200 Post For Jay’s Brewing…Actually 201

I thought it was going to be today, but it was yesterday actually – 200 post.  It’s a pretty monumental number for the blog.  We finally did it!  I actually thought that this was going to be the 200th post but then I looked, yesterday’s post was 200 and this is 201.  Story of my life…very non-climatic.

 

I wanted to give a big thank you for every one that reads this blog and also all the customers that shop with us. Thank you for your support! I’ll be finishing up our current series pretty soon and be moving on to the next which I will keep you in suspense for.  The one hint I do have though is, it’s all about a new product line that we are carrying at the shop – very exciting.

 

 

Cheers,

Derek

 

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10 Favorite Blog Post Of 2012

This year over at Jay’s Brewing blog we wrote quite a few different blog post.  Before the Mayan Calender comes to an end I want to put together the essential blog post for the year that I enjoyed writing and thought were pretty good.  So this is a reflection of 10 different blog post that I thought were pretty good and benefical to any homebrewer.  They are in no particular order. Rather these are just ones that come to mind which I thought were pretty good.  If you haven’t read these from our blog, I highly suggest that you do – lot’s of great information.

 

 

10) Extract to all-grain series.

This series is for those that are already brewing beer and want to make the switch over to all-grain.  It goes step by step on how to do it.  Great series.  One that really makes the process of switch painless and easy.  The series was started at the end of last year and finished in the beginning of this year.  That’s why it made the cut for this list.  Technically, the series got finished this year.  This is a series that does help clear up the confusion on what to do with all-grain and makes the transition so much easier.

 

OLYMPUS DIGITAL CAMERA

 

 

9) How to design your own recipe series

One of my favorite ones that we wrote up.   It’s all about how to move away from kits and start designing your own recipes.  It goes with a step by step mentality, breaking down every aspect of a recipe.  By the end of this series you will be well on your way of understanding how to build your own recipe, and how different ingredients work together.  This is a great series for those that are ready and wanting to tap into their creative side.

 

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8) How to lager beer

Many times as a homebrewer, we ask the question, “How do I lager a beer?”.  This post is the answer to that one.  It tells you step by step on the complicated process.  There is a temp that its’ suppose to stay at?  There is a schedule you are supposed to stick to?  This clarifies everything.  Generally the lager side of homebrewing remains something that homebrewers just glance over.  This goes into just enough detail so you can start lagering. By the end of this post you should feel pretty comfortable with the ways on how to lager.

 

 

ice

 

 

7) Tip And Trick To Get A Rubber Stopper Out Of A Carboy

It’s happened to many home brewers and home wine makers, your rubber stopper falls through the neck of the carboy.  When it happens to you, you can feel desperation in your belly.  Well there is a way to get your stopper out of the carboy easily.  This has a quick video to demonstrate how to do it with a wine bottle.

 

Glass carboy.  The neck goes up wards making it so brew has less surface area to get oxidized.

 

 

6) 101 Alpha vs Beta Acids (Hops)

Sometimes I get asked, “What is the difference between alpha and beta acids for hops?”.  Well I can tell you, but I must warn you – beer nerd talk is about to get put into full throttle. When it comes to hops there are two types of enzymes that can be found: 1) Alpha Acids 2) Beta Acids.  Now most people are familiar with alpha acids but beta, not so much.  So here is the 101 on Alpha and Beta acid chemistry.

 

hops

 

5)  Summer Wheat Beer – American Style

This post was a great recipe that was a major success for the summer time.  It’s really quite simple to make, doesn’t take a lot of time.  It is a very refreshing beer.   I had to throw in this recipe just because we had so many request for it at our shop.  It turns out great, but really is a summer time beer.

 

america

 

 

4)  The Best Summer Blonde Ale Recipe

This recipe is perfect for those that do not want a beer that is too hoppy, quick to make,  easy to drink, and a general crowd-pleaser . I’ve personally been  handing this recipe out to some customers this summer, and only have received positive feed back.  You know you have a good beer when people are telling you, “Ya and my wife even told me to make this one again!”.  It’s a good beer

 

 

summer time

 

3) 3 Ways To Improve Your Efficiency For All-Grain

I sometimes hear when people get into all-grain brewing that they are not getting close to their expected original gravity.  You know that you are doing the all-grain process correctly, you are hitting your temperature as well as going by the books, yet you still are coming up with a lower gravity.  I know it can get frustrating – but if you fall into this category, don’t get frustrated and in the words of Charlie Papazian, “Have a homebrew.”.

It use to happen to me when I first started getting into all-grain brewing and these were some small adjustments that I made that really made some huge changes in my results.   Anyone who brews all-grain can do these and they will help you out.

 

good

 

 

2)  How To Use 6-Row Malt For All-Grain

One of the base malts that is rarely used is, 6-Row brewers malt.  A lot of people blow off 6-row as a base malt and it is often overlooked.  While I personally don’t use it very much, I do find myself at times looking at 6-row as the only possible solution for what I am trying to achieve.  So this post is here to help bring better light to 6-row and how to use it in your beer. A lot of people ask,  ”What is the difference between 6-row malt and 2-row malt?”.  Most of the time, homebrewers will use 2-row for their base malt.  But, there are times when using 6-row is better served and 2-row just does not have the properties that are needed to accomplish certain flavors or conversions which 6-row can.

