This article was originally posted on Oct. 4, 2011 on my homebrew website, Fat Grey Tom’s Cider. It has been re-posted here with the same time stamp.

Leo and I went to two places, before the massive bottling and brewing that is tomorrow.

The first place we went, making a dent in our collective wallets, was the brew store. We got all we needed, and then some, for a clone of 8-Ball Stout. It’s one of Leo’s favorites. Unfortunately, we miscalculated the projected cost.

Nevertheless, we also picked up stoppers and fermentation locks. Hurrah, I say, hurrah!

For, tomorrow is brew day.

And brew day is a good day.

The fancy new thermometer. We plan to use it for brewing tomorrow.

The second place we went was Wally World where we managed to find a digital meat thermometer that can have its probe set separately from the body. Meaning, I won’t have to stick my hand into horrible steaming wort, that burns.

Burns!

And so, tomorrow, we experiment. Tonight, we sleep.

This article was originally posted on Oct. 4, 2011 on my homebrew website, Fat Grey Tom’s Cider. It has been re-posted here with the same time stamp.

Our very first cider, according to Ed Wort’s Apfelwein recipe, took awhile.

This carboy of Cider #1 got bumped up two days because of a missing airlock.

And when we (Bryce, Leo and myself) found ourselves lacking an airlock (the bobber on the one we were supposed to use was missing) it was decided to steal one from one of the four Carlo Rossi carboys downstairs. Besides, we figured, the Apfelwein was supposed to come out on Wednesday — taking it out on Monday wouldn’t be that big of a deal.

So, we stole the airlock and resealed it with a normal cap.

And today, Bryce and I primed and bottled the first 1/5 of Cider #1.

That is to say, prime and bottle the first 1/5 of Fat Grey Tom’s Blitzkrieg Apfelwein.

So, transferred it from the carboy to the bottling bucket, scooped up two glasses, primed it and tasted.

The raspberry liqueur changed the color from a weird golden to reddish-gold.

And man, did it kick. Going down, it gave us the same warm feeling one gets from a shot of schnapps.

With a bit of sugar, it tasted OK, with a very light cider taste. However, the brew is still young and unconditioned.

Have a homebrew . . . Except that we have no home brew left. Damn and blast!

Alas.

We will have homebrew, soon enough. I hope.

I sincerely hope.

 

 

 

 

This Cider Batch:

Cider: Batch 1
Cider Batch 1: Update
Tag: http://brew.wheelerc.org/tag/AW-batch-1/

This article was originally posted on Oct. 3, 2011, on my homebrew website, Fat Grey Tom’s Cider. It has been re-posted here with the same time stamp.

Not to say that we’re totally screwed, but, we may very well be.

You see, it was a long night of brewing, marked by blunders.

It started with a good dinner — vegetarian red curry. It was good.

The Belgian Red — not sure if it will ferment.

We started brewing by boiling 3.5 gallons (we thought it was only 3.) We boiled it all in the huge pot, which turned out to be a good idea.

We put the 3.5 to boil, walked down to the convenience store to buy a package of ice, came back and the water still wasn’t boiling. We waited, it boiled, we added the Amber Malt Extract and Crushed Special B Roast and half the Styrian Goldings Hops.

(Recipe at bottom of the post) 

We boiled it all for an hour, took it off the heat and put it into the fermenting bucket.

And then I realized, the recipe called for adding the other half of the hops at the last ten minutes of the boil.

Woops.

So, I put the other hops in 1 gallon of water and boiled it for ten minutes. The recipe, however, called for the 1 oz of hops to be steeped in the off-heat wort.

Once it was boiling, we put all the ice we had in the house into the wort, which didn’t cool it down much.

And then we added the extra boiling 1 gallon of hops-water.

And were way over five gallons.

So, we took it down stairs to the garage (to get out of the kitchen, so my roomie who lives below could sleep) and put the lid on.

Around midnight, as I was falling asleep, I realized I hadn’t pitched the yeast yet.

