Wednesday, May 20, 2009

Puget sound Pro-Am and the GABF

UPDATE: BIG NEWS COMING SOON!!!! THE FREAK BROTHERS DID WELL AND, WE WILL LET YOU KNOW JUST HOW WELL VERY SOON! TRUST ME, IT'S BIG!!! STAY TUNED!!!

Hey everyone, just a few updates for the blog and brewing in general. We just entered our second competition of the year so far, it's the Puget Sound Pro-Am. It's an AHA sponsored competition out of Seattle Washington. Normally I wouldn't feel the need to enter a competition thats 2000 miles away but, this one is a big contest with over 10 breweries that will be brewing winning beers from the competition and entering them in the GABF Pro-Am division. We entered just one beer, the Rauchbier that we made for the IBU club from the smoked malt that nobody wanted to do anything with. I'm hoping that we score well and get some good feedback from the judges, I'm really curious to see what they will have to say because both Freak and I love this beer and think that it's reached it's prime in the last month.

In other beer realted stuff, tickets for the GABF went on sale the 19th. I just purchased mine online and can't wait to get out there and try all of the beers that we can't get here in Iowa. If any one else out there is planning on attending let us know and maybe we can meet up and have a few.

The Puget Sound website
http://www.bewbc.org/pro-am

Cheers,

"E"

Friday, May 8, 2009

What's been freakin' happening...

Well it seems to be a busy time for both of the Freak Bros in the last month, we havent really brewed anything together since the American Wheat for the IBU club last month (and that was a week late for the meeting). In the mean time we have both managed to keep the brewing alive. I took a trip in the way back machine and made a 5gal partial mash English Mild and Freak finally made a hard cider with some help and direction from our fellow IBU member John Douglas... the strange part is that neither of us knew that the other was brewing at about the same time, I guess that when you gotta' brew... you gotta' brew. Here's the recipe for the English Mild:

Retro Brew Mild.
5 gal Partial mash Extract.

5lbs Munton's light DME
.5lbs Crystal 40
.5lbs Crystal 120
.25lbs Pale Chocolate Malt
2oz EKG (Goldings) 60'
Wyeast 1968 London ESB

So far so good, the yeast took off quickly and the beer fermented out in about 4 days. Right now it's just chillin' in the secondary waiting to be kegged.

Freak, feel free to put your cider recipe on here.

Cheers, "E"