Brewed by: Red Barn, Saison, Lost Abbey, San Marcos, CA
Served by: Stone Brewing World Bistro and Gardens, Escondido, CA
Tip. I found this Rubbermaid container excellently sized for holding two Firestone kegs for party dispensing. Does not waist ice by being oversized and almost 12 inches taller than the kegs. I had to boost them up a bit for the pull handles to peer over the edge. I think you could mount the handles on the side, pack it with ice and close the top.
But. I liked to show guests what’s going on inside as a talking point, introducing home and kegged brew to the un-initiated.
4th of July Brews on Tap
Some quick quality checks on the kegs; left Flanders Red with cherries and the White IPA on right.
Top, the True refrigerator set to 40 degrees (it’s 81 outside) fit three Firestone kegs, which forces a pretty tight home brewing operation. My next goal is adjust the door hinges to allow the 12 gallon fermenter in there for laagering. However, for now it does a great job keeping that little space and the kegs cool during carbonation.
It’s been more then five years since I had all three filled.
The third keg has the White IPA with lemon grass and sage dry hopped additions. It seems to have a slightly more intense hop aroma and experience.
Hopefully that keg is carbonated in time for the celebration.
Flanders Red and White IPA .
Brewing for the 4th! Or Tools n Beer
The White IPA, split into two carboys. One filled into the old pin lock keg that required finding the old tools and fittings, including steel cut 13/16 inch sockets to fit over the pin locks. Pin locks don’t need much to crack them off but come in handy. Maybe an over thought, cause I think you can use a box wrench too.
Anyway the old keg is filled with half the White IPA batch to keg carbonation and the other, today I racked again off the hops and lemon grass secondary dry hop additions. There was a lot of sediments that I didn’t want to go into the next process—probably bottles.
The keg has been at slight CO2 pressure and temperature ramping up to proper carbonization. A quality inspection at the refrigerated storage site indicated tasted all right.
The Riders Club Cafe - Slow Fast Food
On my lunch break, a few of us go out for burgers—reportedly, the best hamburgers in town. It is a tiny place that used to be a taco shop but for three years now serves gourmet hamburgers and an awesome selection of Belgian and local craft beer on Tap.
White IPA: It’s secondary fermentation time. With dry hop additions.
I’ve grown weary of trying to lift a 90 lb liquid and glass fermenter so I used a March pump on hand with 1/2 inch PVDF tube dipped into the 12 gals. Once the flow started the pump emptied the whole thing quickly and I split the batch into two standard 5 gal carboys for my dry hop additions.
This White IPA has some dry hopping, including 124 grams of fresh lemon grass—which usually I don’t dry hop and never tried lemon grass as dry hopping ingredient so that should be interesting.
Lemon grass: an ingredient in Thai and Vietnamese food can be found fresh where I live but in case is not a good idea (a “grass” grown in damp soil and not boiled as such) I only supplied half as much as required to one 5 gal batch.