QuickCarb | Mac’s Brew

Happy New Year to all you beer lovers (and those of you who aren’t beer lovers, but have the good sense to read this blog)! I hope you had a good holiday season and are ready to face the new year. I have a little news to pass along, so relax and enjoy these insights, along with a glass of beer. Please read responsibly!

As I mentioned in my last newsletter, I had surgery in mid October, so I was unable to brew in September and October. I resumed in mid-November, but because of the brewing gap, I ran out of Mac’s Brew right after Thanksgiving. That’s right, there was no beer on tap for a short time, but the problem has since resolved, with two ales currently on draught.

Fat Ass in a Glass: Brewed 08-13-2016. 10.5% ABV
Fat Ass is HUGE. It’s a very malty English style Barley Wine, with a high alcohol content. I kegged this beer on 12-21-16, after a 3 month conditioning period that really helped to smooth it out and mitigate the alcohol taste. This is very good – quite malty and a little sweet, with just enough hops to give it some balance and keep it from being syrupy. The alcohol is noticeable in the flavor, but is not harsh or unpleasant – it provides a nice warming sensation (and of course, it will easily get you where you want to go).

Now, this is not an everyday beer. In fact, it’s a sipping beer, perfect for consuming on cold evenings, or lazy Sunday afternoons. It’s on tap now, so stop by Mac’s Brew Pub for a glass. After all, who can resist a beer called “Fat Ass in a Glass”?

Wide Awake Drunk: Brewed 11-15-2016. 5.0% ABV
This is the second time I have made Wide Awake Drunk, a coffee stout. I brewed it in collaboration with Sam Simpson, a talented brewer I met through our mutual friend Dennis Bauer (Dennis is not a brewer, but he is a beer connoisseur, and likes Mac’s Brew, which makes him an all around fine fellow).

I experimented with this one a bit. Sheila had some very aromatic herbal tea, “Caramel Almond Amaretti”, that had a wonderful coconut, almond aroma. The flavor followed the aroma, but was more subdued. I decided to include 6 oz. of this tea in the cold brewed coffee concentrate before adding the mixture to the finished beer. I added a portion of the resulting coffee/tea brew to the beer, but it didn’t turn out as expected, or to my liking. I ended up cold brewing a little more “Black House” coffee and adding that to the mix to bring up the coffee aroma and flavor. The caramel and almond aroma is pleasant, with mild notes in the flavor, but the almond flavor is a little “imitation” tasting, which is disappointing. After a couple of weeks, the tea flavors have mellowed and the coffee is now more prevalent along with the cocoa flavor. I think it’s very good, if not a little unusual, but I prefer this one without the tea.

Mac’s PAPA: Brewed 12-17-2016. Estimated ABV – 6%
Ah yes, the old stand by, Paper Ass Pale Ale. I collaborated with Martin and Marty Gilberstadt on this brew (we previously collaborated on Red Headed Step-Child; see Mac’s Brew News – January 10, 2015). This recipe is dialed in, so no changes from the last time I brewed it (about a year ago). It’s dry hopping right now, and should be on tap in about 10 days.

Smack Down (Generation III): To be brewed 01-21-2017.
I will be collaborating with Dave Hollandbeck on this Imperial IPA. I am going to drastically revise the recipe from the last time I brewed this (August 2016). The grain bill will remain the same, but I will change the hops to give this a very different flavor profile. It seems like I change this every time I brew it. Eventually I’m going to get it just right.

In my last news letter, I mentioned the QuickCarb keg carbonator I had recently purchased. I used it for “Fat Ass in a Glass” and “Wide Awake Drunk” a couple of weeks ago. What a great device! In one afternoon, I kegged and carbonated both beers, and was serving them that evening. What will they think of next?

My friend and neighbor, Barry Pulis, has a kind hearted brother, Randy, who is a beer connoisseur, and therefor a friend of mine. Randy gave me a bottle of “Black Tuesday”, from The Bruery, for Christmas. This gift is way beyond generous – it’s very expensive; it’s very hard to come by; and it’s the best beer in the world (my opinion). I will be drinking this with Bob Waddell and Mike Matulich in a few days to celebrate USC’s Rose Bowl victory over a very good Penn State team on January 2, 2017 (the three of us attended the game and are just now catching our breath). Thank you, Randy and Barry. I REALLY appreciate your thoughtfulness. You’re always welcome at Mac’s Brew Pub, where the beer is (usually) plentiful and the conversation always engaging!

