Tuesday, December 27, 2011

Mike's Wedding

Buried Castle will be featured at Mike's wedding.  Help us select the menu:
Possibilities right now:
  • Dunkle Weisse
  • Weizenbock
  • Strawberry Blonde
  • Strawberry Wheat
  • APA
  • IPA
  • redo Karma2 or Kipuka

Saturday, December 17, 2011


We are all caught up on labeling the winter selections.  Unfortunately we ran short on belsnickel labels.  But this just meant we had to sample two before they got lost in the fridge.  The results are in:  It will be ready by Christmas.  a few more days of conditioning to even out the additions and it's ready to go.

Saturday, December 10, 2011


The two cider blends are in the fermenter.

4 gallons of Granny Smith (+ a touch of blueberry honey), Initial Gravity: 1.050
1 gallon of Honey Crisp w/ 1.5 gallons Granny Smith, Initial Gravity: 1.050

Both done @ room temperature w/ potassium metabisulfite to kill the wild yeast, then some Wyeast American Ale II yeast added.  This is our first cider made with fresh cider, and the first done without reaching pasteurizing temperatures first.  We'll know the results in 6-8 weeks.

Thursday, December 8, 2011

Granny Crisp

6 Gallons of Granny Smith Cider and 2 gallons of Honey Crisp cider, fresh from Solebury Orchards by way of Keystone Homebrew are in the fridge.  Coming up: GranGa Chuck, Granny Crisp, and WmGa Crisp ciders.  Need to get on it while the cider is still fresh, expect fermentation to start saturday.

Monday, December 5, 2011

Happy Repeal Day

Happy repeal day.  Dec 5th 1933 marks the 78th anniversary of the 21st amendment's repeal of the 18th amendment (prohibition).   In honor of the 78th anniversary of repeal, all of our labels are printed for Karma 2, Belsnickel, and Kipuka.  They would have been on the bottles already too, but I can't find the scissors.  Up next in the celebration program:  Kipuka, first taste... as soon as Will gets home from work... stay tuned for the results.


Friday, December 2, 2011

More Math

Did the calculations for Belsnickel and Karma 2:

Belsnickel: 15.9 Plato 7.1% ABV
Karma 2:10.6 Plato, 4.7% ABV

Wednesday, November 30, 2011


Last week, we went to Sly Fox for Yani's birthday.  Along with the really big chocolate brownie cake, there was a large selection of beer to try.  Top on the list: Dunkel Weisse.  It's  a dark wheat just like another favorite from this fall:  Victory Moonglow.

Working on the recipe... this may be the next buried castle offering...
50% wheat malt, a lot of munich, plus some caramunich, maybe a touch of vienna, and some chocolate to make it nice and dark... plus wyeast 3068 Weihenstephan  to get that clove and banana flavor sly fox says is in it.

OG: 1.047-1.055
IBU: 10-16
BU:GU .21-.32
Color 10-23
ABV 3.8-4.47

Reading more about the wheats, we should have tried a  wheat sooner.  Weihenstephan would have enjoyed the warm basement this summer more than the Irish yeast.

Too much inventory right now, so there's some time to flush out the recipe... perhaps we'll start 2012 with this one?

Tuesday, November 29, 2011

Belsnickel and Karma 2

Belsnickel and Karma2 are bottled... should be ready for Christmas. Total yield approx 100.  Thanks Will... 2 batches and less mess than normal for just 1.

Wednesday, November 9, 2011


first. crack of wmga3 tonight..... disappointing.
poorly carbonated and a harsh bite. back int e closet for a. few more weeks f conditioning. hope t doesn't join lignite in next year's dump

Saturday, November 5, 2011


Belsnickel page created.  Label art coming soon



After a trip to pick up stuff in Levittown, we visited the restaurant store and got that new brew pot.  As a consequence we had no choice but to head to Keystone Homebrew, grab some grains, hops, and yeast and test the new pot.

