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There Gose Sea Breeze Ready to Drink

There Gose Sea Breeze

There Gose Sea Breeze

I was pushing it to get this beer ready for Thanksgiving at the beach. As a reminder, I used dried hibiscus flowers to make a tea concentrate to mimic the color and flavor of cranberry, and vodka soaked grapefruit zest to complete the attempt to tie the beer to a Sea Breeze cocktail. Since we spend Thanksgiving at the beach, the Sea Breeze name ties it to our Thanksgiving location and the cranberry flavor and color evokes the holiday. Today is the Sunday before Thanksgiving, I’m at the beach, and I’m testing a bottle that I refrigerated for 24 hours.

The result? I’m declaring a success! The color is nice…maybe slightly pale. It’s not clear, but that’s expected in a wheat beer. It just makes it look look more like a cranberry jelly. The aroma is hard to describe…but it’s a nice fruity, almost candy scent. The flavor is subtly salty with a tang in the finish. I think there’s a little bitterness/sharpness from the grapefruit zest. I’m not sure if the coriander is really contributing much…but maybe it’s just blending well and doing that “Je ne se crois” thing. The carb is very good, with a white, thin layer retained throughout the drink. I was concerned that I bottled too soon and that it might overcarb, but it’s good. When I get home, I think I’ll refrigerate what’s left, so that it stops or slows any possible additional carbing.

As usual, I’ll be responsible for cooking and carving the Turkey. I’ll also make a broccoli casserole. I have a batch of my traditional Scottish shortbread  https://mmmfoodies.wordpress.com/2015/11/14/traditional-scottish-shortbread/

and, for the first time, I will Make my Dad’s Yeast Rolls

https://mmmfoodies.wordpress.com/2015/07/12/my-dads-rolls/

…something I tried last year and failed. This year, I have the right recipe and I have tested it successfully, twice. And with the beer to toast, it should be a great meal! I feel like this style of beer will compliment the big meal and cut through some of the richness. It may also contribute to the after-meal nap!

Happy Thanksgiving to all!

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Checking the Specific Gravity on There Gose a Sea Breeze

Hydrometer Sample

Hydrometer Sample

After I racked to secondary, added the grapefruit zest and hibiscus tea concentrate, there seemed to be some additional fermentation happening. It wasn’t much…in fact, I was afraid the little white bubbles were going to turn out to be an infection. However, they did eventually fade away.  The OG was supposed to be 1.062, and it came in at 1.063. The current SG reading is 1.014 with a temperature of 72.8F.

Hydrometer reading.

Hydrometer reading.

After temperature correction for the hydrometer, the actual SG is 1.015, which is .001 above expected FG. Considering that the OG was .001 high, fermentation could be done.

The thing is, I really want this beer to be carbed and ready to drink by Thanksgiving, which is about 2-1/2 weeks away and carbing will likely take at least 10 days. I’d rather give it a month, but it is what it is. So, just in case the fermentation isn’t COMPLETELY done, and, considering my history with over-carbonation…I think I will bottle in new bottles, underestimate the priming sugar, and cross my fingers.

Regarding the beer’s other characteristics, I am hopeful. The sample is a pretty cranberry color, the front end is appropriately a little salty (but not overly so), then there’s tart, followed by a little sour in the finish. The thing is, I don’t know how to describe the aroma or the flavor. I think the hibiscus is giving it a little cranberry character, but I’m not sure how the coriander and grapefruit zest are influencing the flavor. There’s obviously a blended flavor there. I just don’t have the palate and experience to put it into “proper” tasting terminology. But I like it. I really look forward to getting some feedback from some more experienced brewers.

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Racking There Gose Sea Breeze and Blueberry-Muscadine Wine

Racking the gose base onto the grapefruit zest.

Racking the gose base onto the grapefruit zest.

Fermentation seems to have slowed way down on the “There Gose Sea Breeze” beer and I’m trying to get it done for Thanksgiving, so I racked it today. Problem: my Blueberry-Muscadine Wine is in my other carboy. I need a third to make this process work. So, I went to a local home brew shop to check out my options. I decided to go with a 5 gallon Better Boy brand plastic carboy with a port on it for a tap. That will allow me to use it like a bottling bucket, rather than having to use a siphon. Maybe this will reduce the chance for infection by one more function…maybe. Seems like a good system, but the tap is a bit tricky to install and it ain’t cheap. The carboy itself was about $28. Then, the tap comes as two separate pieces that add up to about another $30. Then, I needed the special size of stopper for the top, some 1/2″ tubing and a 1/2″ diameter bottling cane. Altogether, with tax, it was about $85.

