8:30 am The airlock on my Dry Stout batch is slowing to about a bubble every 10 seconds. Getting there! Another 2 or three days and it should be ready to rack to bottle. I’m debating racking to carboys first for clarity. I probably will…let it sit for a few hours and then add priming sugar to a clean bottling bucket and rack on top of that and bottle the stout. I’m thinking Christmas is too early to drink this one…New Year’s Eve is going to be a little early too. I think sampling will begin in mid January.
2:00 pm I checked intervals between airlock bubbles on the stout in primary fermentation and both times I counted exactly 37. Odd number to come up with, but there ya go. Note: Everything I read says that airlock bubbles are not an indication of fermentation and that the only way to truly tell your beer has finished fermenting is to check the specific gravity. If it hasn’t changed in two days, then it’s ready. Personally, I can’t help but see the airlock bubbles as a pretty good indicator. I really don’t want to expose my brew to open air any more than necessary. If the SG is in expected target range once bubbles have subsided for a couple days, I feel pretty confident.
3:30 pm Opened the flip top test bottle of cider batch #4. I thought I heard a little release when I popped the top, but I could not detect any carbonation in the small sample that I poured. The sweetness and flavor are very nice, though. I guess I can let it go for awhile before I check it again.
8:30 pm Well, it IS Friday night, so I decided to pop a top on a Fawlty Brown Ale. It has had another week in the bottle since I last tried one. It was in a back room, where the temperature was in the upper 60’s and the bottle felt cool, so I went ahead and opened it without additional refrigeration. The carbonation has definitely increased and I think the beer is quite good. More time won’t hurt, but it’s good.
11:30 pm Alright, the kids are at sleepovers and I shouldn’t have to go anywhere; so, I pulled out a bottle of Watson’s Cyser. (If I had used the right terminology on the label, it would have been “Watson’s Cider”…say it again…I know; funny, right?)
This cider has actually got positives and negatives. The positives are that it retains some sweetness and some crabapple character and the carbonation is about where I like it. The negatives are that I left a little too much sediment in the bottling. I don’t mind the lack of crystal clarity, but the lees are allowing a bit of a yeasty flavor. Getting it just right is trickier than I thought! I need to rack longer for clarity, but not ferment the sugar all the way out and completely lose the yeast; otherwise, it won’t carb. The experiments are interesting, but I’m glad they aren’t huge batches!