Looking Back Toward the Future

It is true. August has been a slow month here at FBB. With cabinets of beer that needed to be consumed, a Belgian white that kept on fermenting, and some apprehension about beginning what we hope is a highly successful first seasonal ale, our progress forward slowed.

The good news is we are ready to pick up the pace again. This Friday we are hosting another fiesta at the Hayes House. While this won't be the tasting party many of you have been waiting for, we have decided to crack open some bottles from the archives. Thinking back to our many brews brings back some great memories.

Our Red Ale series has been quite a hit as we tried our own hand at a brewery genre favorite. The Marzen was a pleasant surprise that still ranks in the top three for many, including myself. The Pale Ale was a make-shift half batch that surpassed expectations. And the stout was the strongest and darkest beer we've brewed that seems to get better with time.

Overall these last 4 months have been highly educational and rewarding. We've produced some great beer and some not very great beer. Most of all we've shared these drinks, and many others, with friends. Thanks for the support. -jk

#7 For No One Stout

The tasting notes for this one have been a long time coming. Apologies for the delay.

The goal was to brew a classic Irish style dry stout. Guinness, of course, would be the prototype for this style. "For No One Stout" doesn't have the secret Guinness flavor but it does hold its own in the stout world. Roasted coffee to start, a pleasant bitterness (not hop bitterness), smooth mouthfeel, and a dry finish. Our beer with the highest original gravity yet (1.075), For No One Stout came in at 6.7% ABV. Comparatively, Guinness is 4.1% ABV.

Personally, I think this beer is one of FBB's great successes. I mean, seriously, just look at that beauty. There is little I would change if we were to do this recipe again. The only alteration that comes to mind is that we could probably get it to have an ever smoother taste if we toned down the amount of malt extract we used so that the ABV would be somewhere in the 4-5% range. I'd also be interested in using it as a base recipe to make a coffee or an oatmeal stout at some point. Lots to look forward to. -nhc

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.

-jk