I got dressed, tested the temp and found it to be somewhere really hot. Estimated around 90 degrees.

I pitched the yeast and went to bed. “Screw it,” I said to myself.

And so, now, the next day, no bubbles are coming from the brew and the brew store is closed on Mondays.

Damn and blast.

Alas, we have no ready home-brew. We cannot relax and have a home brew. Which is sad.

Next time, we relax.

 

Recipe:

Belgian Red

Ingredients:
6 lbs.           Amber Malt Extract
1/2 lb.        Crushed Special B Roast
2 oz.            Styrian Goldings Hops
Priming:  
3/4 cup      Corn Sugar

Directions:

Bring water to boil. Add Malt Extract, 1 oz. Hops and Crushed Special B Roast.

Boil for an hour.

Turn off heat, steep the other 1 oz. Hops in wort for ten minutes.

Bring water up to five gallons.

Bring wort temperature down to yeast’s directions. Pitch yeast.

Ferment for one week, about until fermentation is complete.

Bottle, cap, let sit for two weeks.

Drink.

UPDATE, April 6, 2013: The original premise was correct. The beer has, so far, continued to be terrible. A 12-pack is still ageing, but the ageing only seems to mellow it, not make it taste less horrible.

This article was originally posted on Sept. 30, 2011 on my homebrew website, Fat Grey Tom’s Cider. It has been re-posted here with the same time stamp.

After having successfully brewed our first beer, a “basic dark” and both wanting to move on to a greater challenge and something with a more complex flavor, we decided to brew a stout.

And brew a stout we did!

“If we’re bottling when the sun’s setting, meaning its beaming directly at the beer, isn’t that bad?” Bryce asked.

“Yes it is,” I replied.

And so, we used what we had to protect our bottling from harmful sunlight.

From the front:

The stout protected by pizza boxes

From the front

 

 

 

 

 

 

From behind:

The stout, protected by pizza boxes.

Yes, we did protect the beer with pizza boxes.

 

 

 

 

 

 

 

We weren’t, apparently, all there:

After I had filled the first bottle, I realized that we hadn’t yet put the priming sugar in the beer. So, we put the sugar in, stirred it up and filled the rest of the bottles and drank the first, flat bottle of stout.

And, it was good! And tasty! And so now, we wait. We wait to crack open the first brew.

Crossing our fingers.

Hurrah.

Here’s the recipe, from our local home brew store:

Ingredients:

6 lbs.      Amber Malt Extract
1 lb.        Roasted Barley
1 lb.        Amber Dry Malt Extract (DME)
1 lb.        Flaked Barley
2 oz.       Goldings, Willamette or Fuggles Hops (We used Fuggles.)

Directions:

Bring water to a boil, add malt extract, roasted barley, DME, flaked barley and hops. Stir until extract is completely dissolved. Boil for 1 hour.

Strain wort into fermenter. Bring water up to 5 gallons.

Aerate and pitch yeast.

Let beer ferment, between 60 and 75 degrees Fahrenheit,  for two weeks/when fermentation is complete.

Bottle, cap, let sit for two weeks. Enjoy.

As soon as we open, I’ll write about it. Until then, we’re still trying to figure out a name and a bottle design.

This stout:

Tag: http://brew.wheelerc.org/tag/stout-1/

This article was originally posted on Sept. 30, 2011, on my homebrew website, Fat Grey Tom’s Cider. It has been re-posted here with the same time stamp.

As I continue to seek work and search for things to do, I come to realize that a well-organized bottling system would be a nice addition to our brewing set-up.

A table full of beer bottles organized and lined up based on bottle type.With that end in mind, I organized all of the bottles based on type.

But, allow me to back up a few steps. The first thing I did was to put all of the bottles in an Oxyclean and water solution and wipe their residual label glue off.

 

 

To my surprise, the lion’s share of the bottles are exactly the same. These bottles, I call normal:

A normal beer bottle

These normal bottles have been, so far, from domestic beers.

