http://www.homebrewing.org/The-Adapter-CO2-regulator-to-Paintball-Tank-Adapter_p_1122.html?AffId=160
Monday, May 30, 2011
Sunday, May 22, 2011
Wednesday, May 18, 2011
Saturday, May 14, 2011
Friday, May 13, 2011
Monday, May 9, 2011
Sam Adams Longitude 48
drinking the Sam Adams Longitude 48
Ahtanum
That's a lot a grapefruit! I may just try to source some for my next IPA.
recommended usage: Finish Hops and Dry hops
Tuesday, May 3, 2011
88/200 beers at the Saucer
| Brew | Date |
| Firestone Walker Abacus | 2011-05-02 |
| Cantillon Iris 2007 | 2011-05-02 |
| Struise Black Damnation III "Black Mes" | 2011-05-02 |
| Founders Curmudgeon | 2011-04-23 |
| Stone Imperial Russian Stout | 2011-04-22 |
| Stone Imperial Russian Stout Bourbon Barrel Aged 2008 | 2011-04-20 |
| Stone Old Guardian Belgo | 2011-04-20 |
| Stone Double-Dry Hopped Sublimely Self-Righteous Ale | 2011-04-20 |
| Goose Island Dominique | 2011-04-16 |
| New Belgium Le Terroir | 2011-04-16 |
| Schlafly Coffee Stout | 2011-03-31 |
| North Coast Old Rasputin | 2011-03-31 |
| Crispin Flight | 2011-03-31 |
| Free State Stormwatch Ale | 2011-03-31 |
| Goose Island Pepe Nero | 2011-03-31 |
| Crispin Hard Apple Cider | 2011-03-31 |
| Schlafly Irish-Style Extra Stout | 2011-03-20 |
| Firestone Walker Double Jack | 2011-03-20 |
| Firestone Walker Abacus (BTL) | 2011-03-20 |
| Chimay Grand Reserve (BTL) | 2011-03-13 |
| Mikkeller 1000 IBU | 2011-03-13 |
| Maredsous Brune | 2011-02-17 |
| Ska Modus Hoperandi | 2011-02-17 |
| Cantillon Gueuze (BTL) | 2011-02-13 |
| Jolly Pumpkin Noel de Calabaza | 2011-01-01 |
| Breckenridge FS 15 Anniversary Ale V-2.0 | 2010-12-10 |
| Sierra Nevada Celebration | 2010-12-10 |
| Bells Hell Hath No Fury | 2010-12-10 |
| Boulevard NutCracker | 2010-12-06 |
| Gulden Draak Vintage | 2010-12-06 |
| Delirium Noel | 2010-12-06 |
| Great Divide Fresh Hop | 2010-11-05 |
| Jolly Pumpkin La Parcela | 2010-11-05 |
| Lagunitas Undercover Investigation Shut-Down (BTL) | 2010-11-04 |
| Lagunitas A Little Sumpin Wild | 2010-11-04 |
| Goose Island Sophie | 2010-09-26 |
| Sierra Nevada Tumbler Autumn Brown Ale | 2010-09-24 |
| Founders Nemesis 2010 | 2010-09-24 |
| Dieu du Ciel Peche Mortel | 2010-09-12 |
| Founders Black Biscuit | 2010-09-12 |
| Avery 17 | 2010-09-12 |
| Dieu du Ciel Aphrodite | 2010-07-30 |
| Baltika 6 (BTL) | 2010-06-27 |
| Boulevard Smokestack Two Jokers | 2010-06-27 |
| Avery Maharaja | 2010-06-27 |
| Schlafly Grand Cru | 2010-06-03 |
| Schlafly American IPA | 2010-06-03 |
| Boulevard Pale Ale | 2010-05-20 |
| Odell Bourbon Barrel Stout | 2010-05-18 |
| Duvel (BTL) | 2010-05-06 |
| Big Sky Moose Drool | 2010-05-06 |
| Schlafly Trocken Hopfen Stopfen Marzen | 2010-05-03 |
| Blanche De Bruxelles | 2010-04-17 |
| Big Sky Cowboy Coffee Porter | 2010-03-30 |
| Big Sky Stone Thrower Scotch Ale | 2010-03-30 |
| Big Sky IPA (BTL) | 2010-03-30 |
| Founders Kentucky Breakfast Stout (BTL) | 2010-03-21 |
| Sam Adams Noble Pilsner | 2010-03-21 |
| Shiner Bock | 2010-03-18 |
| Founders Nemesis 2009 (BTL) | 2010-03-18 |
| Goose Island Bourbon County Stout | 2010-03-07 |
| Wychwood Hobgoblin | 2010-02-25 |
| Rogue Charlie 1981 | 2010-02-25 |
| New Belgium Mighty Arrow | 2010-02-18 |
| New Belgium Ranger IPA | 2010-02-18 |
| Schlafly Bourbon Aged Imperial Stout | 2010-02-13 |
| Youngs Double Chocolate Stout | 2010-02-11 |
| Bells Expedition Stout | 2010-02-11 |
| Ommegang Hennepin | 2010-01-19 |
| Bells Hopslam | 2010-01-19 |
| Bells Hopslam (Cask) | 2010-01-19 |
| Founders Red's Rye | 2010-01-08 |
| Founders Imperial Stout | 2010-01-08 |
| Southampton Double White | 2009-12-05 |
| Belgian Flight | 2009-12-05 |
| Rogue Mogul | 2009-11-29 |
| Warsteiner Oktoberfest | 2009-11-29 |
| Spaten Oktoberfest | 2009-10-01 |
| Lagunitas IPA | 2009-10-01 |
| Founders Dirty Bastard (BTL) | 2009-10-01 |
| Rogue Imperial Porter | 2009-09-27 |
| Boulevard Smokestack Tank 7 | 2009-09-27 |
| New Belgium 1554 | 2009-09-10 |
| Delirium Tremens | 2009-09-10 |
| Bells Two Hearted Ale | 2009-09-10 |
| Avery IPA | 2009-08-21 |
| St. Bernardus Tripel | 2009-08-21 |
| Odell St Lupulin | 2009-08-21 |
Saturday, April 30, 2011
Monday, April 25, 2011
Making Mead - Part One
Nice Work Worthog
- Yeast health is key
- Your choice of honey matters
- Did I mention yeast health?
