Comments for Barlow Brewing http://barlowbrewing.com Me, thinking about beer and writing it down Sat, 12 May 2012 17:13:44 +0000 hourly 1 http://wordpress.org/?v=3.3.2 Comment on How to Pack and Ship Beer by BarlowBrewing http://barlowbrewing.com/2010/11/11/how-to-pack-and-ship-beer/#comment-3286 BarlowBrewing Sat, 12 May 2012 17:13:44 +0000 http://barlowbrewing.com/?p=1331#comment-3286 Gabrielle - Are you sending your friend a growler? (If so, I'd advise against that.) But otherwise bottle beer will be fine and carbonated for many years to come. Gabrielle – Are you sending your friend a growler? (If so, I’d advise against that.) But otherwise bottle beer will be fine and carbonated for many years to come.

]]> Comment on How to Pack and Ship Beer by Gabrielle http://barlowbrewing.com/2010/11/11/how-to-pack-and-ship-beer/#comment-3283 Gabrielle Fri, 11 May 2012 23:19:27 +0000 http://barlowbrewing.com/?p=1331#comment-3283 I'd like to send someone back home some great beer that is not available there. I am worried that when he gets he beer, it will be completely flat... I’d like to send someone back home some great beer that is not available there. I am worried that when he gets he beer, it will be completely flat…

]]> Comment on What are the Latest Trends in Brewing? by David Levine http://barlowbrewing.com/2012/04/25/what-are-the-latest-trends-in-brewing/#comment-3278 David Levine Wed, 09 May 2012 23:12:51 +0000 http://barlowbrewing.com/?p=2239#comment-3278 I'm seeing a lack of loyalty with all of the different crafts popping up...with an app like untappd, I know I'm more willing to try something new than stay loyal to one brew... I’m seeing a lack of loyalty with all of the different crafts popping up…with an app like untappd, I know I’m more willing to try something new than stay loyal to one brew…

]]> Comment on What are the Latest Trends in Brewing? by Jeff Crane http://barlowbrewing.com/2012/04/25/what-are-the-latest-trends-in-brewing/#comment-3250 Jeff Crane Fri, 04 May 2012 20:14:07 +0000 http://barlowbrewing.com/?p=2239#comment-3250 I concur on Chad being very open and helpful. That is quite some attenuation on the IPA, I might have to see if I can test the limits of my Brett Drie strain. I think you will like the strain very much. My brew buddy is the one who gave it to White Labs almost 1.5 year ago. If you have a hard time getting it or don't want to pay for it, I'd be happy to send you a vial. I will have pretty big yeast cake from this last batch. Just email me if you're interested. Jeffrey.E.Crane at gmail.com I concur on Chad being very open and helpful.

That is quite some attenuation on the IPA, I might have to see if I can test the limits of my Brett Drie strain.

I think you will like the strain very much. My brew buddy is the one who gave it to White Labs almost 1.5 year ago. If you have a hard time getting it or don’t want to pay for it, I’d be happy to send you a vial. I will have pretty big yeast cake from this last batch.

Just email me if you’re interested.
Jeffrey.E.Crane at gmail.com

]]> Comment on What are the Latest Trends in Brewing? by BarlowBrewing http://barlowbrewing.com/2012/04/25/what-are-the-latest-trends-in-brewing/#comment-3249 BarlowBrewing Fri, 04 May 2012 19:52:36 +0000 http://barlowbrewing.com/?p=2239#comment-3249 Thanks, Jeff. Let me know how the 100% Brett beer goes. Great post. I actually have a 100% Brett IPA is almost done fermenting right now. I was inspired to do so after going back and forth with Chad from Crooked Stave in emails for a few weeks. He's the real deal in terms of brett knowledge and kindness. I built the malt bill around his suggestions, and I promised to send him a bottle of whatever comes of the experiment. For better or worse. Right now, it is very, very clean and it fermented very quickly. It took a 1.070 IPA down to 1.012 in about 72 hours, which is surprising to folks who’ve never used it a primary yeast. I’m expecting it to stop around the 1.008 mark. Unfortunately, I could only get Brett B in time for the brewday, so there wasn't a ton of diversity in my pitch. (And it is rare to find commercial dregs of Brett that don't also include Lacto and Pedio.) But the White Labs Brett B Trois comes out next week and I'm looking forward to using that Drie strain in a few future 100% Brett brews this summer. Thanks for the comment, and let’s talk about results and impressions sometime. Jamey Thanks, Jeff. Let me know how the 100% Brett beer goes. Great post.

I actually have a 100% Brett IPA is almost done fermenting right now. I was inspired to do so after going back and forth with Chad from Crooked Stave in emails for a few weeks. He’s the real deal in terms of brett knowledge and kindness. I built the malt bill around his suggestions, and I promised to send him a bottle of whatever comes of the experiment. For better or worse.

Right now, it is very, very clean and it fermented very quickly. It took a 1.070 IPA down to 1.012 in about 72 hours, which is surprising to folks who’ve never used it a primary yeast. I’m expecting it to stop around the 1.008 mark.

Unfortunately, I could only get Brett B in time for the brewday, so there wasn’t a ton of diversity in my pitch. (And it is rare to find commercial dregs of Brett that don’t also include Lacto and Pedio.) But the White Labs Brett B Trois comes out next week and I’m looking forward to using that Drie strain in a few future 100% Brett brews this summer. Thanks for the comment, and let’s talk about results and impressions sometime.