 

We do have a few exceptions to the domestic-bottle rule, the most prominent for this house being Kona Longboard.

 

 

Side-by-Side of a Kona bottle and a normal bottle.

Kona, left. Normal, right.

The Konas are still nice for a couple of reasons. Although the bottle is different than the majority, the bottles themselves have no brewery-specific markings.

This is a marked difference from Widmer (W design stamped at the top,) Fat Tire (New Belgium stamped on the top,) Sam Adams (stamped at the top) and Deschutes (hops stamped at the top.)

But we don’t just brew beer here. We brew cider too and cider and beer need different bottles, easily distinguished at first glance. We want to not have to rely on labeling to tell what’s in the refrigerator. So, we decided, cider would be bottled in stumpy and odd-colored bottles.

Sierra Nevada and New Castle Werewolf bottles, side-by-side.

Newcastle, left. Sierra Nevada, right.

 

The major stumpy bottle in this area is the Sierra Nevada. The other major is New Castle, both its brown “Werewolf” bottles and its normal, clear bottles.

 

 

 

 

 

 

After we brewed and bottled our first batches, we realized how important it is, or can be, to have clean, standardized bottles. Bottles that are same for the same brew.

Next step: Labels!

We’re looking for a label designer.

“Fat Grey Tom’s Blitzkrieg Cider”

This article was originally posted on Sept. 15, 2011 on my homebrew website, Fat Grey Tom’s Cider. It has been re-posted here with the same time stamp.

Cider caught my attention because of the seeming ease. But really, this isn’t what grabbed me.

What grabbed me was and is and will remain cliché.

European ciders grabbed me.

A small brewery in Germany grabbed me with its local ciders and its deposit-required grolsch-tops.

All manner of ciders in Eastern Europe, in Western Europe, in all my travels, grabbed me. They said, “Listen to us! Pay attention to us! We’re awesome and worth drinking!”

And so I drank.

When it came time to brew our first batch of beer, we brewed. And it turned out well. But I wanted cider.

So, we managed to procure and re-purpose four Carlo Rossi containers and one Mr. Beer keg and began to brew. Such is our first brew, from the Ed Wort’s Apfelwein recipe.

We followed the recipe but broke the recipe up into five 1-gallon batches.

When we originally went to Wally World to buy the juice, we had to go for a bastardization of juices. Two gallons of Mott’s, three gallons off Great Value.

One gallon of pure Mott’s, one gallon of pure GV, three gallons of mixed.

The original recipe calls for a yeast that was not easily available to us so instead we went with another, equivalent wine yeast: Lalvin 71B-1122.

And so, we wait. In the mean time, pictures.

http://www.flickr.com/photos/wcowperthwaite/sets/72157627553002865/

 

 

 

Updates:

Cider Batch 1: Update
Cider #1 (1/5): Bottled — Raspberry Liqueur Primer
Tag: http://brew.wheelerc.org/tag/AW-Batch-1/

Note: This post originally ran on my blog from many years ago, wheeleringermany.blogspot.com. I posted to and updated it during some of my tenure as an au pair in Dresden, Germany.

Part 1

Feb. 13, 2010

The trams had stopped running well before the city proper of Dresden started. Our tram conductor instructed everyone to get onto the awaiting bus to get us further in. Many of the occupants, seemingly normal Dresdners, ran the length of the tram, avoiding ice, jumped off the platform, climbed up the other side and into the bus. Most riders calmly walked.

The bus driver dropped us at the beginning of the meaty part of town and I walked, along with many other riders and various citizenry, down to the Neustadt. It was mid-afternoon and not yet hatefully cold.

The sky was overcast. Not a dramatic, steel-gray or gunmetal black. Rather, a slightly depressing every-day grey that one comes t expect after having lived through a winter or two in Dresden. It would have been seven in the morning or 3 in the afternoon or even the cusp of darkness. The sky offered no clues.