Making mead, as mentioned, is essentially mixing honey & water together, then pitching yeast and letting fermentation take its course. No boiling is needed (though some people do boil the must), so preparation is extremely simple. Getting the honey & water mixed together is the hardest part of "brew day". But really the difficulty comes into play once the yeast is pitched.
Yeast Health
Honey is extremely nutrient-poor, so yeast struggles to ferment the sugars. Additionally, FAN (Free Amino Nitrogen) is quite low in mead must, unlike most beer wort. Meadmakers therefore need to add a source of nitrogen in addition to other yeast nutrients. Nitrogen is typically added to must in the form of Diammonium Phosphate (DAP), which is commonly available at a homebrew retailer. Other nutrients to promote yeast growth are found in nutrient blends such as Fermaid K. It's composed of fatty amino acids, vitamins like thiamin & biotin, and various minerals. Like DAP, Fermaid-K is something you can easily buy at a homebrew supply shop.
How about the yeast itself? We typically use dried yeast from Lalvin, but have used Wyeast liquid yeast as well. I really like Lalvin 71B and D-47, but I think it's important to read through a yeast's characteristics and find one that suits your goal well. Lalvin posts all their yeast profiles online. This chart will give you a good overview of the yeast characteristics.
If you are using dry yeast, use a yeast nutrient during rehydration to assist mineral & amino acid uptake. We use Lallemand's "Go-Ferm" product which is, again, available at homebrew supply retailers.
Choice of Honey
When we first started making mead, I was picking up local honey at farmers' markets. The resulting meads were good, but not as good as the ones I was tasting at competitions. I attended a mead session at NHC last year where we tasted raw honey next to resulting mead. What that made me realize was that honeys have their own unique flavors which carry over into the final product; it helped me to understand why a lot of successful meadmakers turn to tupelo and orange blossom honeys again & again.
I found a bunch of honey suppliers online (Millers, Draper Bee, Bee Folks, Northern Brewer) and ordered small containers of tupelo & orange blossom honeys from each. John and I tasted them side-by-side to determine our favorites and ordered those in bulk. I found that the Northern Brewer Orange Blossom was the best citrusy-tasting honey of our selections (we ordered 5 gallons of it), while Bee Folks had the most amazing floral Orange Blossom honey. Bee Folks' tupelo honey is wonderful and creamy and will be our choice for ordering tupelo in bulk.
Bee Folks also offers a ton of varietal honeys, many of which would be great for mead. Blueberry, almond, avocado, and even killer bee honey. I got to taste some killer bee mead at this year's Upper Mississippi Mashout and it was interesting... spicy, peppery, and not my favorite. But worth trying for sure. I can't recommend enough just buying a bunch of small containers of honey from various suppliers and finding out which ones you like best. Your mead will reflect the nuances of the honey you use, so it's incredibly important to select honey that is high quality and tastes good.
So there's your prep work and some stuff to think about. In the next post, I'll talk about actually making mead.
Sent to you by J via Google Reader:
via The Wort Hog Beer Blog by KC Wort Hog on 4/24/11
I first wrote about mead a while back (wow, was it really 2 summers ago?) and have continued to learn quite a bit since then. I wrote about making a basic mead, which included mixing honey, water, and nutrients over 3 days ("staggered nutrient additions"). Since then, we've learned a few more details to help make even better mead. In short:- Yeast health is key
- Your choice of honey matters
- Did I mention yeast health?
Making mead, as mentioned, is essentially mixing honey & water together, then pitching yeast and letting fermentation take its course. No boiling is needed (though some people do boil the must), so preparation is extremely simple. Getting the honey & water mixed together is the hardest part of "brew day". But really the difficulty comes into play once the yeast is pitched.
Yeast Health
Honey is extremely nutrient-poor, so yeast struggles to ferment the sugars. Additionally, FAN (Free Amino Nitrogen) is quite low in mead must, unlike most beer wort. Meadmakers therefore need to add a source of nitrogen in addition to other yeast nutrients. Nitrogen is typically added to must in the form of Diammonium Phosphate (DAP), which is commonly available at a homebrew retailer. Other nutrients to promote yeast growth are found in nutrient blends such as Fermaid K. It's composed of fatty amino acids, vitamins like thiamin & biotin, and various minerals. Like DAP, Fermaid-K is something you can easily buy at a homebrew supply shop.
How about the yeast itself? We typically use dried yeast from Lalvin, but have used Wyeast liquid yeast as well. I really like Lalvin 71B and D-47, but I think it's important to read through a yeast's characteristics and find one that suits your goal well. Lalvin posts all their yeast profiles online. This chart will give you a good overview of the yeast characteristics.
If you are using dry yeast, use a yeast nutrient during rehydration to assist mineral & amino acid uptake. We use Lallemand's "Go-Ferm" product which is, again, available at homebrew supply retailers.
Choice of Honey
When we first started making mead, I was picking up local honey at farmers' markets. The resulting meads were good, but not as good as the ones I was tasting at competitions. I attended a mead session at NHC last year where we tasted raw honey next to resulting mead. What that made me realize was that honeys have their own unique flavors which carry over into the final product; it helped me to understand why a lot of successful meadmakers turn to tupelo and orange blossom honeys again & again.
I found a bunch of honey suppliers online (Millers, Draper Bee, Bee Folks, Northern Brewer) and ordered small containers of tupelo & orange blossom honeys from each. John and I tasted them side-by-side to determine our favorites and ordered those in bulk. I found that the Northern Brewer Orange Blossom was the best citrusy-tasting honey of our selections (we ordered 5 gallons of it), while Bee Folks had the most amazing floral Orange Blossom honey. Bee Folks' tupelo honey is wonderful and creamy and will be our choice for ordering tupelo in bulk.
