Brew Day! Steinpilz Gose

Dried porcini mushrooms, salt , hops (Willamette), and acidulated malt.

Dried porcini mushrooms, salt , hops (Willamette), and acidulated malt.

This has the potential to be really good, if I get it right…but it may sound pretty gross. I’ve brewed a beer today in a German style that is relatively obscure, but making a big comeback. The style is called “Gose” and is pronounced “goe-zuh”. Rather than go into a lengthy description, here’s a link that covers the history and details very well:


If you just want the brief version, it’s a beer made from barley and wheat malts and has a slightly sour and salty taste, usually with coriander. No, that’s not the most appealing description; but it really is quite good. Very refreshing. Every drink makes you want to take another! So, here’s where I push the limits even more: mushrooms! Instead of coriander, I’m flavoring my gose with dried porcini mushrooms. In German, porcinis are known by the name “steinpilz”, so, my beer is Steinpilz Gose. Stay with me now…the slightly salty/sour flavor, I believe, will go well with a savory pairing like the earthy flavors of the dried porcinis. I did a little tasting ahead of time…lighter beer with  few drops of porcini “tea” added. Actually, it was interesting and tasty! The trick will be getting the balance right. I want an earthy background note…not an aggressive flavor that would readily be identified as mushroom.

There are a few ways that I have read about to achieve the savory/sour component. Traditionally, lacto bacillus is used at some point (which varies, depending on who you ask). Another way is to create a sour mash ahead of your brew day…a little involved for my skill and equipment profile. And the lacto can be tricky, too. I settled for the use of acidulated malt.

I brew using a method referred to as “BIAB”, “Brew In A Bag”. The “mash-in” step is pretty standard…the milled wheat and barley malts are brought up to 149F and held there for 60 minutes.

Wrapped in a blanket and a "survivior" blanket to hold mash temperature.

Wrapped in a blanket and a “survivior” blanket to hold mash temperature.

Instead of draining the grains and going on to the boil, however, the acidulated malt is added and the temperature held at 149F for an additional 45 minutes. The reason for doing this is that the acid in the acidulated malt could inhibit saccharification (the conversion of starches to sugars. After the second mash step, the brew proceeds as normal.

Getting the water amount right has been a little tricky for me, but I wound up with 5-3/4 gallons of wort, after the boil. The original gravity is substantially higher than the target, though…1.054 instead of 1.045. Not a huge deal…more alcohol, but I just wonder why? Was I supposed drain and remove the first round of grain and just mash the acidulated malt? (As opposed to adding the acidulated malt to the existing grains and mashing ALL of them for the additional 45 minutes.)

Anyway, chilled the wort, aerated it,

Aerating with an oxygen "stone".

Aerating with an oxygen “stone”.

and pitched the German Ale/ Kolsh yeast. There’s not a lot of headspace in the carboy…I’ll have a blow-off tube ready, just in case.

About 5-3/4 gallons in primary fermentation.

About 5-3/4 gallons in primary fermentation.

When it’s done, I think a friend of mine is going to keg half of the batch to see how that compares to bottling. I’ve had an issue with overcarbonation that I can’t seem to figure out. My beer hits an optimum point and then, another month or more, and they start to get overcarbed. I’m looking forward to seeing how that “gose”! (Sorry.)

Update 2/22/15: Had to install the blow-off tube this morning. I guess those yeasties are happy!

Blow-off tube...yeast is chowing down!

Blow-off tube…yeast is chowing down!




Day 168 Brew Day! Partial Mash with Cascade Hops Experiment

Ingredients for an experimental partial mash brew, with DME, grain steep and whole frozen hops and dried hops.

Ingredients for an experimental partial mash brew, with DME, grain steep and whole frozen hops and dried hops.

I have a friend whose son started planting Cascade hops in her garden four years ago. This year, he got a job at a brewery, out of town and wasn’t going to be around to harvest the hops. I was invited over to pick some. Fresh hops! What to do, what to do? I wasn’t ready to use them. I had never used fresh hops before and had no clue how to handle them. Thinking that the best thing was to have them as fresh as possible, I vacuum sealed them in canning jars and put them in the freezer.

Jar of whole hops that was vacuum sealed and frozen.

Jar of whole hops that was vacuum sealed and frozen.

I subsequently heard from a number of people that freezing fresh hops was not a good decision. They would likely become soft and slimey. Flavor was a  big question. One recommendation was to keep them frozen right up until putting them into the boil. So, that’s what I did…right into a little nylon bag and tossed right into the boil.