After I got everything organized, cleaned, put together, and sanitized, things went pretty smoothly. I went with the 5 gallon Better Boy because I plan to generally use it for secondary fermentations and, at that point, usually I’m down in that range. When I racked the wine, I got a nice, full 5 gallons.

Blueberry-Muscadine Wine racked for some bulk conditioning.

Blueberry-Muscadine Wine racked for some bulk conditioning.

I then squeaked out about another quart, into a half gallon glass jug. I may go ahead and bottle that in a 22 oz bomber, when I get a chance. There’s too much head space there and I don’t want it to oxidize.

Once the wine was transferred and the glass carboy it was in was cleaned and sanitized, I prepared to rack the beer into it. I set-up the siphon and hose. Next, I added the grapefruit zest and vodka from the freezer to the carboy and began racking the beer onto it.

Grapefruit zest and vodka from the freezer.

Grapefruit zest and vodka from the freezer.

Once that was all squared away, I started making the hibiscus tea.

Unsweetened, dried hibiscus flowers.

Unsweetened, dried hibiscus flowers.

I used a quart of hot Culligan (bottled) water and 5 oz of dried hibiscus flowers to a 2 quart stainless steel sauce pan.

Steeping to a beautiful concentrate.

Steeping to a beautiful concentrate.

Since I didn’t have one a bit bigger, I went ahead and brought another quart of the water to a boil in a big stainless stock pot. After the hibiscus flowers were brought to a boil, I covered them and turned off the heat. The other water boiled for a few minutes and, after the flowers steeped for 10 minutes, I strained the tea concentrate into the boiling water. I cleaned the smaller pot and then strained the entire amount of liquid back into it and it just did manage to fill it completely. Note here…steeped hibiscus flowers don’t do well in a garbage disposal unit. I should have composted them. Live and learn. After a little disposer cleaning, I got back to my hibiscus concentrate and funneled it into a sanitized glass container, covered it with sanitized plastic wrap and stuck it in the refrigerator to cool overnight.

Bringing the temp down on the hibiscus tea concentrate.

Bringing the temp down on the hibiscus tea concentrate.

 

 

 

 

The final thing I wanted to accomplish tonight was to attempt to harvest some yeast. If I like the result in this gose, I wouldn’t mind making another gose or a maybe try making a kolsch, before the really cold weather starts coming around. So, for tonight, I poured off some of the trub that was left behind in the carboy that I racked out of and funneled it into a sanitized 1/2 gallon glass jug.

Attempting to harvest some yeast for future use.

Attempting to harvest some yeast for future use.

I topped that off with Culligan bottled water and added a sanitized cap. I’ll let that sit out overnight and separate. I’ll update here tomorrow when I add the hibiscus tea concentrate and further separate the yeast.

11/2/15 update: Added the hibiscus tea to the gose and it looks like a giant jar of cranberry sauce!

IMG_20151102_070230010

I also decanted the liquid off of the yeast I’m trying to harvest. My understanding is that the yeast is the thin whitish layer on the top of the sediment. I transferred that to a pint jar and added water, We’ll see how that settles.

Transferred yeast to smaller jar and added water.

Transferred yeast to smaller jar and added water.

Yeast settled for harvest.

Yeast settled for harvest.

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There Gose Sea Breeze

Brew Day!!! Adding the grain to the heated water. or "mashing in".

Brew Day!!! Adding the grain to the heated water. or “mashing in”.

So, two days ago (Thursday, October 24, 2015), my wife asked me, “If you brew a batch of beer tomorrow, will it be ready in time for Thanksgiving?” I figured it would, as long as it wasn’t something that needed a long time to ferment or bottle condition. Maybe an IPA? Well, she was going to be taking kids to the NC State Fair…all day…so I was authorized to brew. That night, I did some research for holiday beers and everything seemed to be porters and stouts. IPA’s were recommended by some sources, but so many hops and dry hopping…just didn’t feel it. Then I thought, “How about a refreshing gose style? That’ll cut through the heavy foods.” I brewed a gose before and, while mushroom was not the most successful flavor choice, it was technically very good.

