bigbeergeek
Well-Known Member
On a side note, I brewed 9 gallons and it only cost me something like $20 with reused yeast and home grown hops. To buy an equivalent amount out here, would be around $200. I'm keeping my fingers crossed.
Awesome.
On a side note, I brewed 9 gallons and it only cost me something like $20 with reused yeast and home grown hops. To buy an equivalent amount out here, would be around $200. I'm keeping my fingers crossed.
http://thebrewingnetwork.com/shows/697You guys are brilliant! Totally! I think I can brew this even with my primitive kitchen brewery. Can I look for it on Brewmasters?
Sorry I guess I meant can I look for it on Brewmaster's Warehouse?
If it's anything like the rest of the stone beers, they take the local San Diego water, dilute it 50/50 with RO water, and then use salts to get as close to London Water as possible.
San Diego water profile:
Ca++: 37
CO3--: 115
Cl-: 95
Mg++: 18
Na+: 83
SO4--: 160
At least, that's what I've heard.
I believe in both the podcasts, and at the brewery tour I've been on, all they do to the water is run all the water through a standard filtration system to get rid of Chlorine etc, then take half of the water and send it thru a reverse osmosis system. It bring the water they get from about 25-350 ppm to roughly 100 ppm, I don't believe they add anything to their water after this. I believe that this is in one of the "can you brew it" episodes with the interview of stones brewmaster. Hope this helps with any water issues with this AB recipe.
BeerPressure said:Just kegged my CYBI Arrogant bastard.
OG: 1.065
FG: 1.012
ABV: 6.95%
I have not had the real thing in quite some time so I will wait til mine is fully carbed before having a side by side comparison. By memory, I think the real thing is more bitter. I may use gypsum next time.
Color may be lighter than the real thing. Tell me what you think of the color. I did my best to get natural light shot and artificial light.
http://img201.imageshack.us/i/20110126132032464.jpg/
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http://img255.imageshack.us/i/20110126132752248.jpg/
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I just popped my first bottle after 3 weeks conditioning. I noticed a slight belgian-y twang, I fermented at 68 and im wondering if the wlp007 produced some esters at that temp. Its not overpowering, and actually not unpleasant. Truthfully, its been so long since Ive had AB that I dont remember the flavor.
has anyone else noticed this flavor.. is the special B?
I just popped my first bottle after 3 weeks conditioning. I noticed a slight belgian-y twang, I fermented at 68 and im wondering if the wlp007 produced some esters at that temp. Its not overpowering, and actually not unpleasant. Truthfully, its been so long since Ive had AB that I dont remember the flavor.
has anyone else noticed this flavor.. is the special B?
the bottle I drank tonight was a little undercarbed, so im hoping a couple more weeks in the pantry will increase the CO2 (bottled c DME), and im guessing the flavor may change some more.
good stuff nevertheless
ITHZ said:Is there an extract recipe for the re-brew version yet? If so I can't seen to find it.
Probably needs to age more, like months more. High ABV high AA beers will get much better with age.
would this be considered high abv?
I would agree with the more age... at least in my case. Ive had bottles at roughly 3, 4, and now 5 weeks in the bottle.. they have progressively gotten better, with more carb, less off flavors, and actually improved hop flavor and aroma... the last one is odd to me though the previous make sense. Id figure more time would decrease hop flavor and aroma.
now i just need to buy a real AB and compare. .... man this brewing thing is hard work
Maybe not high like barley wine but still high enough to need a little aging to cut down the alcohol bite. By BJCP this is considered 19A, old strong ale, which are usually well aged.
Your hop flavor is probably coming through more as the alcohol taste mellows and the carbonation increases, contributing to a perceived increase in hop flavor/bitterness.
So would I be correct in following the recipe tweaks on the first page if I'm going to take a shot at this?
Check post #127 for a link to the latest podcast where they voted it cloned. Post #131 has the latest cloned recipe.
#56 has the latest cloned recipe from the show.
Bottled my Arrogant last night. Tasted great right out of the bucket. Might be a touch on the light side color wise and will surely have a brighter hop aroma as I added an extra 1 oz. of Chinook at flameout but very impressed with it thus far. I'll update when I crack the first bottle.
Here are some other pictures from my Arrogant brew session.
So to those of you who have brewed the recipe as per the re-brew episode, is the consensus not enough flavor/aroma hops and the color not being dark enough? How far could we take crystal B (12%? 15%?) in the pursuit of that deep red hue before we mess up this beer? And how about the hopping compared to a good fresh bottle?
So to those of you who have brewed the recipe as per the re-brew episode, is the consensus not enough flavor/aroma hops and the color not being dark enough? How far could we take crystal B (12%? 15%?) in the pursuit of that deep red hue before we mess up this beer? And how about the hopping compared to a good fresh bottle?
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