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Raleigh Brewing Company Free Wort Giveaway; Railer’s Pale Update

 

Raleigh Brewing Company wort.

Raleigh Brewing Company wort.

I picked up 5 gallons of free wort from Raleigh Brewing Company today…was supposed toget some awhile back, but they ran out. They were nice enough to make more specifically for the people that missed out, so I got some today! The recipe is not exactly known, but it is basically 2-row malt and a little Crystal 10L, from what I was told, with 3 additions of Willamette hops. I’m using Wyeast American Pale Ale 1272 yeast again and fermenting in the mid to upper 60’s F range. Pitched the yeast at about 3;45 pm. I’m going to keep this one simple. No adjuncts, no racking until bottling. And back to corn sugar for priming, to make sure I’m getting it dissolved well…could be an issue with table sugar priming. I think I’ll boil water to dissolve it in first and rack onto it, just to be sure the primer is evenly dispersed.

Update on Railer’s Pale Ale: kegged for the event. I put it in a friend’s keg, who will be donating to the event as well, and helping me with mine…since I know nothing about kegging. The event is Sept 24, for the Carolina Railhawks Soccer fans. “Soktoberfest”. There is a small (I hope) issue…there was a thin “skin”on top of the beer that had just formed in the last couple of days…signs of infection. It tasted okay though, and after discussing it, my friend said she would go ahead and keg it. We will keep our fingers crossed. One possible cause is that the hose I racked with was too short and allowed too much oxygen into the beer at racking, which would encourage an infection. So, I bought some longer tubing at the home brew shop today.

Update 10/8/16: Railer’s Pale Ale: A.L.E. decided that, despite the fact that this event has been done for 3 years, this year they won’t allow it. “Homebrew beer is for at home.” So, now I have about 4-1/2 gallons of beer with no plans, and it’s kegged at a friend’s house. No idea what to do with it. Probably bottle a little bit from the keg and screw the rest. I have too much taking up space as it is. And, in the fermentation chamber, the wort I got two months ago from Raleigh Brewing Co., seems to be continuing to ferment. WTF?! Possible infection, but it tastes okay and there’s no pellicle…just some bubbles. It’s a little bitter for a pale ale, but otherwise okay. I wasn’t planning on messing with it, but it might benefit from some dry hopping with something like Citra, to cut that bitterness and give it a little more aroma and flavor. At some point, I may have to cold crash it…worried about priming/bottling and creating bottle bombs…Hell, I may just dump  it and skip brewing for awhile. Maybe get some new hardware and reduce the threat of infections via tubes, siphons, buckets, carboys, etc., that I’ve had for a few years now. I was excited to get the fermentation chamber set up, but nothing has really been successful in awhile. Kind of depressing. I feel a purge coming before I brew again.

Update 10/18/16: Free pale ale wort from Raleigh Brewing: Racked to new carboy. Not clear at all, but it’s at 1.002 SG, so it’s probably done…just not sure, since it took so long and still had bubbles on the surface. OG was 1.053, according to the brewer, so that would make the ABV 6.69%. Looks and smells okay. Still bitter and not very  “interesting”, so I’m going to let it sit for a week or two and then dry hop with some Citra and maybe some Cascade. Should I put some “holiday spice” in it? I don’t know….

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Brew Day! National Homebrew Day! Big Brew Event!

Let's Brew!

Let’s Brew!

Today was National Homebrew Day and I celebrated by brewing at Atlantic Brew Supply’s “Big Brew” event in the Raleigh Brewing Company’s brewery. The recipe I chose is a Saison called Legends Never Die and the 1/2 price deal came up to just over $15 for a 5 gallon recipe. As has been usual for awhile now, I used the Brew in a Bag (BIAB) method. The grain bill is North Carolina sourced, the yeast is Belle Saison, and the hops are an ounce of Cascade @20 minutes, a half ounce of Nugget @ 10 min and again @ 5 min. A final 1 ounce dry hop addition is done at secondary fermentation for 10 days.

