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Hot wings are the most important thing to keep in mind when you are worried about your delicious, sweet wort getting infected.  I used to think that boiling your wort as soon as you finished sparging was vital, but the beer gods decided to send me on an odyssey this weekend to teach me a lesson. 

Friday night, my hetero brew-mate, Rosene, came over to help me perfect the hoppy belgian.  We were going drastically improve the recipe by actually remembering to add the Irish moss this time.  It was going to be great.  My electric hot liquor tank was as wonderful as ever, and we had our mash water in no time.  In keeping with tradition, we drank, a lot.  I had some Dogfishhead 90 minute and a few of the last hoppy belgians that were laying around.  On Friday, these were two of my favorite beers.  After we got drunk, we decided to get wasted.  It was awesome.  Rosene brought over some great tunes.  At Joys suggestion we all listened to music and stared at each other.  Somehow sparging happened during all this.  Texas was in the final throws of the great Canadian winter tea bagging of 2011.  Looking at the snow on the ground through the window made me glad to be nestled in my warm garage with a warm beer glow spreading outward from my tummy.  Brewing beer with friends while under the influence is pretty close to what I think Heaven will be like. 

Then disaster struck.

We ran out of propane.

Panic, dread, and regret flooded over me as I thought that I had ruined an otherwise amazing batch of beer.  No one within a 200 foot radius of me was sober enough to drive, and that fact was further compounded by the layer of ice on the roads and crazy Texan drivers in their pick up trucks that seemed to spend more time sliding into ditches then traveling down the streets.  But, this is beer we are talking about.  We are men of valor, and we decided to rise to the occasion!  We decided to bundle up and trek to the nearest propane outlet.  By this point it was almost 11pm. 

There is a CVS pharmacy just outside the neighborhood, about a block away.  The snow was several inches deep.  We marched in rows of two to conceal our numbers, even though there were only three of us.  CVS had propane, but they were closed.  That's when we saw Dominos Pizza.  Deep in our hearts, we knew what we had to do.  Despite all our training which taught us to do the opposite, we split up.  I headed toward the Home Depot and Joy and Rosene went to Dominos.  My trip was in vain,  The automated propane vending machine was out of order.  However, Joy and Rosene were successful.  They managed to outwit the night shift and through the skilled use of witty banter they acquired hot wings.  Rosene with an arm full of buffalo sauce covered meat treats, and me with an empty propane tank headed home with Joy.  When we got to the garage and saw the rapidly cooling wort we had an epiphany.  There was nothing to worry about!  This is still pre-boil!  Anything goes.  Plus, we had hot wings.

We let the wort sit overnight and started the boil around 9:30am the next day.  We were drunk again by 10:30am and we forgot the Irish moss for the second time.  This beer is going to be awesome!


Brewing Method: Full Grain
Batch Size: 10 US Gallons
90 min mash
OG 1.070

Boil Time 60 Minutes
Primary Fermentation: 2 weeks

Wyeast Trappist 3787

Grain Bill:
20 lbs. Belgian Pils
.5 lbs. Belgian Aromatic
1   lbs. Carapils
1   lbs. Belgian Cara 45

Sugar Bill:
2 lbs. cane sugar

Hop Bill:
Bittering  (60 min in hop sack)
1 oz Perle 7.7% Alpha
1oz Kent Golding 5% Alpha

Flavoring (20min)
1oz Hallertauer 4.7% Alpha

Finishing (Flameoff)
1oz Kent Golding 5% Alpha (No hop sack)

2 oz. Saaz 4% Alpha

Peanutbutter Bill:

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1 comment(s) on this page. Add your own comment below.

Feb 10, 2011 12:02pm [ 1 ]

yeah, a byline

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