Some time later, my friend said I should come pick some more. When I arrived this time, instead of big, green cones, most of the hops were drying and turning brown. In addition, it was misty that morning and the “dry” hops were damp. I brought them home and put them in a large cardboard box and put them in the attic to finish drying. After several days, they were nice and dry, but I was concerned about the browning. They had plenty of appropriate aroma, though.

Since I have recently finished up some projects and had some Dry Malt Extract (DME) and a couple kinds of yeast on hand, I decided to try a smaller batch of beer and use some of each of the styles of Cascade hops, vacuum sealed frozen and vacuum sealed dried. I worked on a partial mash recipe and created an American Amber Ale that I’m calling Eastern Cascade Waterfall Ale. The yeast is a White Labs East Coast Ale yeast.

Boiling with the bags of hops...this is just after the 15 minute addition.

Boiling with the bags of hops…this is just after the 15 minute addition.

Eastern Cascade Waterfall Ale (American Amber, Single Hop, Partial Mash)

Batch size 3 gallons, 30 minute steep, 30 minute boil


3 lb DME-Pilsen, boil 30 minutes

8 0z DME-Light, boil 30 minutes

1 lb American-Caramel/Crystal 60L, Grain sock steep 30 minutes @150F in 3.5 gallons strike water


0.5 oz Cascade Fresh/Wet (Note: I used frozen, vacuum sealed in a jar.) Boil 30 minutes (in nylon bag)

1 oz Cascade Dried, Whole/Leaf,  Boil 15 minutes (in nylon bag)

1 oz Cascade Dried, Whole/Leaf, Dry hop (in nylon bag) in secondary, 5 days


Irish Moss (fining) Boil 15 minutes

Yeast: White Labs East Coast Ale Yeast, 1 vial, Optimum temp. 68-73F, 72.5% attenuation    (Note: I used harvested yeast and prepared a starter.)

Original Gravity: 1.053,      Final Gravity: 1.015,       ABV 5.04%     IBU (tinseth) 36.99     SRM (morey) 12.69

After the boil, I chilled to 68F in an ice water bath and tranferred to a bottling bucket for primary fermentation. I had a little under 3 gallons of wort, so I added enough Culligan bottled water to top it off to 3.25 gallons. The plan is to have 3 gallons to bottle after racking to secondary. I aerated with an oxygen stone for 2 minutes (or you could agitate/rock for 5 minutes).  Yeast pitched and fermentation bucket sealed and an airlock was installed at 1:05 pm.  As of 8:30 pm, signs of activity were evident in the airlock, though not aggressive. Unfortunately, I have no idea of the pitch rate. That’s one area (of several) that I have had no experience with figuring out.

Initial impression was positive…no weird or off flavors or aromas were noticeable. Color is a nice brown; perhaps a little darker than I anticipated, but all the indicators match the American Amber style, according to my recipe calculator. I did hit my Original Gravity (OG) number pretty closely. The recipe calls for 1.053 and I measured mine at 1.055 on my refractometer. Good brew day!

One update: the Scottish Samhain Pumpkin Ale has been in the bottles for 11 days now. I opened one of my two test bottles, at room temperature, and poured a small sample. The sample looked clear and, frankly, the aroma and flavor are amazing.

Finshed the chilled bottle later.

Finshed the chilled bottle later.

Scottish Samhain Pumpkin Ale sample.

Scottish Samhain Pumpkin Ale sample.

I recapped the bottle and stuck it in the refrigerator for later. I did open and drink the rest of the bottle tonight and my assessment stands. It is low on the carbonation, though not flat.  I hope that the carb will continue to improve over the next few weeks.

Update on the Eastern Cascade Waterfall: By 8 pm, there was sign of action in the airlock, but it was slow. By the morning after brew day, the airlock is happily chugging away, so my yeast starter appears to be a success!

Update 10/30/14: Eastern Cascade Waterfall Amber airlock action is slowing to a crawl. Probably going into secondary Sunday. Might just get it bottled by middle or end of next week. Lots of choices for Thanksgiving this year!



Day 164 Racking McQuinn’s Robust Porter to Secondary



Setting up to rack 1 gallon jug plus about 6 gallons in the bucket to the big glass carboy.

It has been just past a week in primary fermentation for McQuinn’s Robust Porter. Activity really seemed to dive after just a few days, but I gave it a week anyway. It looks pretty good…nice color and decent clarity.

McQuinn's Robust Porter, ready to rack.

McQuinn’s Robust Porter, ready to rack.

