I met Corey in November of 2012 (I believe) while I was doing a demo brew during a local club meeting. He mentioned he had yet to make beer and was planning to pick up the necessary equipment to brew with extract and steeping grains. He was interested in the batch sparge method I was using, but said he didn’t have the space for such a setup. Since that time, I’ve tasted a few of Corey’s beers, most of them Brown Ales with an English bent, all respectable, though none he has been terribly pleased with. He recently read my article on Getting Started, which motivated him to pick-up what little equipment he hadn’t yet acquired (an awesome bag from WilserBrewer) and try his hand at making a beer with no extract.
Plus, he’s one of the nicest dudes I’ve ever met and he has mutton-chops.
Click here to watch on YouTube
Nice job, Corey! If anyone else is interested in having me taste your beer on video and sharing my haphazard thoughts about it, shoot me an email (brulosopher@gmail.com) and we’ll work something out!
***I just realized the uploaded video doesn’t have the intro/outro music, which is annoying… since it’s already posted, I’m not going to fuck with it now, but I’ll make sure to get that fixed in the future. Damn technology…***
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1 thought on “Homebrew Tasting :: Corey’s First All-Grain Batch”
Interesting comments regarding chocolate malt and “ash” flavors. I listened to a BeerSmith podcast with Randy Mosher from a couple months ago that has caused me to reconsider how I use the dark roasted malts like chocolate malt. If I remember correctly, Randy is of the opinion that malts in the 300-400 L range tend to contribute to ashy / cigarette flavors the most. The darker malts in the 500+ L range have had these flavors largely vaporized away.
For the next couple porters/stouts I do I’m going to switch from using the lighter chocolate malts to the dark chocolate and black malts and see what difference I can make out.