Bee Folks also offers a ton of varietal honeys, many of which would be great for mead. Blueberry, almond, avocado, and even killer bee honey. I got to taste some killer bee mead at this year's Upper Mississippi Mashout and it was interesting... spicy, peppery, and not my favorite. But worth trying for sure. I can't recommend enough just buying a bunch of small containers of honey from various suppliers and finding out which ones you like best. Your mead will reflect the nuances of the honey you use, so it's incredibly important to select honey that is high quality and tastes good.
So there's your prep work and some stuff to think about. In the next post, I'll talk about actually making mead.
Things you can do from here:
- Subscribe to The Wort Hog Beer Blog using Google Reader
- Get started using Google Reader to easily keep up with all your favorite sites
Wednesday, April 20, 2011
Tuesday, April 19, 2011
STONE BREWING HAS RUINED KC
As a Bastard Love Child, I was ruined since day one, I think STONE and I will be getting along just fine!
Are you worthy?
Thursday, April 14, 2011
#012 KBS Clone "Lumber Jack Stout"
#012 Zymurgy Kentucky Breakfast Stout
Imperial Stout
Type: All Grain
Date: 12/28/2010
Batch Size: 11.00 gal
Brewer: Jeremiah
Boil Size: 10.39 gal Asst Brewer: 2010 Zymurgy
Boil Time: 60 min Equipment: J's Single Tier Keg Brewery
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 75.00
Taste Notes: Maple Syrup?
Ingredients
Amount Item Type % or IBU
24.00 lb Pale Malt (2 Row) (Klagas) (2.0 SRM) Grain 64.43 %
6.00 lb Pale Maris Otter (Crisp) (4.0 SRM) Grain 16.11 %
3.00 lb Oats, Flaked (1.0 SRM) Grain 8.05 %
1.25 lb Chocolate Malt (Belgian) (350.0 SRM) Grain 3.36 %
1.25 lb Roasted Barley (450.0 SRM) Grain 3.36 %
1.00 lb Black Malt (Belgian Debittered) (500.0 SRM) Grain 2.68 %
0.75 lb Caramel/Crystal Malt -120L (120.0 SRM) Grain 2.01 %
3.00 oz Chinook - Niko - 2009 [10.20 %] (60 min) Hops 50.7 IBU
2.50 oz Willamette 2008 [5.30 %] (25 min) Hops 8.9 IBU
3.58 oz Willamette [5.00 %] (10 min) Hops 5.9 IBU
3.00 oz Cacao Nibs (Secondary 8.0 weeks) Misc
4.00 oz Coffee (Kona) Cold Brewed (Secondary 8.0 weeks) Misc
5.00 oz Chocolate Belgian Bittersweet (Boil 15.0 min) Misc
5.00 oz Oak French, Chips (Secondary 8.0 weeks) Misc
16.00 oz Bourbon (Secondary 8.0 weeks) Misc
12.00 gal Johnson County, KS Water
2 Pkgs American Ale (Wyeast Labs #1056) Yeast-Ale
Beer Profile
Est Original Gravity: 1.090 SG
Measured Original Gravity: 1.090 SG
Est Final Gravity: 1.021 SG Measured Final Gravity: 1.021 SG
Estimated Alcohol by Vol: 9.04 % Actual Alcohol by Vol: 9.05 %
Bitterness: 65.6 IBU Calories: 418 cal/pint
Est Color: 46.7 SRM Color: Color
Mash Profile
Mash Name: ** J's Mash ** Total Grain Weight: 37.25 lb
Sparge Water: 1.39 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH
** J's Mash ** Step Time Name Description Step Temp
60 min Mash Add 13.97 gal of water at 165.1 F 155.0 F
Mash Notes:
Carbonation and Storage
Carbonation Type: Kegged (Forced CO2) Volumes of CO2: 2.4
Pressure/Weight: 21.6 PSI Carbonation Used: -
Keg/Bottling Temperature: 60.0 F Age for: 28.0 days
Storage Temperature: 57.0 F
Notes
Journal
2011.01.09_8pm
-racking,
2011.01.06_2pm
-no activity, checked FG and is fully attenuated @ 1.021, will get coffee, cold brew then add coffee, cocoa nibs, bourbon, and chips
2011.01.05_1pm
-temp @ 69
-attempting to finish the larger of the 2 carboys (minor activity)
2011.01.04_3:00 pm
-temp @ 67°
-appears that yeast has dropped
-added 5 oz. Jack Daniel smoker chips to 2 cups Jack Daniels No.7
2010.12.30
-temp @ 66°
-nice chocolate mouse cake on top
2010.12.29_1:30am
-Yeast Pitched
-temp @ 65°
2010.12.29_1:30pm
-Fermentation confirmed
ORIGINAL SOURCED from homebrewtalk.com:
I haver tried this one with not so great results. I was flipping through the new Zymurgy mag and came across the recipe given by Jeremy Kosmicki. While not the exact recipe, it should be close.
5 US Gallons
13.25 lbs pale malt
1.5 lbs flaked oats
.75 lb roasted barley
.75 lb Belgian choc. malt
.50 lb Belgian debittered black malt
.50 lb 120L crystal malt
Hops
1.0 oz Nugget 13% aa (60 mins)
1.25 oz Willamette 5% aa (25 mins)
1.75 oz Willamette 5% aa (10 mins)
2.5 oz Belgian bittersweet chocolate (15 mins)
1.5 oz unsweetened cocoa nibs (15 mins)
2.0 oz ground Sumatran coffee (flameout)
2.0 oz cold-brewed Kona coffee (secondary)
American or California Ale yeast
Boil Time 90 mins
IBU. 73
SRM 60
Specific gravity 1.092
Assumed Efficiency 75%
Infusion Mash at 155F for 60 mins. Add Hops, chocolate, and coffee as specified. Ferment for 2 weeks at 65F. Soak .25 oz French Oak chips in one cup Kentucky Bourbon for 2 days. Soak ground kona coffee in 1 cup boiled, cooled water and leave overnight, covered in refrigeratro. Strain out grounds and add cold coffee and bourbon, with wood chips to secondary. Rack fermented stout into this mixture and condition in secondary at 55-60F for 2-6 mos.
