Bicentennial Brew & Stats

Last weekend a milestone was reached at the LittleBoy Brewery.  The 200th batch of beer was put into the ferementer.  Because this was a milestone brew I made it something unique, a sour red ale.  I used the same recipe as the So Was Red brew, but instead of a Berliner Weisse yeast I pitched a pack of Wyeast Roeselare Ale, which is a blend of ale yeast, brettanomyces, lactobacillus and pediococcus.  I put it in a plastic bucket fermenter and intend to leave it sit for one year.  You can’t rush sour.

200 batches of beer is not that much for someone who has been brewing since 1997, but it has been a fun hobby.  Here are a few additional statistics:

  • The 200 batches made 3203 liters of beer or 846 gallons. That is just over 27 barrels.  Budweiser spilled that much this morning.
  • For the first ten years of brewing I never made ten batches in a single year.  I have averaged 23 batches per year in the last five years.
  • I have used 48 different varieties of yeast.
  • My most used yeasts are dry yeasts: Safale US-05 is my go-to: I used it for 22 batches, followed by Danstar Windsor (21 batches), Danstar Nottingham (20 batches).
  • Most popular liquid yeasts: White Labs WLP 002 English Ale (13 batches) and Wyeast 3711 French Saison (12 batches).
  • Most popular categories: English Pale Ale (35), Belgian and French Ale (22), Stout (20), American Ale (13) and Pilsner (12)
  • Most popular styles: ESB (17), Saison (16), Dry Stout (12), Ordinary Bitter (11) and Classic American Pilsner (10).

Of the 200 batches I only really dumped one. It was a spiced Christmas Ale that just never tasted right.  I don’t think it was spoiled, just too bitter and too much ginger.  I kept it a solid year before I gave up on it though.

Brew on!

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