Beer 2020 - I'm not going to the store for beer

I haven't seen a thread on beer this year, but am prepared to drink if this is superfluous.

I did some brewing when I was a broke grad student at Tech, and got back into it a few years ago. I find it a very relaxing hobby, especially in quarantine. Two things I am doing different are brewing from grain (instead of extracts) and kegging (instead of bottling).

In addition to beer, I have also been making wine/mead, ciders, seltzers, and root beer. Some current projects that will probably make it to future Lot 18 tailgates are Hokie Blood (my spin on Viking Blod Mead), Stick It In Ciderโ„ข, and a (Bryan) Randall the (not) enamel animal.

What are you brewing? I just kegged my first Mosaic hopped beer, and was amazed at the flavor going into the keg. I am also doing various experiments with pressure fermenting. Been thinking about trying cryo hops.

Cheers!

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This was probably better suited for the beer discourse thread \s

"If you don't have time to do it right, when will you have time to do it over?"

Agree, but I searched on beer threads and the last I found was 2019.

Joe (or other moderators), please remove.

Not sure if I am misreading you misreading me, but to be clear, I was just making a joke related to the recruit thread(s). You're all good here.

"If you don't have time to do it right, when will you have time to do it over?"

Gotcha. I haven't been tkping that much lately, and the joke sailed right by me. No problem!

That's some quality TKPing right there.

Are you talking about the apple flavored Busch thread? /s

The Drizly app has saved my life. My Miller Lite intake is at an all time high, and that's saying something.

"What are you going to do, stab me? - Quote from Man Stabbed

Talk to me about Drizly.

Phase 1: live in a populated area

Phase 2: download the app

Phase 3: order two 30 packs of Miller lite on app which are delivered to you

Phase 4: accept the gifts of beer, wash your hands

Phase 5: profit for 5-7 days

"What are you going to do, stab me? - Quote from Man Stabbed

Phase 5: ?????????
Phase 6: profit

Ftfy

Also phase 1 is "live in a populated area that isn't new jersey"

"Why gobble gobble chumps asks such good questions, I will never know." - TheFifthFuller

I hear using UVA fan tears can help with sweetness of flavor.

Directions from Blacksburg to whoville, go north till you smell it then go east until you step in it

I predict a boom in new brewing companies in 2020...erm, more so

I predict the opposite. Many will visit their local favorite haunts, and those that are cranking out solid batches will continue to do so. But there are too many now, and I'd bet this shutdown forces contraction of breweries.

To go along with that, they've gotten used to selling a lot more crowlers and to-go beers than maybe weren't legal or feasible previously. Now they have gotten used to it, and understand it can work, I bet the law is looked at to see if this can be expanded...basically giving the ones that were at the top of the heap at the turn of the year a leg up when we come out of this.

Rambling, but will you see a PACKED house on a Tuesday night in the future? Will adjusted occupancy rates be looked at and enforced? Will you feel safe completely packed into some place with 6 tasters openly sitting on your table around a bunch of strangers? Just thoughts......

To you from failing hands we throw
The torch; be yours to hold it high.
@BuryHokie #ThanksFrank

I can certainly see the logic in this, but I meant (and I probably should have been clearer initially) that more people who never really had the urge to brew their own beer will see it as opportunity to break up the monotony of the quarantine and thus will hone that craft to an appreciable level to the point where they might think of selling their product to the masses. Not necessarily up to the level of a brewpub but at least get to a distribution platform. Of course, I could be wrong as I am frequently.

That, I whole-heartedly agree with. Smaller groups of brew-at-homers getting together on the weekend, pooling resources, buying better ingredients, and not hanging in 150 people spaces are most definitely the future. Cheers.

To you from failing hands we throw
The torch; be yours to hold it high.
@BuryHokie #ThanksFrank

I had to pull back my brewing since quarantine. I normally brew (2) 5 gallon batches a month. And I give out growlers/bottles all the time. Unfortunately, that is not really an option anymore. So I had to take a 3 week break and the last beer I brewed is meant for aging anyway (Belgian Quad).
I just made them, but I plan on rebrewing my Belgian Single and Hoppy Pilsner (Mosaic & Hallertau) since both are great spring/summer beers. After that I'll probably make a Munich Dunkel and my American IPA hopped with Mosaic and El Dorado hops.
All of that plus the beer that I've stocked up on *should* get me through quarantine without breaking into the long term aging beer I have.

