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Episode 44 - First Brews of 2021 Part 1
119 Plays4 years ago
On this (shorter) episode we discuss the first beer we brewed for 2021. Next week we'll discuss our impressions of the beers. Plus Clark pitches his idea for a sitcom.
Theme music provided by Myke Kelli (@mykekelli)
Break music and outro provided by Fluid Minds (@fluidminds)
Check out all our episodes at www.themaltinghour.com
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Transcript
00:00:00
Speaker
No, no, no. We want to know
Episode Introduction and Focus on 2021 Brews
00:00:02
Speaker
more. OK, so episode one. Tony stepped away. I did. I put more hot water in my glass. I was about to say, are you pouring yourself another dry-ish beer? This week, we discuss our first home brews of 2021. This is episode 44 of The Malting Hour.
00:00:23
Speaker
What's the haps on the hops? Guy ease that's peace This the molten hour where we talk about our drink And tell you what we think, every other week And if we get drunk, well we might slur our speech Gotten a gift of ab, the friends who wish you had Join us for a drink, join us for a laugh Time is never wasted, way you're getting wasted The molten hour here, people, people taking places People, people taking places People, people taking places
00:00:51
Speaker
Welcome to the malting, okay. You wanna, hey, does somebody else wanna say welcome to the malting hour this time? Welcome to malting hour where we mauled. I seem not as good as you. Welcome to the malting hour. We are here.
Dry-ish January Reflections
00:01:06
Speaker
We're coming to a close on dry January, which, you know, Clark has been dry-ish. And for me, it ended up being a little dry-ish as well.
00:01:17
Speaker
Um, but, uh, here we are. Uh, this is going to be a different type of episode where we're doing a, uh, a shorter episode. Actually, first off, my name's Tony Gullick. Once one of the hosts, uh, Joy Dawe's with.
Sitcom Idea: Living in the 90s but Really in the 80s
00:01:31
Speaker
Brandon Winninger. And sometimes Clark Fetridge. Welcome guys. How are you guys doing? I feel like that should be a song. Tony and Brandon and sometimes Clark living in the nineties, even though it's the eighties. Hmm.
00:01:47
Speaker
I think that's a project for 2021. I'll talk to Mike, who already does our theme song. Maybe we can get him to do something. Well, hey, my sister's fiance wanted to do something. You think that's what he had in mind, to do a little dingle?
00:02:04
Speaker
Well, Clark, Clark, maybe you should just do it. I mean, you already kind of had it right there. Yeah, well, I'll get working on it. Well, it's kind of based off of a sitcom idea where these people, like three people specifically, Tony, Brandon, and Clark, are living in the 90s, but it's really the 80s. And that's like the whole story. You know, it's kind of silly, you know. I'd watch that show. Yeah. I'd watch that show in a heartbeat. I don't really think I understand the premise and how it actually works. Well, there's a couple of different ways we can go. Is this like WandaVision?
00:02:33
Speaker
Kinda. Yeah. Okay, good. Anyway, let's keep talking. Let him keep talking. Okay, keep going. Okay, so it's set in this town called Wallabyville. And again, they're living in the 90s, but it's really the 80s. So, you know, hilarity ensues. Is that enough? No, no, no, we want to know more. Okay, so episode one. Cody stepped away.
00:03:01
Speaker
I did. I had to put more hot water in my glass. I was about to say, are you pouring yourself another dry-ish beer? It is very dry-ish beer. It's my hot water, which all three of us are drinking, correct? Yes, we are.
Exploration of Hop Water DIY
00:03:15
Speaker
What do you guys think of it overall? Honestly, I like it better than I got a four-pack of the Lagunitas a week or two ago. And I don't know if it's because my smell and taste are coming back more and more, but I like this better than that, to be honest. Oh, thank you.
00:03:31
Speaker
Sorry, I actually had to step away for it. Are we actually recording an episode right now? What you missed was NBC just called, and we got a pilot. We're on our way. Yeah, we got a huge budget, too. It's going to be great. We're going to call it not Seinfeld. Perfect. Now, Tony was asking about his hop water, and I said, I think it's better than Lagunitas.