Okay, so the next decision: how do I want to flavor it? I immediately thought about cranberries…tart, refreshing, a little citrusy. So, I did a little research on cranberries. It turns out that cranberries present a problem for brewing: they float. And raw, floating berries don’t ferment well or add much flavor. Even chopped, they don’t do much better. If you cook them, the flavor changes and the pectin comes out. That presents more problems. How about cranberry juice? I was afraid I wouldn’t be able to find pure juice, without additives. Not for a reasonable price, anyway. In my research, someone recommended dried hibiscus flowers as an alternative…very similar to the flavor of cranberries and great color. I used them in a previous recipe very successfully and, in fact, still have a supply! Hibiscus it is.

Dried Hibiscus F;owers

Dried Hibiscus F;owers

I pulled out my previous gose recipe and began working on it. Substitute hibiscus for the mushrooms, up the salt from .75 oz to 1.25 oz, and add .25 oz ground coriander. The coriander is traditional, but needs to be restrained. I bought a fresh bottle and smelled it. Surprisingly, it reminded me of hops.

Hops. coriander, sea salt, and Irish moss additions.

Hops. coriander, sea salt, and Irish moss additions.

I also decided to go with a traditional hop choice: Saaz. As I was putting together the recipe, I happened to run across a cranberry cocktail called “Sea Breeze”. It is made with cranberry juice, vodka, grapefruit juice, salt and a lime garnish.

Sea Breeze Cocktail (Photo via Wikipedia)

Sea Breeze Cocktail (Photo via Wikipedia)

Well, since we are going to be drinking this at the beach, I figure…add some grapefruit zest, sanitized in vodka, and There Gose Sea Breeze!

Grapefruit zest from 3 grapefruits.

Grapefruit zest from 3 grapefruits.

Lime garnish optional. I got all the information plugged into the recipe and it looks good! You can get the recipe here: http://www.brewersfriend.com/homebrew/recipe/view/289756/there-gose-sea-breeze

Before I could brew, I had a lot of cleaning, preparation, sanitizing, to do. Plus a run to the grocery store and local home brew shop. Then I had to organize and set up for the brew. I think I finally started brewing about 1:15 pm. Steps went fine. I overheated the strike water, but not too badly.  The special grain, the acidulated malt, is added after the first 60 minutes and takes an extra 45 minutes to mash…it adds a lightly sour component to the beer. After the mash, I added an additional gallon of water for the boil. Everything else went smoothly and I wound up with a carboy full of wort!

That's a full carboy!

That’s a full carboy!

Checkiing the Specific Gravity(SG) with a refractometer and a hydrometer, I determined the Original Gravity(OG) to be 1.063. The Final Gravity(FG) is anticipated to be around 1.014, which would put the ABV at 6.3%. I pitched the yeast, finally, at about 6:30 pm.

I put a blow tube on this morning, after having to do a little floor cleaning. The good news is that the yeast is alive and active!

Blow off tube...should have put on at the start.

Blow off tube…should have put on at the start.

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Day 132 Bottling Hi-Nelson Saison, Diet Root Beer, Boosting Starter

Bottled Hi-Nelson Saison w/Hibiscus, Bottled Diet Root Beer, Harvested Belle Saison yeast starter, bag of grain for Citra Saison.

Bottled Hi-Nelson Saison w/Hibiscus, Bottled Diet Root Beer, Harvested Belle Saison yeast starter, bag of grain for Citra Saison.

Busy day today! Began by pulling the harvested Belle Saison starter from the refrigerator and made it better. Yeast class I attended showed me a couple of things I should fix. I made a new starter wort with DME, chilled down to mid 80’sF, added to my new flask, and oxygenated. Then I decanted the old wort and pitched the yeast slurry into the new wort. I also decanted another harvest jar and added it as well. Put a little sanitized foil over the flask and wrapped a heating pad around it, set on the lowest setting. The yeast really seemed to take off! I hope to cold crash it tonight and pitch it into a Citra Saison tomorrow! Brewing!

