Noisebridge - User contributions [en]

Beer Brewing

2012-03-25T23:28:26Z

98.248.238.95: /* Objective */

== Objective ==

Brew beer at Noisebridge!
In addition to drinking it, we can learn about yeast, microbiology, wild fermentation, gruit and beer styles before the German Beer Purity law...

== Brettanomyces Saccharomyces Lactobacillus Sour Cherry Salvia Ale ==

Procure microbes or cultivate isolated microbes found growing wild in fruit peels. We can also purchase laboratory microbes or borrow microbes from beer. Brettanomyces (http://en.wikipedia.org/wiki/Brettanomyces) is another type of yeast and it can produce fruity and acidic flavors. A Lactobacillus species could be selected to product lactic or acetic acid. I believe this type of beer should be left in the secondary for several months. I suspect this bacteria would prefer a warmer ambient temperature instead of a chilly wine cellar.

=== borrow microbes from beer ===

1. purchase Sour Belgian red ale (Rodenbach Grand Cru or similar)

2. pour 200ml of ale into a gallon jug and drink the rest

3. procure starter solution of malt extract and water (2 pints water 1/2 cup malt extract)

4. put room temperature malt solution into jug with the ale; put on airlock

5. cultivate microbes at room temperature for a few days

6. add more malt solution

7. after a few more days it should be ready to pitch into a beer wort

=== add fruit or fruit juice ===

Fruit or fruit juice could be added to the wort before primary fermentation or
it could be added to the carboy during secondary. Many variables to experiment with...
I cannot find fresh Sour Cherries so I've been using decocted dried Sour Cherries.

=== Black Sage alcohol extract fortification ===

Make an alcohol extract of Black Sage (Salvia mellifera)
1:2 @ 95%

==== fresh herb alcohol extract ====

1. Place 1 part fresh herb and 2 parts 95% alcohol into glass jar.

2. Press herb down below the fluid surface and seal jar tightly.

3. Store in dark cool cellar for 10 days.

4. Strain and press herb.

5. Store alcohol extract in sealed amber glass (e.g. a beer bottle with cork)

==== fortification ====

1. Figure out the ale to alcohol extract fortification ratio by tasting various ratios

2. add alcohol extract to ale at bottle or keg time

== Yerba Matte Ale ==

'''Ingredients:'''

* 1 - 4 ounces of Yerba Matte
* 4 gallons of water
* 7 or 8 pounds of malt extract; 80% Pilner and 20% Amber
* yeast: Safale US-05 (http://www.brewshop.co.nz/pdf/safale_US-05_yeast.pdf)

starting specific gravity 1.055; 6.9% potential alcohol 
yeast pitched on March 24th, 2012 @ 5:30pm

== Ginger Ale ==

Simple...

'''Ingredients:'''

* 2 pounds of fresh ginger
* 8 pounds of malt extract; we used Munich and Amber malt syrups
* 4 gallons of water; we used tap water
* 1 liquid vile of Dry English ale yeast (wlp007)

=== Procedure ===

* simmer malt extract and water for about 30 minutes
* decoct ginger in a pot of water
* add strained decoction to malt extract solution
* let it cool in the large stockpot with the lid on
* check specific gravity
* siphon into 5 gallon glass carboy
* pitch yeast; pitced on March 23rd, 2012
* attach bung and hose + jar of water for an airlock with overflow

=== the half full glass carboy ===

Extra wort from the Ginger Ale was put into a different 5 gallon carboy
and a different yeast (Danstar Nottingham) was pitched.

03/24/2012: added extra wort from the Yerba Matte Ale into this carboy... so now it's a Yerba Matte Ginger Ale.

Beer Brewing

2012-03-25T23:26:39Z

98.248.238.95:

== Objective ==

Brew beer at Noisebridge!
In addition to drinking it, we can learn about yeast, microbiology and wild fermentation.

== Brettanomyces Saccharomyces Lactobacillus Sour Cherry Salvia Ale ==

Procure microbes or cultivate isolated microbes found growing wild in fruit peels. We can also purchase laboratory microbes or borrow microbes from beer. Brettanomyces (http://en.wikipedia.org/wiki/Brettanomyces) is another type of yeast and it can produce fruity and acidic flavors. A Lactobacillus species could be selected to product lactic or acetic acid. I believe this type of beer should be left in the secondary for several months. I suspect this bacteria would prefer a warmer ambient temperature instead of a chilly wine cellar.

=== borrow microbes from beer ===

1. purchase Sour Belgian red ale (Rodenbach Grand Cru or similar)

2. pour 200ml of ale into a gallon jug and drink the rest

3. procure starter solution of malt extract and water (2 pints water 1/2 cup malt extract)

4. put room temperature malt solution into jug with the ale; put on airlock

5. cultivate microbes at room temperature for a few days

6. add more malt solution

7. after a few more days it should be ready to pitch into a beer wort

=== add fruit or fruit juice ===

Fruit or fruit juice could be added to the wort before primary fermentation or
it could be added to the carboy during secondary. Many variables to experiment with...
I cannot find fresh Sour Cherries so I've been using decocted dried Sour Cherries.