00:03:53
Speaker
Oh, very nice. Yeah. I like this bottle. So this is the second one. I drink the first one. I like this one more than I did the first one. Better carbonation or you just in general, you just liked it more. I don't know. Maybe because like, um, I haven't really eaten anything in a while. So I think last time I had, you know, it was like, I had this, I had this with dinner. Like, um, I feel like the flavor is a lot better than it. Um,
00:04:20
Speaker
than I noticed before. So I enjoyed even more than I did. Oh, well, thank you very much. Those are both of you. Very kind words for this. I literally have nonstop drinking this hot water. I come home and I'm just constantly drinking it. I'm probably halfway through the five gallon keg, to be honest. Why not? Will you remind everyone out there and myself what's in it and how you went about it? Sure.
00:04:43
Speaker
Yes, so this is a little different from when I did the one gallon test batch. I didn't boil the water. I didn't filter the water. I just used tap water from my upstairs sink. Five full gallons, put it in my mash and boil, got it up to 170, added. So the recipe that I was filing says two grams per gallon of hops.
00:05:11
Speaker
I ended up adding 10 gallons, 10 grams of centennial hops to
Brewing Plans and Ingredient Insights
00:05:17
Speaker
steep for 30 minutes at 170 degrees. I also poured in some lemon juice, which next time I think I need to measure because I just dumped some in there to be like, okay, let's get the pH down. I feel like that lemon also really helps bring out the citrusness, citrusy-ness of the hops as well. So it's kind of a nice, like,
00:05:37
Speaker
or accent, I should say, to the hops. And then that's it. I cooled down, threw it in my keg, and carved that puppy. That's it. It's super easy. Super easy to make. I'm looking forward to... I need to go to a homebrew shop tomorrow, my local homebrew shop, to get some hot bags for the stout, my one-gallon stout, because I need to add the oak chips this week.
00:06:01
Speaker
But I think I'm gonna grab an ounce or two of some other hops to play around with with this beer or with this water. Very cool.
00:06:10
Speaker
Speaking of beer, um, this episode we're going to discuss this kind of, I guess we can start this almost like part one of, uh, of what we're doing, because, uh, as we said on our last full episode that this, you know, this year where we were talking about what beers we were going to brew, what we're looking forward to in 2021, we all ended up brewing, which we didn't really plan, did we? I don't think so. No, I think you just kind of work out that way. Not within a day of each other. No.
00:06:35
Speaker
Yeah. Clark and I brewed last Sunday, and Brandon, you brewed on Monday, correct? Correct. So we're going to talk about, it's probably a shorter episode. We're going to talk about the beers that we brewed. And then the following episode will be us discussing the beers because, well, except for maybe Brandon's, you'll find out why. His beer probably will not be ready, but at least we'll have two beers that we can
00:07:02
Speaker
drink and it'll be you know the end of dry January for us almost it's this doesn't really make it driest January for you Brandon because you're only having uh uh two beers before you're done with dry January in February correct yes I have not broken dry January I have but I I only I did it twice which I'm okay with and I lost 14 pounds yeah
00:07:30
Speaker
Whoa, dude, congratulations, I've dropped eight, I've dropped eight pounds. Yeah, and you know what, I don't attribute that, well, probably not drinking helps, but I've done, I got back to like kind of tracking the stuff that I'm eating. We were doing noom before and I got back on that, so that's been helpful.
00:07:49
Speaker
Yeah, I started doing the same, just watching the calories of everything that I eat and realizing, oh, okay, maybe I don't need to eat that much. But this isn't the waiting hour. Yeah. This is the malting hour. So, Clark, do you want to talk about, well, actually, Brandon, why don't we talk about what beer you did first?
Brandon's Belgian Triple Adjustments
00:08:13
Speaker
And why you did it. So I was I've been wanting to do a Belgian triple for a while. It's just been something that, you know, I love Belgian triples and I had a couple of Belgian beers in December.
00:08:27
Speaker
reminded me how much I loved Belgian beers. So I actually was kind of looking up like, you know, traditional styles for the spring. And I laughed because I'm like, oh, Belgian triples. I'm like, in the spring? I was like, I guess. So I mentioned it to Tony and Tony was like, why don't you try brewing the pedestrian Belgian triples that he had done? Did you do that last year or two years ago?
00:08:52
Speaker
Two years ago, I think that was the very, that was like, we talked about doing that on episode one, when it was still the 212 round table. Yes. Yeah. So I remember you doing that. I had it. It was good.
