• Dark Ale
• Smoked Porter
• Belgian Witbier (witbier)
• Scotch Ale

The smoked porter was probably the most complicated (simply because it had the most ingredients), but it all makes pretty good sense. However, I’m using several different resources for instructions and guidelines for brewing, but there are some inconsistencies. Some say to steep the grains around 160º F, then remove the grain tea bag, then start adding extracts and other ingredients. Others say to keep the grains in for the entire boiling process. I’m not sure which way is the better, or if it just depends on the recipe.

I’ve noticed that the yeast in darker beers eat a bit more slowly and evenly, and the fermentor doesn’t pyramid up with funky yeast matter. But this wasn’t the case in the witbier. The Belgian Witbier really foamed up inside the fermentor, almost to the point of having to use a blow-off tube.

I also noticed that the witbier changed color drastically. At first it was pretty dark for a witbier, with deep amber and copper coloring. But after a few days, it lightened up dramatically, and it’s about the perfect color: a light-caramel to orange-yellow. It looks and smells fantastic, and I can’t wait until it’s time to pop one open!

Sam Adams Blackberry Witbier

A friend recommended I try Sam Adams’ Blackberry Witbier, a wheat beer with blackberry tones. I’m a bit cautious on Sam Adams’ newer varieties, but the recommendation came from a trusted source.

It’s got a great head, a nice cloudiness, and and a great light aroma. The wheat-part was yummy, but the blackberry flavor was a bit strong for my tastes. It left a kinda strange aftertaste in the back of my throat, but not until a few seconds after swallowing. The aftertaste hung around for a bit, too. But as it warmed, the aftertaste chilled out a bit.

Overall, I think I’d prefer their Cherry Wheat variety over this one; the cherry flavor doesn’t overload the wheat tastes. I would drink it again, though, and it’s definitely a great day beer, especially on a nice spring day like today was.

First, I did a bit of research. I’ve read through several sites on home brewing, materials, ingredients, and I think I’ve got enough of an idea to make my first batch. I’d like to brew a nice witbier, but I’m just gonna go with a standard old pale ale; supposedly it’s a great first time brew, as it’s not too hard to mess up.

I’m sure my batch won’t be the greatest, but I’ll drink it anyway. Unless, of course, it’s just awful. But as long as it’s carbonated, I’ll drink it.

For my first brew, I’m gonna follow this nice beginner’s guide over on Brew Your Own. This article gives enough info for me to at least take a stab at home brewing, even if I do foul it up something awful.

I’ve got a pretty good collection of beer bottles, and I’ll be cleaning them out this or next weekend. Crossed fingers!