Keeping the yeast starter warm.

Keeping the yeast starter warm.

Moving along. Set everything up for bottling…sanitized everything. I”ve done enough photos on bottling before. Suffice it to say, I followed procedure and all went well. The biggest question was about how much corn sugar to add for priming. I wound up with about 5.25 gallons to bottle and used the 5.75oz recommended by Northern Brewer’s calculator. The hydrometer sample was a little foamy, but it looks like the FG is 1.004, after temperature correction. The OG was 1.068, so we wind up with the expected 8.40% ABV. (Woo!) I bottled 31 regular 12 oz bottles and a dozen 22 oz bombers.

This is the Hi-Nelson Saison hydrometer sample after I cold crashed it.

This is the Hi-Nelson Saison hydrometer sample after I cold crashed it.

Since I had everything out for bottling, I went ahead and tried my hand at root beer! I bought extract yesterday. I made a half gallon batch and it was pretty simple, so I did a second 1/2 gallon. Those yielded eleven 12 oz bottles. The last one was a little short, so I added a little water and marked the bottle. I’ll use it as the tester for carbonation. It took 1/2 tablespoon of extract, 2 tablespoons of white sugar, 10 packets of Truvia, and 1/8 teaspoon of  Champagne yeast, rehydrated. Then, warm water to fill the half gallon carboy. Shake to blend well. I used my siphon and bottling cane to fill the bottles. Now we wait and see how it turns out!

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Day 131 Making My First Starter!

 

I’m planning on purchasing supplies tomorrow to make a Citra Saison and attend a “class” put on by SouthYeast Labs. So this evening, I’m trying to make a yeast starter from the Belle Saison yeast that I’m hoping to have successfully harvested recently. I prepared a small wort using a half cup of old liquid extra pale liquid malt and a quart of water. I boiled the wort for ten minutes. The SG is about 1.045. After the boil, I cooled the wort to about 85F and transferred it to a sanitized half gallon carboy, into which I had sprinkled about a half teaspoon of yeast nutrient. Of course, all utensils are sanitized.

Small batch of wort plus a little yeast nutrient.

Small batch of wort plus a little yeast nutrient.

The next step was to pour off much of the liquid from the jar of harvested yeast, give the remains a swirl, and add the yeast to the wort. I then used my oxygen tank to oxygenate the wort for about a minute. [Edit: I know know that I should oxygenate BEFORE adding the yeast to keep from breaking up the yeast buds. Thanks, SouthYeast guy! And the SG shouls be between 1.032 and 1.040…mine was a bit over.]

Oxygenating the wort, after pitching the yeast.

Oxygenating the wort, after pitching the yeast.

I then installed an airlock and moved the carboy to a heating pad set on “low”…the same temperature at which the beer will be fermenting. This is supposed to help the yeast acclimate. A short time will tell if the yeast harvest was successful.

Ready for a little yeast building on the warm heating pad.

Ready for a little yeast building on the warm heating pad.

The day before I brew, I plan to cold crash (refrigerate) to get the yeast to flocculate (fall out of suspension), so I can pour off most of the starter wort and pitch mostly yeast (This limits the impact of the starter wort flavor on the beer). I hope this process is successful. I’m a bit anxious…new milestone!

1:00 a.m.  The starter bottle seemed a little cool to the touch, so I wrapped the heating pad around, it like a jacket, so it gets more surface area contact. I also drew off a sample of the Hi-Nelson Saison w/Hibiscus and ran it from the little sample glass to a 12 oz beer glass, back and forth a couple of times to open up the aroma. Nice color, good nose and it drinks like a nice wine in it’s uncarbed state.

Sample of Hi-Nelson Saison w/Hibiscus held to the light.

Sample of Hi-Nelson Saison w/Hibiscus held to the light.

8:30 a.m.   following morning. Encouraging sign…airlock activity on my starter! Now the question is: How do I determine the number of yeast and if I have enough to pitch a 5 gallon batch of beer? Sanitized my oxygen hose and gave the starter about a 30 second infusion.

7:15 p.m.    Sanitized a cap and around the top of the starter carboy and replaced the airlock with the cap, loosely. The starter went into the refrigerator to cold crash. The procedure is supposed to cause the yeast to flocculate (fall to the bottom). So, now the question is: Did enough additional yeast form or should I repeat this step tomorrow and push my brew day back?