00:09:06
Speaker
And so you sent me the recipe and I spent like a day or so kind of playing around with it. And I did a lot of reading just to kind of see what other people use in their Belgian triples. So I made some changes. So it's a different beer. So same base recipe, but I added some stuff. I changed the hops. I changed the sugar. So you had used just table sugar in there. And I had actually switched that with
00:09:32
Speaker
Uh, kind of an Amber, uh, Belgian candied syrup. So tried that, uh, also did. I added some Kara pills in there, uh, because I read a lot that if you don't use it in Belgian triples, uh, you don't get as a good of a head that you would on a triple. So, um.
00:09:54
Speaker
I was like, all right, well, I want a little bit of a head on there. So I threw just, it's literally like eight ounces in there. So I kind of broke up the hops. And, um, this was kind of like my first time, you know, really playing around with the numbers and the grain and like trying to kind of maintain the, um, the same original gravity, keep it dialed into the, um, the same.
00:10:16
Speaker
ABV. So it came in at about 9.6, which is what yours came in at. So that's what I was aiming at. Your original OG was 1.085. Mine was a little shy. Yeah. No, no, yours was sorry, yours was 1.081. Mine was 1.08.
00:10:37
Speaker
And then I came in at, I think, 1.082. I let it sit there for a while. I started looking at it. It was closer to 1.083. So did really well on that. I freaked out a little bit when I pitched it. So this was my first time ever using a
00:10:53
Speaker
a wet yeast. Use the White Labs yeast, right? Yeah. The White Labs WLP 500. It is their Trappist Ale yeast that claims to have come from a Belgian monastery. I thought that would lend some nice flavors to the beer as well. But again, first time I pitched that, threw that in there and didn't really do anything. It was 24 hours and I remember messaging Tony, I'm like,
00:11:19
Speaker
Fuck this wet yeast, man. I don't know what happened. This is not doing anything. And I had the room, so I had the temperature in my room set to like 68. So I have it, I literally, when I ferment, I keep everything in my office and I have a space heater in here that's temperature controlled. I have all, everything else kind of closed off. So the house, the heating from our central heat doesn't come in here. So.
00:11:46
Speaker
It was nice and cool, 60 degrees. Cause I was kind of reading that you can do it in stages, you know, start at 68, it'll start to ferment and then, you know, kind of gradually increase the temperature. So that was my plan. Didn't do anything. I opted to like 72 degrees when it wasn't doing anything. And the next day it just like, it was going nuts. So I left it on 72 for about a day. I'm still going nuts up to 74 still going nuts for a day, up to 76 in here and it's still going. So.
00:12:16
Speaker
Yeah, the change in temperature will bring out different flavors from the yeast. I think it's really cool that you're taking this recipe and making it your own. Actually, I wanted to backtrack when you said you had tried the beer. I actually gave you the rest of that keg and you had it on tap at your house for a little bit. Yes, I remember that. I still have that keg here too, I think, actually.
00:12:40
Speaker
Yeah, you do. I'm going to need that back one day. Sorry, Mike. We have your other kegs. Actually, we have all your kegs. I have all your kegs. Now, I'm excited to try this. And the reason why we said we're not going to be probably not going to drink your beer is that it's still bubbling away, right?
00:12:57
Speaker
Yeah, I mean, it's not going anywhere near as crazy as it was before, but I'm getting a solid like three or four bubbles every like five to 10 seconds. Yeah, you're better off just letting it sit for a whole another week. Yeah, I'm going to do it until it dies. So my plan is literally let it go until it stops and then maybe give it another week to just sit. And then I'm going to transfer it, going to keg it right away and then just put it in the fridge and then just let it sit there until
00:13:25
Speaker
you know, closer towards the end of February, and then I'm gonna pop it on and see what it tastes like. Cool. That's exciting, man. I'm looking forward to it. I even remember when I did a Belgian triple a while ago, a number of years ago, even after I kegged it, it still needed a good couple of weeks or a month or so until it really kind of turned into what I wanted it to be. So as you're saying, it could be a little while.
00:13:48
Speaker
Yeah, I feel like I learned with the stout that we did, Brandon, that, you know, there's certain beers that I like to just get to. And that's why I've been using the Vikings. Like, I just want to want to drink it right away. I'm learning that, you know, Patience is our best friend here when it comes to these beers. I mean, the one gallon stout that I did of our recipe is still sitting there. Like I said, I'm adding the oak chips. I'm going to keg it.