Created with BeerSmith
Imperial Stout
Type: All Grain
Date: 12/28/2010
Batch Size: 11.00 gal
Brewer: Jeremiah
Boil Size: 10.39 gal Asst Brewer: 2010 Zymurgy
Boil Time: 60 min Equipment: J's Single Tier Keg Brewery
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 75.00
Taste Notes: Maple Syrup?
Ingredients
Amount Item Type % or IBU
24.00 lb Pale Malt (2 Row) (Klagas) (2.0 SRM) Grain 64.43 %
6.00 lb Pale Maris Otter (Crisp) (4.0 SRM) Grain 16.11 %
3.00 lb Oats, Flaked (1.0 SRM) Grain 8.05 %
1.25 lb Chocolate Malt (Belgian) (350.0 SRM) Grain 3.36 %
1.25 lb Roasted Barley (450.0 SRM) Grain 3.36 %
1.00 lb Black Malt (Belgian Debittered) (500.0 SRM) Grain 2.68 %
0.75 lb Caramel/Crystal Malt -120L (120.0 SRM) Grain 2.01 %
3.00 oz Chinook - Niko - 2009 [10.20 %] (60 min) Hops 50.7 IBU
2.50 oz Willamette 2008 [5.30 %] (25 min) Hops 8.9 IBU
3.58 oz Willamette [5.00 %] (10 min) Hops 5.9 IBU
3.00 oz Cacao Nibs (Secondary 8.0 weeks) Misc
4.00 oz Coffee (Kona) Cold Brewed (Secondary 8.0 weeks) Misc
5.00 oz Chocolate Belgian Bittersweet (Boil 15.0 min) Misc
5.00 oz Oak French, Chips (Secondary 8.0 weeks) Misc
16.00 oz Bourbon (Secondary 8.0 weeks) Misc
12.00 gal Johnson County, KS Water
2 Pkgs American Ale (Wyeast Labs #1056) Yeast-Ale
Beer Profile
Est Original Gravity: 1.090 SG
Measured Original Gravity: 1.090 SG
Est Final Gravity: 1.021 SG Measured Final Gravity: 1.021 SG
Estimated Alcohol by Vol: 9.04 % Actual Alcohol by Vol: 9.05 %
Bitterness: 65.6 IBU Calories: 418 cal/pint
Est Color: 46.7 SRM Color: Color
Mash Profile
Mash Name: ** J's Mash ** Total Grain Weight: 37.25 lb
Sparge Water: 1.39 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH
** J's Mash ** Step Time Name Description Step Temp
60 min Mash Add 13.97 gal of water at 165.1 F 155.0 F
Mash Notes:
Carbonation and Storage
Carbonation Type: Kegged (Forced CO2) Volumes of CO2: 2.4
Pressure/Weight: 21.6 PSI Carbonation Used: -
Keg/Bottling Temperature: 60.0 F Age for: 28.0 days
Storage Temperature: 57.0 F
Notes
Journal
2011.01.09_8pm
-racking,
2011.01.06_2pm
-no activity, checked FG and is fully attenuated @ 1.021, will get coffee, cold brew then add coffee, cocoa nibs, bourbon, and chips
2011.01.05_1pm
-temp @ 69
-attempting to finish the larger of the 2 carboys (minor activity)
2011.01.04_3:00 pm
-temp @ 67°
-appears that yeast has dropped
-added 5 oz. Jack Daniel smoker chips to 2 cups Jack Daniels No.7
2010.12.30
-temp @ 66°
-nice chocolate mouse cake on top
2010.12.29_1:30am
-Yeast Pitched
-temp @ 65°
2010.12.29_1:30pm
-Fermentation confirmed
ORIGINAL SOURCED from homebrewtalk.com:
I haver tried this one with not so great results. I was flipping through the new Zymurgy mag and came across the recipe given by Jeremy Kosmicki. While not the exact recipe, it should be close.
5 US Gallons
13.25 lbs pale malt
1.5 lbs flaked oats
.75 lb roasted barley
.75 lb Belgian choc. malt
.50 lb Belgian debittered black malt
.50 lb 120L crystal malt
Hops
1.0 oz Nugget 13% aa (60 mins)
1.25 oz Willamette 5% aa (25 mins)
1.75 oz Willamette 5% aa (10 mins)
2.5 oz Belgian bittersweet chocolate (15 mins)
1.5 oz unsweetened cocoa nibs (15 mins)
2.0 oz ground Sumatran coffee (flameout)
2.0 oz cold-brewed Kona coffee (secondary)
American or California Ale yeast
Boil Time 90 mins
IBU. 73
SRM 60
Specific gravity 1.092
Assumed Efficiency 75%
Infusion Mash at 155F for 60 mins. Add Hops, chocolate, and coffee as specified. Ferment for 2 weeks at 65F. Soak .25 oz French Oak chips in one cup Kentucky Bourbon for 2 days. Soak ground kona coffee in 1 cup boiled, cooled water and leave overnight, covered in refrigeratro. Strain out grounds and add cold coffee and bourbon, with wood chips to secondary. Rack fermented stout into this mixture and condition in secondary at 55-60F for 2-6 mos.
