Gowanus Brewery


Gowanus Strength German Wheat – Kegged by Jeremy
June 19, 2008, 12:00 am
Filed under: beer, kegerator, review, wheat

Last weekend I dumped the Gowanus Strength German Wheat into a keg and hooked it up to the keggerator.  Result:  tasty beverage.

The beer, which had a final gravity of 1.006, is fairly light and has the distinct banana and clove characteristics of a German wheat beer.  It is cloudy and gold in the glass and retains a tall creamy head.  Overall it’s very good and refreshing, but I’m sad to say that I’m having trouble picking out any flavor or aroma contributions from the honey or hops.  Maybe a side-by-side with commercial German wheat beer without honey is in order.

If in the future I decide to make another batch of strong wheat ale and have the opportunity to make batch of beer like this again, I think I would experiment with a different yeast and other adjuncts.  This is a good beer, don’t get me wrong, but I just don’t think the German wheat style does it for me.

Fortunately, we have a couple folks coming over for the Mermaid Parade this weekend, so I will have plenty of help finishing off this brew.



Gowanus Raspberry Wheat Ale – Kegged by Jeremy
March 16, 2008, 12:00 am
Filed under: all-grain, beer, brewing, kegerator, raspberry wheat

Kegged the Gowanus Raspberry Wheat Ale a couple weeks ago. Not too happy about how it turned out.

The color is OK and the mouthfeel and head retention and all that are fine, but the Gowanus Raspberry Wheat just tastes bad. I haven’t been able to put my finger on it, but wet cardboard comes to mind. I took so many missteps with this beer that I could only guess which screw up did what to ruin the outcome. Ruined might be too harsh, but the end product came out far from how it should have.

Anyway, lessons learned.



Kegerator Pours, and Getting the Pressure Right by Jeremy
February 9, 2008, 12:00 am
Filed under: kegerator

The kegerator ran flawlessly at our Superbowl party last Sunday, despite stumbling our way through the carbon dioxide regulation. Initially, as I said before, Barry turned the pressure up past 25psi and shook the keg up a little bit. That got us started off right with just a taste of carbo, so Barry let it sit at 25 psi for a couple days. Turns out, that’s way more pressure than we needed and the beer poured all foam at first. He played around with it and we served the Nut Brown Ale up at about 12 psi for the party.

The keg’s tapped now, but tomorrow I’m blowing out my first all-wheat batch and we’ll restock. All I have to say is ’bout time.



Now Serving Draught Beer by Jeremy
February 1, 2008, 12:00 am
Filed under: equipment, kegerator

Is it draught or draft? Who knows.

And who cares! All the finishing touches are in place and the Gowanus Brewery kegerator is finally done and topped off with Barry’s Nut Brown Ale, just in time for Sunday’s big game.

From my perspective, installing the kegerator hardware and putting it all to use was easy. Barry and I did a minimal amount of work to the mini-fridge, punching only two last-minute holes for the tower and carbon dioxide tank earlier in the week. It took Barry some time to assemble the hose fittings and gauges, which you really need to look at and understand before using. When it came time to fill the keg, there was, I assume since I wasn’t there to see, nothing to it. Barry filled it up, hooked up the carbon dioxide, and shook the keg. He tried some right afterwards and there was actually already some carbo.

For our part, my girlfriend and I are putting together the hardware for all-wheat mashing. Yesterday, I finally order the bazooka tube to go with our big, stainless steel kettle, but that’s the last piece of hardware we need to put all that stuff to use. In the next month or so we’ll be back up to full production and back on track to meet our 2008 resolutions.