Who is brewing on Long Island?

[eric19312]

My father in law is a big wine guy. Got into it back in the 70s in California and ended up collecting some nice bottles. At a small retirement celebration dinner around early 1990s at restaurant in Napa Valley he brought his prize bottle a 1945 Chateau Lafite Rothschild. He had had it about 12 years, once took it to a wine shop when the distributor came around for a recorking. I think about 10 of us shared that night it was absolutely fantastic. Made his evening that it lived up to the hype.

Good memory 30 years later.

 

[OG-wan Kenobi]

@mike neff

FYI
You are now morally obligated to let us know what you do with the bottle as I think most of us who are active in the area have responded

And at $28 I agree the Elijah Craig small batch is solid whiskey when I want those vanilla notes it happens to be on my shelf now, I rotate it with Jim Beam Double Oak. Another solid choice at that price point would be Evan Williams bottled in bond or Wild Turkey 101.

$70 an ounce sounds expensive but it is still cheaper than the $3000 a bottle mark

Also it looks like that bottle may be going for more than $3000 if it is the 23 year

 

[NSMikeD]

I recommend that you get a copy of Pappyland: A story of Family, Fine Bourbon, and Things That Last by Wright Thompson, and after you decide to open the bottle, settle in your favorite chair, pour a glass and enjoy the two in contemplation of the history in that liquid.


Cheers.

 

[mike neff]

@mike neff

FYI
You are now morally obligated to let us know what you do with the bottle as I think most of us who are active in the area have responded

And at $28 I agree the Elijah Craig small batch is solid whiskey when I want those vanilla notes it happens to be on my shelf now, I rotate it with Jim Beam Double Oak. Another solid choice at that price point would be Evan Williams bottled in bond or Wild Turkey 101.

$70 an ounce sounds expensive but it is still cheaper than the $3000 a bottle mark

Also it looks like that bottle may be going for more than $3000 if it is the 23 year

F it I’m gonna drink it. Everyone I know surprisingly wife included told me to open it , assuming they want to try lol. Thanks for the feedback it good to have some independent opinions. I’ll report back when I try. For years I’ve walked past this and the nights when I may have a few too many I’m impressed with myself for not opening it. Lol. Few weeks to go

 

[MikeTHIS]

Anyhow back to brewing!

Taking a break from building the basement because my body is rebelling (and waiting for spackle guy - finally convinced my wife it’s the best choice) and I’m brewing Sunday.

Built my first starter of A38 Juice, brewing a Hazy IPA tomorrow.

Last Night

This morning

 

[NSMikeD]

Doing my first NEIPA this week. I’ve been posting in the NEIPA thread. A few hiccups so far but most turned ok. It’s really muddy looking right now, I’m going to take it off pressure (and use a blow off tube) as I have it about 67* and dry hoped it Thursday. I will however pressure transfer it to the keg next week to finish

 

[OG-wan Kenobi]

F it I’m gonna drink it. Everyone I know surprisingly wife included told me to open it , assuming they want to try lol. Thanks for the feedback it good to have some independent opinions. I’ll report back when I try. For years I’ve walked past this and the nights when I may have a few too many I’m impressed with myself for not opening it. Lol. Few weeks to goView attachment 725215

Enjoy

 

[BeerFst]

Doing my first NEIPA this week. I’ve been posting in the NEIPA thread. A few hiccups so far but most turned ok. It’s really muddy looking right now, I’m going to take it off pressure (and use a blow off tube) as I have it about 67* and dry hoped it Thursday. I will however pressure transfer it to the keg next week to finish

View attachment 725261

Why sketch to blow off if you’ve had it sounded up til now? Why not just leave it?

 

[NSMikeD]

Why sketch to blow off if you’ve had it sounded up til now? Why not just leave it?

the 48 hours under pressure was a stop gap move.

My original plan was to not to pressure ferment. I’m move familiar to classic temp controlled ferments/aging. This being my first brew in the FerMonster with the ball lock fittings there were hiccups, including one of the ball locks not fitting properly and my basement swinging from 70* to 56* overnight on brew day with that huge weather swing earlier in the week. So day 2 I saw no fermentation activity. Wanting to wake up the yeast I moved it upstairs but the was already mid 70’s and a new (properly calibrated) pressure gauge for the spunding kit arrived, so I put it on pressure to protect it from over heating.

I freed up the mini fridge and set it for 65 - 67*. I thought (lacking proper education on pressure fermenting) that the pressure with cooler temps might be be too much stress on the yeast and rather than guess at what temp to pressure ferment, just go back to the original plan in which I was confident.

