The Beer Nerd - what are you drinking / brewing thread

Doing some maintenance on the truck today

 

Unwinding on this Sunday evening with a little Evening Joe. This is a great beer if you like coffee but maybe don’t care for stouts.

 

Brewing a Belgian Blond this evening...



Sampling a Belgian Quad I brewed about 6 weeks ago that was kegged with corn sugar to naturally carbonate and has been aging in my basement. I'm planning on aging this one at basement temps until around Thanksgiving of next year before tapping. The foam tastes like cotton candy...

 

My next up is a Belgian Strong Ale and planing to add some oak. Moved my black IPA to secondary yesterday - was happy with the readings.
So on your Quad you are kegging and added priming sugar?

 

Affirmative. Supposed to be more authentic if naturally carbed rather than force carbed on CO2. So far, so good.

Once I tap it and run the the keg about halfway down, I'm thinking I might add some oaked Calvados to the remainder.

My next IPA will be a black. One of my favorite styles.

 

So just add the cubes (or other) direct to keg and leave them there til it's empty? An apple/pear Brandy should add an interesting sweetness.

 

My process for a BBA (or other oaked liquor) brew is to combine the liquor and oak chips in a mason jar for at least a few weeks, then strain out the oaked liquid and add it to the beer. Seems to do the job just fine.

My wife and daughter recently had a quad that was aged in Calvados barrels and they tell me it was quite awesome, so that's the inspiration. Sadly, I didn't get to try it, so I don't know.

We're planning a trip back to France in the spring, which will include a few days in Normandy, so I'm planning on bringing home a few bottles of Calvados.

 

My local Total Wine carries Calvados but don’t know how it compares with what you’re accustom to.
Interesting on straining the chips out of solution. I’ve heard guys tell of over oaking their beer with chips but I see you’ve managed that risk.

 

Got accepted into medical school this week, so I went out and found something special to celebrate with. Disregard the glass lol

 

Congrats, future Dr!

 

Congrats!

 

I've only had Calvados a couple times. I tasted some in Normandy, but we weren't checking our bags on the flight home, so I couldn't bring any back with me. When we got home, I found a bottle at a local big box liquor store and it seemed to be legit, though. Next time we get to Normandy, I'll make sure I check a bag for the flight home and bring some of the good stuff back.

 

Thanks guys!

 

Ya I've been there a few times not a big fan. I'm not sure what yeast they use but a lot of there beers taste like corn.

 

Some goodies from the weekend...

Monday Night Garage Stranger Danger - BBA Chocoloate Peanut Butter Cup stout. Usually not crazy about peanut butter in my stouts, but I was really digging this one!

Monday Night Garage Breakfast Ante Meridiem Imperial Brown Ale - Maple BBA variant of their Ante Meridiem w/ maple syrup, coffee, and vanilla beans. Great pastry brown, without being too sweet!

3 Taverns Helms Deep German Chocolate Cake variant - BBA Coffee and coconut imperial stout. This one was super fresh and quite boozy first couple of sips, but really mellowed out and let the flavors come out as it warmed. Nice and thick, great stout!

 

From yesterday. Looks much cooler with my iPhone live pic

 

Over oaking is very easy to do. I did it on my first batch and it was undrinkable. Just like sucking beer out of wood chips....I'm very reserved on using them now, and use the same method as @Beer:30

Those all sound great.

 

So I have a piece of honey comb oak / medium toast that says it's for a 5 gallon batch. Planning on giving it a week long bourbon soak before adding it and the liquid. How long would you suggest I leave it sit before tasting?

 

A few days at most. I soaked like....1/3 cup of cubes soaked in bourbon for a 4.5% oatmeal stout and it was horrible. Just sample often, doesnt take much to add taste, or much to pull to sample.

 

tacocat