Well, that’s it for now. I have several Beer Reviews I need to publish, so check back soon. Oh, and come by Mac’s Brew Pub for a pint or two.

Sláinte!

It’s been three months since my last news letter. Sorry for the delay. Here is the latest news from Mac’s Brew. Please read responsibly.

I have brewed two batches since my last report – both in August. I was too busy in September (plus the fermenter was in use for the first three weeks with the IPA I brewed at the end of August), and now I am recovering from surgery a few days ago, so I won’t be brewing again until November. The good thing is I have enough beer to last for awhile, so I shouldn’t run out here.

Maktoberfest: Brewed 06-23-2016; 5.1% ABV
Same recipe as last year with no revisions. And like last year, it’s REALLY good. Strong malty caramel notes with German noble hops give this the classic Märzen (Oktoberfest) flavor. I allowed for an extensive lagering period (5 weeks) and then kegged 10 gallons on August 19, 2016. I have already drained 1 keg while sharing this wonderful beer with family and friends (I served it at our annual beer appreciation party, and took growlers to our neighborhood block party, my Beer & Brats event in early October, and my Brother-In-Law (Don) in Utah, and sent bombers to Kevin McCaffrey in Seattle. I’m glad that I still have enough to last until Thanksgiving.

Fat Ass in a Glass: Brewed 08-13-2016; 10.3% ABV
This is an English style barley wine. I used the Baby Luke’s Barley Wine recipe with several revisions, to brew this. I decided to forgo the bourbon barrel aging in order to properly assess the base recipe this time. Big beers are notoriously hard to brew. I learned a lot when I brewed Baby Luke’s Barley Wine two and a half years earlier, and incorporated that knowledge into this brew. This is where keeping lots of data and good notes pays dividends.

This beer is so big that its name is well deserved, “Fat Ass in a Glass.” It is currently in the tertiary fermenter, conditioning until mid-December. I tasted a sample when I racked to the secondary fermenter – very much the flavor of a barley wine, but quite harsh from the high alcohol content. I also tasted a very small sample when I moved it to the tertiary vessel (09-27-2016). The harshness had subsided somewhat, but it was still in need of further conditioning. I hope to be drinking this by Christmas.

SmackDown (Generation II); Brewed 08-26-2016; 7.8% ABV
I have brewed this IPA many times, revising the recipe a little each time. It’s getting closer to where I want it, but it’s not quite perfected yet. This version was brewed in collaboration with Mike Matulich, so we each have 5 gallons in our kegerators.

SmackDown is an Imperial IPA. The high alcohol content is well hidden behind the huge “punch-in-the-face” hoppy aroma and flavor. It’s 96 IBU, which places it in the middle of the IBU range for the style category. It’s bitter, but not overly so, and is easy to drink (if you like IPA’s). The huge hoppy aroma and flavor derive from the extensive hopping during the post boil hop stand (Citra and Cascade) and the dry hopping regimen (11+ oz. of Columbus, Amarillo and Citra hops in 11 gallons of beer). It really does smack you down with hoppiness (have I ever mentioned that I like hoppy beers?). The one disappointment is how hazy this beer is; I believe that is a direct result of the extensive dry hopping.

Orange County Fair update: As previously mentioned in the July 18, 2016 newsletter, Goldihops (my blonde ale) won 2nd place in the American Pale category (blondes and pale ales) at the Orange County Fair homebrew competition. I have now received my judging sheets from the OC Fair. All four of my entries scored very well (Goldihops, SmackDown, Mac’s PAPA, and Nutcase) and I received lots of very positive comments.

I recently purchased a QuickCarb keg carbonator by Blichman Engineering. I used it for the first time last week when I carbonated SmackDown. I can now do in 45 – 60 minutes what used to take me 6 days to accomplish (carbonate a keg of beer). This device is easy to use and is very effective. Is it necessary? No. Is it worth the money? Yes, without a doubt; no longer do I have to wait a week for carbonated beer. It’s not cheap, but it’s not overly expensive either, so In my opinion, it’s worth the cost ($180). My compliments to Blichman Engineering – they consistently design and manufacture high quality equipment for homebrewers.

I have several collaboration brews lined up for the near future. I just need to finish my recovery so I can get back to brewing.

Well, beer lovers, that’s it for now. Stop by Mac’s Brew Pub for a pint or two if you get the chance. There’s plenty of beer on tap.

Sláinte!

Mac’s Brew

I’ve upped my standards, UP YOURS!

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