ionia ales

Petrus Special Ale – 5.5% -11.2 oz
This ale pours like a belgian should.  The billowy head rises up at least an inch from the light amber beer.
The aroma is of alcohol (which is surprising since it’s 5.5%), “classic” belgian yeastiness (?) – minor pilsner and saaz or hallertau hops- I assume this is kinda old…
…Because [...]

Brewed in Kulmbach, Germany – .5lt bottle- swingtop lid.
The “black pils” -
Dark amber pour-  Dark brown- almost ruby red in the light. Off-white head disipates fairly quickly..
Aroma is malty- like Spaten/Paulaner oktoberfests. -  A hint of roast after a good swirling.
Taste is surprising. This beer lacks the roasted flavor found in stouts and porters, though [...]

Saison is a delicious Farmhouse style ale (Farmhouse= uses possibly..oats, rye, spelt, wheat, aged hops(-less agressive) and a nearly wine-like yeast. Saison Dupont is fermented into the 90F range… so I think I will be making as much of this syle as I can this summer, because last summer was full of tubs of cold [...]

OK… I haven’t opened the BW lately but I did pick up and swirl the bottles to resuspend the tired US-56. I know the beer is toxic, and it’s almost 3 months old.  So I am not sure if: I used enough priming sugar, or the yeast is alive, a or maybe they are doing [...]

While making the Brown Ale I shot a few video clips.
Here’s a shot of the Vorlouf – or the recirculation of the wort- collecting it in a pitcher/pot collect a few Quarts, and gently pouring it back on top of the grain bed, which filters any particles out in about 2-4 quarts.  The Video shows [...]

The Mason Jar on the Left is harvested 3787- I scooped it (the yeast.. from Kreusen- fermenting beer) right out of my fermenter, and into the jar- and poured some beer on top of it to keep the air off it.  On the RIGHT- is the yeast from AK-Brew-CO wlp 570  with beer on top… [...]

17lb Pale Malt
3lb Munich Malt
.5lb Crystal 60L
1lb Roasted Barley
.5lb Chocolate Malt
Mash at 150 for 60 minutes
Collect 11.5 gallons
.25 oz of Willamette, and
.25 oz of Gelena – FWM
1oz of Magnum and
.75oz of Gelena – 60minutes
A touch of IrishMoss, and sprinkle of Yeast Nutrient.
OG: should be around 1.052 – anticipated abv is just under 5% and
46-48 [...]

I got a little yeast from a microbrewery using 570-wlp, and I’d like to culture it up, but they used Gelatin to clear the beer.  Would there be any problems making a starter with the slurry I collected?

Hennepin Belgian-Style Ale by Ommegang, Cooperstown, NY
750ml – 7.7% abv Saison
Appearence- Very light pale color. Dense thick white head with small bubbles. Nice Lacing left on the glass.
Smell- Bready and yeasty aroma. A bit of hops.
Taste – Good mix of malt and bitterness. Spicy, I think that’s a phenolic character. Lacks earthy [...]

I added a few links to “The Brewery” section, and I like it.
Check it out!