 10:00 PM.  I am hoping to keep the fermenter between 65 and 67 degrees , with 65 degrees being ideal.  This morning it was at 66 degrees.  As usual, I will keep the brew in the primary for 30 days, and check to see if it is finished fermenting – which I am quite sure it will be. 

Now, for the good stuff:

Recipe: Cream (Sweet) Stout – Version 3.1

Boil Size: 7.15 gallons
Batch Size: 5.5 Gallons
Boil time: 90 Minutes
SRM: 29.0
IBU’s: 34.6
Measured Efficiency: 74.40%


59.6% – 7 lbs. Pale Malt
12.8% – 1 lb. 8 oz. White Wheat Malt
8.5%   – 1 lb. Caramel/Crystal Malt – 60L
6.4%  – 12 oz. Chocolate Malt (350 SRM)
4.3%   –  8 oz. Roasted Barley (350 SRM)
4.3%   -  8 oz. Carapils
4.3%   -  8 oz. Lactose – @ 15 minutes


.75 oz. – Magnum (pellet – 32.5 IBU’s) – 60 Minutes
.25 oz. – Magnum (pellet – 2.2 IBU’s) – 5 Minutes


1 pk. – Wyeast #1084 – Irish Ale with 1.5 L starter


3.5 oz. Ground Coffee – Boiled, strained, and added to primary.
1/2 tab Whirlflock – 10 Minutes

Last time I brewed this beer, I carbed to 2.7, which was just a bit too much. This time I think I will go for 2.5. I like my beers highly carbed, usually in excess of the guidelines, but 2.7 was high – great head though.  

I seem to be stuck on stouts and porters, so am planning for a cream ale next brew, with rice and corn additions – a nice session beer, or possibly a nice Amber Ale.  After that, a Black IPA, a smoked porter with home smoked grain (Cherry wood?), a regular IPA, and then maybe a light Belgian, though I think I am done with Belgian’s.  Just am not Belgian’s as much as I once did.

Bearded Hen Oaked Tripel

Tripel_Feb_12_-0283I brewed a Oaked Belgian Tripel today. I have brewed a tripel before, and everyone really liked it, so I thought it was time for another. The main difference this time is that this tripel will be oaked for 30 days using 3 ounces of French medium toast cubes that have been soaked in Jim Beam for 37 days, as well as the use of two yeast varieties. I am planning on doing my usual 30-day primary, and then another 30 days (without racking) with the oak. I see no point in racking, as I have done 60-day primaries before and they always produce a very clean, clear beer.

I also used 1-pound of table sugar in place of 1-pound corn sugar. The sugar is only a bit over 6% of the grain bill, so there should be no issues with taste, and I added it during the last 15 minutes of the boil – the wort should invert the sugar anyway.

As previously mentioned, I am using two strains of yeast for this brew – A Wyeast Belgian Ardennes and a White Labs Belgian Ale yeast. I just made a 2L starter for each yeast. I was planning on no starter, one starter with the yeasts combined, or one starter on the stir plate and a regular 2L starter, but settled on simply making two 2L starters to keep everything even.

As with many of my recipes, this one comes from

Recipe: Bearded Hen Oaked Tripel

Boil Size: 7 gallons
Batch Size: 5.5 Gallons
Boil time: 90 Minutes


86.7% -13 lbs. Pilsner German 
6.7% – 1 lb. Carapils
6.7% – 1 lb. table sugar


0.5 oz. – Tettnang (pellet – 6.3 IBU’s) – 60 Minutes
1 oz. – Hersbrucker (pellet – 11.2 IBU’s) – 60 Minutes
.25 oz. – Tettnang (pellet – 2.4 IBU’s) – 30 Minutes
.5 oz. – Hersbrucker (pellet – 4.3 IBU’s) – 30 Minutes
.25 oz. – Tettnang (pellet – 1.1 IBU’s) – 10 Minutes
.5 oz. – Hersbrucker (pellet – 2.0 IBU’s) – 10 Minutes


1 pk – Wyeast #3522 – Belgian Ardennes – 2L starter
1 pk – White Labs WLP-550 – Belgian Ale Yeast – 2L starter


3 Oz. French Medium Oak cubes soaked in Jim Beam for 37 days.  After 30 days of primary fermentation (March 18th), place oak cubes in primary for additional 30 days.  No additional Jim Beam will be added.

