Well, time is precious when you have a seven-month old in the house. I had to choose between brewin’ and ‘quein’ and posting about said brewin’ and ‘quein’. So I chose to lay low online for a while. In fact, it took two days just to write this post. That doesn’t mean I haven’t been up to the two greatest hobbies God gave us. Without further adieu, I present this Summer’s meat and brew activities.
July 03, 2010 – My first “real” smoke in way too long
To celebrate the birth of the greatest nation on this planet, we had my folks and a friend from church over on the 3rd of July. I smoked a decent sized pork shoulder in some Dizzy Pig Red Eye Express on the 2nd and it was nice and ready for the 3rd. Absolutley no utensils were needed to pull this pig. It fell apart in my bare (begloved) hands.
My mom brought over a mess of fresh fruit from a Pennsylvania farmer’s market, so Liam had plenty of new smells and textures to play with. Still not eating solids aside from mushy peas, but he’ll get to them eventually. For now, he’s just hanging out and taking what comes his way.
That just meant more pulled pork for everyone else. My tripleS (special sammich sauce) came out pretty well, if not a bit sweet. As I refine the recipe, I’ll post here.
July 11, 2010 – Rain Delay Pale Ale (Batch 0201s and 0201n)
Mandie took Liam to her parents’ home in Roanoke, Virginia for the week of her birthday, which gave me a great opportunity to brew up another batch of beer. For thos one, I chose Ed Wort’s Beecave Haus Pale Ale.
I intended on brewing on the tenth, but got rained out. The house name is “Rain Delay Pale Ale”.
I mashed a little low and fermented out a little dry to 1.010, so I compensated with a little maltodextrine and primed with light DME. for my second AG batch, I have to say this came out great. I split this between a glass carboy and corny keg for fermenting and pitched Safale US-05 (carboy) and Danstar Nottingham (corny) dry yeasts. Both fermented at about 67 to 73 degrees, which is a little warm. Now they’ve been in bottles fr a week and a half, the carbonatoin is about peffect and I get great fruity esters from the US-05 and a slight sourness to the Nottingham. I’m not so sure how close these adhere to the style, but I am loving these beers!
(shown here in a Williamsburg AleWerks glass)