Beer Success
Fantastic news people:
Just when Blair and I had given up hope that our Noose Nectar (Porter) would ever carbonate to the point that it could be considered anything but "brown water", the impossible happened.
After weeks of incubating in the warmer temperatures of our office, and being treated to the occasional gentle shaking, the Noose Nectar was showing no significant signs of ever being a drinkable brew. Sample after sample was attempted, but no carbonation was present.
Accepting defeat, we packed the bottles home, put some in the fridge and started to mope. Eventually, I suggested that in order to free up some bottles for our next batch, we just needed to buckle down and drink the "brown water". We cracked one open, ready to perform a sort of last-rights type of ritual, when we were treated to the crisp fizzing sound of a carbonated bottle opening. We instantly locked eyes in shock and awe. I jumped back, frightened.
We poured the beer out into to glasses. There was fiz. There was bubbles. I was reminded of words uttered by a famous Australian when sampling the Dangleberry Blowout: "It's working".
After a swig, there was much rejoicing.
Due to some inexplicable laws of physics and chemistry, the Noose Nectar had finally come of age. I drank three bottles that night in celebration, and three more the next night just make sure it wasn't a fluke.
Oh,... and it's good, real good. Damn good.
But it gets better. We popped open a bottle from our third batch of homebrew, Teriyaki Frostbite tonight.
It is absolutely incredible. I am just astounded at how good it is. And I think it is going to be even better in the coming month. I am serious when I say that I would stand this stuff up against any professionally brewed micro-brew. It would compete among the best. And I made this stuff in my kitchen! Too easy!
So Blair and I think we've got this carbonation thing figured out, and now there seems to be no stopping us. The scary thing is that I can't imagine making any beer that is BETTER than what we already have, so I pray that we can keep creating these great beverages. Knock on wood.
That's all I can report for now. Koala Tribute is in bottles and, with luck, will be coming of age in the first weeks of January.
Just when Blair and I had given up hope that our Noose Nectar (Porter) would ever carbonate to the point that it could be considered anything but "brown water", the impossible happened.
After weeks of incubating in the warmer temperatures of our office, and being treated to the occasional gentle shaking, the Noose Nectar was showing no significant signs of ever being a drinkable brew. Sample after sample was attempted, but no carbonation was present.
Accepting defeat, we packed the bottles home, put some in the fridge and started to mope. Eventually, I suggested that in order to free up some bottles for our next batch, we just needed to buckle down and drink the "brown water". We cracked one open, ready to perform a sort of last-rights type of ritual, when we were treated to the crisp fizzing sound of a carbonated bottle opening. We instantly locked eyes in shock and awe. I jumped back, frightened.
We poured the beer out into to glasses. There was fiz. There was bubbles. I was reminded of words uttered by a famous Australian when sampling the Dangleberry Blowout: "It's working".
After a swig, there was much rejoicing.
Due to some inexplicable laws of physics and chemistry, the Noose Nectar had finally come of age. I drank three bottles that night in celebration, and three more the next night just make sure it wasn't a fluke.
Oh,... and it's good, real good. Damn good.
But it gets better. We popped open a bottle from our third batch of homebrew, Teriyaki Frostbite tonight.
It is absolutely incredible. I am just astounded at how good it is. And I think it is going to be even better in the coming month. I am serious when I say that I would stand this stuff up against any professionally brewed micro-brew. It would compete among the best. And I made this stuff in my kitchen! Too easy!
So Blair and I think we've got this carbonation thing figured out, and now there seems to be no stopping us. The scary thing is that I can't imagine making any beer that is BETTER than what we already have, so I pray that we can keep creating these great beverages. Knock on wood.
That's all I can report for now. Koala Tribute is in bottles and, with luck, will be coming of age in the first weeks of January.
posted by Stephens at
8:25 PM
3 Comments:
Hey Ryan I don't know if you will read this it's Ryan Christensen.
Your dad gave me your blog address.
Congrats on the fizz. My e-mail address is
contol47586@yahoo.com
Ryan
By
Anonymous, at 7:29 AM
Good to hear from you RC. If you've kept up with the blog, then I would venture to guess you are pretty much savvy to the state of my social affairs.
So, naturally, I am curious as to yours,...
By
Stephens, at 10:33 AM
Well I work for a car part manufacturer, were I spend most of my time. When not at work I play games with my friends when their in town. A few months ago I bought a house in Santa Claus, Indiana. The place I live in is called Christmas Lake Village it's a place where mostly well off people live, but it was the right house at the right time. When you were in St. Louis I wanted to come see you, but I never had the chance. I've slowly gotten into carpentry. My biggest project to date is a workbench in my garage.
RC
By
Anonymous, at 7:35 AM
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Take me the HOME page of these chronicles!