=== Black Sage alcohol extract fortification ===

Make an alcohol extract of Black Sage (Salvia mellifera)
1:2 @ 95%

==== fresh herb alcohol extract ====

1. Place 1 part fresh herb and 2 parts 95% alcohol into glass jar.

2. Press herb down below the fluid surface and seal jar tightly.

3. Store in dark cool cellar for 10 days.

4. Strain and press herb.

5. Store alcohol extract in sealed amber glass (e.g. a beer bottle with cork)

==== fortification ====

1. Figure out the ale to alcohol extract fortification ratio by tasting various ratios

2. add alcohol extract to ale at bottle or keg time

== Yerba Matte Ale ==

'''Ingredients:'''

* 1 - 4 ounces of Yerba Matte
* 4 gallons of water
* 7 or 8 pounds of malt extract; 80% Pilner and 20% Amber
* yeast: Safale US-05 (http://www.brewshop.co.nz/pdf/safale_US-05_yeast.pdf)

starting specific gravity 1.055; 6.9% potential alcohol 
yeast pitched on March 24th, 2012 @ 5:30pm

== Ginger Ale ==

Simple...

'''Ingredients:'''

* 2 pounds of fresh ginger
* 8 pounds of malt extract; we used Munich and Amber malt syrups
* 4 gallons of water; we used tap water
* 1 liquid vile of Dry English ale yeast (wlp007)

=== Procedure ===

* simmer malt extract and water for about 30 minutes
* decoct ginger in a pot of water
* add strained decoction to malt extract solution
* let it cool in the large stockpot with the lid on
* check specific gravity
* siphon into 5 gallon glass carboy
* pitch yeast; pitced on March 23rd, 2012
* attach bung and hose + jar of water for an airlock with overflow

=== the half full glass carboy ===

Extra wort from the Ginger Ale was put into a different 5 gallon carboy
and a different yeast (Danstar Nottingham) was pitched.

03/24/2012: added extra wort from the Yerba Matte Ale into this carboy... so now it's a Yerba Matte Ginger Ale.

Beer Brewing

2012-03-25T15:38:15Z

98.248.238.95: /* add fruit or fruit juice */

== Brettanomyces Saccharomyces Lactobacillus Sour Cherry Salvia Ale ==

Procure microbes or cultivate isolated microbes found growing wild in fruit peels. We can also purchase laboratory microbes or borrow microbes from beer. Brettanomyces (http://en.wikipedia.org/wiki/Brettanomyces) is another type of yeast and it can produce fruity and acidic flavors. A Lactobacillus species could be selected to product lactic or acetic acid. I believe this type of beer should be left in the secondary for several months. I suspect this bacteria would prefer a warmer ambient temperature instead of a chilly wine cellar.

=== borrow microbes from beer ===

1. purchase Sour Belgian red ale (Rodenbach Grand Cru or similar)

2. pour 200ml of ale into a gallon jug and drink the rest

3. procure starter solution of malt extract and water (2 pints water 1/2 cup malt extract)

4. put room temperature malt solution into jug with the ale; put on airlock

5. cultivate microbes at room temperature for a few days

6. add more malt solution

7. after a few more days it should be ready to pitch into a beer wort

=== add fruit or fruit juice ===

Fruit or fruit juice could be added to the wort before primary fermentation or
it could be added to the carboy during secondary. Many variables to experiment with...
I cannot find fresh Sour Cherries so I've been using decocted dried Sour Cherries.

=== Black Sage alcohol extract fortification ===

Make an alcohol extract of Black Sage (Salvia mellifera)
1:2 @ 95%

==== fresh herb alcohol extract ====

1. Place 1 part fresh herb and 2 parts 95% alcohol into glass jar.

2. Press herb down below the fluid surface and seal jar tightly.

3. Store in dark cool cellar for 10 days.

4. Strain and press herb.

5. Store alcohol extract in sealed amber glass (e.g. a beer bottle with cork)

==== fortification ====

1. Figure out the ale to alcohol extract fortification ratio by tasting various ratios

2. add alcohol extract to ale at bottle or keg time

== Yerba Matte Ale ==

'''Ingredients:'''

* 1 - 4 ounces of Yerba Matte
* 4 gallons of water
* 7 or 8 pounds of malt extract; 80% Pilner and 20% Amber
* yeast: Safale US-05 (http://www.brewshop.co.nz/pdf/safale_US-05_yeast.pdf)

starting specific gravity 1.055; 6.9% potential alcohol 
yeast pitched on March 24th, 2012 @ 5:30pm

== Ginger Ale ==

Simple...

'''Ingredients:'''

* 2 pounds of fresh ginger
* 8 pounds of malt extract; we used Munich and Amber malt syrups
* 4 gallons of water; we used tap water
* 1 liquid vile of Dry English ale yeast (wlp007)

=== Procedure ===

* simmer malt extract and water for about 30 minutes
* decoct ginger in a pot of water
* add strained decoction to malt extract solution
* let it cool in the large stockpot with the lid on
* check specific gravity
* siphon into 5 gallon glass carboy
* pitch yeast; pitced on March 23rd, 2012
* attach bung and hose + jar of water for an airlock with overflow

=== the half full glass carboy ===

Extra wort from the Ginger Ale was put into a different 5 gallon carboy
and a different yeast (Danstar Nottingham) was pitched.

03/24/2012: added extra wort from the Yerba Matte Ale into this carboy... so now it's a Yerba Matte Ginger Ale.

Beer Brewing

2012-03-25T15:17:02Z

98.248.238.95:

== Brettanomyces Saccharomyces Lactobacillus Sour Cherry Salvia Ale ==

Procure microbes or cultivate isolated microbes found growing wild in fruit peels. We can also purchase laboratory microbes or borrow microbes from beer. Brettanomyces (http://en.wikipedia.org/wiki/Brettanomyces) is another type of yeast and it can produce fruity and acidic flavors. A Lactobacillus species could be selected to product lactic or acetic acid. I believe this type of beer should be left in the secondary for several months. I suspect this bacteria would prefer a warmer ambient temperature instead of a chilly wine cellar.

