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Brewing TV - Episode 9: Furthermore Beer at Vine Park / Tomax + Xamot



Original postdate: July 2, 2010

- Furthermore Beer at Vine Park
- Time to Brew: Tomax + Xamot (English Saison + Farmhouse IPA)

You think brewing two batches in one day is tough? Try six! That's the task before Aran Madden of Furthermore Beer and more than a dozen volunteer brewers and the staff at Vine Park as they test-batch IPAs and summer beers.

Then it's Time to Brew (finally!). Michael and Jake take a page from Furthermore's notebook and get experimental with a split batch of homebrew.

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Recipe and related content:

Tomax + Xamot recipe

Furthermore Beer

Vine Park

Design schematic for Dawson's sweet 5-gallon AG brewstand

Stuff we used in this episode:

Wyeast 1099 - Whitbread

Wyeast 3711 - French Saison

Weyermann Bohemian Pilsner Malt

All about spice:

The Spice Must Flow


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Reader Comments (17)

Go Joe!!! I might have gone with Storm Shadow and Snake Eyes though.

July 2, 2010 | Unregistered CommenterTaboot

I agree about the experimenting. You can break it down even further and "risk less" than you did in this example. One gallon containers (or even half gallon growlers) make good experimentation vessels. Normally I experiment after fermentation though (fruit, spices, etc).

One of my favorite experiments was with a full-on Rauchbier to which I added a little bit of jalapeno peppers. The smokiness and the heat went nicely together (i.e. chipotle pepper).

Another one was adding a Brett culture from a bottle of Orval that I had grown up to a little bit of a strong dark Belgian I had made.

cheers fellas.
Don O
St. Paul

July 2, 2010 | Unregistered CommenterDonO

I once tried to make a clone of a truly delicious Danish spiced ale called Brøckhouse Esrum Kloster. It contains lemon balm, meadowsweet, lavender, rosemary, juniper berries and anise seeds. However I used far too much of each spice and it's not until now, three years later, that it's becoming drinkable. At first the anise dominated, then the lavender and now it's the meadowsweet and lemon balm with their bubble gum/ice cream kind of flavour.

I've also made a smoked ale with honey and bog myrtle/sweet gale and I currently have a ginger bread ale on secondary (cinnamon, ginger, cloves, cardamom and orange peel). These experiments are often brewed as split batches with 10 l ordinary and 10 l spiced.

July 2, 2010 | Unregistered CommenterArakun

I brewed a Northern Brewer Cream Ale All-Grain kit. In the secondary I threw in 6 bananas (frozen for a week) I keep my secondary fermentation around 75*. At bottle time, I threw in half a bottle of Banana extract(just for the aroma). I have had non beer drinkers like the beer. Nice clean and refreshing! I will keep this one on hand during the summer months!

July 2, 2010 | Unregistered CommenterMartin Luther

I have to say I found it hard to believe anyone could "get in a rut" in homebrewing. I mean, even if you never throw in a spice or non-traditional ingredient or even alter your basic ingredients there's just so much to experiment with in terms of mash and fermentation temperatures, gravity, hop additions, dry hops, etc. Thanks for all the great shows!

July 3, 2010 | Unregistered CommenterBrazilhead

Loved the show. Experimentation is where every existing style started so we need to keep it up.

I wonder how many people know who Tomax and Xamot are. Come on... toys that turn blue in the sun ROCK!

July 3, 2010 | Unregistered CommenterDan

Tomax and Xamot, also called the Crimson Twins or Crimson Guard Commanders, are the code names of identical mirror twin brothers in the G.I. Joe universe. Together they are the co-leaders of Cobra's elite troops, the Crimson Guard.

July 4, 2010 | Unregistered CommenterMartin Luther

Won't primary fermentation drive off most of the aromatics from those hops you added to the "IPA" version?

July 5, 2010 | Unregistered CommenterMike

@Mike: Yeah, we will certainly lose a bunch of aromatic hop compounds due to CO2 scrubbing; we used a high rate for that addition - 1.5 oz for 2.5 gallons of beer - to offset that a bit. I usually opt for flameout/whirlpool additions or secondary dry hopping, but ... experimenting. We'll see what happens!

July 5, 2010 | Registered CommenterDawson

Currently drinking a saison (BCS recipe) fermented with 3711. Love the yeast, ferments fast and has just enough esters. Curious about how the farmhouse ipa turns out. Are you going to dry hop?

July 5, 2010 | Unregistered Commenterrenodean

He who controls the spice controls the universe!!

I liked the Dune reference better than the Crimson Guard.

July 6, 2010 | Unregistered CommenterDamien

Good series! I am a home wine maker, but find this very interesting to see how different making beer is. This episode was wild on ingredients! keep 'em coming! you also need home wine maker seires. smile.

July 7, 2010 | Unregistered CommenterDaveAll

Are you guys gay?

July 8, 2010 | Unregistered CommenterTeabag

Homebrewer experimentation is a wonderful thing. It happens much too rarely, but when it is done well, it is a very significant learning experience. The use of a BOP to experiment is a brilliant idea - should happen more often!!!

July 12, 2010 | Unregistered CommenterChris Bushman

I'm currently fermenting a split batch; half brewed with my local water, and the other half brewed with bottled spring water. It is an APA based on extract and steeped specialty malt. The OG was 1.048 and 1.049. Each batch got their own pouch of the same yeast smacked the day before and fully swollen. The interesting thing is the spring water had less lag time by several hours and seemed to have a more vigorous primary. Both primaries lasted about 4 days. We'll see how they turn out. BTW, the 3 gal better bottles are great for these split batches.

Jeff May
Wort City Brewers
Wilmington, NC

July 18, 2010 | Unregistered CommenterJeff May

My uncle, who was driving a school bus during his retirement, told me he saw some wild hops growing on a fence row on his bus route. I asked him to pick some for me. My knowledge of wet hopping was nill so my first mistake was freezing them. The second mistake was leaving them in the conical for 3 weeks! Well we kegged the beer and I forced carbonated and sampled some. Uuuuh, somethings not right. I talked to our local brewing wiz, Marko Nasky, and he immediately told me my mistakes and that we were leaching the cloriform out of the hops giving it off flavor and aroma. So now I have 10 gallons of wierd beer. Later in the week while having some soup at a friends house I tasted some wonderful flavors and asked what was in the soup. His wife explained she used an Indian spice mix she had gotten from an international shop. I asked what was in there and she threw me a bag full of many spices. There is at least 7 different spices in there. I took the bag home and grabbed a little bit out and put it a small tupperware cup and added some vodka and let it sit a couple of weeks. I experimented with a Michelob until I had the right balance and then guessed how much I would need in the IPA. I used about a 1/4 cup in 5 gallons and let it sit over night. The next day I sampled my Indian spiced IPA and loved it. I took a keg to the Brewing Heretage Festival in St. Louis and served it in the home brew tent. It didn't last very long! It's not a beer you want to drink all day but it is a mouthful of flavor.

August 1, 2010 | Unregistered CommenterGreg

I know it is not a great example, but i too have done a bit of experimenting. I brewed an extract kit for a blond ale and used a Belgian Abby yeast instead of the the Safale 05 the recipe called for. Everyone really loved the beer and of course its flavor had changed a great deal. i was happy with the result and plan to brew this one again,. not sure if i could really call it a Belgian blond though,. any insight would be appreciated. By the by, i love your ingredient kits.

August 3, 2010 | Unregistered CommenterDoug Ashe

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