Soon after we’d started walking I saw the first sign. A tram, one of Dresden’s modern yellow-orange caterpillars, the feet concealed underneath its skirting, sitting on its tracks in the middle of the road, its driver missing. I kept on walking until I hit the first roadblock, blocked by police officers and military-grade police transports. I saw smoke coming up from behind the blockade and managed to get a look: a trash bin, its contents, a pallet and some kind of wooden thing with wheels had been set ablaze and were still burning, throwing up plumes of foul black smoke.

I took the side street with all the other spectators, walked for a block before having to turn left again because the APCs and cops were blocking the way. Yet again, behind them, laid burning trash. A helicopter hovered overhead – just hovering, adding the sound of its blades to the music, from somewhere far off and the sounds of our footfalls in the crisp air.

The police were not just the normal beat cops. Rather, almost all of the police were decked out in riot gear of one form or another, with dark blue uniforms, forest green uniforms. Police from Dresden and police from elsewhere.

A few of the punks, dressed in customary thin black hoodies and suspiciously tight black pants walked by with beers in hand. In Germany, the normal bottle of beer is a half liter, but looks just like its smaller American counterparts, when not placed next to a smaller bottle. And normal people, men in tweed suits, women in thick jackets and teenagers bundled against the cold walked by, all with open years. Even one man who’d shaken his beer before, the foam bubbling out the top.

Alcohol is allowed to be consumed on the streets in Germany, there are no open container laws. Which is nice but adds a surreal sense of party to the streets closed by heavily-armored police, filled with nothing but burning trash and snow. And the music playing from somewhere, as the folks walk around with their beers.

Neustadt literally means “New City” and is filled to the brim with bars, pubs, dives and clubs. During Bunten Republik Neustadt (BRN – a play on Bundesrepublik Neustadt – The free state of) the streets fill with people, over the brim. A crushing, congested crowd, carried by whims of movement. It becomes a literal fight to walk, with a solid stream of people, all pushed up against one another heading down the street like traffic.

The party comes to a head during BRN and keeps on during the summer months. When its warm in Neustadt, the people take to the streets or the Biergartens.

The streets are filled with alcohol, little containers seemingly in every hand. During BRN, restrictions exist on glass bottles but the rest of the time, they’re perfectly legal. However, this is not a judgment on street drinking. As Major Colvin, a police officer in HBO’s crime series The Wire, tells his troops: “the corner is, was and always will be the poor man’s lounge”

As I said, alcohol is perfectly legal and normal on the street. Usually, there are no more problems than I’ve seen in the US with our open container laws. The folks do not run down the street, screaming bloody murder. Nor do broken glass bottles litter the sidewalk. Sometimes a broken sekt bottle lays strewn across the street but it is not overly-common, probably because of the deposit on glass (and plastic) bottles (called a pfand.) When the (beer) bottle is returned, empty, to a store the buyer gets his money back. Instead of seeing men with large tarps-turned-bags on their backs, searching through the trash for aluminum cans we see people with bags looking for beer bottles with a pfand.

Despite the lax rules on alcohol consumption and its all-night availability, (specialty night liquor stores stay open during the wee hours and various food joints, usually doner and sometimes wurst carts, stay on the streets serving food and alcohol until the morning) the Neustadt is usually pretty calm and safe. I feel safer, most of the time, in Neustadt at night than I ever did in Reno at night.

But it wasn’t the least bit warm as I walked and I found myself taking few notes, possibly due to cold fingers. And not many of the people seemed happy. Although there were a few people in the streets, it was sparse enough, with more than enough APCs and fully-armed, fully-outfitted police, to give me apocalypse-movie ideas (zombies, nuclear war/fallout zone.)

I kept on trying to make my way down town, having to redirect every few blocks to get around sealed off streets. Every time I caught a glimpse of the main street, I saw tram after tram, big yellow caterpillars stranded in the middle of the street.