"That move was slicker than a peeled onion in a bowl of snot." -Mike Burnop

You seem a mosaic fan, I am a new one. This beer I just kegged is all mosaic. The taste when it went into the keg was unlike anything I've had before. It was huge... that was before the 2oz of dry hopping.

I can't wait to try it.

I've recently gone to pressure transferring, and it is having a nice affect on the hop factor.

Can you share some mosaic recipes?

I'm working on emptying a couple of corny kegs before brewing up a new batch - a Mexican chocolate stout and an American amber. Next brew will be a Zombie Dust clone or maybe an experiment with Norwegian Kviek

Kveik is a lot of fun. If you want the yeast to express those huge orange flavors, hit it with a bunch of heat. I've fermented a DIPA with kveik at 95ยฐF before and it just chugged along. No off flavors, finished well, and had great ester expression.
A heads up though, the yeast starts making the beer a tad funky after a month or two. That DIPA changed on me after a while.

Edited for typos.

"That move was slicker than a peeled onion in a bowl of snot." -Mike Burnop

I built a 3-tap keezer around Christmas and just kicked the first two legs last week (yeah probably a little slow). Kegging is so much more convenient than bottling - one vessel, bulk cleaning, fresh beer from a keg.

Luckily there's a Wee Heavy that's destined for a keg on Sunday to keep me going and I'll be ordering supplies (for pickup along with some to-go growlers) to make my Kinda Special Bitter again.

My brewing has really taken a nosedive with the two year old and pregnant wife, I am down to about 5 or 6 10-gallon batches a year. I still have a keg of smoked porter and one of British strong bitter in the keezer, but nothing in fermenters behind that. MLHBS is still selling with call in the order and pick it up curbside, but I have too many projects and too little time any more. All grain and kegs is the way to go, next is all electric with timers and pumps so I can have the water start heating before I wake up. Might be a couple years down the road, but seems like the smart path.

Whatever. It was one bad year.

Seasonal Brew means High ABV for football season and standard the rest of the year.

Last beer I brewed was a Coffee Oreo Imperial Milk Stout back in February, slowly working on the bottles now during quarantine.

1-0 every week

I ended my 2 year brewing drought during quarantine with a blood orange belgian wit. Kegged yesterday, excited to taste in a couple of days. My local brew pub is also the local homebrew shop so I'm trying to support anyway I can.

Stick It In Cider is just brilliant.

Johnboy and Billy used to have a skit for Hard Dickens Cider.

To you from failing hands we throw
The torch; be yours to hold it high.
@BuryHokie #ThanksFrank

I know this has all been about homebrewing so far but wanted to add that the The Veil and Aslin have both started shipping to VA and DC as another option for beer without having to leave your house.

For the NC peeps, Casita Cerveceria has been my favorite brewery for the last two years. Former brewmaster at Duck Rabbit but they make IPAs as well as darker ales and stouts.

He only distributes by van across the state and the cans go quick.

I just sit on my couch and b*tch. - HokieChemE2016

We started delivering to pickup points in West Lake at SML, Roanoke and Rocky Mount.

I think we'll see some breweries fail due to lack of cash flow. This is already a difficult cash flow business and with bars closed, the beer going out has slowed.
Trying to buy supplies to can or bottle has suddenly become the bottleneck since almost no draft is going out.

We are doing more crowler sales than ever but we are lucky we just got in a 1/2 pallet of crowler cans just before the lockdowns.

This is going to be great for the ACC.

Let's bring this bad boy back to life.
Had a buddy hit VT for almost a week. Sent him some funds, and viola, the beer fairy stopped by last night to drop some goodies off for me.

View this post on Instagram Sometimes bombs drop. Sometimes they are carefully hand delivered. Here's to a safe arrival by @turfterp of some fine VT goodies from @hillfarmstead A post shared by Brent Jett (@vtnerf) on Jul 27, 2020 at 6:58am PDT

To you from failing hands we throw
The torch; be yours to hold it high.
@BuryHokie #ThanksFrank

Just picked up a 4 pack of Dogfish Head 120 minute IPA at the Costco near me. I've never had it before. How do any you guys that have had it before drink it? Do you save them to drink a few years down the road? I might head back and grab another 4 tomorrow for future drinking.