Up first for the new 10gallon brewpot: an all-grain version of Karma Prez (brew #2 in Buried Castle History).

The new pot has been initiated, the wort is in the fermenter and the flyers are destroying the Columbus Blue Jackets.

It's been a long time since 3 fermenters were in use at the same time:  #1 = Kīpuka, #2 =Belsnickel, #3 = Karma2.  that means a lot of bottling coming up soon.  Thanks to everyone for the bottle donations.  Expect variety packs available by Chrstimas Break,


Thursday, November 3, 2011

Gourdie Ale

Chunkin is getting a makeover.  The pumpkin ale has been renamed Gourdie Ale.  Label art coming soon


Bad Santa has a name... Thanks to Bill, Bad Santa shall be officially known as Belsnickel.  What's a Belsnickel, you ask?

By PA Dutch folklore, Belsnickel is a mythical companion to Santa.  If you've been bad, Santa's not bringing you anything.  Instead expect a delivery of coal or switch from this fur wearing masked man.

Belsnickel is fermenting away.  It was a little over zealous the first day, clogging the airlock but is now continuing at a nice pace.  Expect bottling by Thanksgiving.  Label art coming soon.

Sunday, October 30, 2011

bad santa

winter warmer/spice ale is in the fermenter... OG came in a bit low, 1.064 instead of 1.085, not enough volume lost to boil off again. cinnamon is in the primary, vanilla on hold till bottling.

temporary name: Bad Santa (that's the name on the recipe from BYO.) Not sure on buried castle's name yet.

Full Recipe

Saturday, October 29, 2011


I failed at my mission, but bill found the gopro... here's the firstish test vid

Occupy REI

We arrived @ 2100 and were the 10th tent in line (which actually became #8 once we evicted the two placeholder tents), good enough to be in group 1 to hit the corral at 1000. A cold, damp night followed by a snowy morning. REI garage sale success: pedals, tools, and gopro and new friends among the fellow campers. REI failure: let the softshell getaway


After a rainy night into snowy day at the garage sale, the first all grain batch has been updated and renamed. Previously "pumpkin" is now "Chunkin." This beer is well into bottle conditioning. First tastes may be ready in time for Halloween.

Thursday, October 27, 2011

rainy day

mash tun is fixed, cherries are ready.... waiting for the rain to stop. Bad santa sunday instead?

Wednesday, October 26, 2011

EDIM508 728 Challenge

Count Qnum Response
100 1 I'm Jeff,coatesville alt ed + cyber science teacher, + mountain biker, climber, photographer, guide
86 2 Goal = explore/integrate resources to improve student engagement, motivation, learning
89 3 Students can and want to learn. The world is waiting to be explored and undestood by them
101 4 Tech brings resources, interaction, process, engagement, otherwise difficult for classroom or student
82 5 Concerned about working with limited technology and restrictive policies at school
100 6 Alt Ed program is asynchonline learning,+ cyber school. I find and add rsrc and options for students
85 7 smaller classroom, no group instruction, mix of content areas, emphasis on technology

Saturday, October 8, 2011

Going Grain

First all grain brew day, pumpkin ale... ready to enjoy by thanksgiving

Friday, October 7, 2011

Wednesday, October 5, 2011

Valley Green

 Back to the Wissahickon Valley.  This time on foot.

Morris Arboretum

It was a really long time since school field trips to Morris Arboretum, so Will and I spent the day exploring it.  It was much better than I remembered.  That's probably because there no classes or presentations to go to.

Wednesday, August 24, 2011

Norristown Farm Park

Found another park to explore close to home.  Bill and I spent the day at Norristown Farm Park.

Tuesday, August 16, 2011

Mash Tun

Going All Grain.  The mash tun is done... what to brew first with it?

