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I’m a Grandpa! (And General Update on Brews)

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Let’s just get this out of the way: Yes, I’m a Grandpa! My grandson was born on April 17, 2015 @11:23 p.m. and weighed in at 7 lbs 13 oz. I’m as proud as I can be!

Okay, back to brewing and fermenting stuff. Three things: Steinpilz Gose, Belgo Paleo Pale Ale, and kombucha.

The Steinpilz Gose has been in the bottles for a couple of weeks now an my friend picked up the rest for kegging  a little over a week ago. I have opened a bottle and tried it and she has tried it from the keg. Unfortunately, she does NOT like mushrooms, so it isn’t really her “thing”, but she said that it is “technically” good. Haha…I’ll take it. I think the bottled version needs more carbonation, but it is not bad. There’s not much aroma, but what I get is that German wheat beer smell with the earthiness from the mushrooms. The flavor is good…definitely has the German character. As for the gose style, I thing the tartness is good, but it could use just a little more salt. The earthy mushroom flavor is very present, but not overpowering. I look forward to trying the kegged version and getting some feedback from some more people (that like mushrooms, hopefully!).

Steinpilz Gose from the bottle after about 2 weeks.

Steinpilz Gose from the bottle after about 2 weeks.

Belgo Paleo. This has been an odd start. The home brew shop guy said the yeast, Safbrew Abbaye, is the one some brewers use for Belgian trippels and quads, so to not let it go crazy…maybe put it in my spare shower and run some cold water into the tub to lower the temperature a little. The first two days, the yeast ripped into the wort…it actually seemed finished after three days. Late at night on day 2, I replaced the blow-off tube with an airlock and moved the carboy to the shower and added water to the tub. The initial temps were around 70-72F. The tub water slowly leaked out over the course of a week. Last night, I took a sample for hydrometer testing and the temp was 68.5F. The thing is, the SG is 1.020 and it is supposed to get down to 1.009. I reached out to my online brewing friends and it was suggested that I should have increased the temperature after the first day or two…exactly opposite of the advice from the LHBS guy. *steam* I have brought the carboy back into the kitchen and need to check it in another week.

Belgo Paleo at S.G. 1.020

Belgo Paleo at S.G. 1.020

Kombucha…I have SCOBY’s to spare and plenty to share! The 1 gallon jars with spigots are working out great for draining off the ready-to-drink kombucha.

Fresh batch, ready to start fermenting.

Fresh batch, ready to start fermenting.

SCOBY Hotel

SCOBY Hotel

Fresh batch, ready to start fermenting.

Fresh batch, ready to start fermenting.

Now I can add the tea, sugar, and water back without having to remove the SCOBY and extra starter kombucha to start the next batch. I am on a fairly regular staggered schedule 2 batches fermenting and 1 batch in the fridge to drink.

In the fridge to drink.

In the fridge to drink.

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