I have one a friend gifted me 3 years ago. Still holding onto it to drink with him in the next couple years. I've had it fresh on tap and a few years old. Fresh it's more aggressive, hoppier with a less developed malt character and hotter alcohol note. I got candied grapefruit with some light caramel notes. As it ages the grapefruit fades and the sugar/malt notes get more complex. Breadier, more caramel, and a bit of dried fruit.

"That move was slicker than a peeled onion in a bowl of snot." -Mike Burnop

i've had it fresh draft and bottle and quite a few aged from 1 to 11 yrs. MY GOD 11 YRS WAS AMAZING.

my advice. label and try 1 now. 1 in 2 yrs. 1 in 5 and another in 8+ or longer.

also at 18+% might want to share it.

eric

"My advice to you... is to start drinking heavily."-John Blutarsky

Wow. I didn't think about letting it age that long. Do you just keep it away from the light and just cooler than 80degF?

FYI for all the NOVA people on here, I found it at the Sterling Costco off Rte 7. They had a lot of it there.

i keep mine at about 72% in the darkest closet i have. preferably i would have a cellaring fridge at 58 or so, but i don't.

eric

"My advice to you... is to start drinking heavily."-John Blutarsky

Drank a fresh one last night. I actually liked it quite a bit. I didn't taste too much alcohol and I didn't taste as much hoppiness as I expected. I could definitely taste some of the sweetness that people mention as it ages. Overall it didn't feel like an IPA, but I really enjoyed it. Can't wait to try it in a couple years or start vertically tasting it each year.

Imo it's not an IPA. There's just so much malt so that it's an 18% beer. It's really a massive American Barleywine.
It's a damn good beer, but IPA is definitely misleading.

"That move was slicker than a peeled onion in a bowl of snot." -Mike Burnop

Is that batch labeled at 18%?
In the past couple years they have moved away from always brewing it at 18-21%.

It's probably still listed on the label the ABV.
If that one is under 15%, don't age it for more than 2-3 years. It won't change in a good way after that without refrigeration probably.

This is going to be great for the ACC.

I'll have to double check, but I got it a few years ago so I'm pretty sure it's in that 18-21% range.

"That move was slicker than a peeled onion in a bowl of snot." -Mike Burnop

2020 I believe is listed as 15%-18% abv. Nothing is on the label so I'm just searching on the internet about it. Dogfish Head states that its 15%-20% but I'm thinking that's just the general abv of it over the years.

.5 miles from the house, probably could even manage it on my walker at this point. Only wish I had seen this yesterday so we could have snuck in today.

They still have about 75 4-packs left at that Costco as of this morning.

I've chugged it before. Wasn't that fun for sure.

Agree in drinking one now and saving the rest. Actually, I would go back and buy another sixer or two, and create a real vertical, adding to it for the next few years.

I've been slowly depleting my "cellar". Heady Topper by the way ages very well and will soon be finding out if Pliny the Elder does too.

I have a few beers in there from 2007, and so far only have had to throw a couple away.

Previously LowBrau.

I think I will go grab another 4 pack today and cellar it in my basement. It was cheaper and typical retail too for $30 (Costco is amazing). My Costco always has a nice selection of local beers that's constantly rotating.

We get it regularly at a store nearby, and IPAs aren't really a thing in Missouri, so I thought about stashing a few as well.

The problem is, they're always in their beer fridge. I wish they'd leave a few out before I bought some to save for future use.

Are you sure you aren't thinking of 60 minute IPA? 120 minute is only released 1 or 2 times a year.

I mistyped; it's the first place I've lived that it's been easy to find (in stock).

There won't be much difference if it's cold in their chiller or warm on the shelf. It was delivered to the retailer cold.

This is going to be great for the ACC.

I had always assumed that ales get shipped warm and lagers get shipped cold.

That's good to know.

craft ales, especially modern IPA's with all the late-addition hops and dry hopping, need to be kept cold or those hop flavors and aromas degrade noticeably.

Got a Two-Hearted Clone and a Belgian Dark Pale Ale in the kegerator. Got a Heady Topper clone fermenting, and ingredients for my IPA recipe that went to the finals in the national homebrew competition a couple years ago.

Also got a 6 gal batch of cab fermenting right now

Now finish up them taters; I'm gonna go fondle my sweaters.