=== borrow microbes from beer ===

1. purchase Sour Belgian red ale (Rodenbach Grand Cru or similar)

2. pour 200ml of ale into a gallon jug and drink the rest

3. procure starter solution of malt extract and water (2 pints water 1/2 cup malt extract)

4. put room temperature malt solution into jug with the ale; put on airlock

5. cultivate microbes at room temperature for a few days

6. add more malt solution

7. after a few more days it should be ready to pitch into a beer wort

=== add fruit or fruit juice ===

Fruit or fruit juice could be added to the wort before primary fermentation or
it could be added to the carboy during secondary. Many variables to experiment with...

=== Black Sage alcohol extract fortification ===

Make an alcohol extract of Black Sage (Salvia mellifera)
1:2 @ 95%

==== fresh herb alcohol extract ====

1. Place 1 part fresh herb and 2 parts 95% alcohol into glass jar.

2. Press herb down below the fluid surface and seal jar tightly.

3. Store in dark cool cellar for 10 days.

4. Strain and press herb.

5. Store alcohol extract in sealed amber glass (e.g. a beer bottle with cork)

==== fortification ====

1. Figure out the ale to alcohol extract fortification ratio by tasting various ratios

2. add alcohol extract to ale at bottle or keg time

== Yerba Matte Ale ==

'''Ingredients:'''

* 1 - 4 ounces of Yerba Matte
* 4 gallons of water
* 7 or 8 pounds of malt extract; 80% Pilner and 20% Amber
* yeast: Safale US-05 (http://www.brewshop.co.nz/pdf/safale_US-05_yeast.pdf)

starting specific gravity 1.055; 6.9% potential alcohol 
yeast pitched on March 24th, 2012 @ 5:30pm

== Ginger Ale ==

Simple...

'''Ingredients:'''

* 2 pounds of fresh ginger
* 8 pounds of malt extract; we used Munich and Amber malt syrups
* 4 gallons of water; we used tap water
* 1 liquid vile of Dry English ale yeast (wlp007)

=== Procedure ===

* simmer malt extract and water for about 30 minutes
* decoct ginger in a pot of water
* add strained decoction to malt extract solution
* let it cool in the large stockpot with the lid on
* check specific gravity
* siphon into 5 gallon glass carboy
* pitch yeast; pitced on March 23rd, 2012
* attach bung and hose + jar of water for an airlock with overflow

=== the half full glass carboy ===

Extra wort from the Ginger Ale was put into a different 5 gallon carboy
and a different yeast (Danstar Nottingham) was pitched.

03/24/2012: added extra wort from the Yerba Matte Ale into this carboy... so now it's a Yerba Matte Ginger Ale.

Beer Brewing

2012-03-25T08:20:33Z

98.248.238.95:

== Brettanomyces Saccharomyces Lactobacillus Sour Cherry Salvia Ale ==

Procure microbes or cultivate isolated microbes found growing wild in fruit peels. We can also purchase laboratory microbes or borrow microbes from beer. Brettanomyces (http://en.wikipedia.org/wiki/Brettanomyces) is another type of yeast and it can produce fruity and acidic flavors. A Lactobacillus species could be selected to product lactic or acetic acid. I believe this type of beer should be left in the secondary for several months. I suspect this bacteria would prefer a warmer ambient temperature instead of a chilly wine cellar.

=== borrow microbes from beer ===

1. purchase Sour Belgian red ale (Rodenbach Grand Cru or similar)

2. pour 200ml of ale into a gallon jug and drink the rest

3. procure starter solution of malt extract and water (2 pints water 1/2 cup malt extract)

4. put room temperature malt solution into jug with the ale; put on airlock

5. cultivate microbes at room temperature for a few days

6. add more malt solution

7. after a few more days it should be ready to pitch into a beer wort

=== Black Sage alcohol extract fortification ===

Make an alcohol extract of Black Sage (Salvia mellifera)
1:2 @ 95%

==== fresh herb alcohol extract ====

1. Place 1 part fresh herb and 2 parts 95% alcohol into glass jar.

2. Press herb down below the fluid surface and seal jar tightly.

3. Store in dark cool cellar for 10 days.

4. Strain and press herb.

5. Store alcohol extract in sealed amber glass (e.g. a beer bottle with cork)

==== fortification ====

1. Figure out the ale to alcohol extract fortification ratio by tasting various ratios

2. add alcohol extract to ale at bottle or keg time

== Yerba Matte Ale ==

'''Ingredients:'''

* 1 - 4 ounces of Yerba Matte
* 4 gallons of water
* 7 or 8 pounds of malt extract; 80% Pilner and 20% Amber
* yeast: Safale US-05 (http://www.brewshop.co.nz/pdf/safale_US-05_yeast.pdf)

starting specific gravity 1.055; 6.9% potential alcohol 
yeast pitched on March 24th, 2012 @ 5:30pm

== Ginger Ale ==

Simple...