Created with BeerSmith
Monday, April 11, 2011
Wednesday, March 23, 2011
A Rundown of the March Edition of GENTS KC
| 1 | Odell Easy Street Wheat |
| 2 | Odell Levity |
| 3 | Odell 5 Barrel Pale Ale |
| 4 | Odell Cutthroat Porter |
| 5 | Odell IPA |
| 6 | Odell Myrcenary |
| 7 | Left Hand Haystack Wheat |
| 8 | Left Hand Sawtooth |
| 9 | Left Hand Jackman |
| 10 | Left Hand Milk Stout |
| 11 | Left Hand 400 lb. Monkey |
| 12 | Left Hand Twin Sisters |
| 13 | Halcyon Tallgrass |
| 14 | Oscar Blues Gordan Ale |
| 15 | Oscar Blues Ten Fidy |
| 16 | Oscar Blues One Hit Wonder |
| 17 | Oscar Blues Gubna |
| 18 | Dogfish Head 90 Minute IPA |
| 19 | Dogfish Head Raison D'Etre |
| 20 | Dogfish Head Fort |
| 21 | Dogfish Head World Wide Stout |
| 22 | Deschutes Mirror Pond Pale Ale |
| 23 | Port Brewing Brother Levonian Saison |
| 24 | J's Double Porter Homebrew #6 |
| 25 | Doodle Dubbel |
| 26 | Stone 09.09.09 Vertical Epic |
| 27 | Three Floyds Black Sun Stout |
| 28 | Upstream Grand Cru |
| 29 | Old Clarence |
| 30 | Boulevard Imperial Stout |
Monday, March 14, 2011
Japan’s breweries face uncertain future after disaster
Sent to you by J via Google Reader:
via Beernews.org by beersage on 3/13/11
AP Photo/Itsuo Inouye
(JAPAN) – With the death toll expected to pass 10,000 and parts of Japan in disarray, breweries face a tough road ahead.
[3/14 Update: More updates from Japan Craft Beer Association (need to use translator)]
Officials gave grim news over the weekend with over 1,400 found dead and that number expected to multiply. The Atlantic posted a slew of images of the destruction. One of those images is shown above, one of Kirin Brewery's facilities located in Sendai.
The Wall Street Journal reports, "Kirin Holdings Co. said it halted operations at its brewery in Miyagi. Kirin said Saturday that four large beer storage tanks had been damaged."
From Business Week:
Beer vats were smashed and products washed away at the Sendai plant of Kirin Holdings Co., Japan's second-biggest brewer. Kirin hasn't been able to confirm the safety of more than 10 sales staff in the city, spokesman Jun Sato said by e- mail [on Saturday].
Workers at the Sendai plant evacuated to the rooftop to avoid danger, and Kirin's Toride plant halted operations because of damage, Sato said.
Sapporo Holdings Ltd. shut down three plants to inspect equipment after the earthquake, spokesman Yuki Hattori said by e-mail today. The brewer's Sendai plant suffered some damage and many bottles were broken, he said. Sapporo's Chiba plant was also affected, and its Nasu facility is closed for equipment inspections, Hattori said.
Asahi.com adds, "Sapporo Breweries Ltd. said the ground level of some parts of its plant in Funabashi, Chiba Prefecture, appeared to have fallen and water was flowing in, which officials said could have been caused by earthquake liquefaction."
Asahi Breweries. Ltd. was still assessing damage as of Friday according to the SF Chronicle. On its Facebook page, the USA division showed empathy. "Our thoughts and our prayers got out to the families of Japan."
The Winnipeg Free Press said this morning, "Japanese beverage maker Suntory Holdings Ltd. says it will deliver 360,000 bottles of water in the disaster zone." Suntory runs a large beverage business in Japan specializing in both the alcoholic and non-alcoholic sectors.
On the craft front…
A big earthquake happend around our brewery. It will take a long time todo our ordinary job including export to foreign countries. We will do our best to reconstruct our brewery, so please wait for a while.
Here's more from the U.S. import partner, B. United International, via Toshiyuki Kiuchi:
1. They are all ok. Kiuchi brewery, in particular the Sake part, was damaged & need fixing/rebuilding. He will keep us posted.
2. The most damage was caused to Sendai, about 180 miles northeast of Mito. Lots of damage, but more importantly, lots of people missing.
3. Kiuchi brewery is now using their full brewery capacity to bottle water for people who have lost their homes. As you might have read on the internet, there is a severe shortage on food & water there. We are extremely proud of Kiuchi Brewery's commitment and fast action to help everyone in need.
4. We are putting together a shipment of special kegs & cases [at our cost] to be shipped to Kiuchi Brewery as soon as possible/appropriate. We want to organize a special event at Kiuchi brewery to raise money for all these many people who have lost their homes and loved ones.
P.S.: Over the next months we will not be able to perfectly serve all our markets with Hitachino Nestbeer. We do apologize for any inconvenience this may cause you and your /our Hitachino customers. But we DO believe that you and all your /our Hitachino customers will understand & embrace Kiuchi Brewery's societal responsibility and commitment.
On Saturday, Baird Brewing said on its Facebook page, "We are okay down here in Numazu. The brewery and Fishmarket Taproom are both undamaged, and we're working as usual."
Japan's breweries face uncertain future after disaster
[Disclaimer: Beernews.org is a leader in craft beer news and is the original source of this article. If you would like to check out more, please visit the original site. Thanks!]