Raleigh Brewing Company/Atlantic Brew Supply Big Brew

Raleigh Brewing Company/Atlantic Brew Supply Big Brew

The brewing process went pretty smoothly. The brewery hot water was already above 130F, so strike water reached temperature quickly. As usual, I went over my target temperature for mash in, but I added a little cold water and got it right within a few minutes.

My stuff.

My stuff

I did a mash-out this time to 172F for 10 minutes and sparged with 2 gallons of the brewery hot water.  When I was ready to boil, it seemed to be taking a little time, so I started making some notes…next thing I knew, I had a little boil-over. On the plus side, it provided a pretty clean break and I had a nice boil for the rest of the time.

Ready to boil

Ready to boil

I did get a little pop while stirring and got a mild burn on my right hand. It really only hurts when exposed to steam or warm water. I have found that stirring enough to create a whirlpool in the wort while it’s boiling, creates these pops of hot wort that can splash out of the kettle. I used my refractometer to check the specific gravity (SG) and is a little under the projected 1.063…I got 1.058. I’m good with that for my original gravity (OG). A friend had to add a pound of DME (Dry Malt Extract) to get to 1.060, so I don’t feel too bad.

After the boil, I used one of the brewery’s wort chillers and brought the temperature down to about 72F…took about 15 minutes or so. Then I siphoned the wort into my plastic carboy, aerated it with the oxygen cannister for about two minutes, and then pitched the yeast.

Done! Time for clean-up.

Done! Time for clean-up.

Clean up went pretty quickly and I strapped my carboy into my van for the trip home. Done! I arrived at the brewery at 9 a.m. and left right at 2 p.m. Five hours on the button.

Strapped in for the ride home. Click it or Tip it!

Strapped in for the ride home. Click it or Tip it!

I checked on the carboy around 7 p.m. and didn’t see much action, but it looked okay. An hour later, the krausen had literally created a layer on the top of the wort that was about a finger thick!

Belle Saison yeast is a monster!

Belle Saison yeast is a monster!

Time to install a blow-off set-up, before it fouls the airlock!

Blow-off set-up installed.

Blow-off set-up installed.

And it’s time for some Aleve. Happy National Homebrew Day!

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Brew Day Belgo Paleo

Ready to Brew!

Ready to Brew!

Brew Day! I’m actually writing this on the day after, but it was a long day. I had to help prepare for my older daughter’s baby shower and, after brewing and planting several things in the garden, I had to go help with the clean up. I was sore and tired last night!

First, I want to address the fact that I have had an ongoing problem with overcarbonation in several of my brews. Most have been darker beers…stout, porter, Scottish ale; but that may not necessarily have anything to do with it. I’ve tried backing down on priming sugar, extending the fermentation period, careful sanitizing procedures. I have been wondering if maybe the equipment I’m using or the bottles may need replacing or heavy duty cleaning, rather than rinsing and sanitizing. Before this brew, I soaked EVERYTHING in a solution of Arm & Hammer Super Washing Soda…carboy, buckets, utensils, hoses, siphon, airlocks and stoppers. Before I bottle, I will soak the bottles in the same solution, run them through the dishwasher (including heated drying cycle), and sanitizing. If this batch winds up overcarbing, I will have NO clue what to try next. Keeping my fingers crossed.

The recipe I brewed is a Belgian Pale Ale called Belgo Paleo and it sounds pretty good. It uses Green Bullet hops for buttering, Tettnang at 30 minutes and Saaz at 15 minutes and dry hop. The yeast is a packet of dry Safbrew Abbaye.

Pellet hops

Pellet hops

I followed my usual brew day procedures, with one exception: I used my new stainless steel wort chiller for the first time!

New stainless steel wort chiller

New stainless steel wort chiller

I didn’t have to buy 8 bags of ice this time! I set up the chiller with hoses and kept it in a bucket of sanitizer until ready to use. I put the chiller in the kettle for the last 15 minutes of the boil, to sanitize it.