Jamey

]]> Comment on What are the Latest Trends in Brewing? by Jeff Crane http://barlowbrewing.com/2012/04/25/what-are-the-latest-trends-in-brewing/#comment-3248 Jeff Crane Fri, 04 May 2012 19:38:14 +0000 http://barlowbrewing.com/?p=2239#comment-3248 I actually think a big new trend is Brett Only beers. With a commercial brewery, Crooked Stave, producing quite a few and other breweries doing likewise. Taking this new trend even further, I think brewing beers with new yeast strains that have never been used before either as a primary strain like many Brett beers or harvested and isolated from commercial dregs or from spontaneous fermentations. There are many homebrewers that are advancing home yeast labs to make this possible like http://sciencebrewer.com, http://dcylab.wordpress.com, or http://bkyeast.wordpress.com. I just brewed a 100% Brett Drie / 100% Nelson hops beer this past month and it is one of the most interesting beers I've tasted, extremely fruity and pretty clean. http://jeffreycrane.blogspot.com/2012/05/brett-series-extra-special-bretter.html I actually think a big new trend is Brett Only beers. With a commercial brewery, Crooked Stave, producing quite a few and other breweries doing likewise.

Taking this new trend even further, I think brewing beers with new yeast strains that have never been used before either as a primary strain like many Brett beers or harvested and isolated from commercial dregs or from spontaneous fermentations.

There are many homebrewers that are advancing home yeast labs to make this possible like http://sciencebrewer.com, http://dcylab.wordpress.com, or http://bkyeast.wordpress.com.

I just brewed a 100% Brett Drie / 100% Nelson hops beer this past month and it is one of the most interesting beers I’ve tasted, extremely fruity and pretty clean.
http://jeffreycrane.blogspot.com/2012/05/brett-series-extra-special-bretter.html

]]> Comment on What are the Latest Trends in Brewing? by Ursa Major http://barlowbrewing.com/2012/04/25/what-are-the-latest-trends-in-brewing/#comment-3238 Ursa Major Tue, 01 May 2012 20:40:52 +0000 http://barlowbrewing.com/?p=2239#comment-3238 Possible Additions to the Currently Trendy List: 1) Canned beer 2) Brewery collaborations 3) Cask conditioned ales-of-any-sort & beer engines at your fancy Local 4) Black anything 5) Homebrew competitions (as evidenced by the NHCs popularity) 6) Single malt, single hop, and yeast variation beers 7) Corked and Capped "reserves" and ultra-limited batches Possible Additions to the Currently Trendy List:
1) Canned beer
2) Brewery collaborations
3) Cask conditioned ales-of-any-sort & beer engines at your fancy Local
4) Black anything
5) Homebrew competitions (as evidenced by the NHCs popularity)
6) Single malt, single hop, and yeast variation beers
7) Corked and Capped “reserves” and ultra-limited batches

]]> Comment on What are the Latest Trends in Brewing? by the idoit http://barlowbrewing.com/2012/04/25/what-are-the-latest-trends-in-brewing/#comment-3235 the idoit Sun, 29 Apr 2012 16:52:06 +0000 http://barlowbrewing.com/?p=2239#comment-3235 I think a trend that is catching on is that of using a variety of spices & herbs in brewing. From the use of rose hips, rose petals, and hibiscus (Jolly Pumpkin IO Baudelaire) to spruce tips (Harpoon Vermont Spruce Tip Ale), brewers are experimenting to find subtleties that add bold character to their brews. I have personally been trying to tinker with perfecting a recipe for a mint pale ale. With herbs and spices, the sky is the limit! I think a trend that is catching on is that of using a variety of spices & herbs in brewing. From the use of rose hips, rose petals, and hibiscus (Jolly Pumpkin IO Baudelaire) to spruce tips (Harpoon Vermont Spruce Tip Ale), brewers are experimenting to find subtleties that add bold character to their brews. I have personally been trying to tinker with perfecting a recipe for a mint pale ale. With herbs and spices, the sky is the limit!

]]> Comment on What are the Latest Trends in Brewing? by GoodBeerNut http://barlowbrewing.com/2012/04/25/what-are-the-latest-trends-in-brewing/#comment-3231 GoodBeerNut Fri, 27 Apr 2012 16:51:09 +0000 http://barlowbrewing.com/?p=2239#comment-3231 A lot of people are doing brew in a bag. Also hearing bits and pieces about the No Chill method. A lot of people are doing brew in a bag. Also hearing bits and pieces about the No Chill method.

]]> Comment on What are the Latest Trends in Brewing? by Richard http://barlowbrewing.com/2012/04/25/what-are-the-latest-trends-in-brewing/#comment-3226 Richard Thu, 26 Apr 2012 15:07:14 +0000 http://barlowbrewing.com/?p=2239#comment-3226 Brew in a bag, maybe? The only reason I say that is that I hear people doing it even when they don't have water use concerns. And I agree with Tom, what's old is new again. I see gruit beers, and I'm interesting in trying a hopless beer with other herbs, myself. Brew in a bag, maybe? The only reason I say that is that I hear people doing it even when they don’t have water use concerns.

And I agree with Tom, what’s old is new again. I see gruit beers, and I’m interesting in trying a hopless beer with other herbs, myself.

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