'''Ingredients:'''

* 2 pounds of fresh ginger
* 8 pounds of malt extract; we used Munich and Amber malt syrups
* 4 gallons of water; we used tap water
* 1 liquid vile of Dry English ale yeast (wlp007)

=== Procedure ===

* simmer malt extract and water for about 30 minutes
* decoct ginger in a pot of water
* add strained decoction to malt extract solution
* let it cool in the large stockpot with the lid on
* check specific gravity
* siphon into 5 gallon glass carboy
* pitch yeast; pitced on March 23rd, 2012
* attach bung and hose + jar of water for an airlock with overflow

=== the half full glass carboy ===

Extra wort from the Ginger Ale was put into a different 5 gallon carboy
and a different yeast (Danstar Nottingham) was pitched.

03/24/2012: added extra wort from the Yerba Matte Ale into this carboy... so now it's a Yerba Matte Ginger Ale.

Beer Brewing

2012-03-25T08:13:33Z

98.248.238.95:

== Brettanomyces Saccharomyces Lactobacillus Sour Cherry Salvia Ale ==

Procure laboratory microbes or cultivate isolated microbes found growing wild in fruit peels.

=== borrow microbes from beer ===

1. purchase Sour Belgian red ale (Rodenbach Grand Cru or similar)

2. pour 200ml of ale into a gallon jug and drink the rest

3. procure starter solution of malt extract and water (2 pints water 1/2 cup malt extract)

4. put room temperature malt solution into jug with the ale; put on airlock

5. cultivate microbes at room temperature for a few days

6. add more malt solution

7. after a few more days it should be ready to pitch into a beer wort

=== Black Sage alcohol extract fortification ===

Make an alcohol extract of Black Sage (Salvia mellifera)
1:2 @ 95%

==== fresh herb alcohol extract ====

1. Place 1 part fresh herb and 2 parts 95% alcohol into glass jar.

2. Press herb down below the fluid surface and seal jar tightly.

3. Store in dark cool cellar for 10 days.

4. Strain and press herb.

5. Store alcohol extract in sealed amber glass (e.g. a beer bottle with cork)

==== fortification ====

1. Figure out the ale to alcohol extract fortification ratio by tasting various ratios

2. add alcohol extract to ale at bottle or keg time

== Yerba Matte Ale ==

'''Ingredients:'''

* 1 - 4 ounces of Yerba Matte
* 4 gallons of water
* 7 or 8 pounds of malt extract; 80% Pilner and 20% Amber
* yeast: Safale US-05 (http://www.brewshop.co.nz/pdf/safale_US-05_yeast.pdf)

starting specific gravity 1.055; 6.9% potential alcohol 
yeast pitched on March 24th, 2012 @ 5:30pm

== Ginger Ale ==

Simple...

'''Ingredients:'''

* 2 pounds of fresh ginger
* 8 pounds of malt extract; we used Munich and Amber malt syrups
* 4 gallons of water; we used tap water
* 1 liquid vile of Dry English ale yeast (wlp007)

=== Procedure ===

* simmer malt extract and water for about 30 minutes
* decoct ginger in a pot of water
* add strained decoction to malt extract solution
* let it cool in the large stockpot with the lid on
* check specific gravity
* siphon into 5 gallon glass carboy
* pitch yeast; pitced on March 23rd, 2012
* attach bung and hose + jar of water for an airlock with overflow

=== the half full glass carboy ===

Extra wort from the Ginger Ale was put into a different 5 gallon carboy
and a different yeast (Danstar Nottingham) was pitched.

03/24/2012: added extra wort from the Yerba Matte Ale into this carboy... so now it's a Yerba Matte Ginger Ale.

Beer Brewing

2012-03-25T08:12:47Z

98.248.238.95: /* fortification */

Beer Brewing

2012-03-25T08:12:01Z

98.248.238.95: /* borrow microbes from beer */

== Brettanomyces Saccharomyces Lactobacillus Sour Cherry Salvia Ale ==

Procure laboratory microbes or cultivate isolated microbes found growing wild in fruit peels.

=== borrow microbes from beer ===

1. purchase Sour Belgian red ale (Rodenbach Grand Cru or similar)

2. pour 200ml of ale into a gallon jug and drink the rest

3. procure starter solution of malt extract and water (2 pints water 1/2 cup malt extract)

4. put room temperature malt solution into jug with the ale; put on airlock

5. cultivate microbes at room temperature for a few days

6. add more malt solution

7. after a few more days it should be ready to pitch into a beer wort

=== Black Sage alcohol extract fortification ===

Make an alcohol extract of Black Sage (Salvia mellifera)
1:2 @ 95%

==== fresh herb alcohol extract ====

1. Place 1 part fresh herb and 2 parts 95% alcohol into glass jar.

2. Press herb down below the fluid surface and seal jar tightly.

3. Store in dark cool cellar for 10 days.

4. Strain and press herb.

5. Store alcohol extract in sealed amber glass (e.g. a beer bottle with cork)

==== fortification ====

1. Figure out the ale to alcohol extract fortification ratio

2. add alcohol extract to ale at bottle or keg time

== Yerba Matte Ale ==

'''Ingredients:'''

* 1 - 4 ounces of Yerba Matte
* 4 gallons of water
* 7 or 8 pounds of malt extract; 80% Pilner and 20% Amber
* yeast: Safale US-05 (http://www.brewshop.co.nz/pdf/safale_US-05_yeast.pdf)

starting specific gravity 1.055; 6.9% potential alcohol 
yeast pitched on March 24th, 2012 @ 5:30pm

== Ginger Ale ==

Simple...