It was basically close to a coin flip and I went with my comfort zone.

So one thing I am curious to see, My recipe originally called for three dry hop schedule. I was talked out of it and urged to do a single dry hop, which I did, However , being thrown off by the delay waking up the yeast, I may have dry hopped a bit early, while the yeast was still very active. I mY have made a bitter grass smoothie. We’ll see.

in any case, I plan on doing a postmortem on this one and get right back incorporating what I learned. Asuuming I like NEIPAs ( never tried one).

 

[MikeTHIS]

Starters are something amazing - why haven’t I done this sooner?

Pitched the starter at 3:30pm, had activity by 5pm. At 26% attenuation this morning already (per the tilt).

 

[JohnSand]

More brewery visits this past week: North Fork, 27A and Secatogue. Enjoyed them all, particularly Secatogue.

 

[OG-wan Kenobi]

More brewery visits this past week: North Fork, 27A and Secatogue. Enjoyed them all, particularly Secatogue.

My brother lives right by them a nice place with pretty good beer I had no complaints

 

[Hoppy2bmerry]

It’s been a long while since I’ve been to 27A, not impressed the first time. Will give them another chance someday.

 

[JohnSand]

It’s been a long while since I’ve been to 27A, not impressed the first time. Will give them another chance someday.

We only tried three beers there, they weren't serving flights. I have found that some breweries are unimpressive when they first open, but improve over time.

 

[NSMikeD]

Kedco and Northport Hardware closed today and tomorrow. I should have checked first and then changed my schedule yesterday to pick up ingredients for a rainy Sunday brew day.

 

[tneary]

Is there some specific ingredient you needed? If so and I have it you are welcome to it?

 

[Hoppy2bmerry]

Kedco and Northport Hardware closed today and tomorrow. I should have checked first and then changed my schedule yesterday to pick up ingredients for a rainy Sunday brew day.

It’s not even a good day for a ride. Kedco isn’t open today or Monday.

 

[OG-wan Kenobi]

Kedco and Northport Hardware closed today and tomorrow. I should have checked first and then changed my schedule yesterday to pick up ingredients for a rainy Sunday brew day.

More beer seems to be back on track with their 2 day shipping from PA ....... not that it helps you today but if you order during the week your good for the weekend. I ordered on Wednesday night, had it yesterday and fired up my Brewzilla 20 minutes ago and am making a coffee blonde as I type this and never even spent a nickel on gas.

 

[BeerFst]

Agway in riverhead has a decent homebrew aisle, not as good as a real lhbs but you could easily put together a beer there. I imagine other locations might also. Maybe even tractor supply?

 

[OG-wan Kenobi]

I do correct the water. Been doing for 2 or 3 years now. I started with the SCWA reports (I’m in zone 1) and got it tested at ward about 18 months ago. I think the biggest difference was my efficiency got a lot more stable by adjusting for mash pH. Can’t say I’ve done any with/without comparisons but i’d say it’s worth it for a 45 dollar test and 10/20 bucks of salts. Brunwater looks intimidating but it’s really not that bad.

I brewed two imperial stouts a couple months ago and have an neipa carbing up now.

The first imperial was supposed to be an American stout but i undershot my mash temp, and overshot my efficiency and overshot my boil off (new blichman hellfire from Xmas) So what was supposed to be 6.5% ended up closer to 8.5. Still came out pretty solid, and I might try building it up a bit into an imperial start to finish next year. Finished at 1.012, which seems dry but it was decent. Bottled that off with another new toy, the tap cooler, and got 15 12oz of that left (started with 4 gallons, clearly liked it more than I realized)

The other one was a founders breakfast clone I’ve done a few times for my wife now. I use cocoa husk in the mash (this came from Hawaii many years ago) and it gives a really solid chocolate flavor. It also gets cocoa nibs and dry beaned with coffee. It’s ready to go now but I’ll probably bottle it off. My wife is expecting in 3 weeks now (it’ll be our third). Amusingly last time I made this exact version was just before my second was born 2 years ago.

The neipa is Citra Ans Vic secret, hit my mash temps and efficiencies but the A24 starter I used chewed thru it. Another 6.5 target is 7.3 now. Also on the dry side 1.010 for a hazy but actually early samples don’t seem it at all. This is the second beer in a series, the first was 50% oats and now this is 50% wheat (actually only 45). I don’t dry hop during active at all, and even dry hopped at 60 this go around (2x. 4oz each split even between the hops above) And it still has a solid hop bite likely from the extra polyphenols. Giving it its two weeks of set snd forget carbing hoping to clear that out a bit.