Things you can do from here:
- Subscribe to Beernews.org using Google Reader
- Get started using Google Reader to easily keep up with all your favorite sites
Wednesday, February 23, 2011
Friday, February 18, 2011
Wednesday, February 9, 2011
Tuesday, February 8, 2011
Tuesday, December 14, 2010
Monday, December 13, 2010
Friday, December 10, 2010
Friday, December 3, 2010
#010 Big Deck IPA
| #010 Big Deck IPA |
| Imperial IPA (based on HopWoo recipe) |
Type: All Grain | Date: 9/7/2010 | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
Batch Size: 11.00 gal | Brewer: Jeremiah | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Boil Size: 14.40 gal | Asst Brewer: ZYMURGY SEPT/OCT 2010 | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Boil Time: 90 min | Equipment: JEREMIAH's BREWERY - 6 gallon batch | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Taste Rating(out of 50): 35.0 | Brewhouse Efficiency: 75.00 | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Taste Notes: 2010.9.25_Great aroma, lacking the sweetness to balance the bittering hops but that was definitely due to the lack of OG points. 2010.10.01_Eudora hops were past their prime and you can tell. There is a distinct vegataley wilted hop flavor with this | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
Ingredients | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
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Beer Profile | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
Est Original Gravity: 1.073 SG | Measured Original Gravity: 1.052 SG | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Est Final Gravity: 1.017 SG | Measured Final Gravity: 1.010 SG | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Estimated Alcohol by Vol: 7.29 % | Actual Alcohol by Vol: 5.47 % | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Bitterness: 96.4 IBU | Calories: 229 cal/pint | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Est Color: 7.8 SRM | Color:
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Mash Profile | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Mash Name: ** J's Mash ** | Total Grain Weight: 29.00 lb | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Sparge Water: 6.16 gal | Grain Temperature: 72.0 F | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Sparge Temperature: 168.0 F | TunTemperature: 72.0 F | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Adjust Temp for Equipment: FALSE | Mash PH: 5.4 PH | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
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| Mash Notes: | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
Carbonation and Storage | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Carbonation Type: Kegged (Forced CO2) | Volumes of CO2: 2.4 | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Pressure/Weight: 21.6 PSI | Carbonation Used: - | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Keg/Bottling Temperature: 60.0 F | Age for: 21.0 days | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Storage Temperature: 52.0 F | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
Notes | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| One keg dry hopped with Cascade (Sweeter Tasing). One keg dry hopped with Centennial *SG=1.050? ran low on water for mash, make sure to fill HLT up all the way to achieve desired amoung for sparge and post clean-up *2000ml water to 200g light DME with 1056, Starter boiled over and lost some volume (maybe 100-200ml) *screwed up and forgot the warrior so the hop additions are as shown and not correct. Make sure to use original recipe next time. *ran hot water but not boiling throught the chiller. next time make sure to sanitize chiller with boiling wort. 7:27pm 90 min addition 7:50 60 min addition 8:20 30 min addition 8:36 15 min addition, whirl floc ran water with chiller on low and only chilled to 90°, sat overnight to chill in fridge, pitched next evening 10:17 done with clean-up for the night, finished in the AM 8/10/10_ Fermentation is going strong 8/14/10_11:30 pm dry hopped 5 gal. carboy 3.4 oz of fresh hops from the hopyard (Mostly Nugget, the yard was pretty dried up) and 1.32 oz of centennial (aged and bought from guy going to Seattle). Will wait to dry hop the 6 gal because of the difference in fermentation activity. 8/15/10_5:45 still gradually raising temp. to 70° at this point. 8/16/10_1:15 Temp is 71° according to the 6 gal. temp strip, setpoint for controller is 70°. fermentation is slowing and I will add 2.25 oz cascade dryhop (leaf) within the hour. 11/07 cascade @ 6.6%AA makes me consider adding more hops from 3 oz bag. I will add the entire 3 oz. for dry hop to 6 gal. 8/19/10 Temp is 71°. Noticing a build up of white scale on the inside of the 5 gal carboy and lightly developing in the 6 gal so far. Fermentation is continueing with a bubble per sec at this point. -Bacchus doesn't have Carared so I went with Crystal 20 | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
Created with BeerSmith | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
belgian wit recipe
http://pintofnoreturn.com/viewtopic.php?f=9&t=35
Garrison Witbier
Type: All Grain
Date: 2/23/2010
Batch Size: 11.00 gal
Ingredients
Amount Item Type % or IBU
1.00 lb Rice Hulls (0.0 SRM) Adjunct 5.0 %
7.75 lb Pilsner (2 Row) Ger (2.0 SRM) Grain 38.8 %
7.50 lb Wheat, Flaked (1.6 SRM) Grain 37.5 %
2.25 lb Oats, Flaked (1.0 SRM) Grain 11.3 %
1.00 lb Acid Malt (3.0 SRM) Grain 5.0 %
0.50 lb Munich Malt (9.0 SRM) Grain 2.5 %
0.75 oz Magnum [14.00%] (90 min) Hops 19.6 IBU
0.75 oz Orange Peel, Bitter (Boil 5.0 min) Misc
2.00 gm Chamomile (Boil 5.0 min) Misc
22.00 gm Coriander Seed (Boil 5.0 min) Misc
1 Pkgs Belgian Witbier (Wyeast Labs #3944) [Starter 125 ml] Yeast-Wheat
Beer Profile
Est Original Gravity: 1.050 SG
Measured Original Gravity: 1.052 SG
Est Final Gravity: 1.012 SG Measured Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 4.8 % Actual Alcohol by Vol: 6.1 %
Bitterness: 19.6 IBU Calories: 226 cal/pint
Est Color: 3.4 SRM Color: Color
