Perpetual IPA by Tröegs

Imperial IPA. Such are the finer things in life. I do not know why I like IPA so much. I think it started in England drinking real Ales drawn from hand pulled casks of dry hopped goodness. Coming from a virtual barren land of beer in the late 80s in America, visiting England game me an epiphany of taste. Liquid form. I cannot say that every hand pulled pint was joy. Mediocrity was there to be sure. But it was England, and they were the motherland of brew. Bitters, Porters, IPA, Stout. A veritable explosion of flavor. When stacked against the pale fizzies in America and Canada, it was heaven. Canada had bolder brews, and were hoppier and higher gravity, but were back seat drivers to the English. I can start to name some of the breweries that I enjoyed, but that would cast dispersion against my memory after too many pints, as well as the fact that this subject is all about America. It makes me proud. It is the spirit of taking some style of beer that has history, a venerable station at the peak pedestal of master beers. A hybrid that is now the standard for every craft brewer in America. It is the standard brew that every middle aged home brewer plies their trade, with dreams of master brewer dancing in their heads as they grind the Pale Malt mixed with crystal, and more than macho amounts of hops at the ready. I remember hombrew club's braggarts espousing their prowess of humulus extraction. Alpha Acid administrations that will put hair on your chest. I have had many beers in my 47 years. There are probably more beers yet to be tried than I have consumed. It reminds me of my friend Don W that used to berate the boys of the church choir and state, "what you do not know can fill vast libraries" Well, the amount of beer, even IPAs I have yet to quaff fit that description. The fun began a while ago. I am on a quest. Taste as many as I can, judge them, replicate them, be inspired to make my own variant. America has proven to the world of beer lovers that the best beer, the most brazen and creative brews are on this continent. We are a frontier people. Beer may be that final frontier. IPA is the bar that is raised in front of most American brewers. Some do a fine job and set the standards of the world to follow. To improve. It can also be done horribly. My Friend Dan M met me in Providence RI whilst I was on a Bicycle industry trip there. My hotel was across the street from Trinity Brewpub. These guys made a beer that was over 7%. It tasted like it was over 7%. It was a macho infusion of everything. It was raw. Dan asked, 'why cannot we brew a simple drinkable beer. Does it have to be a knock your doors off brew every time?" or something like that. His sentiment was, he wanted something to enjoy. You could feel the muscles flexing on this brew. It was challenging you to down it. My appreciation of beer is more refined. I will drink that brew, but I want to be inspired, or wowed. Since then I have wanted to only taste the best beers brewed. The game is on. I have been buying 22oz beers so I do not have to buy a six pack of disappointment. I can get in and get out without too much pain. Variety is key. I have been enjoying some and even reviewing them on my Beer Advocate site. But part of the enjoyment of beer is not judging every one. I want to just enjoy it. But I will write more about my passion for IPAs as I find gems.
Tonight it is Tröegs . The label says is it brewed by two brothers. That is cool because me and my brother Dave brew beer. I have had some of their brews in the past and they brew good beer. Out of Harrisonburg, PA they usually do not disappoint, This beer was listed at 7.5%Alc/Vol. Any other info had to do with mention of a hopback and dry hopping on the label and all else was distributional. This beer had a very clean flavor, bold and clean. The yeast did not come through as most IPAs would, like the gold standard Sierra Nevada Pale. There was slight cirtusy notes. But the beauty of this brew is that it is balanced. it is the holy grail of all brewers. Displaying each component as a partner, not a main character. Malt, hops, yeast, alcohol. The alcohol was more of a component in this beer. It was on display in a very pleasant aromatic as well as taste and after taste. It rounded out the platter of flavor. Hops were definitive but played the supporting roll in the act.A noticeable malt sweetness held hands with them all to bring total enjoyment of this brew. If I could only have this dry hopped on hand pull I would never go home or make it to Buffalo as I pass right by this brewery for my vacations.
Brew up an IPA today, or get one, any one, at your corner store.
Cheers.

Brew Season continues

I brewed a Pale Ale today with my neighbor Paul Teeples. We made 13.5 gallons. I am pitching my yeast from two of the previous batches. The East Coast Ale yeast is going into 2 of the 6 gallon fermentors. I have about 1 gallon going to the Kolsch. This is jsut a small beer that I will continue to reuse the the yeast from.

The new equipment worked well and is going to be a time saver. I have to put the pump below the water so it primes. My brew day was shortened substantially. By at least 1 hour.

I changed everything to 1/2" and added the march pump. I have a blichmann sparge set up that will regulate the flow into the mash tun, but I have to get a 2" hole driller to make this happen. Paul did not have one. Maybe Dermot.

The Pale Ale is 1.043 with British Pale grain and mixed with American. Cascade. Low hop schedule because I thought I had more but I was left short. Next step is to make purchases at the beer store for the current batch. That way I will not be short.
Thanks Paul for the help

Fall 2010 brew season begins

I just brewed on Sept 21 starters of Kolsch yeast that was saved in fridge since 7/31. It smelled a little...sourish, but that might be the style. I only have a gallon and a half anyway. The other 3 gallons are White Labs East Coast Ale. Billed as similar to Chico west coast Ale but less citrusy. The Kolsch fermented within a few days, and the East coast as of today is still swirling. It is high 70s in temp and the Kolsch is clearing with a few bubbles. My next batch will be ten gallons. If the Kolsch yeast tastes fine I will use that yeast for on 5 gallon fermenter and the east coast with the other 5 gallon. I am going to try to save the yeast until it generates a Pale Ale 1.045 aprox, an IPA of 1.070ish and a Porter and a Stout and finally an imperial Stout. I ordered a new chiller, a counterflow chiller and moved all my fixtures to 1/2" from 3/8". It should take away transfer time. Also have a pump on the way and an auto liquid flow regulation sparge arm from Blichmann.

I want to redo my shed so I can have a chest freezer to house my fermenters and kegs. drill the top out to have a tap system too.
Wish me luck