When I got to Albertplatz, a roundabout/tram interchange near the end of the Neustadt, I made my way around left-screaming protestors, waving flags and chanting and listening to a speaker talk passionately about something.

I saw the main road leading to the Bahnhof Neustadt, cordoned off with fences, police and APCs. This trifecta was becoming a common theme. I should clarify though: I don’t mean a few police officers here and there. I mean, a veritable wall of blue, green and dark green.

I asked a police officer if there was some way I could get through to the train station; I said (truthfully) I wanted to see a friend of mine off. She was an au pair like me but unlike me she had to go back to her country. She was taking a bus back to Ukraine – she’d bought/accumulated too much stuff to bring on a plane. And the bus was going to leave from the train station.

The officer directed me down a side street, saying the way was open further down. He was wrong but I managed to get through.

I met Nadja in my second German course. She was an easily excitable, big, Ukrainian girl, not yet an adult with all the accoutrements but not no longer a teenager. She, as I, was working as an au pair with a German family. Unlike me, she had a relatively horrible family and children. She confessed to us, the Volkshochschule group, (long after the course had finished,) that she still spoke to her guest-parents in the formal tense of German, which is the same as the third person plural, “they.”

Nadja is a Ukrainian. I’d like to keep from making stereotypes or generalizations about a large group of people, but Nadja epitomized Ukrainian women to us. She was loud, in a boisterous kind of way. She was big, in a matriarch kind of way. She opened beer bottles with her teeth, in a Ukrainian kind of way.

Nadja was half my reason for going to the train station. I, along with our old teacher and a classmate, wanted to see her off. We weren’t sure of the next time we would see her, if at all.

The other half of my down-town-adventure reasoning was that I’d asked to cover the protests for the University’s newspaper, the Universitätsjournal. I didn’t even know the Nazis were corralled in the Neustadt train station – when I asked a police officer of how I could get there, to see Nadja off, he said this would be hard to do, but to ask the police at the barrier. I then asked which protestors were stamping their feet and yelling and clapping and waving flags in the middle of the street in Albertplatz. The counter-protesters, he said. And the Nazis? At the Hauptbahnhof, the main train station.

Note: This post originally ran on my blog from many years ago, wheeleringermany.blogspot.com. I posted to and updated it during some of my tenure as an au pair in Dresden, Germany.

Break out the glühwein.
Glühwein!

Doesn’t that look like a great place to have a glühwein?

In America, we’re missing a bunch of things. And when I write that, please don’t take it the wrong way. I don’t mean it in a combative way, nor do I mean it to say my love for America has decreased any. (Notice: my cultural difference shows when I state that my love, love being the key, for my country has not decreased)

I mean it to say that we’re missing things. Often times it’s not just that we don’t have the culture of glühwein drinking or sekt drinking. It’s that we don’t have the culture of doing it and we don’t have the words. We have our own words and ours are inferior. By far.

For glühwein we say “mulled wine” or “hot mulled wine” It doesn’t do it. It doesn’t carry the connotations of steaming into the cold air, of being held tightly by gloved hands as a measure against the cold. It doesn’t look good on large heating/serving containers for vendors.
It doesn’t work.

Sekt is sparkling wine. But sekt is good, sekt is worth drinking. Sparkling wine seems childish and a improper substitute for champagne. Which sekt is not. Because it’s a matter of nomenclature and the Germans have it right and have some better drinks as a result.

I say to you, freezing in the cold on the slopes, freezing in the cold watching your kids game, freezing in the cold at some event, at some (god-awful) outdoors party, at some thing, think of glühwein. It’s wonderful.
And think that it takes all of us, together, to bring glühwein and sekt into our culture, to properly propagate them. Because they’re worth it. They really are.

Both images taken during my ski trip with the family in the alps

Note: This post was originally supposed to run on my blog from many years ago, wheeleringermany.blogspot.com. I posted to and updated it during some of my tenure as an au pair in Dresden, Germany. This particular post was in the drafts folder, but appeared completed.