'''Ingredients:'''

* 2 pounds of fresh ginger
* 8 pounds of malt extract; we used Munich and Amber malt syrups
* 4 gallons of water; we used tap water
* 1 liquid vile of Dry English ale yeast (wlp007)

=== Procedure ===

* simmer malt extract and water for about 30 minutes
* decoct ginger in a pot of water
* add strained decoction to malt extract solution
* let it cool in the large stockpot with the lid on
* check specific gravity
* siphon into 5 gallon glass carboy
* pitch yeast; pitced on March 23rd, 2012
* attach bung and hose + jar of water for an airlock with overflow

=== the half full glass carboy ===

Extra wort from the Ginger Ale was put into a different 5 gallon carboy
and a different yeast (Danstar Nottingham) was pitched.

03/24/2012: added extra wort from the Yerba Matte Ale into this carboy... so now it's a Yerba Matte Ginger Ale.

Beer Brewing

2012-03-25T08:10:46Z

98.248.238.95: /* steal microbes from beer */

== Brettanomyces Saccharomyces Lactobacillus Sour Cherry Salvia Ale ==

Procure laboratory microbes or cultivate isolated microbes found growing wild in fruit peels.

=== borrow microbes from beer ===

1. purchase Sour Belgian red ale (Rodenbach Grand Cru or similar)

2. pour 200ml of ale into a gallon jug and drink the rest

3. procure starter solution of malt extract and water (2 pints water 1/2 cup malt extract)

4. put room temperature malt solution into jug with the ale; put on airlock

5. cultivate microbes at room temperature for a few days before pitching

=== Black Sage alcohol extract fortification ===

Make an alcohol extract of Black Sage (Salvia mellifera)
1:2 @ 95%

==== fresh herb alcohol extract ====

1. Place 1 part fresh herb and 2 parts 95% alcohol into glass jar.

2. Press herb down below the fluid surface and seal jar tightly.

3. Store in dark cool cellar for 10 days.

4. Strain and press herb.

5. Store alcohol extract in sealed amber glass (e.g. a beer bottle with cork)

==== fortification ====

1. Figure out the ale to alcohol extract fortification ratio

2. add alcohol extract to ale at bottle or keg time

== Yerba Matte Ale ==

'''Ingredients:'''

* 1 - 4 ounces of Yerba Matte
* 4 gallons of water
* 7 or 8 pounds of malt extract; 80% Pilner and 20% Amber
* yeast: Safale US-05 (http://www.brewshop.co.nz/pdf/safale_US-05_yeast.pdf)

starting specific gravity 1.055; 6.9% potential alcohol 
yeast pitched on March 24th, 2012 @ 5:30pm

== Ginger Ale ==

Simple...

'''Ingredients:'''

* 2 pounds of fresh ginger
* 8 pounds of malt extract; we used Munich and Amber malt syrups
* 4 gallons of water; we used tap water
* 1 liquid vile of Dry English ale yeast (wlp007)

=== Procedure ===

* simmer malt extract and water for about 30 minutes
* decoct ginger in a pot of water
* add strained decoction to malt extract solution
* let it cool in the large stockpot with the lid on
* check specific gravity
* siphon into 5 gallon glass carboy
* pitch yeast; pitced on March 23rd, 2012
* attach bung and hose + jar of water for an airlock with overflow

=== the half full glass carboy ===

Extra wort from the Ginger Ale was put into a different 5 gallon carboy
and a different yeast (Danstar Nottingham) was pitched.

03/24/2012: added extra wort from the Yerba Matte Ale into this carboy... so now it's a Yerba Matte Ginger Ale.

Beer Brewing

2012-03-25T08:10:15Z

98.248.238.95:

== Brettanomyces Saccharomyces Lactobacillus Sour Cherry Salvia Ale ==

Procure laboratory microbes or cultivate isolated microbes found growing wild in fruit peels.

=== steal microbes from beer ===

1. purchase Sour Belgian red ale (Rodenbach Grand Cru or similar)

2. pour 200ml of ale into a gallon jug and drink the rest

3. procure starter solution of malt extract and water (2 pints water 1/2 cup malt extract)

4. put room temperature malt solution into jug with the ale; put on airlock

5. cultivate microbes at room temperature for a few days before pitching

=== Black Sage alcohol extract fortification ===

Make an alcohol extract of Black Sage (Salvia mellifera)
1:2 @ 95%

==== fresh herb alcohol extract ====

1. Place 1 part fresh herb and 2 parts 95% alcohol into glass jar.

2. Press herb down below the fluid surface and seal jar tightly.

3. Store in dark cool cellar for 10 days.

4. Strain and press herb.

5. Store alcohol extract in sealed amber glass (e.g. a beer bottle with cork)

==== fortification ====

1. Figure out the ale to alcohol extract fortification ratio

2. add alcohol extract to ale at bottle or keg time

== Yerba Matte Ale ==

'''Ingredients:'''

* 1 - 4 ounces of Yerba Matte
* 4 gallons of water
* 7 or 8 pounds of malt extract; 80% Pilner and 20% Amber
* yeast: Safale US-05 (http://www.brewshop.co.nz/pdf/safale_US-05_yeast.pdf)

starting specific gravity 1.055; 6.9% potential alcohol 
yeast pitched on March 24th, 2012 @ 5:30pm

== Ginger Ale ==

Simple...