Mash Name: Double Infusion, Medium Body Total Grain Weight: 20.00 lb
Name Description Step Temp Step Time
Protein Rest Add 3.86 gal of water at 133.8 F 122.0 F 15 min
Saccrification Add 3.85 gal of water at 191.4 F 153.0 F 60 min
Mash Out Add 3.37 gal of water at 202.8 F 167.0 F 10 min
Carbonation Type: Kegged (Forced CO2) Volumes of CO2: 2.4
Type: All Grain
Date: 2/23/2010
Batch Size: 11.00 gal
Ingredients
Amount Item Type % or IBU
1.00 lb Rice Hulls (0.0 SRM) Adjunct 5.0 %
7.75 lb Pilsner (2 Row) Ger (2.0 SRM) Grain 38.8 %
7.50 lb Wheat, Flaked (1.6 SRM) Grain 37.5 %
2.25 lb Oats, Flaked (1.0 SRM) Grain 11.3 %
1.00 lb Acid Malt (3.0 SRM) Grain 5.0 %
0.50 lb Munich Malt (9.0 SRM) Grain 2.5 %
0.75 oz Magnum [14.00%] (90 min) Hops 19.6 IBU
0.75 oz Orange Peel, Bitter (Boil 5.0 min) Misc
2.00 gm Chamomile (Boil 5.0 min) Misc
22.00 gm Coriander Seed (Boil 5.0 min) Misc
1 Pkgs Belgian Witbier (Wyeast Labs #3944) [Starter 125 ml] Yeast-Wheat
Beer Profile
Est Original Gravity: 1.050 SG
Measured Original Gravity: 1.052 SG
Est Final Gravity: 1.012 SG Measured Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 4.8 % Actual Alcohol by Vol: 6.1 %
Bitterness: 19.6 IBU Calories: 226 cal/pint
Est Color: 3.4 SRM Color: Color
Mash Name: Double Infusion, Medium Body Total Grain Weight: 20.00 lb
Name Description Step Temp Step Time
Protein Rest Add 3.86 gal of water at 133.8 F 122.0 F 15 min
Saccrification Add 3.85 gal of water at 191.4 F 153.0 F 60 min
Mash Out Add 3.37 gal of water at 202.8 F 167.0 F 10 min
Carbonation Type: Kegged (Forced CO2) Volumes of CO2: 2.4
#009 Belgian Ginger Wit
| #009 Ginger Wit |
| Witbier |
Type: All Grain | Date: 4/17/2010 | ||||||||||||||||||||||||||||||||||||||||||||
Batch Size: 10.00 gal | Brewer: Jeremiah | ||||||||||||||||||||||||||||||||||||||||||||
| Boil Size: 13.20 gal | Asst Brewer: James | ||||||||||||||||||||||||||||||||||||||||||||
| Boil Time: 90 min | Equipment: Brew Pot (15 Gal) and Igloo/Gott Cooler (10 Gal) | ||||||||||||||||||||||||||||||||||||||||||||
| Taste Rating(out of 50): 47.0 | Brewhouse Efficiency: 72.00 | ||||||||||||||||||||||||||||||||||||||||||||
| Taste Notes: Great tasting Wit! A summer favorite! Lacy white head that lasts and lasts. Distinctive, light wheat beer with a hint of spice. | |||||||||||||||||||||||||||||||||||||||||||||
Ingredients | |||||||||||||||||||||||||||||||||||||||||||||
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Beer Profile | |||||||||||||||||||||||||||||||||||||||||||||
Est Original Gravity: 1.057 SG | Measured Original Gravity: 1.049 SG | ||||||||||||||||||||||||||||||||||||||||||||
| Est Final Gravity: 1.014 SG | Measured Final Gravity: 1.013 SG | ||||||||||||||||||||||||||||||||||||||||||||
| Estimated Alcohol by Vol: 5.53 % | Actual Alcohol by Vol: 4.69 % | ||||||||||||||||||||||||||||||||||||||||||||
| Bitterness: 61.6 IBU | Calories: 218 cal/pint | ||||||||||||||||||||||||||||||||||||||||||||
| Est Color: 4.2 SRM | Color:
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Mash Profile | |||||||||||||||||||||||||||||||||||||||||||||
| Mash Name: ** J's Single Step Mash | Total Grain Weight: 21.72 lb | ||||||||||||||||||||||||||||||||||||||||||||
| Sparge Water: 9.82 gal | Grain Temperature: 72.0 F | ||||||||||||||||||||||||||||||||||||||||||||
| Sparge Temperature: 170.0 F | TunTemperature: 72.0 F | ||||||||||||||||||||||||||||||||||||||||||||
| Adjust Temp for Equipment: FALSE | Mash PH: 5.4 PH | ||||||||||||||||||||||||||||||||||||||||||||
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| Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time). | |||||||||||||||||||||||||||||||||||||||||||||
Carbonation and Storage | |||||||||||||||||||||||||||||||||||||||||||||
| Carbonation Type: Kegged (Forced CO2) | Volumes of CO2: 2.4 | ||||||||||||||||||||||||||||||||||||||||||||
| Pressure/Weight: 21.6 PSI | Carbonation Used: - | ||||||||||||||||||||||||||||||||||||||||||||
| Keg/Bottling Temperature: 60.0 F | Age for: 28.0 days | ||||||||||||||||||||||||||||||||||||||||||||
| Storage Temperature: 52.0 F | |||||||||||||||||||||||||||||||||||||||||||||
Notes | |||||||||||||||||||||||||||||||||||||||||||||
| SG=1.084 @ 74F OG=? I don't think 1.049 is correct, I could feel this after 1 serving future notes: try adding ginger to secondary for more of a "hot ginger" taste Belgian Wit yeast was better in the end, However, the Abbey might have been contaminated. Look for chamomile next time to add to the batch. And maybe seeds of paradise too. | |||||||||||||||||||||||||||||||||||||||||||||
Created with BeerSmith | |||||||||||||||||||||||||||||||||||||||||||||
The Upgraded Brewery
During the mounting process one of the balancing pumps fell resulting in an unfortunate head breakage. I figured ebay was the place to go for my stainless upgrade from the CHUGGER people. I have noted a slower output rate from the stainless, but I am more comfortable pushing cold wort through it over the poly. It was a rough first brew day but I am sure with a few brewdays I will be running this thing like a well tuned machine (who are we kidding, every brewday is different and I still need to finish the gas rail before I can call this project complete).
Thanks Swagman for the nice metal work, I know stainless can be a pain from what I understand. (This guy also does tri-clamps if you are interested)
The Herms coil was bent using my hands, a 90° pipe bender, and my weber grill for as a heat source to keep the stainless malleable. I recommend Silicone kitchen mitts for handling the hot tubing. The compression fittings were a real pain to work with. I recommend slipping them on both ends before any bending. Once that stainless bends it's no longer a smooth circle and it can be a serious bugger to shove it together
As always, feel free to ask any questions. I will attempt to get you answers.
note: I also found a great deal on ebay for the 5/8" stainless compression fittings for the copper counterflow chiller from morebeer at a great deal. I've been following the lead from http://theelectricbrewery.com/ lately and found them extremely resourceful.
