2 Comments Posted @ March 15, 2010
Saturday marked a first for us here at the Elizabeth Street Brewery… brew day with both kids and no wife. Wow. Not the best call I’ve made. Still tired to be honest.
I’ve decided to brew a wide collection of beers behind closed doors over the coming weeks so we can have some cool and interesting ales to enjoy at upcoming open-houses for friends, family and neighbors. I’ve received quite a few emails over the past 3 weeks from new people wondering what exactly goes on here at our homebrew pub (apologies to those I have yet to respond to) so it would be nice to have beers for them when they get here.
Saturday was interesting because we were technically not open but managed to get a crowd of about 30 people over the course of the day. Good to see old friends and make new ones but again, I found myself distracted from the task at hand. What started out as 10-gallons of American amber ale, in honor of the late Bill Brand (the second time I’ve tried to replicate the B3 Bomber Ale of last year) turned into 5 gallons of extremely strong, hoppy brew. Not sure how to categorize it yet but I have a feeling it’s going to knock my socks off. It was the first time using the PACMAN yeast (Rogue Dead Guy Ale yeast) and because I had two starters (for two 5-gallon fermenters) I decided to throw them both in one 5-gallon batch. My wife – and our dining room for that matter – is not pleased with that decision so far. Extremely active. Again, can’t wait to try this one.
Saturday also marked the first time in 7 years that I had to discard an entire batch of beer. It had been contaminated somewhere between the primary and the secondary and leaving it in the carboys for an excessive amount of time didn’t help. The beer is, quite simply, undrinkable. Therefore, I have the painful task of pouring it away. I’ve only poured 5 gallons so far… it was like crying in the sink. Not ready to do the same with the second keg. To make matters worse, it was a batch of our Daddy’s Chocolate Milk – a real crowd favorite – so I’ll have to get back to brewing another batch of it sooner rather than later.
We’ve been focusing a lot on the behind-the-scenes aspects of the ESB for a few weeks now. Saturday’s brew was, in all honesty, the first batch brewed on site since we welcomed in 2010. With the exception of brewing Imperial Jack at 21st Amendment it was the only beer I’ve made this year. That is all about to change. I need to play with recipes, tweak and challenge ideas of existing beers we’ve been making. We have a whole new group of “customers” coming to the pub and I don’t want their first impressions to be of sub-par ale.
So… look for more brew-day updates in the future – and a lot of them too. Which is good news for you. After all, someone has to drink it.
For now, I say cheers! Can’t wait to welcome you into the Elizabeth Street Brewery in the near future.