I’ll see how it settles in Secondary. It may not need very long. The hydrometer sample I collected puts the SG at 1.010 at 73.6F, corrected=1.011; the recipe projected the final at 1.015, so I’m already beyond that.

Hydrometer sample

Hydrometer sample

A little taste is nice and roasty. I think it’s good, but I don’t have enough experience with porters to really know what I’ve got. It might just be mediocre. Eventually, I’ll get some reviews. For now, I’ll just keep on rolling.

Wound up with 5-1/2 gallons in secondary.

Wound up with 5-1/2 gallons in secondary.

Now I need to see if I want to try and harvest the Mangrove Jack’s British Ale Yeast. It certainly seems to be a quick and effective bunch of critters!


Day 155 SG Check on Samhain Ale

Yesterday, I could see that the activity in the blow-off tube had slowed way down…in fact, it had slowed the day before. I decided to remove the blow-off tube and install an airlock. (And took a quick photo.)

Scottish Samhain Pumpkin Ale. 4 days in primary and activity slowing.

Scottish Samhain Pumpkin Ale. 4 days in primary and activity slowing.

Last night and today, I haven’t seen any activity. I’m not convinced that it has finished fermenting yet, though, so I took a SG reading and it’s at 1.031 (corrected from 1.030 @ 74.3F). According to the recipe, it should make it to 1.023 to finish, so I’ll let it keep going. It’s only been 4 days since brewing. I don’t need to be terribly concerned with fermentation being quite done in primary, however, because it will go into secondary with more pumpkin, spice, and a vanilla bean (soaked in vodka). The sugar in the pumpkin could cause a little more fermentation, so I’m planning on giving it plenty of time. Then, I’ll probably do a tertiary for final clearing.

The hydrometer sample has gone into the refrigerator for a look at how it clears, color and flavor…later, but a small taste yielded a very nice flavor that I am quite pleased with, so far.

Hydrometer sample...nice color.

Hydrometer sample…nice color.

My ciders and muscadine wine continue to condition. The crab apple/pear/Cripps blend actually still has some airlock activity in primary, so another week? Probably.


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


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


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 —


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.)


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.


Day 129 Saison Update

This is just a very brief update. I don’t have anything going right now, except for the Hi-Nelson Saison with Hibiscus. That batch has been in primary fermentation for two weeks, as of tomorrow. This morning, I noticed that there is still airlock activity at intervals just over a minute apart. I don’t think I have had a batch of beer, before this one, that took more than 10 days in primary. I still think I’ll move it to secondary this weekend. It will have another week to finish up there and I can always let it go longer in secondary, if necessary. Then, after bottling, it’s supposed to go another month conditioning. (I’m sure temptation will have me opening one to test after a couple of weeks!)


Day 128 Gushers and Bottle Bomb!

Bottle shards from a bottle bomb during pasteurization.

Bottle shards from a bottle bomb during pasteurization.

After 24 hours, I felt confident that my 2 ginger-bug apple sodas (I used one as the tester) and 11 tepaches could go for another 24 hours of carbing. Unfortunately, I was mistaken. All were gushers. I guess 30 to 36 hours would have been better than 48! So, I decided to gently lift a small area on the crown caps to release the excess pressure and then use the bottle capper to try and re-tighten the caps. I should have reread the notes on pasteurizing…I heated water to 190F instead of 180F. I was using my pressure canner pot and, after removing from the heat and placing the bottles in the preheated water, I covered loosely with the lid.

After about 3 minutes, I had the crap scared out of me by an exploding bottle. Luckily, I was not standing right beside it and the lid was mostly covering the pot/ Some liquid came out and made a bit of a mess and a couple of nasty glass shards made it out of the pot. One of the two apple sodas had busted and I could see bubbles escaping from the second one, so I removed it. The tepache bottles appeared to be sealed, so I let them finish the pasteurization process.

The next day, I opened one of the tepache bottles and sampled it. I honestly think this is the best batch. I’m going to leave out the optional beer addition after straining, in the future, as I did on this batch. I did, however, open a bottle of Matt’s Summer Brew and did 1/2 and 1/2 with the tepache to make Mateo’s Tepache Shandy and it is the best yet! Great combination!

Mateo's Tepache Shandy, made with Matt's Summer Brew...delish!

Mateo’s Tepache Shandy, made with Matt’s Summer Brew…delish!

No significant change on the Hi-Nelson Saison…continues to gradually slow in primary fermentation, while set on top of our heating pad on the lowest setting.