Come by to LITM to meet River Horse reps and sample
great beers. The event takes place Wednesday, November 18th from 6 to 9 PM.
Featuring all year round beers plus two special releases.
There's nothing on either brewery's site yet about this, so this is all the info available that I know of at this time. River Horse makes some pretty good beers - I especially enjoy the Special Ale. They're starting to get some more distribution up in Hudson County, so check them out.
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On the homebrew front, I'm about to start revving up the WLP925 yeast in a starter for my next brew. I can't wait to see how this yeast performs. I don't really care about all of the German tradition and having to lager a beer for six weeks. If I can get good clean lager beer in two weeks, I'll be super pumped.
I've also got two versions of R's Favorite Oatmeal Stout now - same recipe, one fermented with lager yeast, the other with an ale yeast. Should be tapping up the ale version soon, so it will be interesting to see how they compare. I have a feeling that given the strong malty flavors in this beer, the impact of the yeasts on the flavor will be subtle.
I also have one of my all time worst beers on tap now, a Dunkelweizen fermented with a dry wheat beer yeast strain. It's pretty brutal. Some of it is recipe, some is the yeast. I'm about ready to give up on dry yeasts at this point.
A week and a half until the Stoney Creek Homebrewer's Amateur Brewing Championship at the General Lafayette Inn. What are the chances that they'll have the PPV of the Cotto-Pacquiao fight at the bar? Slim or none?
5 comments:
Tom,
I'm curious, how are you going to keep up 15PSI of pressure during fermentation?
I got a 10 gallon corny keg for primary fermentation. And I'm in the process of putting together a spunding valve that will allow me to hold it at 15 lbs throughout the fermentation.
I hope River Horse has gotten a lot better from the last time I tried it about 3 years ago.
THAT was brutal! Sour ESB anyone? I think I've heard that they've gone through some changes though.
Good luck with the high pressure lager yeast, Tom. As for dried yeast, have you ever used Nottingham?
Last year (I think it was last year) some new dudes bought River Horse and they've invested a bunch of money. We were down there over the summer for an event at the brewery and all of the beers tasted fine.
I haven't used Nottingham and I'm not sure I will any time soon. I had great results with WL007 (Dry English Ale) the last time I did some British styles and I'll probably go back to it again. Isn't that the Sixpoint yeast, Sean?
Come to think of it I actually did have decent results with the K-97 dry yeast. I made a pretty solid Alt and a blonde ale witht that strain. So I shouldn't sell the dry yeast completely short.
Yeah I have to second what Sean said. Hop Hazard used to be just... not at all hoppy.
I'm pro-jersey beer. I just wish Climax and Flying Fish and other great beers of my home state were more available in NYC.
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