 

grain

 

1) Under Carbonated Beer – Quick Fix

There is a ton of information out on the web about how to fix highly carbonated beer.  We’ll make sure to make post about that in the future, but there is far less information on the web about what to do if you beer in under carbonated.

It’s a pretty demoralizing thing when you open your beer only to find out it’s flat.  So this is the quick run through to make sure that you are at the right point to do, “The Solution”.

 

happy

 

Hope that you have enjoyed these post and got a lot of them.  As always brew on.

 

Cheers

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Meet Your Maker Grain – Our New Mill Up And Running

So I wanted to put this post up because well, I’m super proud of it.  Before at Jay’s Brewing if you needed something milled, I had a mill in the back and I would mill it up for you.  Well that isn’t any fun for you, you should be able to mill your own grains!  Now you can mill your own grains with a push of a button, it isn’t loud either (like a drill).

  1. Push the black button
  2. Count to 2
  3. Start pouring your grains down from the top through the chicken wire (chicken wire is there so you can’t hurt yourself by accident).
  4. The grains come out of the gutter that is on the bottom of the mill into a bucket.
  5.  Boom it’s done.

It is fast and the mill can crush any of the grains that we carry.

Here is a video of the mill

Here is the mill in action (about 1.5 lbs of grain).

(Normally crush grains with the mill using a rolling start.  In this case, I didn’t have an extra set to hold the camera, so I had to improvise.)

The Mill From The Outside

What The Inside Of The Mill Looks Like

This project summed up one thing for me.  If you start a sentence with, “All you have to do is just_____” or “It’s fairly easy you just ____” that means that it will be a hard project.

I had to fabricate parts for this.  Learned about small motors, how pulleys work, how to gear down something that runs at 3400 RMP down to 330 RPM, how to make switches and the list goes on.  It started with, “All you have to do is JUST motorized it”.

I’m glad it’s done and beyond that I’m excited it works as well as it does.  I hope you guys enjoy it and also you will see your efficiency get pretty high if you use it for all-grain.  Like I said, the crush is among the best I’ve ever seen before.

Cheers

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Pictures Of New Location

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Pictures From New Location

I’ve been taking pictures ever since Jay’s Brewing has moved so that we could look back on the progress of Jay’s Brewing because so many changes have, and will happen.  Quite honestly the design that we have and are still going after has been almost 100% influenced by customer suggestions.  So please keep up with suggestions we really do take them with heavy consideration.   I wanted to put together a quick timeline of Jay’s Brewing from the time we moved from our old shop.

Before I start I need to give a special thanks to my family/friends for helping me out  with the move.  First to my old man for his help with the building and giving ideas for designs.  Then of course to my mother for her, “IF YOU THINK IT YOU CAN DO IT!” cheerleader mentality.  My sister for helping we with the back room and bringing me food when I was here until 2am working on many nights.  Pat my mead making bud and excellent fisherman for helping with the staining of the wood and just about everything that went down at the shop.  Josh my partner in crime and brewing buddy for helping with the late nights.  Also Sean for the incredibly awesome beer Steins from Germany – can’t wait until your state side.  And of course for everyone that offered to help and stopped by to visit when I was moving (specifically I’m talking about customers – you guys rock).  I honestly think that customers of Jay’s Brewing are some of the coolest people out there.  And thank you for all of the excellent ideas!

I tried to pick some monumental pictures for this.

(The Place Being Empty & Looking Out)

(Uhh Yea, I’m Opening When?!”)

(Late Night Working On The Place After Carpet And Painting)

(It’s  Coming Together!)

(It’s The Simple Things In Life…)

(Building The Grain Shelves – The Bell Will Go Up Soon & It Will Be Awesome)

(H.F.H – You’re Amazing”)

(If I’m Not Brewing Or Salsa Dancing I’m Fishing – Killer Stein)

(So Legit)

(This Is What The Place Looked Like After I Just Had Moved From The Old Location.  Panic Is Setting In…)

(Looks Just As Bad In The Light Of The Morning)

(First Shipment Coming In, Better Bottles Off The Yin Yang)

(The Grain Shelves Are On The Way!)

(Josh Trying To Look Busy. And Watch Out For The Wall Of Bottles, You Break You Buy It Josh)

(Believe It Or Not, I Didn’t Need A Ladder For Anything.  Being 6’4 Is Amazing When It Comes To Changing Light Bulbs And Stacking. )

(Front Room Is Starting To Take Form)

(A Mill Would Look Amazing Here.. OH WAIT A MILL IS GOING TO BE THERE!)

( Starting To Really Look More Like A Homebrew Shop)

(Time To Meet Your Maker Grain… The Mill)

(And That’s Why I Needed To Build  A Box.  Didn’t Want Any Missing Fingers.  It’s A Beast.)

(Self Service Is Amazing, Thanks For The Suggestion!)

(Bulk Malt Extract – 180 lbs Each Container. )

(The Fridge Of Heavens Breath – Thanks For The Help With The Art Tina!)

(Hops…)

(Getting Those Wine Kits In Slowly & The Place Is Coming Along!)

And that’s where we stand right now! More to come also.  Our webpage is going to get updated soon, we have more in  the store then what is reflected on our website. Don’t worry I didn’t forget about getting WYEAST.   Once I get what is referred to as Molasses Gates our kits will be ready and you will start to see things change on our website and then WYEAST to come.

Also if you are suffering from some nostalgia of our old shop you can check it out in a video that was done there before we moved.

Hope you enjoyed and thank you for telling your friends about Jay’s  Brewing!

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