00:14:15
Speaker
I think next weekend, so for the following weekend, which is Super Bowl weekend, Super Bowl Tony coming at you for my birthday. That's when I'm gonna put it on tap and give it a try. But yeah, I've did that with this beer as well, the one that I brewed, kind of letting it sit. I mean, granted, we're gonna burst carbonate it, but I'm nowhere, I mean, I could have, seeing this beer, it was done fermenting.
00:14:42
Speaker
I didn't not necessarily done fermenting, but it was done bubbling in the airlock. I want to say Wednesday. Like there was no more action in it. So yeah, I'm looking I'm gonna, I'm gonna let this sit for the rest, probably until about Wednesday, and then Wednesday or Thursday, then carve it up so we can drink it for the weekend.
00:15:02
Speaker
Speaking of beer sitting around, don't we still have like 10 gallons of that barreley sole survivor? Yeah, it's in my keezer and I gotta be honest, I tried it recently.
00:15:14
Speaker
It is not good. It does that. And like, I'm, I know we talked about bottling it, uh, with Mike and if everybody, I mean, if you guys want to try it and see if you like it, cool. If not, it's been, it's been sitting around for so long and it's been using up kegs that could be used by Mike or myself. Thanks, Mike. Um, that I'm like, I just, I want to do something with it. And I.
00:15:38
Speaker
it's not good it's just it unfortunately like it just sucks that it went from being so good out of the barrel to when we kegged it tasting just not good like it was just like maybe a week too long in that barrel and it just got that like
00:15:59
Speaker
nail polish remover taste to it, unfortunately. Yeah, it's kind of like my barrel aged stuff that I did. I remember that started. I still have a couple bottles. So why don't we pour some of yours and I'll bring a couple bottles and we can taste. Actually, we should do that. We really talk about some off flavors for barrel aged beers. There you go. So Clark, why don't you, Brandon, are you sorry? I know I cut you off. I don't know if you have anything else more to say about your triple.
00:16:27
Speaker
I know that. I mean, that's pretty much it. You know, we're going to let it sit and then we'll see what it tastes like. We can maybe that one could be an after the final pour or something like that. Cool. Or we can just, you know, talk about it when another episode and we're brewing beer. Clark, what did the what did you throw down on? Well, on our last episode, I believe that was the last episode I spoke about how I want to go back to some of my old time favorites, some of the I guess you can say more basic.
00:16:54
Speaker
beers I've brewed in the past instead of doing juicy high ABV, you know, double dry hopped and pumpkin with 69 different spices. So I opted for my fudgy dust, which is basically just a zombie dust
Clark's Fudgy Dust: Zombie Dust Clone
00:17:12
Speaker
clone. There's not nothing too exciting about it. But I thought, you know what, I'm gonna need something on that's, it's got some hop a little bitter.
00:17:20
Speaker
And that more than just myself will want to pour some. So that's how I got there. It's all Citra, as I'm sure many of you know, just a lot of Citra. I did do I did only do a two and a half gallon batch, so everything was chopped in half, which for myself, I'm starting to enjoy these two and a half gallon batches because it's just enough and it doesn't sit there for months on end. And then I can move on. Well, especially with an IPA, you know, you know, it's exactly longer. It's there.
00:17:49
Speaker
Yeah, but, um, no, I went down to, uh, another shout out to known brew, put my order in online and went by another 45 minutes later and picked it up. It's pretty darn easy as I know you guys use them a lot. Yeah. Yeah. That's the known brew is, is great. And they're, they're all set up and, and, and easy pickup. And when it's ready, it's, it's, it's pretty awesome.
00:18:12
Speaker
Yeah, what's crazy, like when I did my order, I picked it up on the Saturday before I brewed and I didn't actually put the order in. I finally, I submitted it like, they opened at 11 and I submitted it at like 10 45 in the morning. And then like, it was like right at 11, like, so Dave who runs Nombru, he like, he's a one man show there goes in, got a confirmation that my order was received. Like 10 minutes later, it's like your order's filled. I'm like, all right, ready to roll. Yeah, they're pretty, pretty awesome with that.
00:18:41
Speaker
Yeah, and otherwise recipe wise, not a whole lot to it. I mean, obviously a lot of two row little Munich, Carmel 60 and Melanoidin, I think is how you pronounce it.