'''Ingredients:'''

* 2 pounds of fresh ginger
* 8 pounds of malt extract; we used Munich and Amber malt syrups
* 4 gallons of water; we used tap water
* 1 liquid vile of Dry English ale yeast (wlp007)

=== Procedure ===

* simmer malt extract and water for about 30 minutes
* decoct ginger in a pot of water
* add strained decoction to malt extract solution
* let it cool in the large stockpot with the lid on
* check specific gravity
* siphon into 5 gallon glass carboy
* pitch yeast; pitced on March 23rd, 2012
* attach bung and hose + jar of water for an airlock with overflow

=== the half full glass carboy ===

Extra wort from the Ginger Ale was put into a different 5 gallon carboy
and a different yeast (Danstar Nottingham) was pitched.

03/24/2012: added extra wort from the Yerba Matte Ale into this carboy... so now it's a Yerba Matte Ginger Ale.

Beer Brewing

2012-03-25T08:09:57Z

98.248.238.95: /* Brettanomyces Saccharomyces Lactobacillus Sour Cherry Salvia Ale */

== Brettanomyces Saccharomyces Lactobacillus Sour Cherry Salvia Ale ==

Procure laboratory microbes or cultivate isolated microbes found growing wild in fruit peels.

=== steal microbes from beer ===

1. purchase Sour Belgian red ale (Rodenbach Grand Cru or similar)

2. pour 200ml of ale into a gallon jug and drink the rest

3. procure starter solution of malt extract and water (2 pints water 1/2 cup malt extract)

4. put room temperature malt solution into jug with the ale; put on airlock

5. cultivate microbes at room temperature for a few days before pitching

=== Black Sage alcohol extract fortification ===

Make an alcohol extract of Black Sage (Salvia mellifera)
1:2 @ 95%

==== fresh herb alcohol extract ====

1. Place 1 part fresh herb and 2 parts 95% alcohol into glass jar.

2. Press herb down below the fluid surface and seal jar tightly.

3. Store in dark cool cellar for 10 days.

4. Strain and press herb.

5. Store alcohol extract in sealed amber glass (e.g. a beer bottle with cork)

==== fortification ====

1. Figure out the ale to alcohol extract fortification ratio
2. add alcohol extract to ale at bottle or keg time

== Yerba Matte Ale ==

'''Ingredients:'''

* 1 - 4 ounces of Yerba Matte
* 4 gallons of water
* 7 or 8 pounds of malt extract; 80% Pilner and 20% Amber
* yeast: Safale US-05 (http://www.brewshop.co.nz/pdf/safale_US-05_yeast.pdf)

starting specific gravity 1.055; 6.9% potential alcohol 
yeast pitched on March 24th, 2012 @ 5:30pm

== Ginger Ale ==

Simple...

'''Ingredients:'''

* 2 pounds of fresh ginger
* 8 pounds of malt extract; we used Munich and Amber malt syrups
* 4 gallons of water; we used tap water
* 1 liquid vile of Dry English ale yeast (wlp007)

=== Procedure ===

* simmer malt extract and water for about 30 minutes
* decoct ginger in a pot of water
* add strained decoction to malt extract solution
* let it cool in the large stockpot with the lid on
* check specific gravity
* siphon into 5 gallon glass carboy
* pitch yeast; pitced on March 23rd, 2012
* attach bung and hose + jar of water for an airlock with overflow

=== the half full glass carboy ===

Extra wort from the Ginger Ale was put into a different 5 gallon carboy
and a different yeast (Danstar Nottingham) was pitched.

03/24/2012: added extra wort from the Yerba Matte Ale into this carboy... so now it's a Yerba Matte Ginger Ale.

Beer Brewing

2012-03-25T08:09:09Z

98.248.238.95: /* Brettanomyces Saccharomyces Lactobacillus Sour Cherry Salvia Ale */

== Brettanomyces Saccharomyces Lactobacillus Sour Cherry Salvia Ale ==

Procure laboratory microbes or cultivate isolated microbes found growing wild in fruit peels.

=== steal microbes from beer ===

1. purchase Sour Belgian red ale (Rodenbach Grand Cru or similar)

2. pour 200ml of ale into a gallon jug and drink the rest

3. procure starter solution of malt extract and water (2 pints water 1/2 cup malt extract)

4. put room temperature malt solution into jug with the ale; put on airlock

5. cultivate microbes at room temperature for a few days before pitching

=== Black Sage alcohol extract fortification ===

Make an alcohol extract of Black Sage (Salvia mellifera)
1:2 @ 95%

==== fresh herb alcohol extract ====
1. Place 1 part fresh herb and 2 parts 95% alcohol into glass jar.
2. Press herb down below the fluid surface and seal jar tightly.
3. Store in dark cool cellar for 10 days.
4. Strain and press herb.
5. Store alcohol extract in sealed amber glass (e.g. a beer bottle with cork)

==== fortification ====

1. Figure out the ale to alcohol extract fortification ratio
2. add alcohol extract to ale at bottle or keg time

== Yerba Matte Ale ==

'''Ingredients:'''

* 1 - 4 ounces of Yerba Matte
* 4 gallons of water
* 7 or 8 pounds of malt extract; 80% Pilner and 20% Amber
* yeast: Safale US-05 (http://www.brewshop.co.nz/pdf/safale_US-05_yeast.pdf)

starting specific gravity 1.055; 6.9% potential alcohol 
yeast pitched on March 24th, 2012 @ 5:30pm

== Ginger Ale ==

Simple...

