Usually when I review a beer, it’s something commercially bottled, but this time I’m hitting up a homebrew by my good friend Joshua Landis (he’s the tall skinny guy dancing and drinking beer in the middle of the picture). The brew has no official name, as he simply referred to it as an amber ale that he made with leftover ingredients. What he accomplished with “leftover ingredients” was was quite impressive, a well hoped amber ale that is very drinkable.

Appearance:
thepaintedman rates this:

The biggest knock on the brew was the look of it when poured. The color was a beautiful, rich amber, but there was absolutely no clarity. The creamy thick head was off set by the haziness that is never desired unless the brewer is working with wheat. Oh well, the rest of the beer’s attributes make up for it… read on.

Aroma:
thepaintedman rates this:

This beer has an entrancing floral aroma… a beautiful smell of distinctly American hops. I was informed by Josh that the brew was dry-hopped, which often promotes great aroma and it certainly did here.

Flavor:
thepaintedman rates this:

Extremely drinkable and smooth while still having a big hoppy flavor. I wrote in my notes that the flavor was like “Nugget Nectar’s relaxed, chilled out cousin” and after a few more tastes, I still assert this as a solid description. Fantastic flavor.

Palate:
thepaintedman rates this:

The mouthfeel is dry and full bodied. It finishes dry with a hoppy aftertaste. It is a tad drier than I typically prefer, but there is nothing notably unpleasant about the palate of this beer.

Overall:
thepaintedman rates this:

This is only one of very few homebrews I have thought to be this good. Strikes me as a Spring seasonal type beer and a good one at that. For nothing more than combining leftovers, Josh made a gem. I have a few bottles left and no you can’t have one.

My favorite homebrew store just published their Spring newsletter.

Click here to download Keystone Homebrew’s Spring Newsletter The Summer one is on its way this weekend, as well.

Check out the store’s website while you’re at it.

In fact, go to the store… they experts at both locations can help you with all your needs from beginners on up.

I just locked up my 10 gallons of cider in my fermenters. This batch will be slightly different than my last, but should produce a similar product.

For my last batch I used Briess Dark DME, whereas this time I opted to use Alexander’s Pale LME (in a can). I won’t be divulging my exact amounts and such until I know it tastes good, but this was the main difference from my first 5 gallon batch to my current 10 gallon batch. I also added in some cinnamon and vanilla, not much but just enough to hopefully add a little something to the cider.

Despite debating whether or not to make 5 gallons of the cider sweet, I decided to stick to making it all dry. I like dry cider so I figure that it doesn’t matter if anyone else likes it. Besides, if someone wants it sweet they can just throw sugar in it, like it’s tea…

Expect an update on Poison Apple Dry Malted Cider in 2 to 3 weeks. And if you want me to set aside a bottle or two for you, just let me know.

Quick update on El Hefe:

I did, indeed, figure out how to fix the non-carbonated homebrewed hefeweizen recently… today I fixed the rest of the batch. All went well, minus one casualty which I dropped and spilled on the wall.

However, when I cracked the wine bottle of El Hefe that I gave to the in-laws (which they returned for me to fix). I found that it had carbonated… and then some.

A vast explosion cover my table, walls, and other surroundings. While everything else is clean. I feel quite sticky. Perhaps a 3rd shower today isn’t out of the question.

Signed,
The Mad Scientist of Mediocre Homebrewing

PS. I will finally make the 10 gallon batch of cider tomorrow. I’m just debating on whether or not to keep it all dry or make some of it sweet. Thoughts?

After a battle lasting several weeks, El Hefe! has been saved… well at least a case and a half or so of it. May I first take the time to apologize to those who were given some as a gift prior to the reclamation project currently underway.

Let me step back, I brewed a hefeweizen (German wheat beer) some time ago. After 3+ weeks in the bottles it still had the mouthfeel of apple juice… meaning no carbonation at all. So prior to giving up, I decided to take 4 bottles and attempt to recarbonate the beer using Cooper’s carbonation drops and about half a pinch of yeast. The results were promising.

Today, a mere week after adding the drops, I cracked open the bottles. Carbonation has been achieved and a small head forms as the beer is poured into a pint or pilsner glass. All in all, a success!

Expect me to have about a case and a half ready in 2 weeks… and feel free to invite yourself over for a taste of El Hefe!

Brewing Next Week: 10 gallon batch of my Poison Apple Malted Cider.