00:18:53
Speaker
About four ounces of Citra go into it. I dry hopped one ounce yesterday. So I'll let that sit for a few more days. And yeast wise, just went with a white lab's English ale. So interesting and a little bit prettier characteristic. Yeah. So we'll see how it goes. Uh, you know, I have probably, yeah, I don't think I've brewed in four or five years. So I'm hoping it's been a really long time. And I think the only time or last time I had it was your son's birthday.
00:19:21
Speaker
Yeah, and that was a while ago. So hopefully I learned a few things since then, and we'll find out soon. Yeah, I'm sure your process and how you do things is definitely changed. And didn't you use a hydrometer? Yes. Well, the exciting news is I texted you right after that event, that hydrometer machine that you guys always talk about.
00:19:44
Speaker
Yeah, it's pretty amazing. Yeah, so I remembered, and I measured it, and I'm pretty close. So we'll find out if I remember to use it for the final gravity so I can get an actual ABV, which will probably be the first beer in two years. I don't know the exact ABV. This is very exciting. Yeah, it's a big accomplishment for you and a big deal for the show. Yeah, or the beer is going to be awful. And I'm going to be like, you know, I just shouldn't use that stupid beer.
00:20:14
Speaker
You know what's funny though, another thing in the back, when I first started homebrewing, when I did a couple of extract batches, I don't think I ever checked the gravity. I don't remember if I did. I think Mike and I have always been very anal about it. We wanted to know how close we got to when we first started brewing together.
00:20:35
Speaker
how close we were to the recipes that we're using. We wanted to know the ABV, you know, and we never, we never really did anything simple, I think, until we did a cream ale in our, or no, I take that back. We did our paleo was pretty simple. We wanted to make sure that we were hitting our numbers on that. So, and Mike's got multiple different hydrometers, ones where you can like, like three different sizes where you can get real close or get,
00:21:05
Speaker
Incredibly accurate readings from it. So that's kind of cool Yeah, I used to be pretty good about it And then and then I do remember and I think tony you helped me with this for a couple batches like two or three
00:21:17
Speaker
batches I brewed. I think there were different beers. The OG was like way off. And I'm going, what am I doing brew wise that I'm, that's throwing this, these numbers off. And then I think you came over, you're like, Oh, maybe the hydrometer's broken. And I can't remember what she told me, but you like, you had me submerged in water or something. Oh yeah. To see if it was, uh, if it, cause it should read like zero or something. Yeah. And then it was way off. So I'm like, ah, it's not me. It's the hydrometer. So that,
00:21:45
Speaker
fueled my hate for hydrometers for a number of years. And ever since then, I've hated those. Yeah, but I'm back, baby.
00:21:57
Speaker
Well, I'm looking I'm also very much so looking forward to that just because I was thinking about it when you told me you brewed that I remembered it was I mean, you know, with the being called fudgy dust, I was like, Oh, yeah, that's right. It's a zombie dust clone. And then I started thinking, man, I got to do I want to do like a West Coast IPA this year. And then I was reminded and I looked at the recipe and I'm still need to bring it over to
00:22:23
Speaker
the the mash and boil set up in Beersmith to make sure all my you know, all the ingredients are correct. I'm going to do the bow down to Bobbington IPA that we owe. Yes. That you and I brew together because I lost in fantasy football. And that's right. The Indiana pale ale is sweet. Yes. Bow down to Bobbington, Indiana pale ale.
00:22:50
Speaker
Coming all the way from Munster. Ooh, that one's been a while. Yeah.
00:22:54
Speaker
Yeah, so I'm looking, yeah, I was looking at that recipe. That's a lot of Citra, Amarillo, and I think Simco. So three different hops, and yeah, I think I'm gonna do that this year, maybe in the spring. Okay, well, let me, I don't mean to interrupt you, but I searched it out, untapped, just to, you know, see. It looks like the last time, ooh, that's quite a label, too. We'll have to break some of those out again. Yeah, I think so. 2014, I think, was the first time we brewed it, and it looks like we did it again the next year, or you did it again.