The brew went well with the exception of my efficiency, which was only 70%, much lower than my 75% estimate. 

Next Brew: Caramel Amber Ale

Bearded Hen German/Belgian/American Amarillo IPA

Beer_09Dec11_DSCF0982It is a long name for a beer, but in a way, it fits.  Because of an accidental double order, I have about 100 pounds of German and Belgian Pilsner in storage, and I thought that it was time to use them.  While the grains are still in great condition because of the cool, dry storage conditions, they are a year old.  So, for the next few beers, I will be substituting Pilsner for regular brewers 2-row.   

This IPA is one of my favorites.  I have brewed it two times in the past, and have always found it easy to drink.  The beer is not too bitter, and has a hint of grapefruit/citrus.  The first time I brewed this beer I use whole hops.  The entire house smelled like grapefruit; basically, like a citrus orchard.  The past two times I have used pellets, and the aroma has been disappointing.  The pellets simply have not had the beautiful Amarillo aroma that the whole hops had.  The taste is similar, just not the same.  If I brew this again, I will use whole leaf hops. 

Recipe: Bearded Hen German/Belgian/American Amarillo IPA

Boil Size: 7 gallons
Batch Size: 5.5 Gallons
Boil time: 90 Minutes
SRM: 6.4
IBU’s: 69.0


51.9% – 7 lbs. Pilsner – German 
44.4% – 6 lbs. Pilsner – Belgian 
3.7% – 8 oz. Crystal – 40L


2.0 oz. – Amarillo (pellet – 49.7 IBU’s) – 70 Minutes
1.0 oz. – Amarillo (pellet –14.6 IBU’s) – 20 Minutes 
1.0 oz. – Amarillo (pellet – 4.8 IBU’s) – 5 Minutes
1.0 oz. – Amarillo (pellet – 0 IBU’s) – 0 Minutes 
1.0 oz. – Amarillo (pellet – 0 IBU’s) – Dry Hop – 7 Days


1/2 tsp. – Irish Moss– 10 Minutes


1 pk – Wyeast Labs #1332 – Northwest Ale – 1600 ml Starter – Stir Plate

No problems with this brew – hit my numbers spot on with my usual 75% efficiency.  What is nice is that for the Beer_09Dec11_DSCF0971last few months, I have hit my mash temps and my post boil volumes exactly.  It took a while, but they are finally there.  Now, if I can just figure out how to carb consistently.  I am not sure if it my cool garage temperatures, or something else, but some beers are over carbed, some fine, and some way undercarbed.  My Hefe, carbed to 3.5 volumes, is almost uncarbed.  My sugar measurements are exact, so the carbonation is my next project.

As usual, spent grains going into the freezer for the chickens. 

Egg count for last week – 33 eggs!  Not bad for 5 chickens.

It Is Porter Time

Beer_4Dec11_DSCF0968I did a post on the 8th of October where I reviewed a Wheat Porter that I sampled, remarking about how bad it tasted.  My remarks included the issue of the severe band-aid taste that the porter had, making the brew undrinkable.  I mentioned that I was going to let the beer sit for a month and re-sample.  I had my sample over the weekend, and it was wonderful, though a bit unusual because of the wheat.  Very drinkable with a nice head, and carbed the way I like.  The band-aid taste is gone, as usual when I let my porters sit. 

Did a Robust Porter last Saturday. Actually, it is more of a “look at what I have left over and use it” Porter.  I did not have several of the grains that I used in the previous version of this beer, but I do not want to buy any additional grains until I finish what I have.  The same goes for hops.  So, I mixed and matched, and substituted grain and hops, and hopefully will have a good finished dark beer. 