Despite these bigger beers recently I prefer lighter beers around 5 so I can have a couple. Next beer you is a 4.5% bitter using amarillo and some old imperial A05 voyager that I last harvested 5/4/2019, yep it’s almost two years old. I’ve had good success with overbuilding starters And harvesting that. This was 85b cells collected in 400ml that’s been sitting in the back of my top shelf of the fridge this whole time.

After that, pending this baby showing up will be a classic American Pilsner based off Rheingold. My wife’s great grandfather was a salesman back in the 50s and 60s and the two tap handles on my keezer are both rheingold from around that time.

How much cocoa husk are you using in your mash?

I am thinking I am wanting to try it for an idea I have - Thanks

 

[BeerFst]

How much cocoa husk are you using in your mash?

I am thinking I am wanting to try it for an idea I have - Thanks

4oz

 

[OG-wan Kenobi]

I appreciate your response. And am sorry if I bother you but is that 4 ounces of cocoa husk in the mash for a 5 gallon batch? If that’s the case and your getting a solid chocolate I am most certainly glad I asked because a was thinking a pound.

 

[BeerFst]

yeah i brew to 5-5.5 in the kettle and put 4.5-5 in the fermenter cause I ferment in a corny. That particular grist is 19.5lbs (including the husk), so its really only like 2%.

I thought it was VERY present particularly when pulling the sweet wort off, but you could certainly go higher. I also use 2oz of nibs (from the same source) post ferm (not really a secondary vessel, i just throw them in after crashing out the yeast for a few days, similar to my dry hop method). The husk came in a half pound bag at the chocolate place I got them from so i wanted to do at least two batches. I felt like i found some reference somewhere, it might have even been on the bag, suggesting the 4oz. But I was able to find the stuff online, and they say use all 8oz for a 5g batch.

Mānoa Chocolate - Brewing Chocolate

if anyone is planning to place an order with them, i suggest trying some of their chocolate from different regions. unfortunately i couldn't try any for other allergy concerns, but my wife said it was pretty neat how the chocolate changes from one location to another. There are two sets of mountain ranges on oahu that kind of give you east, west, and valley areas that bugs and plant life don't typically cross. Chocolate isn't self pollinating, it relies on pollen from other plants, so it influences the flavor of the end chocolate significantly. Not terribly dissimilar from hops and grapes, though they clearly have different mechanisms of terroir.

 

[blueLion]

Howdy, brewing mead in Smithtown using one or two fruits and herbs. Recent batches include beach plum, wineberry, prickly pear, ginger, reishi.
Anyone else going to West Meadow beach for spring water?

 

[Hoppy2bmerry]

Howdy, brewing mead in Smithtown using one or two fruits and herbs. Recent batches include beach plum, wineberry, prickly pear, ginger, reishi.
Anyone else going to West Meadow beach for spring water?

Welcome to the forum. I didn’t know there was spring water at West Meadow beach, might check it out. I’m planning a coffee mead, made with coffee blossom honey.

 

[blueLion]

Welcome to the forum. I didn’t know there was spring water at West Meadow beach, might check it out. I’m planning a coffee mead, made with coffee blossom honey.

Some info on the West meadow beach spring at findaspring

 

[Hoppy2bmerry]

Brewers East End Revival (B.E.E.R.) is meeting on Monday October 18 @ 7:30 @ Brickhouse Brewery West Main St. Patchogue. We do a couple raffles, and share home brew when the meeting is adjourned. Meetings are free and you need not be a paid member to attend.

 

[Hoppy2bmerry]

$30 Ticket to Long Island Brew Fest on October 16, 2021 from 1-5pm. Get Early bird tickets now! Use Code BEER and save 40% on tickets!! Buy now before this deal is gone! Deal ends October 11th
Try over 100 styles of Beer at Tanger Outlets Deer Park
Tickets and info
www.eventbrite.com/e/168603137523/?discount=BEER
When: October 16th 2021
Where: Tanger Outlets Deer Park
152 The Arches Circle
Session: 1-5pm

 

[Hoppy2bmerry]

LIBME’s Stein Brew event, tri-club members were invited. Fun event.

 

[BeerFst]

Is a stein brew the hot rocks brew? Cause that’s cool as hell