Unfortunately, I can’t seem to manage leak-proof connections and a little water sprayed into the wort. It was right after flame-out, and I’m hoping it didn’t ruin the batch. I wrapped the connection in paper towels and the dripping happened away from the kettle, instead of into it. The chiller worked like a champ and my wort was down to pitching temp in under twenty minutes.

Most difficult part of the day? Pouring the wort from the kettle (actually, a S/S stock pot) through a funnel into the glass carboy. Next time, I’ll use a siphon! Should have aerated it well, though! And it’s a good thing, because the oxygen tank I have connected to an aerating “stone” evidently had the valve knocked open somehow and the canister was empty.

Ready for fermentation to start.

Ready for fermentation to start.

So, pitched the yeast and put on the airlock. There was action late last night and I heard that the Abbaye yeast is aggressive, so I switch the airlock to a blow-off tube set-up …

After fermenting 24 hours.

After fermenting 24 hours.

Blow-off tube and wrapped to keep light out.

Blow-off tube and wrapped to keep light out.

…and wrapped the carboy with a blanket to keep out light. The wort chugged all day today and is doing well, I think. As of tonight, about 32 hours after pitching the yeast, the bubbling has slowed slightly to once every few seconds.

Update: Steinpilz Gose: my brewbuddy came by and got the balance of the gose into a keg and is going to force carbonate it. I’m going to stick a couple of bottles in the fridge and we’ll compare when ready. Looking forward to that!

 

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Day 154 Brew Day! Scottish Samhain Pumpkin Ale

Samhain label...no artist to credit, but it's beautiful!    Not for sale, so I guess it's okay.

Samhain label…no artist to credit, but it’s beautiful! Not for sale, so I guess it’s okay.

After I picked up a new oxygen canister and some bags of ice, I set up for brewing my Scottish Pumpkin Ale that I’m calling “Samhain”, which is the Celtic version of Halloween and is pronounced “so-win”.

The recipe is a modification of a Scottish Ale recipe from a member at www.Homebrewtalk.com. I put the recipe together like this (but note the changes as I brewed!):

Scottish Samhain Pumpkin Ale

Original Gravity: 1.068 Final Gravity: 1.019 ABV (standard): 6.49%

IBU (tinseth): 30.47 SRM (morey): 19.58

Fermentables

Amount Fermentable PPG °L Bill %

14 lb United Kingdom – Maris Otter Pale 38 3.75 73.7%

1 lb American – Caramel / Crystal 80L 33 80 5.3%

0.75 lb United Kingdom – Brown 32 65 3.9%

4 oz Molasses 36 80 1.3%

3 lb Dry Malt Extract – Light 42 4 15.8%***

19 lb Total

Hops

Amount Variety Type AA Use Time IBU

1 oz East Kent Goldings Pellet 5 Boil 60 min 19.79

0.5 oz Fuggles Pellet 4.5 Boil 60 min 8.91

0.5 oz Fuggles Pellet 4.5 Boil 5 min 1.78

Hops Summary

Amount Variety Type

1 oz East Kent Goldings Pellet 5

1 oz Fuggles Pellet 4.5

Mash Guidelines

Amount Description Type Temp Time

5.5 gal BIAB Infusion 158 F 60 min

2 gal modified sparge Fly Sparge 168 F —

Other Ingredients

Amount Name Type Use Time

29 oz Pumpkin, canned, roasted 30 minutes at 425F,  Boil 15 min

29 oz Pumpkin, canned, roasted Other Secondary 0 min

2 tbsp Pumpkin Pie Spice Spice Boil 0 min

1 each Vanilla Bean, split Flavor Secondary —

2 oz Vodka, to soak vanilla bean Other Secondary —

Yeast

White Labs – Edinburgh Scottish Ale Yeast WLP028

Attenuation (avg): 72.5% Flocculation: Medium

Optimum Temp: 65 – 70 °F Starter: Yes

Fermentation Temp: 70 °F Pitch Rate: 1.25 (M cells / ml / ° P)