I mashed at 156, did a batch sparge, and went with a 80 minute boil.  The Fuggles were about a year old and in an opened package -I just wanted to use them.  Managed an 83.5% efficiency on this one, which is a bit higher than I have been getting recently.  The more I consider it, the more I don’t even know if this is a porter anymore, but when transferring to the primary, it was very nice tasting.  Should be good, and since I made it I can name it.

Recipe:  Bearded Hen Coop Scraps Robust Porter

Boil Size:  7 gallons
Barth Size:  5.5 Gallons
IBU’s:  35.4


59.7% – 8 lbs. Pale Malt (2 Row)
14.9% – 2 lbs. Munich Malt
7.5% – 1 lb. Flaked Oats
4.2% – 9.0 oz. Carafa II 
4.2% – 8.0 oz. Black Patent Malt
2.8% – 6.1 oz. Crystal Malt – 80L
2.8% – 6.1 oz. Crystal Malt – 20L
1.4% – 3.0 oz. Special B Malt
1.0% – 2.1 oz. Crystal Malt – 120L


1.0 oz. – Styrian Goldings (pellet – 28.9 IBU’s) – 80 Minutes 
1.0 oz. – Styrian Goldings (pellet –10.8 IBU’s) – 20 Minutes
.40 oz. – Fuggles (pellet – 5.7 IBU’s) – 50 Minutes


1  Cup – Malto-Dextrine – 20 Minutes
3.5 oz. – Milk Sugar (Lactose) – 10 Minutes
1/2 tsp. – Irish Moss– 10 Minutes 


1 pk – Wyeast Labs #1028 – London Ale – 1600 ml Starter – Stir Plate

Next up is an IPA made with Pilsner, Crystal 40L, Amarillo Hops, and Wyeast #1056 – American Ale. 

Breakfast Stout

Beer_20November2011_DSCF0878Look! Its my new brew spoon. I really am in need of a mash paddle, but the spoon will have to do for now.

Decided to make a Breakfast Stout this weekend.  Different from my other stouts, this one had 4 ounces of coffee, which I have used in stouts previously, and 4 ounces of chocolate, which I have never used in a beer.  All went well with the exception of transferring to the fermenter.  The chocolate and the coffee managed to plug my racking cane multiple times, so I just ended up pouring everything into the fermenter. The chocolate seemed to bind with the hops and other crud in the bottom of the boil kettle, and was difficult to transfer with out clogging the cane.  I did use a strainer to eliminate as much of the coffee grounds and chocolate as possible, but some of it transferred.  Should not be a problem at all.

I finally bought a stir plate, and went with the one offered by  I also purchased a 2L flask and stir bar.  One issue I has having is that the stir bar was being thrown at higher RPM.  I emailed the company and received a quick response that led to a call from Dan from Stirstarters.  His suggestion seems to solve the problem, so all is well.

The stir plate seems well made, and is really quiet.  I did a starter for my Breakfast Stout, and is was nice  being able  to use half as much DME as is needed with using a gallon jug to make a starter.  Less time also.  Anyway, it is really nice to buy from a company that has great customer service, and I would definitely recommend a stir plate from



On to the recipe:


Boil Size: 7 gallons
Batch Size: 5.5 gallons
IBU’s: 58.4 (IBU’s are incorrect – will correct soon)
Mash temp: 153
Boil Time: 90 minutes


72.1% – 13 lbs. 3.2 oz. Brewers Malt (2 row) 
8.2 % – 1 lbs 8 oz. Flaked Oats
5.5 % – 1 lbs Chocolate Malt (Simpson)
4.1 % – 12 oz. Roasted Barley (500 SRM) 
4.0%  – 11.7 oz. Milk Sugar (Lactose)
3.1 % – 9 oz. Black Barley (500 SRM)
3.1 % – 9 oz. Crystal Malt – 120L


1.00 oz. Nugget – (pellet – 12.2 IBU’s) – 90 Minutes
1.00 oz. Styrian Goldings – (pellet – 3.5 IBU’s) – 30 Minutes
1.00 oz. Styrian Goldings – (pellet – 3.5 IBU’s) – 2 Minutes


2 oz. Sumatran Coffee – Ground – Flameout 
2 oz. Kona Coffee – Ground – Flameout 
2 oz.  Unsweetened Chocolate – Flameout
2 oz.  Valrhona* Cocoa Powder – Flameout