'''Ingredients:'''

* 2 pounds of fresh ginger
* 8 pounds of malt extract; we used Munich and Amber malt syrups
* 4 gallons of water; we used tap water
* 1 liquid vile of Dry English ale yeast (wlp007)

=== Procedure ===

* simmer malt extract and water for about 30 minutes
* decoct ginger in a pot of water
* add strained decoction to malt extract solution
* let it cool in the large stockpot with the lid on
* check specific gravity
* siphon into 5 gallon glass carboy
* pitch yeast; pitced on March 23rd, 2012
* attach bung and hose + jar of water for an airlock with overflow

=== the half full glass carboy ===

Extra wort from the Ginger Ale was put into a different 5 gallon carboy
and a different yeast (Danstar Nottingham) was pitched.

03/24/2012: added extra wort from the Yerba Matte Ale into this carboy... so now it's a Yerba Matte Ginger Ale.

Beer Brewing

2012-03-25T07:53:48Z

98.248.238.95: /* David's cheating way to cultivate yeast and other microbes... */

== Brettanomyces Saccharomyces Lactobacillus Sour Cherry Salvia Ale ==

Procure laboratory microbes or cultivate isolated microbes found growing wild in fruit peels.

=== steal microbes from beer ===

1. purchase Sour Belgian red ale (Rodenbach Grand Cru or similar)

2. pour 200ml of ale into a gallon jug and drink the rest

3. procure starter solution of malt extract and water (2 pints water 1/2 cup malt extract)

4. put room temperature malt solution into jug with the ale; put on airlock

== Yerba Matte Ale ==

'''Ingredients:'''

* 1 - 4 ounces of Yerba Matte
* 4 gallons of water
* 7 or 8 pounds of malt extract; 80% Pilner and 20% Amber
* yeast: Safale US-05 (http://www.brewshop.co.nz/pdf/safale_US-05_yeast.pdf)

starting specific gravity 1.055; 6.9% potential alcohol 
yeast pitched on March 24th, 2012 @ 5:30pm

== Ginger Ale ==

Simple...

'''Ingredients:'''

* 2 pounds of fresh ginger
* 8 pounds of malt extract; we used Munich and Amber malt syrups
* 4 gallons of water; we used tap water
* 1 liquid vile of Dry English ale yeast (wlp007)

=== Procedure ===

* simmer malt extract and water for about 30 minutes
* decoct ginger in a pot of water
* add strained decoction to malt extract solution
* let it cool in the large stockpot with the lid on
* check specific gravity
* siphon into 5 gallon glass carboy
* pitch yeast; pitced on March 23rd, 2012
* attach bung and hose + jar of water for an airlock with overflow

=== the half full glass carboy ===

Extra wort from the Ginger Ale was put into a different 5 gallon carboy
and a different yeast (Danstar Nottingham) was pitched.

03/24/2012: added extra wort from the Yerba Matte Ale into this carboy... so now it's a Yerba Matte Ginger Ale.

Beer Brewing

2012-03-25T07:53:16Z

98.248.238.95: /* Brettanomyces Saccharomyces Lactobacillus Sour Cherry Salvia Ale */

== Brettanomyces Saccharomyces Lactobacillus Sour Cherry Salvia Ale ==

Procure laboratory microbes or cultivate isolated microbes found growing wild in fruit peels.

=== David's cheating way to cultivate yeast and other microbes... ===

1. purchase Sour Belgian red ale (Rodenbach Grand Cru or similar)

2. pour 200ml of ale into a gallon jug and drink the rest

3. procure starter solution of malt extract and water (2 pints water 1/2 cup malt extract)

4. put room temperature malt solution into jug with the ale; put on airlock

== Yerba Matte Ale ==

'''Ingredients:'''

* 1 - 4 ounces of Yerba Matte
* 4 gallons of water
* 7 or 8 pounds of malt extract; 80% Pilner and 20% Amber
* yeast: Safale US-05 (http://www.brewshop.co.nz/pdf/safale_US-05_yeast.pdf)

starting specific gravity 1.055; 6.9% potential alcohol 
yeast pitched on March 24th, 2012 @ 5:30pm

== Ginger Ale ==

Simple...

'''Ingredients:'''

* 2 pounds of fresh ginger
* 8 pounds of malt extract; we used Munich and Amber malt syrups
* 4 gallons of water; we used tap water
* 1 liquid vile of Dry English ale yeast (wlp007)

=== Procedure ===

* simmer malt extract and water for about 30 minutes
* decoct ginger in a pot of water
* add strained decoction to malt extract solution
* let it cool in the large stockpot with the lid on
* check specific gravity
* siphon into 5 gallon glass carboy
* pitch yeast; pitced on March 23rd, 2012
* attach bung and hose + jar of water for an airlock with overflow

=== the half full glass carboy ===

Extra wort from the Ginger Ale was put into a different 5 gallon carboy
and a different yeast (Danstar Nottingham) was pitched.

03/24/2012: added extra wort from the Yerba Matte Ale into this carboy... so now it's a Yerba Matte Ginger Ale.

Beer Brewing

2012-03-25T07:25:27Z

98.248.238.95: /* Brettanomyces Saccharomyces Lactobacillus Sour Cherry Ale */

== Brettanomyces Saccharomyces Lactobacillus Sour Cherry Salvia Ale ==

Procure laboratory microbes or cultivate isolated microbes found growing wild in fruit peels.

== Yerba Matte Ale ==

'''Ingredients:'''

* 1 - 4 ounces of Yerba Matte
* 4 gallons of water
* 7 or 8 pounds of malt extract; 80% Pilner and 20% Amber
* yeast: Safale US-05 (http://www.brewshop.co.nz/pdf/safale_US-05_yeast.pdf)

starting specific gravity 1.055; 6.9% potential alcohol 
yeast pitched on March 24th, 2012 @ 5:30pm

== Ginger Ale ==

Simple...