393 B cells required (Guess…I have no experience calculating this.)

Priming

Method: Corn Sugar CO2 Level: 2.4 Volumes

Target Water Profile: Cary Town Water

Method: BIAB

Style: Holiday/Winter Special Spiced Beer

Boil Time: 60 min

Batch Size: 5 gallons (fermentor volume)

Boil Size: 7.5 gallons

Boil Gravity: 1.045 (recipe based estimate)

Efficiency: 35% (brew house)*** 

Source: Matt Miller

Non-grain fermentables added at 60 minutes.

Irish Moss added at 15 minutes.

 

***So, there were a couple of issues that required some changes. The efficiency that was the default in the recipe builder for Brew in a Bag (BIAB) brewing was 34%  and I evidently get double that.

Sparging...kind of.

Sparging…kind of.

Set up for a rigged "sparge". Seems to do the job.

Set up for a rigged “sparge”. Seems to do the job.

After the mash, I had an SG of 1.075, which was already better than projected and I had not yet added the 3 lbs of DME I thought I would need to add to the boil…so I omitted it entirely.

The process went smoothly. If anyone is interested, there are other posts that go through the process. The color is really nice!

Nice color!

Nice color!

Sorry the photos aren’t better…*someone* took my camera to use at a Demi Lovato concert and didn’t bring it back in time. I had to use my phone’s camera. I did chill the wort down to 76F, using an ice bath.

Ice bath chill

Ice bath chill

Then I pulled a sample, oxygenated the wort for 2 minutes using a sanitized oxygen canister and “oxygen stone” set-up and pitched my Edinburgh Ale Yeast (that I harvested from a previous batch of cider). I had prepared a starter for the yeast in advance and it was very active. I don’t have experience with “pitch rates”, but I believe I have plenty of yeast cells for the job. Since the volume I wound up with is about 6 gallons, in a standard fermentation bucket, and I have seen this yeast ferment very aggressively, I went ahead and set up a blow-off tube  to keep from fouling the airlock.  The yeast was pitched around 5:10 pm. As of 9:45 pm, I’m hearing a little action in the blow-off tube.

Blow-off tube.

Blow-off tube.

Now, aside from the process, let’s talk about the sights, smells, and flavors! I made my own pumpkin pie spice blend, using cinnamon, cloves, ginger and nutmeg. I did freshly grate the nutmeg. Also, the ginger has been around along time, so I supplemented it with a little grated fresh ginger. I roasted a can of Libby’s Pumpkin, spread on some parchment paper, on a baking sheet, at 425F for about 30 minutes. It wasn’t particularly pretty, but it picked up a few dark spots from caramelization and lost a lot of water. I kept the pumpkin in a sanitized storage container until I was ready for it.

Roasted, canned pumpkin

Roasted, canned pumpkin

The wort took on a great brown color with a dark orange-ish shade to it. Really nice! And the aroma and flavor from the pumpkin and spices are very good, too. I think this is going to be a VERY good beer.

Using the hydrometer sample, the OG came in at 1.083 and, if the attenuation rate is accurate, the ABV will be 7.91%; however, in my experience, the SG isn’t going to stop at 1.023…so, the ABV will likely be over 8%. And, this sample was also the basis for the flavor and color evaluations.

Hydrometer sample...settling a little.

Hydrometer sample…settling a little.

An update on the ciders and muscadine wine: the wine is basically bulk aging and clearing nicely. I’ll eventually rack it…maybe a couple more weeks, and let it go a few months, before I bottle it. The Caramel Cider made with crab apples and Cripps apples is pretty much bulk, aging as well. It did have a little airlock activity going on for a while after racking…not regular or often, though. It has almost stopped now, I think, so I’ll probably rack that a final time in about a week. Maybe bottling in two weeks. The crab apple, pear and Cripps apples cider…no name for it yet…is still bubbling pretty regularly in the airlock. It probably won’t be bottled for a month.