1 pkg – Wyeast Labs #1056 – American Ale – 1600 mL Starter

*Valrhona Cocoa Powder is one of the best cocoa powders I have used for baking.  Available at

One negative is that my efficiency was only 68%.  I am usually in the 75% range. I also ended up with about .30 gallons more liquid in the fermenter than I wanted. But, I think that the brew can handle it fine, and will lower the ABV to something more pleasant.  Cooled and placed in fermenter.  Pitched yeast at 65 degrees.  As always, plan a 30 day primary.

In other news – now getting 4 eggs a day from my 5 chickens.  And, I bought a new laptop – finally!  Oh, and RSH9103MME starts tomorrow…….

Pumpkin Beer

PumpkinBeer_18Ost2011_DSCF0084The image on the left is of roasted pumpkin puree and I used for my Pumpkin Ale.  I really have no idea why I am making a pumpkin beer as I really do not like pumpkin, fruit beer, and spiced beer.  I think I see this as more of a simply odd thing to do. 

The brewing process went fairly well, though because of the mass of pumpkin puree, I had a stuck sparge – twice.  The only way I could continue the process was to blow into my mash tun from the bottom.  It worked, but with the constant stirring and such I was surprised that my wort was so clear.  There was very little sediment when I racked to my primary after my boil.  This should be an interesting experiment that I hope is drinkable in the end.


Boil Size:  7 gallons
Batch Size:  5.5 gallons
IBU’s:  13.4


69.6% – 10 lbs Brewers Malt (2 row)
9.1 % -  1 lbs 4.8 oz. Caramel Malt – 40L
7.0 %  – 1 lbs Rice Hulls
7.0 %  – 1 lbs Biscuit Malt


1.00 oz. Hallertauer Hersbrucker – (pellet – 11.2 IBU’s) – 60 Minutes
1.00 oz. Hallertauer Hersbrucker – (pellet – 2.2 IBU’s) – 5 Minutes 


2 – 29 oz. Cans Libby’s Pumpkin Puree – in mash for 60 minutes. 
2 Tbsp Pumpkin Pie Spice* – Flameout
1 lbs Brown Sugar (grain 7.0%) – 60 minutes   


1 pkg – Wyeast Labs #1056 – American Ale – 2L Starter

* Pumpkin Pie Spice:

1  Tbsp ground cinnamon
2  tsp ground ginger
1/2 tsp ground cloves
1/2 tsp ground allspice
1/2 tsp freshly grated nutmeg
1/16 tsp ground cardamom

The process was mash at 154, sparge with 168 gallons of water.  A 90 minute boil.  I added the starter afterPumpkinBeer_18Ost2011_DSCF0082 cooling and racking, and two hours later there was activity.  For those that think that yeast is somehow weak – I made the starter 3 weeks ago as I planned to brew this recipe two weeks ago.  It has been sitting in my refrigerator for two weeks waiting patiently for me, and it worked well when needed.  I have done this a few times, when brewing was interrupted by life.  I have never had any issues with my yeast or the resultant beer.  I will post an update when I taste this beer.

The picture on the right is of my brew prep.  This makes sure I have all of my ingredients.

And for the chickens, the image below left is their reward – grain with pumpkin puree – plumping them up for egg laying, or soup if they don’t start laying eggs faster!


Cream Stout

CreamStout_14Oct2011_DSCF0046I thought that I had posted about this beer earlier this year, but I had not done so. This is a Cream Stout, and the best beer that I have ever brewed or have drank.  I brewed this beer on 2 July 2001 with my daughters boy friend that was visiting from Arizona.  This was version 2 of this recipe, and included a few tweaks that were a result of the first brew that I did in December of 2010.  Additionally, there was a few errors in the brew that I think actually made it better than the first brew.

