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Day 87 Racked Costa Kona Mocha Latte Stout to Secondary

End of primary fermentation for the Costa Kona Mocha Latte Stout.

End of primary fermentation for the Costa Kona Mocha Latte Stout.

It’s time. Racked the Costa Kona Mocha Latte Stout onto the Costa Rican cocoa nibs that I have had soaking in vodka for a few days, after I toasted them briefly to bring out the flavors. The primary bucket had a bunch of coagulated looking trub that looked like browned hamburger in grease.

Cocoa nibs in a sanitizing/extracting  soak in vodka

Cocoa nibs in a sanitizing/extracting
soak in vodka

Is that hamburger? Nope...that's some serious trub.

Is that hamburger? Nope…that’s some serious trub.

But the beer is coming along nicely, I believe. Secondary should go a week or so and then it will be on to bottling with the cold brewed Kona blend coffee concentrate (4 cups).

I’m a bit bugged by a little mystery. I keep an inventory of what I have on hand in brews. Last night, I pulled a few things to refrigerate and drink and I adjusted my inventory. I looked in the fridge tonight and found a bottle I thought I had drunk last night. I checked my inventory and it is accurate. What I  have left in the fridge is accurate, except for this extra bottle. So, what the heck was that bottle I drank? I have this single bottle of a strawberry lemon experiment that I did. I also did one that was just lemon. I didn’t even put them in the journal, because they were just single bottles. It was fresh lemon juice, water, sugar and a little yeast. I somehow had some small amount of strawberry for the second bottle…can’t even remember now. I thought I drank the strawberry one last night. It was weird because it was kinda crazy carbed…DSC04348

crazy carb on this mystery bottle.

crazy carb on this mystery bottle.

and heavier on the strawberry than I expected. I also thought I was getting some hops, which I did not use on this cider-like fermentation. If I didn’t know better, I would think that I had opened a strawberry blonde that I just bottled a couple of days before…but they’re all accounted for…unless I had a brain fart and stuck one in the fridge when I was bottling or put one back in the inventory stuff without counting it. Anyway, it’s a mystery…but I have the strawberry lemon experiment right here. It’s clear, light golden and lemony, but dry with a fairly strong sparkle. Clean and fresh.

Strawberry Lemon Experiment

Strawberry Lemon Experiment

Not getting the strawberry, but it doesn’t really suffer without it. I really should have documented this, even though it was a tiny experiment. Ah well…live and learn. Relax…and have a home brew (or ferment)!

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Day 75 American Wheat with Citrus & Citra…Final Racking

Racking from secondary to another bucket to settle for a couple of days before bottling.

Racking from secondary to another bucket to settle for a couple of days before bottling.

Today, I decided to rack the American “Breadbasket” Wheat with Citrus & Citra an additional racking. I wanted to get it off of the lees and let it settle for a day or two before I bottle it. Being a wheat beer, it’s not expected to be crystal clear; however, when I bottle it, I don’t want to have to worry about the sludge and the citrus peels and zest.

Drained

Drained

Dried (formerly) sweet orange peel and fresh lemon zest floating in secondary.

Dried (formerly) sweet orange peel and fresh lemon zest floating in secondary.

The aroma is floral and citrusy and has a little spice to it. The flavor is nice…good bitterness, lots of citrus and maybe a little clove? Whatever. It’s going to be really good when it has been bottle conditioned! I did a hydrometer check and the reading is 1.010 at 72F. Fermentation should be done. I haven’t seen any bubbles at all lately. I should be bottling this in two days.

Racked American Wheat with Citra and Citrus

Racked American Wheat with Citra and Citrus

Tomorrow is the monthly Big Brew at the Atlantic Brew Shop/Raleigh Brewery! This month, the special is a blonde ale. I’m thinking about making it a Strawberry Blond. I’ve done some research and I’ve read a lot of good experiences and a lot of bad. We will see. I need to go to a grocery store and see what is available.

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Day 74 American Wheat Still in Secondary, Tasting Murray’s

I still have my American Wheat with Citrus/Citra in secondary sitting on dried sweet orange peel and rum soaked lemon zest. I am planning on letting that go another week.

The highlight tonight is tasting Murray’s Super Easy Cider for the first time. I fermented a half gallon (in the glass carboy in came in) and got a 12 oz bottle and two 22 oz bottles out of it. The ABV is around 5-1/4%. So, I was pleasantly surprised when I heard a little carb release upon opening the bottle! At this point, the cider has been in the bottle for about 3 weeks. The color is nice and golden, the clarity is great, and the flavor is fairly sweet with a bunch of apple flavor.

Murray's Super Easy Cider

Murray’s Super Easy Cider

The carb is light, but present and the cider is dangerously easy to drink! The aroma is straight apple cider and the flavor barely tastes fermented. I will be doing more of this and multiple jugs at a time!  It is literally about sanitizing equipment and pitching yeast. Add an airlock and a week and …boom! Rack for a couple days and bottle. Love it!

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Day 72 Moving American Wheat to Secondary

Nine days after brewing and my citrus infused American Wheat is ready to be transferred to secondary with some additional citrus.

Opening after 9 days in primary

Opening after 9 days in primary

In addition to 1/2 oz of dried sweet orange peel at 2 mins. left in the boil, I’m going to add another 1/2 oz in secondary along with the zest from a large lemon that has been soaking in the refrigerator, in about 1/3 c. white Bacardi rum, for the last 9 days. The rum will also go in.

Racking onto the dries peel, lemon zest and rum.

Racking onto the dried peel, lemon zest and rum.

Dried sweet orange peel and zest from one lemon soaked in 1/3 c. bacardi white run.

Dried sweet orange peel and zest from one lemon soaked in 1/3 c. bacardi white run.

I checked the gravity and the FG is 1.010 at 65 F, so the ABV should be about 4.46%. The sample flavor is nice…I’m looking forward to this one!

Nice color!

Nice color!

Final Gravity is 1.010 and 4.46% ABV.

Final Gravity is 1.010 and 4.46% ABV.

The Cascade hops give a nice bite, but not overpowering. The Citra hops and orange are reinforcing each other in the aroma and flavor. A couple of weeks in secondary and another couple in the bottle and I’m hoping it’s all going to come together nicely for an awesome brew!

Nice color. A little bitter. A good amount of citrus in the aroma and flavor...and more on the way!

Nice color. A little bitter. A good amount of citrus in the aroma and flavor…and more on the way!

Racking...currently, just under 5 gallons.

Racking…currently, just under 5 gallons.

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