00:23:24
Speaker
Yeah. In 15. Now, again, for all of you that don't know, this is out of Dick Geron's Ale House. Yeah, that's our private joint brewery, what we do together. We're looking to open a location. But what I'm trying to get to is there's a bunch of check-ins between the two of us, and then
00:23:44
Speaker
February of 2018, someone named Deanna B. said they were drinking about down to Bobbington by Dick Geron's Ale House. So apparently it's out there and it's available. Did we open up the brewery and not know about it yet? Yes, so I'm going to take a look at Deanna here, Deanna B. They drink a lot of beers, so apparently they got their hands on about down to Bobbington. Wow, aged of course. And it says they drink it from a bottle, they specify.
00:24:13
Speaker
Did you like leave these out on the lawn or something? Yeah. And someone found it three years after life. Yeah. And the hops, did they rate it at all? Well, the hops have faded, so it makes sense. Three is pretty good for a three year old IPA.
00:24:31
Speaker
That's hilarious. I love those things on Untapped. Yeah, when Mike and I had a couple beers that we did together, we would get random check-ins. And I remember going on there and I go, hey, thanks for the check-in. There's no way you drank this because it's my home, bro. Well, I'll send a message out to Deanna B and see.
00:24:50
Speaker
I'd be like, hey, where did you get this out of curiosity? Or I'll just run, thanks for drinking. Thanks for finding us. Is that how we're reading? Yeah, thanks for finding us. Oh, god. So I'm going to attempt to bow down a bottle. We'll send her a fresh bottle this time. Maybe we'll get out of her rating. But yeah, I'm going to try that sometime this year.
Tony's Lime Goza: Margarita-like Brew
00:25:18
Speaker
But for the beer that I did, it was the first beer that I had to break dry January was I ended up drinking Freedom of Expression, I believe. You gave it to me, Clark, which is the blueberry and ginger
00:25:35
Speaker
sour beer from revolution. And I had that on my wife's birthday, because she was gonna drink champagne. She's like, Do you want some champagne? I said, Nope, but I am gonna drink a beer for your birthday. Then I figured, you know, taller can because it's 16 ounce can and not, not incredibly high in ABV. I think it's like four and a half percent possibly. I could be wrong about that. But I don't remember it being super boozy.
00:25:59
Speaker
It was delicious. And I remember last year is when I started doing my sour experiments with kettle souring. And I also did like a sour apple cranberry cider last year as well, just popped up in my
00:26:16
Speaker
memories on Facebook. And I really want to do that again. I think I might do that again, because that was just really tasty and refreshing. So I wanted to make something refreshing. And right before I started dry January, I had off colors beer for tacos. And that is, I believe it's also I believe that is a lime goza. And so
00:26:39
Speaker
That's what I did. This is the first time I'm doing a Goza, so I'm pretty excited about that. And I was looking online and what's the best way to... So I'm making a lime Goza. I was looking online to the best way to add the lime flavor. A lot of it was adding some peel or the zest from limes at the end of the boil.
00:27:00
Speaker
So I did that. And then when it comes time to kegging it, I'm actually going to add about five ounces of lime juice. And I'm also going to add some sea salt to get the saltiness that comes with the Gozo. So the way I'm describing this beer to people is like, imagine a carbonated melted margarita. That's kind of what I'm hoping for.
00:27:21
Speaker
Yeah. And it's, it's going to be at about, uh, probably about five, five and a half percent, depending on where I finish. And I, I saw a lot of people use different types of hops for this. And I wanted to find something, um, that w w would kind of compliment the lime in there. So I ended up going with, uh, Mota Rica, because I've seen some of the descriptors of it was, was lemon and lime.
00:27:47
Speaker
and then hops used. And I think, yeah, I used a full, because agosa isn't very bitter. So I used one ounce that only was in the boil for eight minutes. When there was eight minutes left of the boil, that's when I added it to the beer. So yeah, it's just, it's basically 50% wheat, 50% or white wheat and 50% pale malt. And then I added a pound of acidulated malt as well.
00:28:11
Speaker
So yeah, I'm like I said, it's the first time I've done it. So I'm hoping that it meets my expectations of a go stuff, especially with the lime and salts in there. I think it'll be a nice, refreshing beer to have on tap. Um, you know, to want to come home and want to have a beer. And did you know that, uh, Oh, go ahead. No, no, no, go ahead. Yeah. I was kind of going back to the motor weaker hops. I was like, I wonder how that would play out in some hop water. Hmm. Good thinking. Yeah. I'll try that. That's your next go around. Yeah.
