Thanks To All

Aside from the sprinklers that went off at 10:45 and the lager that didn't carbonate in time the pot lucke was a great success. We've decided gatherings are best judged not by the hosts or location but by the people in attendance. And judging by the guests last night this get together was among the best we've had.


What is a brewer to do?

Perhaps my German and English roots have given me a one up in the art of brewing beer.  I've been telling myself that all day to stave off the frustration that I cannot get our newly brewed belgian white down to a reasonable temperature to pitch the yeast.  85 + degree San Diego weather is not helping my cause and even after a good nights sleep outside for the carboy she still doesn't give us a reading on our trusty carboy thermometer which tops off at 78 degrees.  What is a brewer to do?  I did put it in the sink and poured our whole ice box around it.  But, to no avail.  

So I sit here discouraged about the situation.  (My coconut curry and English Ale are soothing my woes.)  Maybe one more night camping outside the front door will do it.  Fingers crossed, bottoms up.  -nhc


Pot lucke 7.24

Hayes House is hosting a potluck for all. I looked up the meaning of potluck on wikipedia and it turns out the word used to mean something like "whatever is available at the time." It further states:

"The most common usage was within inns, taverns, and staging posts in the United Kingdom from the 16th century onwards. A wealthy traveller might ask what the hosteller had to offer to eat, and be told 'chicken', or 'beef' etc., and choose it. The poorer traveller might have to do with 'pot luck', a stew of whatever was left over from the fare of the last few days or weeks. Having usually been boiled many times over, it was safe enough, and often tasty, though its nutritional value was often low. Accompanied by starchy foods like bread or potatoes, however, the traveller might go to bed well satisfied."

To sum it up, we would love to host any and all. Bring "whatever you have available" so that we may all be "well satisfied." Show up around 7PM to 1070 Hayes Ave, San Diego, CA 92103. Also, bring your drink preference along with your sustenance.

And to qualify this post for space on our blog, our European Lager (#8) will be 13 days in the bottle by the 24th, which might just be perfect.

See you soon.



#5 Red Ale II

Red Ale II was our first attempt to improve and refine a previous homebrew, Red Ale #1. We feel optimistic but not satisfied.

Red Ale II has been described previously on this blog as:

developing a hoppy finish
lacking complexity
malty sweet (not in a bad way)
good body
pleasant flavor
minimal "homebrew taste"

In its final form some of these are true and some of these are not. II is definitely drinkable and has a pleasant flavor; these descriptors may be more true of this homebrew than any other thus far. It doesn't have much of a hoppy finish, which we have come to appreciate about a good beer. The typical "homebrew taste" referred to above is a difficult to describe lingering that is tasted at the end of each swig (wine drinkers refer to this as "...on the finish"). From experience we have learned that hoppy homebrews can suffocate this homebrew taste, which can be good or bad depending on how you look at it. This homebrew has neither, which for us is somewhat of a feat, allowing the focus to be on the experience as a whole rather than the final impression. It makes for a very drinkable beer; indeed, it makes for a very good beer.

The story isn't all positive though. If it were, what would we improve upon in the third iteration? This beer lacks body. We would like it just a little heavier. We appreciate light beer at FBB, in fact we are bottling a light lager today, but for our flagship Red we would like it to stand up on its own two feet a little more. We don't desire a Rogue-like hoppy finish or Stone-like heavy body, but we do need a little more from this beer. That is what we plan to give it in Red Ale III.


ON THE LABEL: Red Ale II : 12 Fluid Ounces : 355 Milliliters : Brewed and Bottled by Flightless Bird Brewery, San Diego CA : Light Liquid Malt Extract, 80L Crushed Crystal Malt, Cascade Bittering and Aroma Hops, White Labs Liquid American Ale Yeast : A light bodied, malty sweet ale

-#7 For No One Stout (if you're wondering where #6 went, click here)
-Potluck news


The Up and Up

So soon after the unfortunate demise of Half Batch Bitter all things brewing is on the up and up.  

About two weeks ago we brewed a European style lager.  Today I racked it to secondary and siphoned a small amount into a glass for a tasting.  Mmmm, delicious.  It appears that this one will be a winner.  Perhaps another week to two weeks in secondary, then bottle and into the kitchen cabinets it goes.  

Just thought I'd fill you in.