Saturday, February 19, 2011

02.Karma Prez

02.Karma Prez

Brewed on President's Day Weekend, this Carmel Cream Ale is based on a recipe collected from Homebrewtalk.com

Brewed on 19 February 2011, Initial Gravity: 1.061
Bottled on 5 March 2011, Final Gravity: 1.019 
Approximate ABV: 5.5
Yield:40 x 12oz bottles, 4x22 oz bottles
Brewers: Jeff, Jon

Primary fermentation began rapidly.  Fermenter temperature rose to 70 Degrees and fermentation overwhelmed the airlock with foam.  Fermenter relocated to colder basement, airlock replaced with blowoff hose.  On Day 2 of fermentation, temperature is down to 60 degrees, airlock has been replaced and bubbles are approx 15/minute.

3 pounds extra light dme added @ 0 minutes
3 pounds bavarian dme added @ 20 minutes
1 pound Caramel 60L (steeped for 45 minutes at 150'-165')

1oz Cascade for bittering (added @ 0 minutes)
.5oz Saaz for flavor (added @ 40 minutes)
.5 oz Tettnang for aroma (added @ 55 minutes)

Wyeast German Ale

1 whirlflock tablet (added @ 45 minutes)
4oz Lactose (added @ 45 minutes)
2 oz vanilla extract (added @ 50 minutes)

Muntons 60L Crystal
M&F X-Light DME
Briess Wheat DME
Wyeast 1007 German
Vanilla Extract
Bottled Water
Priming Sugar
Unit Cost (47 Bottles)

Wednesday, February 2, 2011

03.WmGa Chuck

03.WmGa Chuck

WmGa Chuck is dedicated to Bill, our nonbeer (supposed nonalcohol) drinking member of the brewing team and Phil (because he's the groundhog).  WmGa Chuck is a sparkling hard cider with its foundations in Wegmans Apple Juice.

WmGa Chuck was brewed on Feb 2, 2011
Bottled on March 22, 2011
Original Gravity: 1.060
Final Gravity: 1.010
15 Plato, 6.7% ABV

3 Gallons Wegmans Apple Juice
Some Brown Sugar
Some Molasses
Some Honey
Yeast cultured from Frozen Toe IPA

Saturday, January 22, 2011

01.Frozen Toe

Our inaugural brew, Frozen Toe IPA was named for the cold temperatures encountered during the brewing day.  Frozen Toe IPA was made using recipe and ingredients from Keystone Homebrew's American IPA Kit.

Brewed on Jan 22, 2011, Original Gravity: 1.065

Bottled on Jan 29, 2011, Final Gravity: 1.02
Approximate ABV: 6.0%
Yield: 47 x 12oz Bottles

Brewery Team: Jeff, Bill, Scott, Sara

22 Jan 2011 - IG: 1.065 @ 71.3°F FG: 1.02 ABV: 6.0% 29 Jan 2011 (47 bottles)

  • 7 lb. Briess Golden Light Dried Malt Extract
  • ¾  lb. Briess Crystal Malt 20° L
  • ¼  lb. Dingemanns Aromatic Malt
  • 1 oz. Warrior (Bittering)
  • (5 oz. Centennial Hops (Flavoring 1.
  • (5 oz. Cascade Hops (Flavoring 2.
  • (5 oz. Centennial Hops (Finishing 1.
  • (5 oz.  Cascade Hops (Finishing 2.
  • 1 oz. Amarillo Hops (Finishing 3)
  • Wyeast #1272 XL American Ale II Yeast

  1. Steep grains, 30 minutes, Audubon Tap
  2. Boil above + 4 lbs Briess Golden Light DME + Warrior Hops 40 minutes
  3. Add 3 lbs Briess Golden Light DME, Boil 5 minutes
  4. Add ½ centennial hops, Boil 5 minutes
  5. Add ½ cascade hops, Boil 5 minutes
  6. Add rest f centennial, Boil 3 minutes
  7. Add rest of cascade, boil 2 minutes
  8. add amraillo
  9. 2 Gallons Poland Spring Water + Cooling
  10. Yeast, Cap, Airlock, Ferment @ 70°F

Kit: 47.50
Bottled Water: $3