I think I’m learning that it pays to take a little extra time. Excess sediment in the bottom of bottles seems to be messing with my carbonation after bottles have been around for a couple of months. And I like my ciders to have very good clarity…not as huge a deal for all beers, but some. (For instance, wheat beers are actually supposed to be a little hazy.) So, slow down…get it right. Give it another week. It can only help!

Update: 9/15/14  Getting very good action in the blow-off on the Samhain Pumpkin Ale. It hasn’t fouled and it isn’t quite what I have heard some describe as “Rhino farts”, but it is almost constant bubbling.

Update:  9/15/14  Opened the test bottle of the caramel cider to see what it’s doing. No carb at all. The ABV is a hefty 10.89%, though and the flavor is nice. Color is good. Finished product will be more clear.  Alcohol may have pushed the Edinburgh Ale yeast past its tolerance…may have to explore options, if I want to carb.

Caramel Cider tester bottle...no carb; lots of alcohol.

Caramel Cider tester bottle…no carb; lots of alcohol.

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Day 125 July 4th! Brew Day! Saison!

Supplies for brewing today.

Supplies for brewing today.

After some glitches in finding what I needed to brew today and an unexpected trip to Raleigh, I finally got a late start on brewing today. This is what I brewed: Hi Nelson Saison    By FuzzyMittens Recipe specifics: Style: Saison Batch size: 5.0 gal OG: 1.076 FG: 1.000 Bitterness (IBU): 35.5 Color (SRM): 5.1 ABV: 7.5% (my calculator puts this at 9.98%) Grain/Sugars: 11.00 lb Pilsner (Belgian), 78.6%   (Had to substitute German) 1.00 lb Munich 6L, (German), 7.1% 1.00 lb Cane Sugar, 7.1% @ 10 minutes 0.50 lb Flaked Wheat, 3.6% 0.50 lb Flaked Oats, 3.6% Hops: 1.00 oz Nelson Sauvin (AA 13.0%, Pellet) 60 min, 35.5 IBU 0.50 oz Nelson Sauvin (AA 13.0%, Pellet) 0 min, 0.0 IBU 1.50 oz Nelson Sauvin (AA 13.0%, Pellet) dry hop Recipe Notes: Use Belle Saison yeast. Add tea to secondary. Tea is made with half pound of flowers steeped in half gallon of hot water. Mash @ 148 and boiled for 60. The brew went well today. I brewed in the BIAB method. (Brew in a Bag).

(BIAB) Brew in a bag

(BIAB) Brew in a bag

I did have to make a grain substitution, but they are VERY close, so it shouldn’t be a problem. This brew really gets interesting later, when it gets dry hopped with 1-1/2 oz of Nelson Sauvin and in secondary fermentation along with a tea made with dried hibiscus flowers.

Dried Hibiscus F;owers

Dried Hibiscus F;owers

After chilling the wort, I used my new little oxygen tank set up to oxygenate the wort for about two minutes. That should give a healthy yeast action and get fermentation started faster. I wound up with about 6 gallons of wort, but, after the trub and racking, it will likely be back to around 5 gallons. OG is 1.068; a little lower than target of 1.076, but I believe others brewing this recipe were in the same range. If the experience of others holds true in fermentation, the FG would be around 1.004; rather than 1.000 and that would result in an 8.4% ABV. That’s plenty! Looks like the original recipe may have incorrect numbers. OG of 1.076 and FG of 1.000 would be 9.98% ABV, not the 7.5% listed. 10:00 pm No action in the blow off, so I put a heating pad under the bucket on the lowest setting. The original brewer of this recipe talks about ramping the temp up to 90F for the first week, I think. This Belle Saison yeast is supposed to take off fast, especially with the oxygen boost I gave it. Hmmm.

By the way, I put the tepache outside and it is starting to get a little action in the airlock tonight.

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