'''Ingredients:'''

* 2 pounds of fresh ginger
* 8 pounds of malt extract; we used Munich and Amber malt syrups
* 4 gallons of water; we used tap water
* 1 liquid vile of Dry English ale yeast (wlp007)

=== Procedure ===

* simmer malt extract and water for about 30 minutes
* decoct ginger in a pot of water
* add strained decoction to malt extract solution
* let it cool in the large stockpot with the lid on
* check specific gravity
* siphon into 5 gallon glass carboy
* pitch yeast; pitced on March 23rd, 2012
* attach bung and hose + jar of water for an airlock with overflow

=== the half full glass carboy ===

Extra wort from the Ginger Ale was put into a different 5 gallon carboy
and a different yeast (Danstar Nottingham) was pitched.

03/24/2012: added extra wort from the Yerba Matte Ale into this carboy... so now it's a Yerba Matte Ginger Ale.

Beer Brewing

2012-03-25T07:24:34Z

98.248.238.95: /* Brettanomyces Saccharomyces Lactobacillus Sour Cherry Ale */

== Brettanomyces Saccharomyces Lactobacillus Sour Cherry Ale ==

Procure laboratory microbes or cultivate isolated microbes found growing wild in fruit peels.

== Yerba Matte Ale ==

'''Ingredients:'''

* 1 - 4 ounces of Yerba Matte
* 4 gallons of water
* 7 or 8 pounds of malt extract; 80% Pilner and 20% Amber
* yeast: Safale US-05 (http://www.brewshop.co.nz/pdf/safale_US-05_yeast.pdf)

starting specific gravity 1.055; 6.9% potential alcohol 
yeast pitched on March 24th, 2012 @ 5:30pm

== Ginger Ale ==

Simple...

'''Ingredients:'''

* 2 pounds of fresh ginger
* 8 pounds of malt extract; we used Munich and Amber malt syrups
* 4 gallons of water; we used tap water
* 1 liquid vile of Dry English ale yeast (wlp007)

=== Procedure ===

* simmer malt extract and water for about 30 minutes
* decoct ginger in a pot of water
* add strained decoction to malt extract solution
* let it cool in the large stockpot with the lid on
* check specific gravity
* siphon into 5 gallon glass carboy
* pitch yeast; pitced on March 23rd, 2012
* attach bung and hose + jar of water for an airlock with overflow

=== the half full glass carboy ===

Extra wort from the Ginger Ale was put into a different 5 gallon carboy
and a different yeast (Danstar Nottingham) was pitched.

03/24/2012: added extra wort from the Yerba Matte Ale into this carboy... so now it's a Yerba Matte Ginger Ale.

Beer Brewing

2012-03-23T22:14:17Z

98.248.238.95: /* Log */

== Ginger Ale ==

Simple...

'''Ingredients:'''

* 2 pounds of fresh ginger
* 8 pounds of malt extract; we used Munich and Amber malt syrups
* 4 gallons of water; we used tap water
* 1 liquid vile of Dry English ale yeast (wlp007)

=== Procedure ===

* simmer malt extract and water for about 30 minutes
* decoct ginger in a pot of water
* add strained decoction to malt extract solution
* let it cool in the large stockpot with the lid on
* check specific gravity
* siphon into 5 gallon glass carboy
* pitch yeast
* attach bung and hose + jar of water for an airlock with overflow

=== Log ===

* Pitched yeast this morning; March 23rd, 2012.
Extra wort was put into a different 5 gallon carboy
and a different yeast (Danstar Nottingham) was pitched.

Beer Brewing

2012-03-23T20:30:57Z

98.248.238.95: /* Log */

== Ginger Ale ==

Simple...

'''Ingredients:'''

* 2 pounds of fresh ginger
* 8 pounds of malt extract; we used Munich and Amber malt syrups
* 4 gallons of water; we used tap water
* 1 liquid vile of Dry English ale yeast (wlp007)

=== Procedure ===

* simmer malt extract and water for about 30 minutes
* decoct ginger in a pot of water
* add strained decoction to malt extract solution
* let it cool in the large stockpot with the lid on
* check specific gravity
* siphon into 5 gallon glass carboy
* pitch yeast
* attach bung and hose + jar of water for an airlock with overflow

=== Log ===

* Yeast pitch the morning of March 23rd, 2012.
Extra wort was put into a different 5 gallon carboy
and a different yeast (Danstar Nottingham) was pitched.

Beer Brewing

2012-03-23T20:30:15Z

98.248.238.95: /* Ginger Ale */

== Ginger Ale ==

Simple...

'''Ingredients:'''

* 2 pounds of fresh ginger
* 8 pounds of malt extract; we used Munich and Amber malt syrups
* 4 gallons of water; we used tap water
* 1 liquid vile of Dry English ale yeast (wlp007)

=== Procedure ===

* simmer malt extract and water for about 30 minutes
* decoct ginger in a pot of water
* add strained decoction to malt extract solution
* let it cool in the large stockpot with the lid on
* check specific gravity
* siphon into 5 gallon glass carboy
* pitch yeast
* attach bung and hose + jar of water for an airlock with overflow

=== Log ===

Yeast pitch the morning of March 23rd, 2012.
Extra wort was put into a different 5 gallon carboy
and a different yeast (Danstar Nottingham) was pitched.

Beer Brewing

2012-03-23T20:22:59Z

98.248.238.95: /* Ginger Ale */