Episode 62 – The Bruery

Glad you liked that Bruery brew … which I can get locally with no problem .. but then I live in Ohio and am not a Yinzer! Perhaps I’ll try some of those brews when I get a chance. I have about 15 gallons of beer in the house between various home brews and commercial brews. I’d bring you some home brew to the ‘Big Tap-In’, but it might take you 2 years to get to drinking it with your current stash.

Sick Puppy … don’t believe I’ve ever seen any 600 lovibond malt. Highest I’ve seen is 500L for Black Patent malt. 200L is typically light chocolate malt, with normal chocolate malt about 350L. Base malts start around 1.5L for pilsner malt and go up from there. Color, Crystal and Roasted malts are all much higher than the base malts. Doesn’t take much. 3 OUNCES of Black Patent in your mash will give you a nice red color (so you don’t have to use red food dye like Killians).

Spoon, the yeast story was disgusting … do you drink with that mouth too?

I put the Drunk line on my cell. Maybe I’ll use it this weekend while at the BrewErie Fest. My one buddy who usually is trashed in the 1st 20 minutes of any fest isn’t going with us this time .. he’d be a riot to put on your ‘drunk line’.

Catch yinzers later …

PS .. always takes me 2 or 3 tries to post .. your security code gadget sucks.

Guess I’m not going to make it to the BigTapIn this weekend … had my fill at the BrewErie last weekend. So, that means no homebrews to review … but I don’t think they would have let me in with them anyway.

Spoon, my eyes/vision are better than yours. I work on electronic parts so small they have to be picked up with jeweler’s tweezers. You theory that my vision is poor has more holes in it than a Goth chick’s tongue!

SP – Only thing I can see in the 600L range is Weyermann Carafa .. which is listed as 500L to 600L. In usage, probably the same as using debittered BP … a little goes a long way. Might be good in a ‘Sublimely Self-Righteous’ clone.

Hope you guys can do a show on the Big Tap In and some of the brews you try there. Cheers

Sorry I’m just getting to commenting on this show. Heard it right after it was released and realized I hadn’t said anything.

I’m really happy that you guys enjoyed Patrick’s beers as much as I have these past couple of years. I rarely ever gush about a brewery, and I didn’t gush about this one purely because they’re an OC brewery. I gushed because the beer was unique, and that both Patrick and Rachael are so incredibly nice and unassuming.

In the 2 years since they hit the market, their popularity has skyrocketed, and now they’re looking to expand to a larger area in downtown Placentia. It looks good for them, and I hope this expansion helps them distribute their beer further out to the East coast. It will help me save on shipping, for one thing.

Regarding the Durian beer – not sure that’s a great idea. Even though Durian has a flavor of warm custard, and it’s palatable on it’s own, it more than likely would result in a very unpleasant beer (not to mention cloudy, since the fruit itself would more than likely produce a milky substance when juiced). But it’s a novel thought. I’m sure no one’s tried it, so Sick – you may just be the first one to hit the streets with that. Will cost you plenty, though. For the amount of fruit you’d need, I could see you spending $40 easily.

Also, I’m with Bill. Not sure you can easily find malts roasted higher than 500 Lovibond. Also, not sure what more you’d get from a malt roasted harder than that, other than some extreme bitterness that you may not want any part of (unless you planned on aging for a year or longer).

Cheers, and keep ‘em coming.

Phil