12 Noon third day: decided to use some new knowledge from a yeast class and see if I can give my harvested Belle Saison yeast a stronger growth cycle. I have made a new starter wort, added a half teaspoon of yeast nutrient and chilled it down into the mid 80’s F. I oxygenated the new wort. Drained most of the previous starter wort and pitched the yeast into the new wort. I also grabbed a second washed yeast jar from the fridge and drained most of the water off of it, swirled and pitched that yeast. This new batch is in my new flask with sanitized foil on top and set on the heating pad on the lowest setting.

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Day 130 Racking the Hi-Nelson Saison & Washing Yeast

Set-up to rack to secondary.

Set-up to rack to secondary.

 

It has been 2 weeks and a few days since I brewed the Hi-Nelson Saison (July 4th). A check with the hydrometer, after temperature correction, shows 1.004 SG. I’ll get a final gravity reading at bottling, but right now, the ABV is looking like 8.40%. The hydro sample is an appropriate color, I think. The aroma is nice…not too pronounced yet, but I’m sure dry hopping will change that! The flavor is good, but a bit boozy at this point. I’m using a bottling bucket for primary fermentation and the trub is above the spigot level, so I’m going to have to use a siphon to rack to secondary. Since I’m dry hopping, I’m racking to another bottling bucket, instead of the carboy.

Hi-Nelson Saison hydrometer sample. Ready to rack to secondary.

Hi-Nelson Saison hydrometer sample. Ready to rack to secondary.

So, here we are a few hours later and I got the racking done. The beer in primary fermentation looks good and I can smell the alcohol.

Opening the primary fermentation bucket.

Opening the primary fermentation bucket.

I made the hibiscus tea in a pitcher with a plunger, designed for mixing, but it did a good job straining the flowers out of the tea.

Hibiscus tea.

Hibiscus tea.

I added the tea to the secondary, another bottling bucket and started the racking process.

Mingling the beer and the hibiscus tea via racking.

Mingling the beer and the hibiscus tea via racking.

I sanitized the packets of Nelson Sauvin hops and a pair of scissors and I had a nylon bag soaking in sanitizer.

Ready for dry hopping

Ready for dry hopping

I put the hops pellets in the bag, tied it off and tossed it in the secondary bucket. The new color is striking!

Hibiscus tea and Nelson Sauvin hops are in and ready to seal.

Hibiscus tea and Nelson Sauvin hops are in and ready to seal.

After racking, I still have well over 5 gallons of beer and a little under a gallon of trub.

I have never tried washing and harvesting yeast before, but I’m going to give it a shot and see how it works. I know that higher alcohol exposure may make this attempt not very viable, but I’m going to see what happens.

I have put the lid and airlock back on the trub and boiled a gallon of water.

Hi-Nelson Trub

Hi-Nelson Trub

 

The water is in a gallon carboy in the refrigerator to cool. I’m following a procedure for which I found an online video. It’s basically adding water, mixing, letting it settle and pouring off the yeast into a smaller container, letting that settle and pouring off into smaller containers, then refrigerating. If I’m lucky, enough viable yeast will survive to make a starter and a test batch of beer. The yeast is Belle Saison.

Chilled the gallon of water down…finishing in an ice bath in the sink.

Chilling boiled water for washing yeast.

Chilling boiled water for washing yeast.

I got it down to about 85F. Belle Saison is good up into the 90’s, so it should be good. Sealed bucket and swished around well. After about 45 minutes (I got distracted), I poured off a little over 1/2 gallon into the 1 gallon carboy. It immediately started separating.

Boiled water added and separation done in fermentation bucket. Poured into 1 gallon carboy.

Boiled water added and separation done in fermentation bucket. Poured into 1 gallon carboy.

After settling, I decanted to four 1-pint size jars and transferred those to the refrigerator.

Four pints of (hopefully) harvested Belle Saison yeast.

Four pints of (hopefully) harvested Belle Saison yeast.

We’ll see how that settles out over the next couple of days. I found a fairly simple looking Citra Saison that I may try some of the harvested yeast on…pinned the recipe to Pinterest. I might make it a half batch to keep the investment lower for the first test.

 

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