Expo 2014 Homebrew Thread
Once again, I'll be bringing some of the ...things... I've worked on over the last year. This time I'm bringing them in the form of kegs. This will prevent @lincoln from having to deal with another crapton of bottles that can't be redeemed for cash and because I don't have the time to bottle everything.
I'm sure you're thinking "that's cool and all, but how is the beer gonna get coldified?" Simple. I've built a jockey box with two taps (should expand to three in the next week or so). It just gets filled with ice. Room temperature beer goes in, cold beer comes out. I've done some testing and approximately 70 lbs of ice will fill the cooler and hold temperatures nicely for a week - plenty of time for Expo and much less ice than was required last year.
If any of the other homebrewers wish to bring their wares in keg form, I have a single line set up for ball lock posts and one (soon two) for pin lock posts. All I ask of the brewers is that the pin lock sides be used only for the gluten free things.
Now on to the more fun part...what's in (attached to) the box?
Brew #1: Dark Cider. Brewed sometime in 2013. ~14% ABV. Attendees at ICNY got a taste of this one and it was met with enthusiastic approval. Apple cider, dark brown sugar, and Belgian Candi Syrup.
Brew #2: Light (heh) Cider. Kegged today. WTF% ABV...I forgot to take readings at the start, but it's a lot. Not counting the cider base, the added fermentables and yeast (a Belgian Strong Ale strain) put it at 10.5%. It's much higher once the base apple cider is factored in. Apple cider and orange blossom honey. 10 gallon batch in two kegs - one is the cider with nothing added while the other has a hint of orange thanks to some sweet orange peel.
Be. Very. Careful.
Brew #3 (experiment #1): I'm breaking with tradition here and bringing something the whole family can enjoy - ginger ale! 0% ABV. Made with ginger (duh) and turbinado sugar. Should have a pretty heavy ginger bite to it.
Brew #4 is the first beer and only brew making its return to Expo: Honey Ginger Saison. 10.5% ABV, being kegged today. This batch uses fresh ginger and locally sourced honey. It's also a bit stronger than the previous batch. I have sampled this one at every step of the process and have not been disappointed.
Brew #5, and the final one for Expo is a Ginger Beer. What's the difference between this and the ginger ale? About 5.5% ABV. Ginger, brown sugar, yeast, and water. Om nom nom.
More to come... I'll update as they become ready.