I use BeerSmith 2 to formulate my recipes and to print brew sheets. CreamStout_14Oct2011_DSCF0050The problem was that though I thought I had configured the program properly, it calculated my boil gravity at 8 gallons – this for a 5.5 gallon batch.  This required that I do a two hour boil!  That long of a boil did some interesting caramelization that I think substantially improved the beer.  This was totally my fault for not actually thinking about what I was doing, but the result of the error was entirely positive.  I also did not have any Crystal 60L on hand, so I subbed Crystal 80L.  Again, an improvement. 

What I changed from the original recipe, other than the above, was increasing the CaraPils from 4 to 8 ounces, added DAP, added .25 ounces of Magnum at 5 minutes in order to use the entire package, and increased the coffee from 2 to 3.5 ounces.  The result?  Good beer!

Drinking this beer is like drinking a carbonated, creamy, dark chocolate iced coffee.  Barely any alcohol taste.  Just dark coffee and chocolate, with a bit of dryness towards the end.  The head is like a foamed iced coffee.  If the beer was just foam, I would be happy.  The best beer I have ever made or had.


Boil Size:  8 gallons
Barth Size:  5.5 Gallons
IBU’s:  34.2


58.6% – 7 lbs Pale Malt (2 Row)
12.6% – 1 lbs 8.0 oz. White Wheat Malt
10.0% – 1 lbs 3.0 oz Caramel Malt – 80L 
6.3% – 12.0 oz. Chocolate Malt (350.0 SRM) 
4.2% – 8.0 oz. Cara-Pils/Dextrine 
4.2% – 8.0 oz. Roasted Barley (300.0 SRM)


.75 oz Magnum (pellet – 32.0 IBU’s) – 60 Minutes
.25 oz Mangum (pellet – 2.1 IBU’s) – 5 Minutes


8 oz. Milk Sugar (Lactose) – 15 Minutes
3.5 oz. Coffee Beans – cracked – Flameout
1/2 tab Whirlflock – 10 Minutes
1 Tsp. DAP


1 pk – Wyeast Labs #1332 – Northwest Ale – 2L Starter

Upcoming brew:  Pumpkin Ale

Beer–Good and Bad

Cream_Ale_8_Oct_11_DSCF0004The image on the right is of a Cream Ale that I brewed on the 6th of August.  The recipe is at this link:  Cream Ale.  This beer turned out good, but not great.  Interestingly, there is a slight Belgian banana taste to the beer.  It may be the corn or the rice, but there is definitely an unexpected taste.  Saying that, it not an unpleasant taste.  The beer is a slight bit sweet and refreshing.  It is over carbed though.  Then again, I like bubbles.

The Wheat Porter that was bottled on the 10th of September and brewed on the 2nd of Wheat_Porter_8_Oct_11_DSCF0009August.  The Porter is undrinkable at this point.  It has not fully carbed and has a serious band-aid taste.  This is my third porter, and all of them have developed a band-aid taste while in the bottle.  The taste ages out, but it is irritating, especially since the taste is not present in ANY of my other beers, including my stouts.  If you can get past the band-aid taste, the beer is good, and I anticipate that my Christmas, this should be a great tasting beer.  I will invert the bottles to hopefully put the yeast back in suspension now that the garage is warmer, though it should not have been a cold issue that causes under carbed bottles. 

Hefeweizen_8_Oct_11_DSCF0008Now, for the Hefeweizen.  This beer was brewed on the 8th of July. I bottled it on the 4th of August, and was letting set for a bit.  The beer was carbed to 3.5 units.  But, like the Wheat Porter, it is under carbed.  The opposite of the other beers, this beer conditioned in my computer room, which is always 65 degrees or warmer.  This under carb issue is something that has happened once before, but that was over a year ago.  That time was due to a sugar miscalculation.  This time the appropriate amounts of sugar (7.9 oz. for the Hefe) were added to both the Porter and the Hefe.  Like the porter, I inverted the beer and will wait another month to see what happens.  It is drinkable as is, as it quite tasty.  However, I do not like to drink a nearly flat beer. 


Now for my IPA – This was, and still is, a great beer.  Boil and dry hops were all Amarillo.  Sadly, I only have 3 bottles left, and am not sure when I will have the chance to brew this beer again, as I still have a list to do before I add new brews to the que. 

