TastyBrew.com | User Journal

By Bryan Peretto on Oct 25th 2004, 1:54 am	Permalink
My Co-brewer, Josh, and I just got back from judging our 1st competition. It was a great time. On the other end, we received 8 ribbons for our 10 beers and 2 ciders 1st - Dry Stout 1st - Fruit 2nd - Am Light lager 2nd - Koelsch 2nd - Herb 2nd - German amber lager 3rd - euro pale lager 3rd - cider

By Bryan Peretto on Oct 10th 2004, 12:55 am	Permalink
well, had my first club brew today. We made about 30 gallons of american amber. Quite an experience! Now we're working on a 50Gal brewery

By Bryan Peretto on Oct 4th 2004, 1:45 am	Permalink
Got my grains in and made a dopplebock today (1.084) which is the biggest all-grain beer I've ever made. We did a double decoction and it's got this great caramel color. At least I know that my MLT can handle about 35 pounds of grain.

By Bryan Peretto on Sep 21st 2004, 1:10 am

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Did some racking and bottling. The pale ales need a little more time. I fermented them low (53'F) and they're very clean tasting, but the aroma can use some time. I racked them to secondary and am storing them at room temp for a couple weeks. One is a fruit and one is an herb.

Also bottled the Viennas. Holy Beergods! I feel sorry for anyone entering that category- we're going to whup arse there. I used the bavarian and the munich yeasts. Munich has a better aroma but is, surprisingly, less malty than the bavarian. Both are still excellent, though.

Also bottled my Fraoch (scottish heather). Another great beer- definitely 100 times better than my first attempt. It's distinctive without being over the top.

By Bryan Peretto on Sep 15th 2004, 6:40 pm	Permalink
No doubt some crazy American came up with it, but they could have easily used a german wheat strain. Anyhoo, thanks, Tom. I'll post any followups in the forum since someone was kind enough to start a thread on this creation