Friday, November 26, 2010
It's BREWDAY #011 - Deschutes Mirror Pond clonea picture for you
| #011 CYBI Deschutes Mirror Pond |
| American Pale Ale |
Type: All Grain | Date: 11/23/2010 | ||||||||||||||||||||||||||||||||||||||||||||||||
Batch Size: 10.00 gal | Brewer: J | ||||||||||||||||||||||||||||||||||||||||||||||||
| Boil Size: 9.73 gal | Asst Brewer: Can You Brew It | ||||||||||||||||||||||||||||||||||||||||||||||||
| Boil Time: 90 min | Equipment: J's (15 Gal) Single Tier | ||||||||||||||||||||||||||||||||||||||||||||||||
| Taste Rating(out of 50): 0.0 | Brewhouse Efficiency: 70.00 | ||||||||||||||||||||||||||||||||||||||||||||||||
| Taste Notes: The base malt is specifically Great Western Pale Ale Malt, which was noted to have a large impact on the flavor. | |||||||||||||||||||||||||||||||||||||||||||||||||
Ingredients | |||||||||||||||||||||||||||||||||||||||||||||||||
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Beer Profile | |||||||||||||||||||||||||||||||||||||||||||||||||
Est Original Gravity: 1.066 SG | Measured Original Gravity: 1.078 SG | ||||||||||||||||||||||||||||||||||||||||||||||||
| Est Final Gravity: 1.020 SG | Measured Final Gravity: 1.020 SG | ||||||||||||||||||||||||||||||||||||||||||||||||
| Estimated Alcohol by Vol: 6.09 % | Actual Alcohol by Vol: 7.59 % | ||||||||||||||||||||||||||||||||||||||||||||||||
| Bitterness: 39.3 IBU | Calories: 358 cal/pint | ||||||||||||||||||||||||||||||||||||||||||||||||
| Est Color: 11.7 SRM | Color:
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Mash Profile | |||||||||||||||||||||||||||||||||||||||||||||||||
| Mash Name: Single Infusion, Medium Body | Total Grain Weight: 26.22 lb | ||||||||||||||||||||||||||||||||||||||||||||||||
| Sparge Water: 0.54 gal | Grain Temperature: 72.0 F | ||||||||||||||||||||||||||||||||||||||||||||||||
| Sparge Temperature: 168.0 F | TunTemperature: 72.0 F | ||||||||||||||||||||||||||||||||||||||||||||||||
| Adjust Temp for Equipment: FALSE | Mash PH: 5.4 PH | ||||||||||||||||||||||||||||||||||||||||||||||||
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| Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time). | |||||||||||||||||||||||||||||||||||||||||||||||||
Carbonation and Storage | |||||||||||||||||||||||||||||||||||||||||||||||||
| Carbonation Type: Kegged (Forced CO2) | Volumes of CO2: 2.4 | ||||||||||||||||||||||||||||||||||||||||||||||||
| Pressure/Weight: 21.7 PSI | Carbonation Used: - | ||||||||||||||||||||||||||||||||||||||||||||||||
| Keg/Bottling Temperature: 60.1 F | Age for: 28.0 days | ||||||||||||||||||||||||||||||||||||||||||||||||
| Storage Temperature: 52.0 F | |||||||||||||||||||||||||||||||||||||||||||||||||
Notes | |||||||||||||||||||||||||||||||||||||||||||||||||
| 2010.12.18 -Sample for annual Hattaway xmas party 2010.12.12 -Keg and carbonate 2010.12.05 @ 72° -add dry hop addition 2010.12.04 @ 71 2010.12.03 @ 70° 2010.11.30 @ 69° 2010.11.29 @ 68° 2010.11.28 @ 67° 2010.11.27 @ 65° -added starsan to airlock in smaller batch carboy after noticing no bubbles for 2 days (oops, not enough starsan) = issue resolved (cross fingers for no infections) 2010.11.25 @ 65° -yeast pitched I had difficulty with the new set up and I played with "ramping" the temp up with the new herms and ended up adding 2 hrs to the mash process. It started and sustained around 130° for two hours before I could get it to climb. I had issue with the grain bed becoming compacted I guess and the pumps couldn't get any wort moving. Next time rice hulls are a must but I am concerned about disturbing the bed during the process with the mash paddle. I think a msah tun snorkel might be a nice touch (j/k). I'm adding 1lb of Bisuit to compensate for not being able to source "Great Western Pale ALE Malt" Gypsum (a little bit hard) (I failed to add the Gypsum) Aim for 1.013 "the dryer the better" CYBI: (not cloned) suggested fermentation temp 60-65F This is based on the rebrew which was deemed "cloned." All recipes are (unless otherwise specified): 6 gallons post-boil, 70% efficiency, Morey for color, 15% evaporation, 7.27 gallons preboil, Rager IBU, and most hops are in grams not ounces. Most, if not all recipes are primary only (no secondary). If you brew this, please reply with your results for discussion. OG 1053 42 IBU 90 min boil 5.23kg Pale Ale Malt 400g crystal 75 90g carapils 28g cascade 6%AA at 85m 28g cascade at 30m 28g cascade at 5m 28g cascade at 0 21g cascade dry hop WLP002 Mash at 149F Add gypsum Ferment at 65F, raising to 72F after 4 days Discussion notes: The base malt is specifically Great Western Pale Ale Malt, which was noted to have a large impact on the flavor. | |||||||||||||||||||||||||||||||||||||||||||||||||
Created with BeerSmith | |||||||||||||||||||||||||||||||||||||||||||||||||
Thursday, October 7, 2010
Thanks Swagman
IMG_6574.JPG
These pictures were sent with Picasa, from Google.
Try it out here: http://picasa.google.com/
Thursday, September 23, 2010
2010 Founders Nemesis
2009 was so much better although the touch of coffee in the finish this year was nice, and yes, it took and hour to peak
Thursday, September 9, 2010
Saturday, September 4, 2010
Saturday, August 28, 2010
Cider Attempt #1: nothing complicated with 1 gallon
Whole Foods Organic Apple Juice OG: 1.052
Lalvin 71b-1122 wine yeast
begin ferment temp @ 72 (the fridge was acting up, this will range from 63-72°)
Thursday, August 26, 2010
2010.08.26_Founder's Canadian Breakfast Stout @ Flying Saucer
It was great, very similar to KBS but had a itsy bitsy maple sweetness in addition. How can you go wrong with a 6th chance to have KBS in one year (assuming you were lucky enough to get a 4 pack and a fresh KBS on tap somewhere). No complaints here. Thank you, may I have another!
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