Interestingly, I stored three of the IPA’s on their sides in my beer fridge,  Upon opening, half of the beer foamed out.  Not an infection type of geyser, just a gentile foaming.  My remaining three IPS’s will be resting in an upright position until next Friday, when hopefully, they will have quieted down a bit.

Three Crop Ale & Wheat Porter

Beer_10Sep11_DSCF0821I bottled two batches of beer today, for a total of 118 bottles.  The first batch bottled was a Cream Ale, which I brewed the 6th of August.   Measured ABV turned out to be a bit high, at 5.5%, mainly because my efficiency on smaller grain bills is usually in the low to mid 80’s (this one was 79.3%) and I figured the grain bill at 75%.  A sample gracefully licked from the hydrometer tasted quite good.  I did a carb level of 2.9%, because I like bubbles.  As I mentioned in a previous post, I always carb to the highest level that is still within style, or so.

Recipe is a very slightly modified Cream of Three Crops Recipe from


Boil Size: 6.75 gallons
Batch Size:  5.10 gallons
IBU’s:  16.6


36.5% – 3 lbs 9.9 oz. Brewers Malt 2-row
33.3% – 3 lbs 5.5 oz. Belgian Pilsner
20.1% – 2 lbs Flaked Corn
10.1% – 1 lb Flaked Rice (Minute Rice)


1 oz. – Fuggles (pellet – 16.6 IBU’s) – 90 minutes


1 pk – Nottingham (Lallemand)

(Note:  Initially pitched with 2L starter from Wyeast 1338 (European Ale) – no activity after 48 hours.  Repitched with Nottingham)

The below images are of the two beers being racked for bottling, and my high tech bottling station that is in my garage:

Beer_10Sep11_DSCF0804   Beer_10Sep11_DSCF0807   Beer_10Sep11_DSCF0808

My favorite beers are stouts, porters, and IPA’a, with Belgians being quite enjoyable also.  I found a Wheat Porter recipe in Randy Mosher’s book Radical Brewing (p. 151). 


Boil Size: 8 gallons
Batch Size: 5.75 gallons
IBU’s: 22.3


32.8% – 5 lbs Wheat – Red Malt
26.2% – 4 lbs Munich Malt
19.7% – 3 lbs Brewers Malt 2-Row
9.8%  – 1 lb 9 oz. Caramel 40L
4.9%  – 1 lbs Rice Hulls
3.3%  – 8 oz. Oats, Flaked (Toasted)
1.6%  – 4 oz. Black (Patent) Malt
1.6%  – 4 oz. Chocolate (Briess) 350 SRM


0.5 oz. – Northern Brewer (pellet – 13.2 IBU’s) – 120 minutes
0.5 oz. – Northern Brewer (pellet – 4.4 IBU’s) – 10 minutes
   1 oz. – Tettnang (pellet – 4.7 IBU’s) – 10 minutes


1 pk – Wyeast Labs #1332 – Northwest Ale – 2L Starter

This beer was a bit of a mess.  I toasted the oats in a 300 degree oven until they turned a light golden brown (they really smelled good!).  However, I overshot my water and ended up with 8 gallons at boil.  I had to do a 120 minute boil, and then still ended up with 5.75 gallons into the fermenter.  Still ended with a 6.7% ABV, and the sample at bottling tasted great, so things worked out well. 

The Three Crop Ale spent 4 weeks 4 days in the primary, and the Wheat Porter spent 5 weeks in the primary. 30 days in bottle for each prior to sampling.  Next week I will bottle my Abby Weis.  I am in the process of deciding what my next brew will be, but may try a Pumpkin Ale and an oak aged Tripel, since I tend to like a few Tripels on Friday nights.  Oh, and an IPA.

So, how many bottles of beer do I have:  118 from today + 54 Smoked Porter + 56 Hefe + 53 Cream Stout + 45 Gruit + 30 Tripel + 6 IPA (I need to do another IPA!) + 40 Strong Dark Belgian Ale (10.1% ABV ) = 402 bottles on hand.  Wine = 100+ bottles.  

Bottling the Wheat Porter:


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