Fat Boy Deluxe Brewing has gone organic. It was a pretty easy decision, a sack of organic grain is about $5 more than non-organic and that comes out to around 10 cents a pound more to go organic. The next question is probably is it any better? Well I can’t say just yet, I’ve only made a couple of batches using the organic grain. There’s been a IIPA and a super hoppy Red that both used organic grains, but regular old hops. Both turned out really well, but I think the Red turned out pretty exceptional. There was also an Imperial Belgian White brewed- known as Caustic Wit. It came with a nice little bill of spices and a 10% ABV to keep you in check.
Brewing IIPA in Maine
There are three all organic brews sitting in their fermentation buckets and carboys as I type. A Belgain Triple, an American Blonde, and an Oktoberfest syle ale. I’m hoping to get a chance to clear them up a little this week and rack them into kegs to be ready for the weekend. I’ll need to pick up some of the new 2008 organic hop crop before making anything too hoppy and I’ll probably need to a get a couple pounds of organic specialty malts before making anything else. But with Fall approaching, it seems to be a good time for whipping up a Brown ale and maybe a couple of stouts (both regular and imperial, because I know how much Steve likes the Old Rasputin clone).
Over the summer, we finally had a chance to show Kristin’s Mom what this whole brewing thing was about. Took the opportunity to brew up a Flanders Red sour ale that should take anywhere from 6 months to 3 years to be ready, ha. It’s sitting quitely in their basement, hopefully maturing well. For the brew session we brought out the lawn chairs in true Maine fashion.
Flanders Red in Maine
Fall is the best time for brewing. Cooler temperatures that are really great for clean ale fermentations, the harvesting of the new hop crop brings super fresh hops to market, and the changing of the leaves make it all the more enjoyable to enjoy a pint outside. Make sure you get your beers brewed for the 3rd annual Bootlegger’s Bliss, the weekend of November 1st…
Dude. So I’m confused. Are you living in Maine now?
On a totally unrelated note, I’m jealous of your growler.
-b
Do you have any recipes for these beers? I trust your taste completely.
DT - Man I wish I had your dedication to brewing
I think sometime this fall I will do my first full Mash instead of a kit, now that it’s cooler out. That imperial wit sounds awesome. My wife and I both favor belgian style ale’s. And i love that chocolate oatmeal stout you had way back before you moved, something like that is what i want to do once I move to full grain.
Also after changing my airlock Wednesday evening, I came home last night (thursday) and found vigorous fermentation going on in my chimay!
As for the organic, it makes some sense. In terms of health of stuff it probably is better. But quality wise it will be slight, I tried a lot of organic wines out west and couldn’t really ever tell a distance. I think its more that it’s simply better for the enviroment.
buKit - yea, sorry about that, I didn’t really explain it. I’m living in Massachusetts. Up in Maine though (where we visit), you see a lot of Maine-ly business names (Maine-ly Lobsters, Maine-ly Pizza, Maine-ly Fabric, etc.) and it’s pretty funny how widespread the names are. And yea, the growler from Portsmouth Brewing pretty much kicks ass!
Mark - I’ve got all my recipes. You brewing all-grain or extract? Let me know what you want and I’ll email them your way.
Rob - Brewing is like biking for me, it’s something I enjoy doing and if you’re going to do it, you might as well do a good job of it. Make sure you can brew the base style good, then you’re ready to experiment! Glad to hear the Chimay brew is chugging along, give it plenty of time to finish up. For going organic, yea, I’m not looking to have my beer really taste different, but I feel it has to be better for me and the environment. As long as the taste remains quality, then I’ll continue to brew organic.
“Brewing is like biking for me, it’s something I enjoy doing and if you’re going to do it, you might as well do a good job of it.”
Methinks your brewing skills are probably getting a little more work than you biking ones lately, ha. That’s not a bad thing. And homebrewing appears to be a good way of endearing yourself to the inlaws!
Trying to work a way up there for the Night of the Funk. Just shot you an email.
Yes, by all means, do up that Raspy clone…what was it called, “Reparations Stout”?
Still been doing extract, but I’ve got the gear and the desire to finally make the switch. Send whatever you got?
That comment about “6 months to 3 years to be ready” is also starting to resonate, just like “your beer isn’t ready til you drink the last one.” The big/funky ones really do get better with age.
DT,
Peeping your photo, it just occurred to me…a few xmases back we got a huge propane vat/turkey fryer…I guess I’m all set to start brewing. No more excuses…it hadn’t even registered until now…it’s been sitting in the garage collecting dust except for on Christmas/Thanksgiving….
-b
buKit - yea man, that’s the super stealth nanobrewery…a turkey fryer. The only other thing you need is a big ass spoon. If the fryer has been used, try to make sure you get rid of all the oil in the pot before using.
Mmmm. Turkey-beer.