Two days, 45 liters of beer

Submitted by aliquot on Mon, 11/01/2010 - 17:49

Dear colleagues,

as usual, at the Aliquot brewery we are not wasting time. Jackie has been studying and I did my best to prepare beverages for the future. On saturday I brewed a modification of our ESB (mainly an adaptation to the malts and hops I had available); yesterday I brewed with my brother in law my very first pilsener. I went very strict on the recipe (almost pure pilsener malt, 100% saaz hops) and he build a cooling device (similar to a wort chiller) to be sure that the beer stays at exactly 10ºC during the primary. Pictures and recipe will be uploaded soon. 

Success!!!

Submitted by BBB on Thu, 10/28/2010 - 10:05

Dear colleagues,
it is my pleasure to inform that the experiment on the Duvel clone was a success. The first quality control happened yesterday evening, after approximately 4 weeks of secondary fermentation, and the report is extraordinary. The taste is extremely similar to the original, with the only difference being the slightly darker color. I am very impressed.

If any member of the Guild wants to replicate the recipe, I would suggest to increase the wheat malt and decrease pilsner, and add the recultured Duvel yeast for conditioning. That should make the perfect clone.

Yeaster

Submitted by aliquot on Thu, 10/21/2010 - 19:10

Dear Colleagues,

I apologize for the delay in reporting this, but last saturday, at the aliquot brewery we celebrated the first Yeaster. As initially planned, we brewed a beer (Kusuliet tripel; I'm not too convinced I did such a great job though... comments when I will upload the recipe), we drank a lot of beers (weird people switched to wine...), baked bread, ate pizza, and made pasta (not really yeasty, but it was the only exception). 

Kaiser Cider

Submitted by The Mangled Bad... on Wed, 10/13/2010 - 17:52

The Mangled Badger Brewery is pleased to announce the first fermentation activites in Germany. The masterbrewers at Mangled Badger headquarters have raped the autumn apple harvest. The masterbrewers (all of whom have PhDs) have hand-selected the finest Hamburg apples, the yiestiest english cider yeast and the wettest of water to produce an organic cider un-paralled in the solar system.

Future projects

Submitted by aliquot on Thu, 09/23/2010 - 17:16

At the Aliquot brewery we are always thinking of the next project. I have 3 beers I want to make: a dry stout, a karmelite tripel and a delirium tremens. Does anybody have good recipes for those? Online you find all sorts of shit and often you realise that the people writing have no clue of what they're talking about. 

Restless activity at the aliquot brewery

Submitted by aliquot on Tue, 09/21/2010 - 05:26

Dear Colleagues,

as usual, we are extremely active and keep producing. Today, for the first time since the foundation of the aliquot brewery, a work day beer was brewed. It is a clone of London pride, though probably too light in colour. Moreover, yesterday we racked the cherry beer (ok, not too cherry-y, but the colour is cool) and our christmas beer, which goes around 8.5% ABV and has a pleasant ginger aroma. It will be a harsh time bottling all this stuff (roughly 90 liters in primary or secondary). 

Looking forward to the crisis meeting

The Badger from the flames

Submitted by The Mangled Bad... on Fri, 09/17/2010 - 17:27

Good afternoon to the guild. The Mangled Badger staff have been extremely inactive due to extensive beer research across the globe. The crack team of scientists at the Mangled Badger Brewery (all of whom have PhDs) have screened beer styles from East Africa to East coast USA. From gutter pubs where everybody has AIDS to champagne bars in New York city. The CEOs are currently developing novel, high impact factor beer styles. There are some riduclous ideas floating around the offices.

Skype Crisis meeting?

Submitted by aliquot on Tue, 09/14/2010 - 04:47
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Intense weekend at the Aliquot brewery

Submitted by aliquot on Sun, 09/12/2010 - 23:33

Dear Colleagues, 

the summer is over, and it's time to start stocking for the winter. at the aliquot brewery we do it by making beer. This weekend we had a double turn. Amber ale on saturday, christmas beer on sunday. Something to drink soon and something to look forward to. The amber was supposedly a irish-style red ale, but I must have screwed up the crystal malt (some recipes said chocolate malt too, but I didn't want) and it came out quite pale. The xmas ale is boiling right now, and I target rocket fuel-style beer. 

BBB's Duvel clone

Submitted by BBB on Thu, 09/09/2010 - 11:35

So, we finally brewed a Duvel clone last weekend. Recipe was pretty simple and will be posted online soon.
As primary fermentation we used the 1388 Belgian Strong Ale yeast, and I was originally planning to leave it for 2 weeks, but bubbling already stopped on day 3 (probably because of the too high room temperature) so I'm reconsidering. Forums online suggest to add sugar to the secondary, and then again for priming using also recultured yeast from a bottle for conditioning. We'll see, but in all honesty I'm not that confident this time.

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