It’s always important to take a step back and look. To look at one’s self, to look at one’s country, to look at one’s culture, one’s taboos, one’s stereotypes, one’s reference frame. A few people living outside of their mother country (not necessarily where one’s born) may nod in agreement at the previous sentence. Because it’s oft true.

It’s also nice, sometimes horrible, to see what other people think of one’s mother culture. Oft it’s horrible to see how stubbornly misinformed some people can be. Bavarian guy on my plane from Paris to Germany? That’s you. Berliner boy I traveled with for two weeks during my summer vacation? That’s you.

But, to hit a mean streak: stubbornly misinformed is not harsh enough. It’s not negative enough. It does not carry the correct connotation, even though the denotation may be correct. (Amazing how complex language can be.)

Hatefully misinformed? Hatefully ignorant? Rudely stupid? Hatefuly stupid? I lack the term to properly describe these people. These people refuse to understand, to listen, to be cleared up. They prefer to not just tell you you’re wrong but to tell you you’re wrong and they know better and they know your own country better than you even though they’ve only been there for a maximum of three months and have never studied anything over it. These people exist. I swear. And they’re horrible. They make bile invade the throats of anyone unfortunate enough to hear.
Wirklich. (really) (Yes, I’m one of those who uses a word now or again in another language, in this case German. But, when another language shares the responsibility of one’s dreams and thinking, the game changes.)

But that’s not the reason I wanted to write. Nor did I want to write over my kiddo’s temper tantrum today (and as of late) or our big conversation over him being a big boy now and throwing it back in my face. No, I wanted to write over a worksheet my kiddo’s English teacher gave to him, which I corrected (the teacher has at points terrible English) and asked the kiddo to give back to the teacher.

The kiddo said the teacher gave it back to him (the kiddo) and said I was wrong.

But I wasn’t. So, I not only lost respect for his teacher but also (see that? I can use pseudo-complex English!) tasted a bit of how the German language system, manned by Germans teaching foreign languages, can work.

That’s not to say our system is better. Because inevitably a German gets angry when I write that sentence. It is to say: having a majority of teachers in higher level classes that aren’t native speakers is profoundly detrimental (Think you know that word, Mr. German English teacher? I don’t think you do. Because I’m spiteful.) to the education of the children. If he can’t take the time to learn the difference between usage of who and whom (I know many native English speakers don’t but they’re not also English teachers) while coming from a language that has three cases, then, I don’t think he should be teaching. I think another mistake, shortly outlined below, further discredits the teach. Plus, the teach uses German diction when writing. In English, we have things, we go on things or we do things. We very rarely “make” things.

Thank you very much.

Whose car was broken in the holidays (what did he/she do after that?)

Maybe the teach is just a bad writer. But I don’t beleive it. I beleive in incompitence in English.

Broken has to uses: broken into, aka, someone tried to steal things out of the car or steal the car outright.

To break down is yet another meaning entirely, it means the car no longer functions. Or, it ceased to functiona and continues to not go.

But, to write, “was broken” confuses both meanings. It has a connotation of broken in, aka, “My car was broken into while I was on vacation in Japan”

The other meaning is the car broke before vacation and continued to be broken during the entire period of summer break.

However, I beleive the teacher meant “Whose car broke down during vacation?”

Really, people, really.

Who did a bike tour? (with who?, where, how long?)”

Really teacher? Really? Please. Who went on a bike tour. Who took a bike tour. Who rocked a bike tour.

Now, “with who?” What, were you raised in a barn? Did you never learn English? I know it’s an easy language but to not even see the simple difference between who and whom, that’s just lazy! So much like foreigners who conjugate all verbs in the infinitive (hint: English isn’t very conjugation heavy. Our most is for third person singular. Often times lazy people, my guest child included, try to conjugate the verb in infinitve/second/third person plural/plural first/first person.) With whom because you’re the one who went on the bike tour. You’re doing the action. Who does the action. Whom is the object.