00:28:42
Speaker
And what did you name this? And the name on this, Tony, did you mention that? Oh, yeah, no, it is. I sat by the ocean. Yeah. You know, ocean salty lime. It's also the second beer that I've named after a Queens of the Stone Age song. I have a couple of beers that I name after or that songs are named after songs. And this happens to be another Queens of the Stone Age one because I'm a big fan of
00:29:10
Speaker
them and I love that song. So I'm just gonna listen to that song on repeat while I keg it and then while I drink it and I encourage you guys do the same when you get it from me.
00:29:20
Speaker
That song should be playing on repeat while it's fermenting. That's a good idea. Oh, I should have put headphones on my fermenter. Yeah, it's like a baby in a stomach. Yeah. Yeah. Because that's where they're grown in the stomach. Yeah. Stomach grown baby. Baby in a stomach trick. Isn't that how they do the Metallica whiskey? They play Metallica music in the cellar. I think so, yeah.
00:29:49
Speaker
Um, yeah, so yeah, I'm pretty excited about that one. And like I said, I, I, I, for the yeast, all I did was use, um, I use the USO five, uh, saffail, uh, American, uh, dry yeast because I just wanted to do.
00:30:06
Speaker
Yeah. So yeah, that's about it. So all three of these beers sound pretty exciting. It's funny that it all worked out the way that it did, because as Brandon and I were discussing in a separate text, because, you know, there are times we don't include you in a text,
Challenges of Beer Podcasting During Dry January
00:30:23
Speaker
Clark. Sorry, this is breaking news for you and the audience. Quite alright.
00:30:27
Speaker
We we we were running out of ideas to do during dry January because when you have a beer podcast and you're not drinking, it leaves very little to do to actually talk about. So it worked out that we all ended up brewing beers around the same time. Although, Brandon, you know, we're going to wait on yours. Yes. Well, you guys get anything else you want to throw out there? No, sir.
00:30:56
Speaker
And I think we did a good job of covering it. Um, I know I do. I will say the next thing that I am probably going to do is I'm going to start trying a one gallon batch. And what I want to start with is you sent me a recipe for, um, the hard water. Yeah. I want to cut that down and I'm going to try and do a gallon of that.
00:31:16
Speaker
Yeah, that would be awesome because there's, and do some, some research on that. Cause you need like yeast nutrient and shit like that to, to, it's hard for the yeast to eat those sugars. Uh, that's why hard seltzer is hard to do, but yeah, please, man, I hope that works out. Cause I want to do, I saw the coffee in there. I was like, the hard coffee sounds awesome. Like I would definitely, yeah, that does sound pretty cool.
00:31:42
Speaker
Um, yeah, I don't know if I, I don't know what I have planned next as far as the next beer. I, it was, I was thinking the Bobby about on a Bobby tin, but we'll see how this goes. It goes. And maybe I'll do another sour. Cause I.
00:31:54
Speaker
I feel like at the beginning of the year after doing all of those drinking all of those big barrel aged beers that, you know, are just now sitting in our fridge because we didn't drink them all. Thank God. I want a little lighter and fruitier. I'd also like to go back and I've been trying to perfect a paleo recipe for a while now. I have so many different versions of it that I don't remember. I have notes on them and everything. I'd like to have a solid paleo recipe.
00:32:24
Speaker
that is kind of a go-to. So I might work on that again, maybe do a gallon batch as well. I guess that's it. This is a short show. I like it. Kind of a pleasure. We did it. We did it. We kept it at about a half hour. I'm proud of all of us. And we got everything we wanted to get to. We did. We did. All right, everybody. Thank you for listening. Brandon, I love you, man. Love you, too, brother.
00:32:47
Speaker
Clark, you're all right. You're all right in my book. And I appreciate you both. Until next time. Bye. Bye. Bye.
00:33:03
Speaker
This has been The Malting Hour. Be sure to follow us on all social media by searching The Malting Hour and at themaltinghour.com. You can also follow us on social media platforms individually. Branded can be found on Instagram as bmdub81. On Twitter, bdub81.
00:33:18
Speaker
An untapped, B-Dub drinks beer. Tony can be found on Instagram and untapped under Asafelp Chicago. On Twitter, TheAsafelpChicago. Clark can be found as Clarkhouseki on all three. Be sure to subscribe, like, and rate the show on your preferred podcast listening platform. Until next time, cheers from all of us at The Malting Hour.